Adande Chef Base Fridge Freezer Single Drawer product image

Adande

Adande VCS1/HCHS Chef Base Fridge Freezer Single Drawer

SKU: CU159

£3,405.00(£4,086.00 inc VAT)
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  • In the event of equipment failure any parts needed will be provided 5
  • In the event of equipment failure an engineer will be sent for an onsite repair 5
  • Equipment may be supplied with a moulded plug but may be more suitably connected to a fused spur

The Adande VCS1/HCHS is a single-drawer chef base refrigeration unit designed to sit directly beneath heavy cooking equipment on the cookline. It holds 86 litres of chilled or frozen product in four full 1/1 GN configurations, keeping ingredients at the point of use rather than in a separate cold store. The high castor and heat shield top configuration is specifically built for demanding cookline environments, supporting cooking equipment loads of up to 196kg directly on the unit.

Adande's drawer-based refrigeration approach is well regarded in professional kitchens for its practical advantages during service. Because the drawer slides forward rather than opening on a hinge, it can be accessed in tight cookline configurations without requiring clearance space to the side or front. The sealed drawer design also reduces cold air loss compared with conventional door units, which helps the system maintain consistent temperatures even when accessed repeatedly during a busy service. The wide temperature range — from frozen storage through to optimum chill — makes this unit equally suitable for fish, raw meat, or prepared garnishes depending on how the operation is set up.

  • Point-of-use ingredient access reduces back-and-forth to remote cold storage
  • Consistent drawer temperatures support food safety compliance during service
  • Heat shield top protects refrigeration performance beneath live cooking equipment
  • Reduced cold air loss compared with hinged door undercounter units
  • Flexible temperature range suits both chilled and frozen ingredient storage

Installation is relatively straightforward for a refrigerated undercounter unit. The VCS1/HCHS runs on standard single-phase supply and uses R600a refrigerant, which carries a low global warming potential and is well supported for servicing in the UK. The unit sits on high castors, which aids cleaning underneath and makes repositioning easier if your cookline layout changes. It is worth confirming your floor is level before installation, as with any refrigerated unit on castors, and ensuring adequate ventilation clearance at the rear. At 104kg without equipment loaded on top, it will require two people to position safely.

This unit is well suited to small to medium operations where a single high-use protein or ingredient needs to be held immediately at the point of cooking — a busy grill section handling meat or fish service being a typical example. For larger operations running multiple cooking stations, or where several ingredient types need to be held at different temperatures simultaneously, a multi-drawer configuration is likely to be more practical. Equally, if your cookline does not carry heavy equipment above the base unit, the standard castor height version without the heat shield may be sufficient.

If you're unsure whether a single-drawer unit covers your service requirements, or have questions about fitting this into an existing cookline setup, our team is happy to work through the options with you.

Frequently asked questions

Is a single-drawer unit sufficient for a busy grill or fish section?

For a single focused station — a grill chef holding their primary protein, for example — a single drawer is generally adequate during service. If your section needs to hold multiple ingredients at different temperatures simultaneously, or if two chefs are drawing from the same base, a multi-drawer configuration is worth considering to avoid access conflicts and temperature fluctuation.

What are the installation requirements for the VCS1/HCHS?

The unit runs on a standard single-phase electrical supply and requires adequate ventilation clearance at the rear. It sits on high castors, so confirming a level floor before positioning is advisable. At 104kg unloaded, it should be moved by two people, particularly when fitting into an existing cookline.

Can this unit be used as a freezer as well as a fridge?

Yes — the VCS1/HCHS covers a wide temperature range that spans both chilled and frozen storage, so it can be set to operate as either depending on what your section requires. It is worth noting that a single drawer unit operates at one temperature setting at a time, so if you need simultaneous chilled and frozen storage in the same base, that would require a different configuration.
Adande VCS1/HCHS Chef Base Fridge Freezer Single Drawer

£3,405.00(£4,086.00 inc VAT)

£3,405.00(£4,086.00 inc VAT)

The Adande VCS1/HCHS is a single-drawer chef base refrigeration unit designed to sit directly beneath heavy cooking equipment on the cookline. It holds 86 litres of chilled or frozen product in four full 1/1 GN configurations, keeping ingredients at the point of use rather than in a separate cold store. The high castor and heat shield top configuration is specifically built for demanding cookline environments, supporting cooking equipment loads of up to 196kg directly on the unit.

Adande's drawer-based refrigeration approach is well regarded in professional kitchens for its practical advantages during service. Because the drawer slides forward rather than opening on a hinge, it can be accessed in tight cookline configurations without requiring clearance space to the side or front. The sealed drawer design also reduces cold air loss compared with conventional door units, which helps the system maintain consistent temperatures even when accessed repeatedly during a busy service. The wide temperature range — from frozen storage through to optimum chill — makes this unit equally suitable for fish, raw meat, or prepared garnishes depending on how the operation is set up.

  • Point-of-use ingredient access reduces back-and-forth to remote cold storage
  • Consistent drawer temperatures support food safety compliance during service
  • Heat shield top protects refrigeration performance beneath live cooking equipment
  • Reduced cold air loss compared with hinged door undercounter units
  • Flexible temperature range suits both chilled and frozen ingredient storage

Installation is relatively straightforward for a refrigerated undercounter unit. The VCS1/HCHS runs on standard single-phase supply and uses R600a refrigerant, which carries a low global warming potential and is well supported for servicing in the UK. The unit sits on high castors, which aids cleaning underneath and makes repositioning easier if your cookline layout changes. It is worth confirming your floor is level before installation, as with any refrigerated unit on castors, and ensuring adequate ventilation clearance at the rear. At 104kg without equipment loaded on top, it will require two people to position safely.

This unit is well suited to small to medium operations where a single high-use protein or ingredient needs to be held immediately at the point of cooking — a busy grill section handling meat or fish service being a typical example. For larger operations running multiple cooking stations, or where several ingredient types need to be held at different temperatures simultaneously, a multi-drawer configuration is likely to be more practical. Equally, if your cookline does not carry heavy equipment above the base unit, the standard castor height version without the heat shield may be sufficient.

If you're unsure whether a single-drawer unit covers your service requirements, or have questions about fitting this into an existing cookline setup, our team is happy to work through the options with you.