Caterer Rhubarb equips first overseas kitchen with 10 Adande units

Rhubarb Wild ink kitchen, New York 1

Contract caterer Rhubarb’s first US venture will have a touch of its UK kitchens about it after it specified Adande drawers specifically to meet its ergonomic needs.

The Wild ink bar and restaurant in New York is Rhubarb’s maiden international venture, with a second hospitality destination in the Big Apple planned for later this year.

The 160 seat restaurant and bar provides lunch and dinner service and is currently serving over 3,000 covers per week.

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To meet the requirements of the restaurant’s busy kitchen, Adande supplied 10 of its unique and patented VCS2 refrigerated two drawer units, which feature insulated horizontal container technology for stable holding temperatures and energy savings of up to 60%.

The dual temperature modules may be switched between chilled and frozen storage temperatures, at the flick of a button, providing cold storage flexibility.

In the Wild ink kitchen the Adande units are located beneath the worktops and adjacent to cooking appliances, providing ergonomic, quick and easy access to ingredients in the preparation of meals.

The restaurant’s chefs use the Adande drawers for the storage of all perishables, including fish, meat, salads and vegetables, as well as all elements for mis en place.

Executive chef, Peter Jin, said: “Incremental control of temperature and optimum humidity mean that we can store ingredients at perfect conditions over extended periods for reduced waste. The ability to switch between chiller and freezer modes is a particularly useful function, providing us with greater cold storage versatility.”

He added that previous experience of Adande drawers at rhubarb facilities in the UK had influenced the specification of refrigeration equipment. And kitchen ergonomics had been an important factor in the decision to install the units at Wild ink.

“The large capacity, space saving modules are conveniently positioned at the point of food preparation, meaning that chefs don’t have to leave their workstations to fetch food from remote refrigerators.

“The drawers are easier to access than conventional upright cabinets and with the use of racking systems ingredients are clearly visible. This all saves time, especially during the busiest periods of service. The containers are very easy to clean, which reduces manpower for housekeeping regimes. I also like the drawer open alert.”

Tags : AdandecatererRefrigerationRhubarbUS
Andrew Seymour

The author Andrew Seymour

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