Food safety experts back Adande drawer units


Adande’s quest to convince customers of the merits of its refrigerated drawer units has been boosted with glowing endorsements from three environmental health experts.

They back the manufacturer’s claims that its drawers provide more consistent temperature control than conventional refrigeration and therefore reduce the potential for bacterial growth in food.

Adande insists “virtually no moisture” is introduced when one of its drawers is opened, whereas in a conventional counter or upright fridge or freezer much of the cold air is replaced by warmer, moist air from the ambient air surrounding the fridge when the door is opened.

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Nick Tilley, director at Common Sense Compliance, agrees: “Cold air tends to sink and warm air rises. Therefore when conventional fridge doors are opened cold air will literally fall out of the fridge compartments and consequently be replaced by the ambient air in the kitchen, which is generally hot and humid. This will lead to an unacceptable change of air temperature in the fridge.

“If high risk food – that is food which will happily allow bacteria to grow on them – is kept in the correct temperature parameters, then bacteria growth can be managed or even killed off altogether. To ensure food is safe for consumption the temperature profile of the product is critical and must form a basis of the HACCP management system.”

Marcus Kilvington at food safety training experts, The Safer Food Group, said Adande had addressed key safety issues with a unique insulated drawer system that retains the cold air on opening.

“That means the cold air stays with the food and temperature is held at the desired levels,” he said. “Because there is no moisture attack from the ambient air, condensations levels are minimised, prolonging the life and safety of your food.”

David Vagg, director of food assurance specialists Assured Quality Solutions, meanwhile, said: “Any environment that can give enhanced temperature stability will improve quality and safety, reduce wastage and improve your bottom line.”

Tags : catering equipmentkitchen equipmentrefrigerantsRefrigeration
Andrew Seymour

The author Andrew Seymour

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