Foodservice refrigeration specialist Adande has linked up with equipment provider Gamble Retail Solutions to offer a range of hot food workstations.

Designed as integrated solutions for the storage, cooking and service of hot food to go, the units are suitable for forecourt outlets, supermarkets, convenience stores, quick service restaurants and any environment where there is a requirement for the fast service of hot food.

Described by Adande sales director Karl Hodgson as a foodservice profit pod, the units have a compact footprint of 1100mm width by 700 mm depth. He says the cost of the workstation is less than £13,750, meaning that a complete 3 m x 3 m foodservice station, including shop fitting, can be put together for less than £18,000. Based on profits of £35 per day, payback on the investment is achieved in less than 18 months.

Typically, the workstations comprise a Gamble Ovention Matchbox 1313 oven, mounted on an Adande two drawer refrigerator. The ability to set the temperature of the Adande drawers, through a range from +15oC to -22oC at the push of button, provides storage versatility, allowing operators hold chilled or frozen food to meet changes in demand and menu.

The Ovention Matchbox 1313 oven uses precision impingement technology, delivering over twice the volume of hot air and better air concentration than conventional conveyor ovens for speed and cooked food quality. The oven features two cooking surfaces, which load at the tap of a touchpad, allowing the preloading of one batch, while the other is cooking.

Scott Taylor, business development manager, Gamble Retail Solutions, stated: “The combination of the Adande drawer unit and our Ovention Matchbox oven, provides an ideal foodservice solution for fast food operators, allowing them to deliver an all day hot food offer of the highest quality. The workstations occupy a limited footprint, require a relatively small capital outlay with minimal running costs and can be operated by unskilled operatives, creating very attractive profit opportunities in a wide variety of foodservice environments.”

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