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CAVALLI ESTATE B


given that Grobbelaar had a crystal clear idea of what he needed. “Henrico was very specifi c about what he wanted from the refrigeration equipment. The fact that we could incorporate the Adande drawer fridges, freezers and blast chillers gave him the versatility he required with regard to the layout as well as the stable temperature environment for his product. Since opening, we have made slight alterations to the cold section, slightly increasing tabling space, but otherwise everything was good from the word go,” says Hewett. “We were living up to our


commitment to make our clients successful and our continuing drive to become the best kitchen equipment and full solutions supplier to the food service industry in South Africa and beyond,” he adds. The efforts of everyone from architect to kitchen contractor have made the Equus restaurant and the Cavalli estate a huge success since it opened late last year. “I am very happy with and humbled by the response to the estate since it opened,” says Smith. I’m fascinated by details and I would lie awake at night


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A revolution in refrigeration Founded by two consulting design engineers Ian Wood and George Young, FCSI UK allied member Applied Design and Engineering – better known as Adande – provides a revolutionary technology based on simple physics. The Adande Refrigerated Drawer


system is a modular unit that has not only proven itself with caterers in all market segments, but also won awards for innovation and sustainability. It operates on the basic principle that cold air is denser than warm air. It holds cold air in insulated stackable drawers that can replace most upright or undercounter fridges and freezers. The design of the drawers ensures the cold air is retained when the unit is opened. “We became involved in the


“People are proud of it as a South African project – it is great to see them enjoying it


thinking about how to create moments of inspiration for our customers, even down to the design of the restrooms in the restaurant. It was worth it because the reaction has been overwhelming. People are proud of it as a South African project and it is great to see them enjoying it.” Equus has been fully booked since day


one, and is still, many months later, turning people away because demand for bookings exceeds its capacity. “We opened in November 2013 and have a good reputation for good, honest cuisine made with local produce. We are open about what is in each dish and people appreciate that,” says Grobbelaar. The popularity of both Cavalli and Equus is proof that innovative design and technology can spearhead a sustainable revolution.


For more go to foodserviceconsultant.org


Cavalli estate project through Mac Brothers, our partners in Africa,” says Paul Harper, who drives Adande’s sales eff orts in Africa, the Middle East and Asia from his base in Australia. ”On one trip to South Africa I discussed the ethos behind the restaurant with Henrico. Adande products were a good fi t. “Our units create a microclimate


of cold air to achieve stable temperatures and minimal airfl ow, which means there is less damage to food. The compressor technology used in traditional refrigeration has not changed in decades, but our products are all about the physics of maintaining stable cold temperatures. They are easy to move, easy to clean, and there's no rubber seal on the door, which is often the Achilles' heel of refrigeration units.” The ability to maintain a range of stable temperatures means that Adande units can be up to 50% more energy-effi cient than standard refrigeration equipment, which fi ts perfectly with the ethos of the Cavalli estate.


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