And, the Lesson Today is… an Adande with Double Blast Chill Helps School ‘Increase Attainment’ in Food Tech Lessons Guildford High School Food Technology teacher

Helen Gowers is the first in the UK to use Adande technology as an aid in the school classroom. In use is a two-drawer side engine unit featuring Blast Chill on both drawers. This unit works alongside existing conventional refrigeration, which is used to store ingredients when the pupils arrive for lessons. Cooked foods can then be quickly chilled as and when required using the two Adande blast chill drawers. Storage can either be in the Adande – if not required for further chilling or freezer use – or back in the conventional refrigerators. “Much more” is now achieved in classes. “For example,” says Helen, “the Adande is used by Year 7, 8 & 9 students (11-14yrs) to chill products made in the lesson, such as bolognaise sauce, stir fry, sausage rolls, curry etc. There is enough capacity for a class of 20 students and if there are back to back lessons, I move the first batch of cooked food to our conventional fridges once they have been chilled in the Adande and then I am ready to blast chill the food produced by the second class.” GCSE classes also achieve more during lessons, by using the blast chiller to: - Chill custard filling Set chilled desserts Harden melted chocolate Chill cakes before icing For a Year 9 cake project, cakes are chilled after baking and then stored frozen until needed for the following week’s lesson on decoration. “The cakes are ready to ice in the next lesson, so we can now devote the whole lesson to decoration, which helps achieve a much higher standard.” Key benefits of the Adande include: 3 in one functionality - chiller, fridge and freezer. The Adande provides additional freezer storage when required (settings can be changed at the touch of a button). The unit is quiet when running, especially in blast chill mode, so Helen can still teach as food is being chilled. The layout of the unit means that it is easy for the pupils to collect their dishes straight from the drawers at the end of the day. Easy to clean! “The Adande unit has revolutionised the flow of food in the classroom,” says Helen. “One of the key benefits is that warm food is not left sitting around the classroom until the end of the day, a common problem in most school Food Technology rooms. We also avoid the risk of putting warm food back into fridges which already contain raw ingredients.