UK/USA: Lowestoft-based refrigeration equipment manufacturer Adande has reached new heights by supplying refrigerated drawer units to a restaurant at Hudson Yards –the second tallest building in New York.
The 5,800ft² Wild Ink Asian fusion restaurant and bar is on the fifth floor of 30 Hudson Yards on Manhattan’s West Side, which, at 1,296ft, is the second tallest building in New York. The 160 seat restaurant is currently serving over 3,000 covers per week.
Hudson Yards is said to be the largest private real estate development in US history and, upon completion, will be home to over 4,000 residences, office accommodation, retail outlets, hospitality venues and over 750 acres of open space.
Opened in March, Wild ink is owned and operated by London based rhubarb, a provider of luxury culinary events at a variety of iconic arts, sporting and transport hub venues, as well as at a rapidly growing number of proprietary restaurants in and around London. Wild ink is rhubarb’s first venture outside of the UK, but the company will be opening a second hospitality destination at Hudson Yards, later this year.
To meet the requirements of the restaurant’s busy kitchen, Adande supplied ten of its 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. The Adande drawers are used for the storage of all perishables, including fish, meat, salads and vegetables, etc.
The ability to switch between chiller and freezer modes was described by Wild Ink’s executive chef, Peter Jin, as “a particularly useful function”, providing the restaurant with greater cold storage versatility.