Accessories

Worktop Upstands

Worktop Upstands 50 mm-high stainless steel upstands (US) can be fixed to the back of all Adande worktops and heat-shield tops, other than matchbox (VCM) unit worktops. Longer…

Specifications
Natural refrigerant (R600a)UK manufacturedProfessional-grade build

What makes Adande different?

Adande’s patented Hold the Cold® technology — the first significant innovation in commercial refrigeration for over 70 years.

Insulated cold container

Only the rigid insulated container is cooled — the drawer seals the cold air inside rather than chilling a whole cabinet, so far less energy is used.

Robust drawer runners

Mounted outside the cold container to avoid food contact and ice build-up, and tested to 200,000 openings.

Heated magnetic seal

A hidden, heated magnetic seal resists wear and damage — and is guaranteed for two years.

Internal condensers

Housed internally and protected from fats and oils — no filter to change and less maintenance.

Runs on remarkably little

Uses far less energy than a conventional unit — up to three drawers can run from a single 3-pin plug.

More capacity, smaller footprint

Up to 86 litres of usable storage per standard drawer — among the most in its class.

Overview

Worktop Upstands

50 mm-high stainless steel upstands (US) can be fixed to the back of all Adande worktops and heat-shield tops, other than matchbox (VCM) unit worktops.

Longer (50 mm high) upstands (EUS) can be fitted to any unit (except VCM matchbox) with extended heat-shield or solid worktops.

Unit Code Side Engine Rear Engine
VCS VLS VCM HCS VCC VCR HCR
US yes yes yes yes yes yes
EUS yes yes yes yes yes

Specifications

Electrical & general
Electrical
230V 50 Hz, UK three-pin plug and 2 m coiled cable
Refrigerant
R600a

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What our customers say

We are saving on average 46% energy use. The difference to our running costs has been significant.
Rob BeanOperator
The precise, stable temperature keeps our fish and prep fresher for far longer.
Executive ChefProfessional kitchen
More usable storage from a smaller footprint has transformed how we work on the line.
Head ChefRestaurant group

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