THE BIG CHILL
From cold and frozen cases to merchandisers, refrigeration systems and destratification/fan
systems, there are a host of products and options to keep perishables cold, fresh and safe.
By Carol radiCe
The days when the Cold Case had one joB – ensure that the food stored within it stayed fresh – are over. Today, the cold case must not only reliably guarantee food safety,
it must also be energy efficient, well-lit and
highlight the products within its walls.
At the same time, retailers are under pressure to follow new regulation requirements for
food safety, as well as stay one step ahead of
their competitors, many of whom are leveraging high-tech automation in an effort to reduce
And, as one expert so aptly summarized, all
of this translates to the need for dozens of individual cold points to be in compliance across
hundreds, if not thousands, of locations 24/7.
Jeff Brooks, national accounts manager for
Anthony, based in Sylmar, Calif., says that
while consumer and regulatory demands have
prompted retailers to rethink the operation of
their cold-case systems, retailers’ top concern
remains optimizing sales in that very important area of the store. With that in mind, he
notes, retailers are beginning to seriously consider upgrades to their cold-case aisles that
feature not only more economical and environmentally conscious choices, but improved
DES I G N & OPERATIONS
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