Adande to grab and go at Hotelympia

Visitors to Hotelympia will get a first look at Adande’s Aircell Sarma cabinet.

Adande Refrigeration will launch its new refrigerated, open front grab and go cabinet on stand 1449 at Hotelympia, ExCel London, on 5-8 March.

The Aircell ‘Sarma’ model will be fully operational on the stand, allowing visitors to gain experience of its food to go-focused features.

The ‘Sarma’ integral multi deck incorporates Aircell technology, which is said to reduce cold air spillage from the cabinet. It is suited to harsh environments, such as stores with cross draughts and higher ambient conditions.

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The reduction in cold air spillage also reduces energy consumption, and tighter holding temperatures are said to create fresher food over extended periods, while a warmer store ambient temperature can improve customer comfort levels.

The 1,250mm cabinet has four shelves and a base, providing what is claimed to be a large display area relative to footprint. The merchandising capacity should ensure that there is more product on the shelves, with the opportunity to display a broader menu offer.

As standard, Aircell ‘Sarma’ is offered in a stainless steel finish, with optional powder coated finishes also available. The cabinet may be supplied with solid end walls with mirrored interiors or panoramic glazed end walls. Additional features include adjustable shelving, EPOS ticket strips and a variety of LED lighting options. The cabinet has been designed to operate on environmentally friendly refrigerants in keeping with industry trends and preferences.

During a recent in-store trial at a food hall, over a 3 week period, energy consumption of a prototype Aircell grab and go cabinet was measured as 53.6% less than the store’s existing open front multi deck display. This reduction in energy consumption is said to represent an annual saving in electricity costs of £660.65. Furthermore, the company claims that had a night blind been deployed on the Aircell unit, as it was on the existing cabinet, the calculated adjustment of reduced energy consumption would have been 57.9%, representing a £714.13 annual saving.

During the same trial, air temperature was said to be measured to a bandwidth of 3°C in the Aircell prototype cabinet, compared with an average range of 13°C in the store’s existing open front multi deck. This should help to maintain the quality of the food and reduce wastage.

The company’s MD, Ian Wood, stated: “We have been very encouraged by the laboratory tests and field trials of the Aircell grab and go cabinet. Hotelympia represents the official unveiling of the Aircell ‘Sarma’ model, which is now commercially available to food to go operators.”

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