CASE STUDIES
Grab & Go cabinet ready to run
A
pplied Design & Engineering has completed a successful field trial of its new integral refrigerated Grab & Go cabinet at a UK fast food outlet.
The prototype Crivat model, with Aircell technology, provides a range of food-to-go-focused features. Reduced energy consumption of over 30% delivers cost savings, tighter holding temperature means that food stays fresh for longer, and minimal cold air spillage improves customer comfort levels. The Crivat Aircell cabinet has a larger shelf display area than competitive display cases with similar footprints, ensuring that there is more product on the shelves. This reduces the potential for shelf stock being exhausted and consequent lost sales, especially during periods of peak trading. It also reduces the frequency of shelf restocking.
The cabinet is ideal for busy grab & go outlets, where simple and speedy access to food to go is essential. The Crivat Aircell cabinet delivers all of the benefits of conventional open front cabinets, as well as the energy saving characteristics associated with glass door cabinets, to provide the customer with an improved and convenient shopping experience.
As part of the development of the Crivat Aircell cabinet, a unit was installed at Le Pain Quotidien food to go outlet in Soho, London, for the display of sandwiches, baguettes, salads and soft drinks. Over a three week test period, energy consumption of the Crivat Aircell Grab & Go cabinet was measured as 33% less than the store’s existing open front multi deck display. This reduction in energy consumption would represent an annual saving in electricity costs of £365.
Cabinet air temperature was measured to a bandwidth of 4°C in the Crivat Aircell model, compared with an average range of 11°C in the store’s existing open front multi deck. The narrow temperature range of the Crivat Aircell model helps to maintain the quality and fresh appearance of food to go, providing a more enjoyable eating experience for the customer. It also reduces the amount of food which may be price discounted or wasted through deterioration in quality or appearance. Significantly, following the trials, Le Pain Quotidien has purchased the prototype Crivat Aircell cabinet. Le Pain Quotidien’s estate manager, Steve Howard, said: “I am pleased with the performance of the trial cabinet in terms of consistent temperature and lower energy consumption. We have enjoyed positive feedback from guests regarding product presentation.”
Applied Design & Engineering’s managing director, Ian Wood, added: “We are delighted with the results of this field trial, which has demonstrated that the Crivat Aircell cabinet offers tangible benefits for food to go operators. We are currently conducting further field trials in the UK and mainland Europe to gather further performance data. We are expecting our Grab & Go cabinets to be available commercially in the first quarter of 2018.”
www.acr-news.com January 2018 71
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84
