Our technicians and engineers are also a well-versed team when it comes to storage
and transport of the newest innovations from the convenience food sector. The trend
to prepared and ready-to-eat products is refl ected by appreciably greater refrigeration
needs and, not least, by great changes in the appearances of supermarkets. It is especially the larger food retailers who are returning to their roots and are banning many
non-food articles from their shelves. They increasingly off er their customer a larger
selection of fresh, prepared, and ready-to-eat products: for example, salad mix for the
offi ce lunch break. This product group requires additional energy for logistics, stores,
and presentation. In addition, the trend to longer opening hours is also associated with
greater energy consumption. What could therefore be more logical than to strike a
good balance between quality and costs with an investment in an advanced, energy-
efficient refrigeration system?