Excellent presentation at INTERNORGA
SCHOLL Cool-Spot® – fresh stays fresh: maintaining 6 °C even without traditional cooling
It is not easy to keep fresh food at a temperature lower than 7°C for more than two hours, when using conventional cooling methods like cold plates, drop-in-cooling or crushed ice. This often means that fresh food must be discarded after two hours due to insufficient cooling.
Cool-Spot by SCHOLL directs cold air over a buffet or work surface, creating a clean, cool climate cloud at a temperature between 4°C and 6°C, with a maximum humidity of around 95-98%. Trough the outlet console, the cold Cool-Spot air flows from above like a protective blanket over the food. Combined with a smart mix of atomized moisture, made from desinfected osmosis water, the food stays fresh without drying out or becoming wet. The temperature remains well below 7°C, compliant with food safety regulations.
The unique features of the Cool-Spot by SCHOLL:
Preserve quality with attractive presentation
Fresh food stays fresh much longer at the right temperature - ensuring optimal quality and appreance of your products.
Sustainable Cooling Solution
Food waste is significantly reduced, meaning less waste and lower environmental impact.
Economical: Cool-Spot pays off quickly!
Food no longer has to be discarded after two hours, but can easily placed under cooling for the next buffet. This saves cost on purchasing and labour. Thanks to the consistent product temperature below 7°C (HACCP), no additional protection is required.
Optimal food safety - with ozone-desinfected cooling air!
Cool-Spot is particularly hygienic. Its cooling air is clean, pure and desinfected with ozone. Thus it is free of microparticles, bacteria and viruses. It shields the food from the external air. Fine dust particles and insects in the warm ambient air are kept out of the buffet zone and safely filtered away.
Optimal logistics
Cool-Spot relieves. It reduces pressure during busy workflows, enabling more efficient operations while maintaining product quality.
No need for indivudal packing
Many restaurants in companies, healthcare and educational institutions still use separately packed food, slices of meat and cheese. This is not only harmful to the environment, but also rises costs. A rehabilitation ward in a hospital serving 30 patients per day saves over 6.000 EUR by switching from single packing to bulk packing. By presenting sliced meat and cheeses on porcellain dishes and placing them under the Cool-Spot, you protect the environment and your budget.