Exeptional product launch at INTERNORGA
SCHOLL Cool-Spot®: keeps food fresh: 6 °C even without refrigeration
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. Often, food has to be discarded after just two hours due to insufficient cooling.
Cool-Spot by SCHOLL directs cold air directly onto a buffet or work surface, creating cloud of clean, cool air with a temperature between 4°C and 6°C and a maximum humidity of approx. 95 to 98%. The cool air from the Cool-Spot flows from above through the outlet console and forms a protective layer over the food. Thanks to the intelligent mixture of atomized, desinfected reverse osmosis water, the food neither dries out nor softens. The temperature is kept well below 7°C, compliant with food safety regulations.
The unique features of the Cool-Spot by SCHOLL:
Maintaining quality with attractive presentation
Fresh food stays fresh significantly longer at optimum temperature. Quality and apperance of your products are preserved perfectly.
Sustainable Cooling Solution
Food waste is significantly reduced, resulting in less waste and a lower environmental impact.
Economical: Cool-Spot pays off quickly!
Food no longer has to be discarded after two hours; it can simply be put back into the refrigerator for the next buffet. This saves cost on purchasing and personnel. Thanks to the constant product temperature below 7°C (HACCP-compliant) at the buffet, no additional safety precaution is necessary.
Optimal food safety - with ozone-desinfected cooling air!
Cool-Spot is particularly hygienic. The Cool-Spot cooling system ensures a clean, pure and ozone-desinfected environment. This keeps it free of microparticles, bacteria and viruses. It also protects food from outside air. Fine dust particles and insects from warm ambient air are kept out of the buffet area and safely filtered away.
Optimal logistics
Cool-Spot reduces the amount of work. It eases time pressure in the workflow, enabling more efficient working while maintaining product quality.
No need for individual packing
Many staff canteens, hospitals and educational institutions still use separately packaged food. This is not only very harmful to the environment, but also provokes higher costs. A rehabilitation clinic with an average of 30 patients per day saves over 6.000 EUR by replacing single packaging to bulk packaging. By placing cold cuts and cheese on porcellain plates and placing them under the Cool-Spot, you are protecting the environment and your wallet.