Why Surface Temperature Changes Matter More Than Air Temperature in Food Cases
Introduction In retail food environments, temperature control is usually discussed in terms
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In the dynamic world of supermarket design, every detail counts. Perishable food display cases and self-serve units play a pivotal role in customer experience. Our expertise in specialty lighting goes beyond just aesthetics; it’s about ensuring that each product shines with its natural colors, inviting customers to indulge not just with their eyes but with their taste buds.
These display cases have different requirements when it comes to lighting and the type of lighting installed can mean a cost difference of thousands of dollars.
The first and foremost reason that a department manager needs to be concerned with what type of lighting they install in their perishable cases is because it is well documented that lighting causes oxidization of perishable products.
The UV radiation from lighting (visible and non-visible spectrum) can cause meat to turn color and dry out decreasing the value and integrity of that product. There is also the danger of bacteria growth which can be encouraged under the wrong lighting, again a concern of many department managers.
If a supermarket makes the wrong decision and installs incorrect lighting that was not specifically designed for perishable applications the end result will be sizable shrinkage (spoiled food that must be thrown out) and the dollar value loss associated with losing the sale and having to throw out the spoiled product.
Perishable foods including fruits and vegetables, deli meats, deli salads, cheeses, and packaged meat are the most severely affected by poor lighting. Dairy products like milk may be affected as well as many other beverages including beer and wine, the only difference with beverages is that the type of packaging plays a key role in just how much oxidization of the product occurs.
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