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CO2 offers unexpected benefit: less product shrink

By Derek Gosselin Hillphoenix Systems Product Manager Today’s grocery shoppers demand more fresh offerings — from cut fruit to prepared meals — and this changes the profitability equation for supermarkets. Fresh sells, but as perishables become a larger percentage of a store’s mix, it’s essential to extend how long those products are fit for sale. That’s why grocers are adding doors to refrigerated display cases and employing new, moisture-retaining cooling technologies like Hillphoenix’s Coolgenix cases in the meat department. But there’s another product-shrink solution that comes as a bonus prize in a carbon dioxide-based refrigeration conversion: consistent cooling. Traditional hydrofluorocarbon-based

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Conduction heat transfer: Why does it matter to merchandisers?

If your job involves showcasing meat and seafood in ways that are attractive to the customer and maintain the integrity of the product, conductive heat transfer can dramatically expand your window of opportunity. Moist and even cooling – the kind that actually extends the life of meat and seafood – are hallmarks of the conduction approach to refrigerated display case design. Conduction is heat transfer through the direct physical contact of two objects (or surfaces) at different temperatures. When two objects are in contact, heat flows from the warmer surface of one to the cooler surface of the other until

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Consumers’ path to healthier eating leads right to your seafood department

Consumers’ path to healthier eating leads right to your seafood department

By Margie Proctor Hillphoenix Marketing & Design Specialist Health-conscious U.S. consumers are eating more seafood, and there’s still plenty of room for demand to grow. The National Marine Fisheries Service reports per-capita seafood consumption in the U.S. is 14.6 pounds, an amount that has increased over the last two years. Consumption of shrimp — the No. 1 seafood seller — increased 11% from 2013 to 2014. Americans eat, on average 4 pounds of shrimp a year. Per-capita consumption of salmon jumped 34% from 2012 to 2013, according to the latest data from the fisheries service. Salmon is the No. 2

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Does your meat department need a makeover?

Want to attract more customers to your high-margin meat and seafood departments? Start by standing where they do — in front of your refrigerated display cases. Then ask yourself a few questions: Is your attention stolen by crowded signs, melting ice, visible cleaning equipment or other distractions? Does lighting give meat an off-putting, brown or grayish hue? Does seafood look slimy, rather than moist? Does product look dry around the edges? Do employees have to turn their backs on you to weigh and wrap product? If you answered yes to any of these questions, then you need a meat department

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Double the display life of cut meat; save employee labor hours with Coolgenix

Meat and seafood departments present huge, high-margin opportunities for supermarkets. In the consumer’s mind, purchasing meat and seafood from a trusted grocer best ensures it is fresh and safe. These offerings enable grocers to differentiate their stores from discount and online retailers and build loyalty with local shoppers. But meat and seafood departments present challenges, too. The product is costly and highly perishable. Grocers must make sure they’re refrigerating and displaying meat and seafood properly to reduce waste and the risk of contamination — and to increase sales. One problem I see in supermarkets again and again is displayed meat

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Hillphoenix supports Coolgenix customers with onsite training

By Derek Gosselin Hillphoenix Systems Product Manager Using carbon dioxide as a refrigerant seems like a new solution to today’s challenge of lowering the global warming potential of commercial refrigeration systems. But, as industry researcher James M. Calm has documented, the use of CO2 as a refrigerant actually stretches back to 1866. In subsequent decades CO2, ammonia and other early refrigerants took a backseat to organic fluoride-based cooling compounds. The first among them was synthesized dichlorodifluoromethane, or R-12, developed in the late 1920s. In 1930, fluorocarbon refrigerants were introduced to the market and quickly became the standard. It took us

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Merchandising Tip: Create a visual focal point

Want to attract more customers to your high-margin meat and seafood departments? Put the focus on the product. Coolgenix conductive refrigeration technology protects the integrity of meat and seafood, so your product is moist, colorful and visually appealing to your customers.

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That’s So Cool…Literally!

In the world of refrigerated service display cases, “cool” is the name of the game. And there is no place where this is more important than the sale of fresh meat, poultry and seafood products. Keeping these products at the proper temperature can affect everything from shelf life and product integrity to the very safety of the food itself. Obviously, for a food retailer, the impact of this on store profit can be costly. Although there are a number of variables that affect the shelf life and product integrity of these perishable foods, the tissue temperature of the product itself

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Video: Coolgenix versus other conduction cooling cases

Only Coolgenix deck pans use pulse flow control technology to maintain natural moisture levels and preserve the integrity of meat and seafood. Other conduction cooling cases claim to work like Coolgenix, but they don’t. Protect the integrity of your meat and seafood with the only conduction cooling case that actually maintains natural humidity and prevents shrink.

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Is your display case stealing moisture from your meat and seafood?

Video: Is your display case stealing moisture from your meat and seafood?

Video: Is your display case stealing moisture from your meat and seafood? March 29, 2016 | Coolgenix Only Coolgenix deck pans use pulse flow control technology to maintain natural moisture levels and preserve the integrity of meat and seafood. Other conduction cooling cases claim to work like Coolgenix, but they don’t. Cases with our patented Coolgenix technology are the only meat and seafood cases with a glycol-cooled deck pan that releases moisture into the case as it cycles between set points of 29 and 33 degrees Fahrenheit. This continuous cycling is how Coolgenix maintains natural case humidity, preserving product integrity and

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Video: Is your display case stealing moisture from your meat and seafood?

To understand how conduction heat transfer preserves the natural moisture content of meat and seafood, it helps to understand the alternative: traditional convection-cooled cases. Most convection-cooled meat and seafood display cases work in one of two ways. The most common way uses fans to drive the circulated air; this method is called forced convection. A second approach relies on the natural tendency of cold air to sink and warm air to rise. A particular type of evaporator called a gravity coil is mounted at the top of the case instead of at the bottom as is typically used in forced-air

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You Mean There IS a Difference?

Some folks will have you believe that there’s little or no difference in which refrigerated service display case you choose for best offering your fresh meat, poultry, and seafood to your customers. Don’t buy it! At least, not if you care about optimizing your profit and selling the freshest cuts possible. As one of the main areas to drive customer loyalty and competitive advantages, meat is crucial to total store success. According to the FMI study, “The Power of Meat-2018”, total meat is the largest of the fresh categories with a household penetration of 97.9 percent. At $49.5 billion in

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CO2 offers unexpected benefit: less product shrink

By Derek Gosselin Hillphoenix Systems Product Manager Today’s grocery shoppers demand more fresh offerings — from cut fruit to prepared meals — and this changes the profitability equation for supermarkets. Fresh sells, but as perishables become a larger percentage of a store’s mix, it’s essential

Continue Reading

Does your meat department need a makeover?

Want to attract more customers to your high-margin meat and seafood departments? Start by standing where they do — in front of your refrigerated display cases. Then ask yourself a few questions: Is your attention stolen by crowded signs, melting ice, visible cleaning equipment or

Continue Reading

Merchandising Tip: Create a visual focal point

Want to attract more customers to your high-margin meat and seafood departments? Put the focus on the product. Coolgenix conductive refrigeration technology protects the integrity of meat and seafood, so your product is moist, colorful and visually appealing to your customers.

Continue Reading

That’s So Cool…Literally!

In the world of refrigerated service display cases, “cool” is the name of the game. And there is no place where this is more important than the sale of fresh meat, poultry and seafood products. Keeping these products at the proper temperature can affect everything

Continue Reading

You Mean There IS a Difference?

Some folks will have you believe that there’s little or no difference in which refrigerated service display case you choose for best offering your fresh meat, poultry, and seafood to your customers. Don’t buy it! At least, not if you care about optimizing your profit

Continue Reading
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