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THE ESSENTIAL PART OF A FROZEN FOOD DEPARTMENT OR SHOP: THE RETAIL CABINET.

L'ESSENTIEL DANS UN RAYON OU UN MAGASIN DE SURGELES: LE MEUBLE DE VENTE.

Author(s) : CORDIER F.

Type of article: Article

Summary

DESCRIPTION OF HORIZONTAL, VERTICAL AND MIXED FROZEN FOOD DISPLAY CABINETS. PARAMETERS TO BE CONSIDERED FOR THEIR SELECTION: COMMERCIAL POLICY, NATURE AND PACKAGING OF PRODUCTS, TEMPERATURES, SIZE AND FORM OF THE SHOP, PSYCHOLOGY OF CUSTOMERS. THE SELECTION CRITERIA ARE: IMPROVED REFRIGERATION (ENERGY SAVINGS, INSULATION, AIR CURTAIN, NIGHT COVERS, DEFROSTING); CHARACTERISTICS FAVORING SALES, AESTHETICS, EASY CLEANING AND MAINTENANCE; PROFITABLE INVESTMENT, MAINTAINING PRODUCTION CAPACITY (IN 5 YEARS). THIS LAST CRITERION IS CALCULATED, ILLUSTRATED BY A TABLE FOR THE OPERATING COSTS PER LINEAR METER OF THE MAIN TYPES OF CABINETS. TABLES GIVE THE CHARACTERISTICS OF THESE VARIOUS TYPES, WITH MANUFACTURERS' MAKES. G.G.

Details

  • Original title: L'ESSENTIEL DANS UN RAYON OU UN MAGASIN DE SURGELES: LE MEUBLE DE VENTE.
  • Record ID : 1982-1926
  • Languages: French
  • Source: Surgélation - n. 199
  • Publication date: 1982/01
  • Document available for consultation in the library of the IIR headquarters only.

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