FRESH IS STILL FRESH… EVEN OUTSIDE THE FRIDGE!

Cold air and fine water vapour are brought together through a blower console above the work surface, for example a work table in a professional kitchen.

Delicate products which stand unprotected in a hot kitchen are often no longer suitable for working on and serving to guests within a few minutes. Products placed under Cool-Spot can remain uncovered much longer without any reduction in quality.

Cold air alone has a cooling effect, but it also has a tendency to dry out the products placed underneath it. The added moisture is therefore essential to prevent it from drying out. This creates the perfect Cool-Spot climate.