ABSTRACT
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In retail stores, refrigerated cabinets are used to display perishable food. For merchandizing
purposes, the main function of such equipment is the effective display of products to make
them visible and easily accessible to customers. At the same time, food should be maintained
at the prescribed temperature, and preserved from radiant heat. The safety and quality of
perishable foodstuffs are strongly affected by inappropriate storage temperature and by
uneven temperature fluctuations, which are regrettably encountered to a large extent in
display cabinets [1]. For this reason, from the point of view of storage conditions, retail
cabinets are considered to be one of the weakest links in the cold chain, and only the typical
short-residence time of food in such appliances reduces the risk of quality loss. It is therefore
essential that the efficacy of retail cabinets in terms of food preservation is improved. The
people who can play an important role in this improvement are the manufacturer, the person
in charge of installation and maintenance, and the shop manager.
