PRODUCT EDUCATION
TAKING STOCK OF HIGH-DEMAND EQUIPMENT
BEVERAGE-AIR Cross-Temp When COVID-19 hit last year, one of the chief concerns
among restaurants that remained opened was how to manage their fresh ingredients. On one side, operators were uncertain what their daily sales would be and whether they would be left with excess product, while on the other they worried that disruptions to the food supply chain would make it difficult to complete certain menu items. Beverage-Air’s reach-in coolers and freezers offered a
strong solution to this sudden problem. By increasing their refrigeration space, operators could keep ingredients fresh for longer. But for an industry that saw a sharp sales decline because of the pandemic, making a large equipment investment was a difficult proposition. As a result, Beverage-
cabinet pull down and energy savings of up to 30 percent compared to a fixed speed compressor. Another technology crucial to Cross-Temp is adaptive
defrost, a coil sensing initiative cycle that switches to defrost mode when ice buildup is detected. Te feature is an improvement over the time initiated cycles used in other products because it allows the unit to clean the coil quickly and efficiently in high-ambient conditions, resulting in running a defrost cycle only when needed and for shorter durations. Tis leads to energy savings and improved temperature holding, Motes says.
Te energy savings realized by those technologies have led to
real-world benefits for operators and contributed to Beverage- Air being recognized with a 2021 ENERGY Star Excellence Award for product design.
“THE SUPPLIERS WE HAVE PARTNERED WITH ARE REALLY ENGAGED IN SUPPORTING OUR BUSINESS. ONE EXAMPLE BEING KEY VENDORS HAVE AGREED TO BUILD UP AND MAINTAIN SAFETY STOCKS SPECIFICALLY FOR BEVERAGE-AIR AT THEIR DOMESTIC WAREHOUSES.”
Air’s Cross-Temp line of reach-ins that could function as both a refrigerator or freezer – maximizing the investment – saw a significant spike in interest, according to Erica Motes, vice president of sales and marketing. Te Cross-Temp line, which earned a 2020 Kitchen
Innovation Award, can convert from a low of -15 degrees Fahrenheit to up to 40 degrees, making it suitable to store everything from ice cream to special ingredients used in limited-time menu items. “Te Cross-Temp can be transitioned from a medium to low temp in approximately 90 minutes, giving operators flexibility to have increased freezer or cooler capacity daily or even between services,” Motes says. Te equipment is the first product in the refrigeration space
to utilize variable speed compressor technology, which adapts run time and speed to usage demands. Motes notes that the technology provides greater temperature stratification, quicker
What Salespeople Need to Know
Although the Cross-Temp reach-ins help to alleviate food supply concerns for operators, the equipment itself is subject to the same global supply chain challenges as anything else. The stainless steel and refrigeration foam used in its production are still facing a scarcity, which means lead times have increased alongside the spike in demand that began in March.
Beverage-Air’s engineering and purchasing departments are
working to counteract those shortages by identifying qualified alternative vendors for key components. Motes says this helps to ensure prices remain competitive while also hedging against tariff issues with Chinese goods. Te manufacturer has also revised how it forecasts
production and purchasing by signing long-term contracts with vendors to secure priority when there is limited inventory.
By Tim O’Connor 26 FEDA News & Views
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