Fresh produce deserves better cooling.
For over ten years Cool-Spot has developed a patented cooling method that keeps fresh food at peak taste for longer. Without display cases, with less waste and less energy.
How Cool-Spot works
Cool-Spot combines cold air with a fine mist of moisture. Together they form a moisture-neutral climate of 4 to 7°C, right on the work surface and the buffet — like a blanket of cold mist over your produce. Fish, meat, vegetables and dairy stay fresh, safe and appealing for hours, open and within reach. No conditioned room, no display case: just open cooling where you work and present.
Clean, safe and HACCP-proof.
With a constant temperature of 4 to 7°C on the work surface you effortlessly meet HACCP guidelines. Because produce stays at the right temperature continuously, safeguarding is no longer needed and worries about exceedance times disappear. Less waste, more food safety and a fresh, appealing presentation.
- No safeguarding needed: continuous 4–7°C on the work surface
- Meets hospitality HACCP guidelines
- Less waste and more food safety
A Dutch family business.
Cool-Spot was developed and brought to market ten years ago by Joop Rustemeijer. Since 1 September the company has been owned by brothers Diederik and Coen Temmink, who keep the organisation in Huizen, the name and the entire team. Joop remains closely involved. This preserves the craftsmanship while we build the next generation of cooling technology.
Cooling that respects the product. No display cases between you and your guest, only fresh produce at its best.
Curious what Cool-Spot can do for you?
Schedule a no-obligation demonstration at your own location.