Hygienic cooling climate for buffets in restaurants and hotels

Patented technology keeps food safe and fresh

With a cooling method for buffets, Cool-Spot pioneered a patented technology in 2013 that remains unique in the world today. Cold air and atomised osmosis water lay a blanket of 2 to 6 degrees over the buffet, creating a refrigeration effect with a constant temperature. The result? More quality, less food waste and more efficient operations.

Cool-Spot originally started as a company supplying air-conditioning systems for special equipment such as wheel loaders and excavators. When a restaurant asked if they wanted to find a way to cool its buffet, the ball got rolling. Today, Cool-Spot has more than 300 installations worldwide, with Van der Valk, WestCord, Corendon, Carlton and Eden hotels as loyal customers. In addition, Cool-Spot works for several conference centres, wok and sushi restaurants and wellness centres. Among others, Waer Waters in Groot-Bijgaarden has two installations.

"You can find us in the Benelux, Germany and even on Bonaire and in Dubai. Companies also find their way to Cool-Spot, such as the Manhattan Tower in Brussels," says Coen Temmink, who took over Cool-Spot from founder Joop Rustemeijer in September 2023. "Where most cooling systems cool from below, we work from above. Cold air descends, so why should we put so much effort into pumping it up?"

Storage zone with constant temperature

A traditional method such as drop cooling or crushed ice attracts air from the environment. This carries a risk of microparticles and bacteria, which increases the chances of spoilage and contamination. "These systems do not guarantee a constant temperature and that's where the shoe pinches," Coen explains. "Food items at the bottom are cooled, but those in the middle or at the top are exposed to higher temperatures. If they get hotter than 7 degrees, they dry out and lose quality. Moreover, staff have to sufficiently log what food is where at what time. This involves extra logistical work. If something is on the buffet too long, it ends up in the bin. Resulting in food waste."

With Cool-Spot, you present fresh, fragile products for longer and at the right temperature on a buffet, without losing quality. Cold air and atomised moisture create a refrigeration effect with a constant temperature between 2 and 6 degrees. Filtered osmosis water and a minimal amount of ozone guarantee hygiene and give bacteria and viruses no chance. That disinfected storage climate offers maximum food safety. "Your products don't dry out or get condensation either. Food can remain safe and employees don't have to keep track of how long something has been on the buffet. This saves them a lot of time and effort. Buffet preparation is also faster. In ten minutes, Cool-Spot is up to temperature."

Sustainable and economic

Efficient, food-safe and sustainable. Also when it comes to maintenance. That happens once a year to change filters and check the condensate pump. "We can teach that to a hotel's technical department and then they do it themselves. Or we schedule an annual moment from Cool-Spot," Coen explains. "As for daily maintenance, just putting a cloth over the buffet is enough."

The price for a Cool-Spot installation starts from 25,000 euros, depending on various factors and choice of model. "Do you have your own cooling system? Do you want a wall, island or double-deck model? That plays into the price calculation. In our experience, every customer who has a Cool-Spot installation orders another one. You have to see that price in relation to the short payback period. Less waste, less logistics, less time. The Dutch Foundation Together Against Food Waste conducted research on 6,000 buffet rounds. There, 55 cents per person is thrown away. That amounts to about 330 euros a day, for breakfast and lunch together. In a rehabilitation centre with 30 patients a day, they switched to a buffet because people eat better and exercise more that way. By using Cool-Spot, they save EUR 6,000 a year on purchases, plastic packaging and staff. There is less transport and less waste. This makes Cool-Spot interesting not only economically, but also ecologically. Fresh stays fresh. If that can be done effectively and hygienically, it's a win-win."