“The importance of appealing product presentation is growing all the time”, explains Bernd Zinsler, “people are buying more spontaneously and relying less on shopping lists.” The master butcher stands behind the counter of his shop in Mulfingen and has just sold one of his specialities: home-made “maultaschen” (Southern German filled pasta pockets).
In order to improve the presentation of meat and sausages, Zinsler decided to have a new lighting system installed in his shop. Instead of the 20 old energy-intensive halogen lamps, a fresh new light is now cast on the products by 10 efficient LED lamps developed by the company Bäro especially for use in butchers’ shops.
Thanks to the changes in his shop, Zinsler now saves 50% more energy and profits from other benefits as well. “Before, our sausages were cooled from below and heated from above. Now, the lamps hardly emit any heat at all. What’s more, the LED light keeps flies away and has a colour temperature which emphasises the freshness of the meat and sausages. To top it all off, the LEDs have a considerably longer service life than the halogen lamps”, explains the master butcher, who took over the business from his father in 1994.
The LEDs are cooled by an ebm-papst compact fan. “Temperature management is paramount in LED technology”, clarifies Herbert Schmid, Area Manager at Bäro. “LEDs do not radiate heat in the direction of the lighting, but their board temperature increases during operation nonetheless.” The fan maintains an ambient temperature of 25 degrees Celsius, and keeps the board temperature under 65 degrees. Only this can allow the LED to perform at its best.
Growing together with ebm-papst
As Zinsler watched the LED lamps being installed, he recognised the ebm-papst logo on the fans immediately, as the history of the Mulfingen-based company is closely linked to that of his own business: his butcher’s shop was delivering filled rolls for lunch as early as 50 years ago. “Back then, there were only six or seven employees. Nowadays, we still deliver around a third of the meat and sausage products, which are locally-sourced and slaughtered by us. We’ve grown in the meantime as well”, the master butcher chuckles.