Iluminarea corecta a produselor de panificatie si patiserie
Cei mai importanti factori in convingerea clientilor din zona patiseriei sunt mirosul si culoarea. Mirosul produselor proaspat rumenite in cupotor artag ca un maganet clientii , iar culoarea galbuie si atragatoare a unui produs de patiserie indica prospetimea produsului si calitatea. Daca avem aceste doua incrediente de promovare, produsul se cumpara din impuls, clientul fiind atras de miros si culoare.
Pentru redarea culorilor calde si pentru a evidentia in mod corect ale produsele din aria de patiserie, brutarie, branzeturi este nevoie de o tonalitate de 2700k a luminii si un indice ridicat al culorilor CRI> 90.
Modularea tonurilor de galben si a nuantelor ce se compun din galben ajuta la un contrast mai bun .
Pentru zona patieserie/ panificatie si branzeturi este necesara o lumina:
- Temperatura de culoare: 2700k - in zona de lumina calda
- Indice CRI- peste 90
- Emisie de radiatii IR ( infrarosii) si UV (ultraviolete)- reduse. Caldura si implicit emisia de radiatii IR si UV deterioreaza produsele de panificatie se intaresc iar branzeturile se decoloreaza si elimina apa.
- Necesar de lumina aprox 1000lm la rafturi si pentru expunerile deschise in cosuri sub 1000lm.
- Corelarea expunerii cu cu lumina focalizata pe anumite produse pentru a rupe liniaritatea.
Toate spoturile din gama, indiferent de zona alimentara pentru care au fost create au un indice de redare al culorilor ridicat .
Pentru oferta exacta si configurarea unei solutii de iluminare va rugam sa ne contactati. Gama cuprinde foarte multe configurari iar pretul variaza in functie de configuratia aleasa : putere, con deschidere lumina, temperatura de culoare, balast dimabil sau nu...
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The correct lighting of bread and pastries products
Few things are more tempt-ing than the look and aroma of freshly baked bread and pastries. It is key to perfectly illuminate such produce as they are often bought on impulse and stimulate the appetite, having a greatly positive effect on a supermar-ket’s turnover. Cheeses like-wise require careful lighting to accentuate their unique properties, driving the buying of these costly and specialist items.
Similarly to fruit and vegetables, such items are often displayed at an angle, in boxes made of natural materials which em-phasise the homely origin and colours of products. Cheeses must be refrigerated, and can also be displayed in open-fronted cabinet displays. Accent lighting with a beam angle
of 40° differentiates product groups and highlights the crusty texture of baked goods and the soft, smooth or crumbly texture of cheese, visual factors very important in the choice of such items. It is also appropri-ate to use narrower beam angle accent lighting to create additional areas of brightness to guide the eye of customers around displays, encouraging .
Impulse purchases. It is vital to use light sources with excellent colour rendition of CRI ≥ 90
to ensure that customers are satisfied with the freshness and quality of their choices. For baked items it is best to use warmer light colour tempera-tures of 2700–3000 K that have Ra10 of at least 90, which really brings out the special golden colour we all love in our fresh bread and pastries. On the other hand, cheeses need to be illuminated with the appropri-ate light colour temperature for their type, with warm white light sources that provide good colour rendition of the yellow part of the spectrum for yellow cheeses, and light sources that highlight whiteness for white cheeses.
Baked goods and cheeses are susceptible to IR and UV radia-tion, which can cause breads to dry and cheeses to sweat and discolour. It is important that conventional light sources be equipped with the appropriate protective filters. LED however is simple and practical to use, as they emit almost no IR and UV radiation so your products are protected without the need for additional apparatus. An optimal accent illumination level of 1000 lux will ensure custom-ers are visually stimulated and can closely inspect products prior to purchase.
Lower levels can be appropriate for baked goods within the context of the overall lighting design, although cheeses are best displayed in bright light as their perfection is central to purchasing decisions.
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