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On May 20, HANOS opened its newest location on the Westermaat Campus business park in Hengelo. It concerns the 27th establishment of the international catering wholesaler, accounting for around 17,000 square meters of catering supplies. With this, HANOS serves catering companies in the Twente region, who were initially dependent on the Apeldoorn location.

The building consists of two floors, which offer space for a distribution center and a self-service wholesaler with more than 100,000 items. There are more than 16,000 fresh items, over 750 types of cheese, around 3,200 delicacies and over 10,000 non-food items. Workshops and master classes are also regularly given.

Optimal separation with freezer cells

Masterveil uses the Powerstream product at the passages for refrigerated and frozen storage, with serious temperature gradients in some places. Deweerdt explains: “Especially with freezer cells, optimum separation is crucial. If this is not the case, you will get snow, fog and ice formation, with all its consequences. Consider, for example, energy and efficiency losses, but also high cleaning costs and product or even injury damage. With this in mind, we developed Powerstream. Characteristic of these air curtains is that they have a small floor area and fully controllable air flows. This makes the end result predictable and the payback time short. “

* Source: Randy van den Hoek – Louwers media group – Text: Patricia van der Beek – Photos: HANOS Hengelo

On May 20, HANOS opened its newest location on the Westermaat Campus business park in Hengelo. It concerns the 27th establishment of the international catering wholesaler, accounting for around 17,000 square meters of catering supplies. With this, HANOS serves catering companies in the Twente region, who were initially dependent on the Apeldoorn location.

The building consists of two floors, which offer space for a distribution center and a self-service wholesaler with more than 100,000 items. There are more than 16,000 fresh items, over 750 types of cheese, around 3,200 delicacies and over 10,000 non-food items. Workshops and master classes are also regularly given.

Pleasant shopping experience

Multidisciplinarity is characteristic of the situation at HANOS Hengelo. The shopping area has fairly large conditioned spaces including fish, fruit and vegetables, meat, cheese and wine. Each department has its own dimensions and requirements for temperature, humidity and hygiene. Deweerdt: “An important point of attention for the shopping area is that certain smells, such as fish, do not spread. In addition, HANOS attaches great importance to a pleasant shopping experience, with spacious, luxurious and well-arranged departments.

Our AirStop products connect seamlessly with the situation and wishes of HANOS Hengelo. These air curtains provide an invisible separation between the different odor and temperature zones. With this we create ideal product conditions, so that HANOS can present its products freely. “

* Source: Randy van den Hoek – Louwers media group – Text: Patricia van der Beek – Photos: HANOS Hengelo

Premiere!

Albert Heijn tests plastic-free fruit and vegetable department in combination with “dry misting”.

The aim of the test is to see what the influence of this is on the quality and shelf life of fresh products.

Of course, the positive reactions of the customers also play an important role in this entire process.

We contribute to this through this environmentally friendly approach! This is the future!

More information can be found in the links below, take a look. It’s definitely worth it.

If there are any questions, we are happy to help you with our positive experience.

 English version

https://www.freshplaza.com/article/9086366/albert-heijn-to-test-plastic-free-fruit-and-veg-department/

Dutch version

https://nieuws.ah.nl/albert-heijn-test-plasticvrij-groente–en-fruit Department/

The Horeca Expo took place from 18 to 22 November at Flanders Expo in Ghent. The trade fair for catering establishments and catering kitchens. Exhibitors exhibited in eight halls. Usually it is the presentation of the Michelin stars that the media get. Between all innovations and evolutions I was looking for two eye-catching novelties.

In the non-food sector I went for the mist technique for fruit and vegetables from the company “Contronics“.
Fresh products quickly lose their quality in a store because the air humidity is generally very low. As a result, they lose moisture to the dry surrounding air. For example, lettuce leaves can become limp within an hour and visibly fewer fresh and crunchy eyes. The “dry-fog” technology helps to counter this effect. It is a copy of a natural phenomenon, the morning fog above a field. The system makes the finest fog of the purest water by means of ultrasonic vibrations. The products are wrapped, as it were, by a light fog cover. The mist evaporates and this increases the humidity and releases a natural cooling effect. The fresh products no longer allow moisture to retain their quality for longer. They also do not get wet. The product does not need to be stored in the cold store after closing time and energy is also saved. Packaging material is unnecessary due to fog.

The technique can be applied to all fruit and vegetable presentation furniture, the distribution and quantity of fog is easy to regulate. In England supermarket chain Morrisons has been working on it for a while and several French hypermarkets use the system (Carrefour and in the Auchan of Roncq – just across the border – we have already seen it in operation).

Source: http://www.allkindsofeverything.be/horeca-expo/
Info: www.contronics.nl
Distributor Belgium; Deweerdt, www.deweerdt.be