Structural Concepts Corporation Dominates Total Cost of Ownership in Fresh Food Merchandisers: A Comprehensive Study
Structural Concepts Corporation (SCC) has recently undertaken a comprehensive assessment of the total cost of ownership for its heated and refrigerated food merchandisers, acknowledging the significance of operational and perishable food costs for sellers of fresh produce. This initiative involved collaborating with Intertek Laboratories and The National Food Lab for two independent studies.
Intertek, a globally recognized organization specializing in assurance, testing, inspection, and certification, evaluated various aspects, including the time required for uncrating, positioning, and starting up the equipment, energy costs, and the time needed for cleaning and maintenance as per manufacturer recommendations. The study also considered factors such as equipment acquisition price and expected operational life (projected at 5 years).
The evaluation encompassed refrigerated displays in multi-shelf and under-counter grab & go categories, as well as heated multishelf grab & go merchandisers, aligning with current market demands.
The overall findings revealed that SCC demonstrated the lowest total cost of ownership over a 5-year period compared to other manufacturers. While acquisition prices were similar among at least two of the three manufacturers in each category, the divergence in the 5-year total cost of ownership favored SCC units.
The study emphasized that an initial acquisition price comparison alone does not provide a comprehensive understanding of the total cost of ownership, as models with lower acquisition prices might experience higher total costs due to variations in energy consumption, maintenance, and product loss.
To address rising food costs, SCC engaged The National Food Lab to conduct a holding chamber shelf-life study involving refrigerated and heated food display merchandisers from three manufacturers. The study aimed to validate and compare the quality of food stored in each manufacturer's holding containers over time.
The refrigerated application focused on identifying the impact of the refrigeration cycle on product shelf life, while the heated units were assessed for sensory acceptance during a 4-hour display period. Pathogens were not found in any product stored in the refrigeration chambers, and SCC's heated units demonstrated the longest shelf life for five out of six tested food products.
In addition to longer shelf life, SCC units exhibited the lowest overall percentage of change in food quality over time, indicating that food in SCC's heated displays remains fresher during a 4-hour duration. The study also highlighted that SCC refrigerated merchandisers allow store operators to safely display food products through the recommended shelf life.
Considering additional cost scenarios related to food quality and safety, including waste and loss, the study emphasized that SCC units incurred lower long-term labor expenses for restocking compared to other manufacturers due to their lower spoilage rates.
In conclusion, the study underscored the critical importance of considering startup costs, ongoing operation, and upkeep, as well as safe food display when evaluating the overall lifespan of a fresh food merchandiser. These factors become particularly crucial beyond the first year of acquisition to ensure ongoing profitability from the equipment.
To learn more about how SCC can minimize energy consumption, including preventing food waste and shrinkage, please contact Danielle McMiller, Vice President of Marketing, dmcmiller@structuralconcepts.com to receive the full Total Cost of Ownership Report.