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Best Lighting For Fresh Foods Fresh meat

Promolux LEDs & Fluorescents are specifically designed for merchandising & protecting fresh food

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Light and Meat
Retail Seafood Display Case Lighting

Commercial Retail Lighting SeafoodFish and seafood spoil faster than other meats. Most seafood display case lighting will reduce seafood shelf life even further by emitting enough heat and radiation to raise the temperature of shellfish and fillets to unsafe levels.

Why is Seafood Lighting So Important?

The type of lighting that is used in seafood display cases is extremely important. All lights emit heat and light however, the type of light will determine how much light and heat are emitted and its affect on the seafood. Even a slight rise in temperature above the ideal 29°F will cause bacteria to grow exponentially putting shoppers at risk.

Heat and ultraviolet radiation dehydrates seafood displays, causing finfish, shellfish and crustaceans to lose moisture content. This affects their sale weight and directly impacts profits.

With prolonged exposure to heat and UV radiation seafood and fish decomposes rapidly and produces a "fishy" smell which is an obvious indicator of seafood gone bad. Fresh seafood should have a nice aroma not an overwhelming "fishy smell".

PROMOLUX Lights Are Unique To Fresh Food Displays

Seafood Case LightingCompared to other fluorescent and LED lighting, PROMOLUX fluorescents and LEDs use Safe Spectrum technology which is the foundation for food safe lighting.

PROMOLUX lights filter over 86% of the UV B radiation and 52% of UV A radiation.

The result is fresher looking and smelling seafood displays that maintain their mositure content and shopper appeal.

When whole fish, fillets, shellfish, dried and smoked fish are put on display, they are immediately vulnerable so why not create an alluring display that also provides the greatest protection for your valuable seafood merchandise.

Seafood showcase lightingWith PROMOLUX, you can show off the true pinks of fresh salmon, the rainbow & silver hues of whole trout, the subtle creamy colors of scallops and the deep tones of the assorted shellfish.

Seafood departments experience the greatest shrinkage of all supermarket departments. Dehydration, drip loss, and bacterial growth are all accelerated by slight temperature increases. Rancidity is triggered by oxygen and light. <more...>

Seafood display lighting can raise the surface temperature of fish and seafood. In unrefrigerated display cases filled with ice, the temperature two inches above the ice has been measured at room temperature. <more...>

Risk of bacterial contamination on fish fillets and fish steaks is high. Steaks and fillets at the top of layered fish displays in unrefrigerated ice bed cases can be 25° F warmer than the fish on the ice, posing a significant hazard. <more...>

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