Cool-Spot creates an optimum working and storage climate, with a temperature of between 2 and 6 °C for working on and storing delicate cold dishes. Cold air and fine water vapour are brought together through a blower console above the work surface, for example a work table in a professional kitchen or a buffet in the restaurant.

Delicate products which stand unprotected in a hot kitchen are often no longer suitable for working on and serving to guests within a few minutes. Products placed under Cool-Spot can remain uncovered much longer without any reduction in quality.