Case Study
10 Store Aerofoil Pilot
- Study Type
- Multi-site US pilot — thermal and temperature monitoring
- Location
- 10 sites across America
- Period
- Fall 2024
Multi-site US pilot (Fall 2024): 2,000+ Aerofoils installed across 10 stores in multiple climate zones. Overnight monitoring compared baseline cabinet temperatures to post-install performance at product level and return grill.
Key Findings
- Product temperature decrease: 1.68°F average overnight
- Return air / heat load decrease: 2.09°F average overnight
- Peak reductions up to 5.31°F (product) and 4.31°F (return grill)
- Positive store management feedback on sleek look and labeling
Study pages
Detailed findings
Study overview
This multi-site pilot installed 2,000+ Aerofoils across 10 stores spanning multiple US climate zones. Overnight monitoring compared baseline cabinet temperatures to post-install performance at both product level and return grill.
Technology context
- Energy-efficient shelf-edge technology doubling as a price tag holder.
- Reduces cold air spillage from open refrigerated cabinets.
- Aerodynamic design developed in partnership with Williams Formula One.
Summary findings
1.68°F
Product temp decrease (avg)
2.09°F
Return air / heat load decrease (avg)
+0.52°F
Aisle temp increase (less cold spill)
5.31°F
Max product-level reduction
4.31°F
Max return-grill reduction
2,000+
Units installed
Aggregate temperature comparison
Baseline vs Aerofoil, overnight average across all 10 stores.
| Measurement point | Baseline avg (°F) | With Aerofoil (°F) | Change |
|---|---|---|---|
| Product level | 41.08 | 39.40 | −1.68°F |
| Return grill | 41.09 | 39.00 | −2.09°F |
Breakdown by shelving type
| Shelving type | Product level Δ | Return grill Δ |
|---|---|---|
| All shelving | −1.68°F | −2.09°F |
| Angled meat shelving | −1.49°F | −1.71°F |
| Standard shelving | −1.74°F | −2.28°F |
Store #10 — Bacon: air curtain temperature reduction
Side view thermal imaging.
| Measurement point | Reduction (°F) |
|---|---|
| Point 1 | −6.5 |
| Point 2 | −9.4 |
| Point 3 | −9.0 |
| Point 4 | −5.2 |
Store #10 — Bacon: product temperature reduction
Angled view thermal imaging.
| Measurement point | Reduction (°F) |
|---|---|
| Point 1 | −3.4 |
| Point 2 | −2.9 |
| Point 3 | −4.7 |
| Point 4 | −3.8 |
Store #5 — Deli: air curtain temperature reduction
Side view thermal imaging.
| Measurement point | Reduction (°F) |
|---|---|
| Point 1 | −13.4 |
| Point 2 | −7.7 |
| Point 3 | −5.4 |
| Point 4 | −4.9 |
Store #7 — Meat: air curtain temperature reduction
Side view thermal imaging.
| Measurement point | Reduction (°F) |
|---|---|
| Point 1 | −2.8 |
| Point 2 | −2.3 |
| Point 3 | −3.0 |
| Point 4 | −3.6 |