Most kitchen appliances are designed for private use, made with the assumption that consumers will use them before entertaining company, but this refrigerated surface from designer Brad Rolston takes an opposite approach and is meant for use during parties and events.
Many common hors d'oeuvres are best served chilled, and can either lose their taste or spoil when left out too long. Rolston's refrigerated surface concept keeps food cold and has a retro 70s feel that won't spoil the look of consumers' parties.
The refrigerated surface's technology works similarly to a normal refrigerator, with the use of copper refrigerant coils to get cold. The surface places these coils under a conductive glass sheet to channel that coolness upwards. It then adds an "AirBlade" at one end of the surface to better distribute the cold.
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