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Contemporary lighting concepts – in the retail sector or elsewhere – always aim for an individual balance between technical effectiveness, economic efficiency and emotional appeal.
Light creates an atmosphere – and it supports the attractive presentation of all kinds of objects and products. From fresh foodstuffs or dishes in a restaurant, non-food products, fashion and leisure articles – lighting with a coordinated spectral composition can render the colour, material and surface properties of products in a way that shows them off to best advantage to customers and users. Successful sales-promoting lighting therefore deliberately engages with expectations and visual habits – and triggers positive associations.
The perception is decisive
The technology behind this is based on how we humans see and interpret colours. With LED standard and special light colours with different spectral compositions the perception of certain colour shades typical to products can be adjusted in a surprisingly wide range. For example, depending on the lighting the red of a tomato can appear warmer or cooler, more or less saturated. The art of product lighting that optimises the products’ own colours is to use light spectrums tailored to different applications.
The best known application of this type is the illumination of fresh meat and cold cuts. Even here it becomes clear that lighting which optimises the inherent colours of products is always a balancing act: on the one hand traders and customers want to achieve an attractive product presentation, but on the other hand this must never cross the line into falsifying or masking the products – a question of sensitivity. Here the experience that BÄRO has acquired over many years and successfully transferred to LED technology is decisive.
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