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零售行业商品陈列手册

零售行业商品陈列手册第一章商品陈列基本原则 (2)1.1 陈列原则概述 (2)1.2 商品陈列的重要性 (2)1.3 陈列与销售的关系 (2)第二章商品分类与分区 (3)2.1 商品分类方法 (3)2.2 商品分区原则 (3)2.3 商品分区实施 (4)第三章：陈列道具与设备 (4)3.1 陈列道具的种类与特点 (4)3.2 陈列设备的选择与应用 (4)3.3 道具与设备的维护与保养 (5)第四章陈列技巧与策略 (5)4.1 商品摆放技巧 (5)4.2 陈列色彩搭配 (6)4.3 陈列照明设计 (6)第五章季节性与促销陈列 (6)5.1 季节性陈列策略 (6)5.2 促销陈列设计 (7)5.3 促销活动的实施与监控 (7)第六章陈列与消费者心理 (8)6.1 消费者心理分析 (8)6.2 陈列与消费者行为 (8)6.3 提升消费者购买欲望的陈列方法 (8)第七章陈列与库存管理 (9)7.1 陈列与库存的关系 (9)7.2 库存管理策略 (9)7.3 陈列与库存优化的实施 (10)第八章陈列效果评估与改进 (10)8.1 陈列效果评估方法 (10)8.2 陈列改进策略 (11)8.3 持续优化陈列效果 (11)第九章陈列培训与团队建设 (12)9.1 陈列培训内容与方法 (12)9.1.1 培训内容 (12)9.1.2 培训方法 (12)9.2 团队建设与沟通 (12)9.2.1 团队建设 (12)9.2.2 沟通方法 (13)9.3 提升团队陈列能力 (13)第十章陈列与市场营销 (13)10.1 陈列与市场营销策略 (13)10.2 陈列与品牌形象 (14)10.3 陈列与市场竞争力分析 (14)第一章商品陈列基本原则1.1 陈列原则概述商品陈列，作为零售行业中的重要环节，是指将商品按照一定的规则和策略展示在货架上，以吸引消费者注意力，提升购买意愿。

商品陈列原则包括美观性、实用性、易识别性、安全性等多个方面，旨在为消费者提供舒适、便捷的购物环境，从而提高销售额。

岛屿外卖商品展示机用户手册说明书

W164 N9221 Water Street • P.O. Box 450 Menomonee Falls, Wisconsin 53052-0450 U.S.A.PHONE: 262.251.3800 • 800.558.8744 U.S.A. / CANADA FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLYConsult instructionsfor operation and use.ITM2-48/STDITM2-48/DLXITM2-48/CTITM2-72/STDITM2-72/DLXITM2-72/CT• INSTALLATION• OPERATION• MAINTENANCEITM2-48/STD ITM2-72/STDDelivery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 Safety Procedures and Precautions . . . . . . . . . . . . . . . . .2 InstallationInstallation Requirements . . . . . . . . . . . . . . . . . . . . . .4 Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 Dimension Drawings, Weights & Capacities . . . . . . .5-6 Options and Accessories . . . . . . . . . . . . . . . . . . . . . . .6 Electrical Specifications . . . . . . . . . . . . . . . . . . . . . . .7 Operating InstructionsUser Safety Information . . . . . . . . . . . . . . . . . . . . . . .8 Start-up Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Operating Procedures . . . . . . . . . . . . . . . . . . . . . . . . .8 General Holding Guidelines . . . . . . . . . . . . . . . . . . . . .9 Care and CleaningCleaning and Preventative Maintenance . . . . . . . . . .10 Protecting Stainless Steel Surfaces . . . . . . . . . . . . . . 10 Cleaning Agents . . . . . . . . . . . . . . . . . . . . . . . . . . . .10 Cleaning Materials . . . . . . . . . . . . . . . . . . . . . . . . . .10 Equipment Care . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 Clean Daily . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11SanitationSanitation/Food Safety . . . . . . . . . . . . . . . . . . . . . . .12 Internal Food Product Temperatures . . . . . . . . . . . . .12 ServiceExterior Service View & Parts . . . . . . . . . . . . . . . .13-16 Wire DiagramsAlways refer to the wire diagram(s) included with the unit for most current version .WarrantyTransportation Damage and Claims . . . . . .Back Cover Limited Warranty . . . . . . . . . . . . . . . . . . . . .Back CoverD E L I V E R YThis Alto-Shaam appliance has been thoroughly tested and inspected to ensure only the highest quality unit is provided. Upon receipt, check for any possible shipping damage and report it at once to the delivering carrier. See Transportation Damage and Claims section located in this manual.This appliance, complete with unattached items and accessories, may have been delivered in one or more packages. Check to ensure that all standard items and options have been received with each modelas ordered.Save all the information and instructions packed with the appliance. Register online at or complete and return the warranty card to the factory as soon as possible to ensure prompt service in the event of a warranty parts and labor claim.This manual must be read and understood by all people using or installing the equipment model. Contact the Alto-Shaam Tech Team Service Department if you have any questions concerning installation, operation, or maintenance.NOTICE: All claims for warranty must include the full model number and serial number ofthe appliance.U N P A C K I N G• Carefully remove the appliancefrom the carton or crate.NOTICE:D o not discard thecarton and otherpackaging materialuntil you haveinspected the unitfor hidden damageand tested it forproper operation.• Read all instructions in this manual carefully before initiating the installation of this appliance, using the appliance or performing routinemaintenance. Following procedures other thanthose indicated in this guide to use and clean theappliance is considered inappropriate and maycause damage, injury or fatal accidents, in addition to invalidating the guarantee and relievingAlto-Shaam of all liability.• DO NOT DISCARD THIS MANUAL.This manual is considered to be part of theappliance and is to be provided to the owneror manager of the business or to the personresponsible for training operators. Additionalmanuals are available from the Alto-ShaamTech Team Service Department.• Remove all protective plastic film, packaging materials, and accessories from the appliancebefore connecting electrical power. Store anyaccessories in a convenient place for future use.ENVIRONMENTAL CONDITIONS • Operational Environmental Conditions• Unit must acclimate to room temperature in the environment it is placed. 24 hours is recommended.• Ambient temperature range of 50° to 110°F (10° to 43°C).• Relative humidity of less than 95% non-condensation.• Atmospheric pressure range of 50KPa to 106KPa.• This appliance is intended to cook, hold or processfoods for the purpose of human consumption. No other use for this appliance is authorized and is therefore considered dangerous. The appliancemust not be used to cook food containing flammable materials (such as food with alcohol). Substances with a low flash point can ignite spontaneously and cause a fire.• This appliance is intended for use in commercialestablishments where all operators are familiar with the purpose, limitations, and associatedhazards of this appliance. Operating instructions and warnings must be read and understood by all operators and users. We recommend regular training of your staff to avoid the risk of accident or damage to the unit. Operators must also receive regular safety instructions.• Any troubleshooting guides, component views, andparts lists included in this manual are for general reference only and are intended for use by qualified and trained technicians.• This manual should be considered a permanent partof this appliance. This manual and all supplied instructions, diagrams, schematics, parts lists,notices, and labels must remain with the appliance if the item is sold or moved to another location.N O T I C E :U sed to notify personnel ofinstallation, operation, ormaintenance information that is important but not hazard related.SAFETY PROCEDURES AND PRECAUTIONS• To prevent serious injury, death or propertydamage, your appliance should be inspected and serviced at least every twelve (12) months by an authorized service partner or trained technician.• ONLY allow an authorized service partner ortrained technician to service or to repair your appliance. Installation or repairs that are not performed by an authorized service partner or trained technician, or the use of non-factoryauthorized parts will void the warranty and relieve Alto-Shaam of all liability.• When working on this appliance, observeprecautions in the literature, on tags, on labelsattached to or shipped with the appliance and other safety precautions that may apply.• If the appliance is installed on casters freedom ofmovement of the appliance must be restricted so that utility connections (including gas, water, and electricity) cannot be damaged when the unit ismoved. If the appliance is moved, make sure that all utility connections are properly disconnected. If the unit is returned to its original position, make sure that any retention devices and utility connections are properly connected.• ONLY use the appliance when it is stationary.Mobile oven racks, mobile plate racks, transport trolleys, and appliances on casters can tip over when being moved over an uneven floor or threshold and cause serious injury.• ALWAYS apply caster brakes on mobile appliancesor accessories when these are not being moved. These items could move or roll on uneven floors and cause property damage or seious injury.• Be extremely careful when moving appliancesbecause the food trays may contain hot fluids that may spill, causing serious injury.• ALWAYS open the appliance door very slowly.Escaping hot vapors or steam can cause serious injury or death.ADDITIONAL SAFETY PROCEDURES AND PRECAUTIONS• If your gas appliance is installed under anexhaust hood, the hood must be switched ON when the oven is in use to avoid the build up of combustion gases. Failure to do so may result in serious injury, death or property damage.• NEVER place objects near the oven exhaust vents.This area is hot and could be a potential ignition source for a fire.• Do not allow objects to block or obstruct the areabelow the oven base. This may result in fire, damage to the equipment or serious injury.• Do not use the attached hand-held hose to sprayanything other than the interior of the oven compartment.• Do not use the attached hand-held hose on thesurface of a hot cooking compartment. Thesudden temperature change can damage the oven interior. Allow the oven to cool to a minimum of 150°F (66°C). Failure to observe this precaution can void the warranty.S I T E I N S T A L L A T I O NIn order to maintain established National Sanitation Foundation standards, all stationary floor models must be sealed to the floor with a R.T.V. or silastic meeting N.S.F. requirements or have 6" (153mm)unobstructed clearance beneath the unit. 1. The appliance must be installed on a stable and level surface.2. DO NOT install this appliance in any area where it may be affected by any adverseconditions such as steam, grease, dripping water, high temperatures, or any other severely adverse conditions.3. DO NOT install a heated display case near a cold air source such as a freezer, air conditioning vents, or in any area where outside air fluctuation can affect performance.4. This appliance must be kept free and clear of any obstructions blocking access for A number of adjustments are associated with initial installation and start-up. It is important that these adjustments be conducted by a qualified service technician. Installation and start-up adjustments are the responsibility of the dealer or user. These adjustments include but are not limited to thermostat calibration, door adjustment, leveling, electrical hook-up and installation of optional casters or legs.LEVELINGLevel the appliance from side-to-side and front-to-back with the use of a spirit level. We recommend checking the level periodically to make certain the floor has not shifted nor the appliance moved.NOTICE: F ailure to properly level this appliancecan cause improper function.HEATED PRODUCT CAPACITY*36 lb (16 kg)maximumTwelve (12) chicken boats with dome coverdomE packagE sizE: appRox. 7" x 10" (178mm x 254mm)*foR uSE wITH pRE-pACkAgED ITEMS oNlyHEATED PRODUCT CAPACITY*63 lb (29 kg)maximumTwenty-one (21) chicken boats with dome coverdomE packagE sizE: appRox. 7" x 10" (178mm x 254mm)*foR uSE wITH pRE-pACkAgED ITEMS oNlypackage supplied with the unit .S T A R T U PO P E R A T I N G P R O C E D U R E SFood ﬂ avor and aroma are usually so closely relatedthat it is diﬃ cult, if not impossible, to separate them. There is also an important, inseparable relationship between cleanliness and food ﬂ avor. Cleanliness, top operating eﬃ ciency, and appearance of equipment contribute considerably to savory, appetizing foods. Good equipment that is kept clean, works bett er and lasts longer. Most food imparts its own particular aroma and many foods also absorb existing odors. Unfortunately, during this absorption there is not distinction between GOOD and BAD odors. The majority of objectionable ﬂ avors and odors troubling food service operations are caused by bacteria growth. Sourness, rancidity, mustiness, stale or other OFF ﬂ avors are usually the result of germ activity. The easiest way to insure full, natural food ﬂ avor is through comprehensive cleanliness. This means good control of both visible soil (dirt) and invisible soil (germs). A thorough approach to sanitation will provide essential cleanliness. It will assure an att ractive appearance of equipment, along with maximum eﬃ ciency and utility. More importantly, a good sanitation program provides one of the key elements in the prevention of food-borne illnesses.A controlled holding environment for prepared foods is just one of the important factors involved in the prevention of food-borne illnesses. Temperature monitoring and control during receiving, storage, preparation, and the service of foods are of equal importance.The most accurate method of measuring safe temperatures of both hot and cold foods is by internal product temperature. A quality thermometer is an eﬀ ective tool for this purpose, and should be routinely used on all products that require holding at a speciﬁ c temperature.A comprehensive sanitation program should focus on the training of staﬀ in basic sanitation procedures. This includes personal hygiene, proper handling of raw foods, cooking to a safe internal product temperature, andthe routine monitoring of internal temperatures from receiving through service.Most food-borne illnesses can be prevented through proper temperature control and a comprehensive program of sanitation. Both these factors are importantto build quality service as the foundation of customer satisfaction. Safe food handling practices to preventfood-borne illness is of critical importance to the health and safety of your customers.HACCP, an acronym for Hazard Analysis (at) Critical Control Points, is a quality control program of operating procedures to assure food integrity, quality, and safety. Taking steps necessary to augment food safety practices is both cost eﬀ ective and relatively simple. While HACCP guidelines go far beyond the scope of this manual, additional information is available by contacting:CENTER FOR FOOD SAFETY AND APPLIED NUTRITION FOOD AND DRUG ADMINISTRATION1-888-SAFEFOODCoNTINuED oN NExT pAgENoT SHowN1. Make an immediate inspection while the equipment is still in the truck or immediately after it is moved to the receiving area.Do not wait until after the material is moved to a storage area.2. Do not sign a delivery receipt or a freight bill until you have made a proper count and inspection of all merchandise received.3. Note all damage to packages directly on the carrier’s delivery receipt.4. Make certain the driver signs this receipt. If he refuses to sign, make a notation of this refusal on the receipt.5. If the driver refuses to allow inspection, write the following on the delivery receipt:Driver refuses to allow inspection of containers for visible damage.6. Telephone the carrier’s office immediately upon finding damage, and request an inspection. Mail a written confirmation of thetime, date, and the person called.7. Save any packages and packing material for further inspection by the carrier.8. Promptly file a written claim with the carrier and attach copies of all supporting paperwork.We will continue our policy of assisting our customers in collecting claims which have been properly filed and actively pursued.We cannot, however, file any damage claims for you, assume the responsibility of any claims, or accept deductions in payment for such claims.LIMITED WARRANTYAlto-Shaam, Inc. warrants to the original purchaser only that any original part that is found to be defective in material or workmanship will, at Alto-Shaam's option, subject to provisions hereinafter stated, be replaced with a new or rebuilt part.The original parts warranty period is as follows:For the refrigeration compressor on Alto-Shaam Quickchillers™, five (5) years from the date of installation of appliance.For the heating element on Halo Heat® cooking and holding ovens, as long as the original purchaser owns the oven. This excludes holding only equipment.For all other original parts, one (1) year from the date of installation of appliance or fifteen (15) months from the shipping date, whichever occurs first.The labor warranty period is one (1) year from the date of installation or fifteen (15) months from the shipping date, whichever occurs first.Alto-Shaam will bear normal labor charges performed during standard business hours, excluding overtime, holiday rates or anyadditional fees.To be valid, a warranty claim must be asserted during the applicable warranty period. This warranty is not transferable.THIS WARRANTY DOES NOT APPLY TO:1. Calibration.2. Replacement of light bulbs, door gaskets, and/or the replacement of glass due to damage of any kind.3. Equipment damage caused by accident, shipping, improper installation or alteration.4. Equipment used under conditions of abuse, misuse, carelessness or abnormal conditions, including but not limited to, equipmentsubjected to harsh or inappropriate chemicals, including but not limited to, compounds containing chloride or quaternary salts, poor water quality, or equipment with missing or altered serial numbers.5. Damage incurred as a direct result of poor water quality, inadequate maintenance of steam generators and/or surfaces affected by waterquality. Water quality and required maintenance of steam generating equipment is the responsibility of the owner/operator.6. Damage caused by use of any cleaning agent other than Alto-Shaam's Combitherm® Cleaner, including but not limited to damage due tochlorine or other harmful chemicals. Use of Alto-Shaam's Combitherm® Cleaner on Combitherm® ovens is highly recommended.7. Any losses or damage resulting from malfunction, including loss of product, food product, revenue, or consequential or incidentaldamages of any kind.8. Equipment modified in any manner from original model, substitution of parts other than factory authorized parts, removal of any partsincluding legs, or addition of any parts.This warranty is exclusive and is in lieu of all other warranties, express or implied, including the impliedwarranties of merchantability and fitness for a particular purpose. In no event shall Alto-Shaam be liable forloss of use, loss of revenue or profit, or loss of product, or for any indirect, special, incidental, or consequentialdamages. No person except an officer of Alto-Shaam, Inc. is authorized to modify this warranty or to incur onbehalf of Alto-Shaam any other obligation or liability in connection with Alto-Shaam equipment.Effective November 1, 2012RECORD THE MODEL AND SERIAL NUMBER OF THE APPLIANCE FOR EASY REFERENCE.ALWAYS REFER TO BOTH MODEL AND SERIAL NUMBER IN ANY CONTACT WITH ALTO-SHAAM REGARDING THIS APPLIANCE. Model: ______________________________________________ D ate Installed: ______________________________________________________ Voltage: ______________________________________________ Purchased From: ___________________________________________ Serial Number: _____________________________________________________________________________________________________________ W164N9221W a t e r S t r e e t P.O.B o x450M e n o m o n e e F a l l s,W i s c o n s i n53052-0450U.S.A.PHONE: 262.251.3800 • 800.558-8744 USA/CANADA FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY。

超市商品陈列调整手册

超市商品陈列调整手册第一章商品陈列基本原则 (3)1.1 商品陈列的目的与意义 (3)1.2 商品陈列的基本原则 (3)第二章商品分类与布局 (4)2.1 商品分类的原则与方法 (4)2.1.1 原则 (4)2.1.2 方法 (4)2.2 超市布局设计 (5)2.2.1 入口与出口设计 (5)2.2.2 商品陈列区域划分 (5)2.2.3 通道设计 (5)2.2.4 服务设施布局 (5)2.3 商品布局策略 (5)2.3.1 动线引导策略 (5)2.3.2 热销商品策略 (5)2.3.3 促销商品策略 (5)2.3.4 季节性商品策略 (6)2.3.5 搭配销售策略 (6)第三章商品陈列技巧 (6)3.1 商品展示方式 (6)3.2 陈列道具的选择与使用 (6)3.3 商品陈列的色彩搭配 (6)第四章促销陈列与展示 (7)4.1 促销陈列的形式与策略 (7)4.2 促销陈列的实施步骤 (7)4.3 促销陈列的注意事项 (8)第五章食品与饮料陈列 (8)5.1 食品陈列的特点与要求 (8)5.1.1 食品陈列特点 (8)5.1.2 食品陈列要求 (8)5.2 饮料陈列的技巧与注意事项 (9)5.2.1 饮料陈列技巧 (9)5.2.2 饮料陈列注意事项 (9)第六章日用品与家居用品陈列 (9)6.1 日用品陈列的方法与技巧 (9)6.1.1 陈列区域选择 (9)6.1.2 分类陈列 (9)6.1.3 陈列方式 (9)6.1.4 陈列技巧 (10)6.2 家居用品陈列的原则与要求 (10)6.2.1 陈列原则 (10)第七章服装与鞋帽陈列 (10)7.1 服装陈列的技巧与注意事项 (10)7.1.1 陈列技巧 (10)7.1.2 注意事项 (11)7.2 鞋帽陈列的方法与要求 (11)7.2.1 鞋帽陈列方法 (11)7.2.2 鞋帽陈列要求 (11)第八章图书与音像制品陈列 (12)8.1 图书陈列的策略与实施 (12)8.1.1 分类陈列：根据图书的类型、题材和读者群体，将图书分为小说、文学、少儿、社科、生活、教育等不同区域，便于消费者快速找到所需图书。

超市商品陈列的标准手册

超市商品陈列的标准手册一、商品陈列的基本原则1、以销售决定陈列最小空间,其参考公式是：商品日销量×商品空间尺寸×1/2=陈列所用空间,并根据季节性的不同进行调整;2、同类商品,即同商品大小分类的商品临近陈列,注意品牌商品陈列的竞争关系;3、商品陈列要体现视觉美感,应考虑灯光因素、颜色因素、图案因素的影响;4、注意每个商品最小的陈列尺寸,以该商品不会因为太小的陈列被顾客忽视为原则;5、陈列时,注意黄金陈列线0.9—1.3m上的商品陈列组合和陈列空间的分配;6、商品陈列的位置是唯一区域原则,正常销售的商品应避免两个或以上的陈列区域交陈列或收银台端架陈列除外;7、商品陈列遵循界限清楚,整齐,优先选择直线界限原则;8、陈列的商品是满货架陈列;9、优先选择相对垂直陈列的原则;10、相邻货架的陈列层次尽量一致,陈列方式尽量一致;11、食品的陈列遵守先进先出的原则;12、冲动性商品放在临近主通道的地方陈列,日常性的消耗品陈列在店的后方或较次要的位置;13、陈列遵循安全原则,如货架、挂钩的承重,轻小的商品放在货架的上面,较重较大的商品放在货架的底下等;14、商品的陈列是干净的、整齐的;二、生鲜商品的陈列一熟食部陈列1、熟食的陈列遵循商品必须陈列在正确的温度下;2、熟食的陈列遵循商品大分类的基本原则：如炸类商品、烤类商品、卤水类商品、面点类商品、面点半成品类商品、中餐类商品、品牌熟食类商品等;3、熟食类商品的陈列必须经过质量检查,符合要求的才能出售;4、熟食陈列的商品必须表明时间代码,以控制仅有几小时保质期商品的质量;5、熟食商品的陈列面积必须与销售量相匹配;6、散装熟食陈列以丰满、整洁、色泽光亮为标准,包装熟食的陈列以包装整齐、丰满的单层或双层陈列为主;二鱼科陈列1、活鲜：水温、盐度要符合要求,水循环通畅,氧气充足;特性及生活环境相近的鱼类可放在一起陈列,量不能过多,发现死亡应立即打捞;2、海鲜、冰鲜：碎冰要散在鱼身上以保持新鲜,鱼头正面朝向顾客,整个陈列面呈坡形,颜色美观、造型多变丰满;3、冷冻海鲜：不能超过冷冻柜的装载线;4、干海产：防尘、防霉、防潮、防虫;三果蔬部陈列1、按大、中、小分类划分原则陈列;2、陈列前及营业期间,应对蔬果进行质检,发现腐烂、变质,要第一时间挑拣出来,确保货架商品新鲜、优质;3、陈列要丰满、货量足,陈列面积与周转量成正比例;4、色彩搭配组合要鲜艳、丰富、有变化;5、根据商品的不同特性,选择合适的陈列道具、方法、温/湿度、时间,以避免造成损耗;6、先进先出原则;7、根据季节变化而改变陈列,新上市品种应陈列在明显的地方;8、陈列的区域、设备、器具应清洁卫生,蔬果应清洁卫生,无泥土、杂草等;9、标识清楚正确：价格、单位正确无误,品名与商品一致,标识位置与商品位置一一对应;四面包部陈列A、面包陈列1、遵循大致的分类原则,如普通咸甜面包、全麦面包、法式面包、配餐夹心花式面包、点心等;2、先进先出原则,先生产先陈列；陈列商品必须符合质量要求和在保质期范围内;3、面包的陈列面积要与销量相配;B、蛋糕陈列1、蛋糕必须放在冷藏柜中陈列在正确的温度下;2、必须在保质期内销售;3、先进先出的原则;4、一般选择单层或少层纵向陈列方式;5、蛋糕的陈列区域内必须有蛋糕花样手册和蛋糕花样样板,以供顾客选择有感官的参照;6、蛋糕的陈列区域内必须有蛋糕制作的说明标识;五精肉科陈列1、陈列时应对肉质品进行质检,以确保品质优良;2、根据商品的分类原则、陈列所需温度和风俗习惯牛、羊肉与猪肉分开以及防止交感染等因素陈列,散装陈列要有档板隔开;3、商品必须以正确的方式陈列在正确的温度下,主要采取单层、纵向摆放陈列方法,陈列的空间必须与销售量相配,冷冻品的陈列不能超过冷冻柜的装载线;4、陈列的品种应丰富、齐全,数量多而丰满,以能填满货架空间位置的2/3以上为原则;5、先进先出原则;保质期短的商品陈列在保质期长的前面;6、标识清楚正确：价格、单位正确无误,品名与商品一致,标识位置与商品位置一一对应;三、非生鲜商品的陈列一货架商品的陈列标准1、商品在货架上陈列必须符合商品分类的原则;2、任何一种商品在货架上都只能有一个陈列区域;3、商品陈列遵循先进先出原则;4、所陈列的商品要与货架前方的“面”保持一致,“正面”要全部面向通路一侧;5、适当地使用盛装器皿、备品,且陈列后必须安全;6、商品陈列的位置必须有正确的价格标志,且位置正确,并安放宣传板、POP;7、所有货架上的商品都必须保证有可扫描的正确条形码;6、货架上不得出现任何超过保质期的商品;7、货架上不得出现任何包装破损的商品或配件缺少、品质损坏的商品;10、商品在货架上应是满货架陈列,数量充足;11、商品间距约为2～3mm;商品陈列的高度保持与上层货架隔板可放进二个手指的距离;12、商品在货架上应保持干净、整齐、位置正确,避免使顾客看到货架隔板及后面的挡板;13、所有缺货的商品应标出暂时缺货标签,保持空缺,不得用其他商品填充排面;二端架商品的陈列标准1、端架陈列的商品必须有正确、明显的价格标志;2、端架陈列的商品,原则上不超过两种类;3、端架陈列的商品,原则上必须全部拆纸箱包装陈列;4、端架陈列商品应符合安全陈列原则;5、端架陈列的尺寸、长度=两排货架的长度、宽度；层板的宽度、高度≤1.6m; 三堆头商品的陈列标准1、堆头陈列的商品要有正确、明显的价格牌;2、堆头陈列的商品底下要有木栈板或特制平台垫底,商品不得直接接触地板;3、堆头陈列的商品陈列首选方形陈列,堆头陈列的商品可以选择割箱的陈列方法;4、堆头陈列商品应符合安全陈列原则;5、堆头商品的陈列长宽度不超过卡板尺寸,而且高度不超过1.4m;6、堆头与堆头之间要留有通道可供手推车通过;四、常用的陈列方法：1、货架陈列法：指所有处于销售状态的商品在货架上进行陈列的方法;货架的形式有多种方式,如陈列服装的圆形架、四方架等,陈列冲动性商品的收银机前的货架,陈列日常食品及百货的H、L型货架等;货架陈列法主要是利用层板、挂钩等简单的设施进行陈列,变化有限;2、专柜陈列法：指一些比较贵重的商品采用专柜的方式进行陈列;如精品家电、精品文具、贵重皮包、贵重烟酒、品牌化妆品等;专柜的陈列可以设计成精品区的形式,也可以采用供应商制作的柜台进行陈列,一般都配备相应的商品广告灯箱;3、展示陈列法：指对商品进行展示的陈列方法;超市中常用的样品展示法、服装展示法即是典型的例子;样品展示法,即在陈列商品的区域,陈列出样品给顾客进行参考,如家电、大型运动器材、家具等,都必须展示样品；服装展示则是将橱窗的概念引入超市中,在天花、墙壁等地方组合展示销售的商品,增加销售的气氛以刺激顾客的购买;4、量感陈列法：利用大面积、大空间来陈列单一的商品或系列的商品,体现量感,给顾客一种非常强烈的廉价感和热销感;超市通常用端架、大面积货架、堆头、网篮等进行量感陈列;五、商品陈列的操作原则一第一优先顺序：大中小分类顺序原则;根据总部确认各店商品数以及放置的陈列图,按照商品的大中小分类顺序陈列;特例部分：1．照相机、随身听、手机、电子词典先以品牌陈列,再按价格带陈列;2．相框先按材质区分,再按尺寸陈列,再按价格带陈列;3．玩具陈列按中分类;在中分类中,按商品尺寸包装,并按价格带陈列;4．白酒分类先按简装和盒装分开陈列;再按品牌、价格陈列;5．甜饼干、咸饼干、夹心饼干按品牌陈列,品牌之间价格从低到高;6．袋装蜜饯和瓶装、盒装蜜饯分开陈列袋装用吊挂,瓶装、盒装用层板陈列,再按分类陈列;7．礼盒分类中的糖果礼盒陈列在糖果下方,巧克力礼盒陈列在盒装巧克力下方,饼干礼盒按口味陈列在饼干下方;8．袋装速食面按功能价格带陈列,拉面与其他袋面分开;再按口味上袋组下箱陈列;9．速食汤类与香辛调味料袋陈列在一起;10．奶粉袋装与罐装分开陈列;再按功能、价格带陈列;11．卫生巾按品牌陈列,上层、中层日用,下层夜用、套包;护垫单独陈列; 12．碳酸饮料罐装、瓶装分开陈列;按可乐、汽水、加味汽水,上瓶下箱,上罐下箱;13.啤酒罐装、瓶装分开陈列,国产瓶啤接进口瓶啤,国产罐装接进口罐装; 二第二优先顺序：价格带顺序原则价格带以卖场主通道或次主通道方向为基准,朝货架巷道之间的同一方向,价格由低到高陈列,墙货架根据主动线价格由低至高;杂货特例部分：1．电视机在按小分类陈列后,先按功能区分普通、超平、纯平;2．男式衬衫按素色和花色区分,再按价格带区分,陈列时尺寸下小上大,颜色上浅下深;3．日配乳品按包装,袋装、盒装分开陈列,袋装放在高柜底层;4．袋装洗洁精、酱油、醋按包装陈列在各分类的货架最下层;5．食用油各小分类按品牌区块陈列,品牌之间价格从低到高;6．小分类原味茶叶功能、价格带区块陈列;例：按毛尖、龙井、碧螺春;;; 7．保健食品按分类、品牌区块陈列,品牌之间价格从低到高;8．个人清洁用品中洗发和护发用品,香皂、洗面奶、沐浴乳、整发用品按分类品牌区块陈列,品牌之间价格从低到高;9．儿童牙膏与成人牙膏分开按品牌价格带陈列;10．牙刷按分类采用吊挂式陈列,套杯放在最下层,按价格带陈列;11．洗衣粉按分类、品牌区块陈列,袋与盒罐分开;品牌之间价格从低到高,并兼顾色彩的协调;12．尿裤按分类、品牌陈列;上层S,中层M,下层L、XL陈列,品牌之间价格从低到高;三第三优先顺序：垂直陈列原则垂直陈列单品基本面宽度不小于20公分,除极少部分日均销量很低的商品例：汽车用品;垂直吊挂商品例如：内衣、袜子、饰品、棋类、剃须用品之外,其它商品陈列都不小于20公分;1．具体陈列参照以下原则：如图一以下图文表示A、B、C、D为一个小分类4个不同单品代码,以2组货架为例; 高回转与非整箱商品A B高回转与非整箱商品C DA BC DA BC DA BC D价格带：A→B→C→D从左到右由小到大2.上图中高回转库存商品区不仅作为展示区,更应有利于员工补货;如饮料以商品实物陈列,库存区与销售区应为同一商品;如图二以下图文A、B、C、D、E、F表示6个不同商品代码;以一组货架为例;高回转与非整箱商品A B高回转与非整箱商品C D高回转与非整箱商品E FA C EA C EBDFBDF价格带：A→B→C→D→E→F由小到大注：2M以上是库存区,2M以下为陈列销售区;有商品必须有标价3.排面管理楼面主管每天必须安排人员对排面商品数进行检查,附表卖场商品陈列检查表高回转与非整箱商品库存区200cm150cm100cm50cm0cm检查人员：主管：处长：以上以3组货架为例备注：检查时排面中商品数必须与表中左下方商品数上下限相对应,否则要立即追踪改善;下限为该BAY最低之商品陈列数,上限为该BAY最高之商品陈列数检查时间为9:00－10:004．补货时间：上班－开店13:30－15:0021:30－结束营业准备二次开店闭店收尾高空补货操作需由二个人以上进行,补货车登高需安全;1每周一次对排面进行整理,平时排面商品不得移动;缺货商品请用缺货标签;保证以商品大中小分类,价格带垂直陈列;2加强对新员工的陈列管理培训,制定培训计划;3陈列管理按大中小分类价格带垂直陈列,各店必须严格参照陈列观念原则执行;4闭店收尾工作要确实,生鲜设备环境清洁消毒,商场补货商品的执行准备,以及收银区散货的根源处理和检查归位;5交接班工作要详细,让接班人员能够顺利地完成未完之工作,并确实执行上级交办的其他工作;七、陈列的注意事项一陈列的安全性1、排除危险陈列1对于较重的商品、大型的商品要考虑位置及高度的安全性进行陈列; 2对玻璃容器等要采取安全措施;3注意顾客行动线、货物搬入线上陈列的安全性;4要特别保证突出陈列的安全性;5考虑意外如地震等情况,不要将不稳定的商品陈列到较上的位置上;2、撤去非安全性商品1撤除破损、渗漏、生锈的商品;2撤除超过销售期限的商品;3撤除质量恶化的商品;3、确认容器、备品的安全：1保证手、衣服接触上也是安全的;2防止出现展柜、隔板破损现象;3使用易取敢放的容器;二陈列的易观看、易感受,努力使陈列易购买1、陈列应使顾客所要得商品易被发现;2、将高回转的商品陈列在1.2M-1.6M的位置;3、POP的大小不应妨碍商品的拿取;4、将商品的正面文字面面对顾客;三陈列的易取性、易放回性1、不要将商品陈列在到达不到的地方;2、要考虑重型、大型商品的易取性;四让人感觉良好的陈列1、有效地利用音响照明、色彩1有效地使用音乐;2充分利用照明;3要注重照明质量;4考虑色彩调节进行陈列;5要注意色彩搭配的整体协调感;2、新鲜感1引入裸露陈列;2保证卖场每个部位的美观性;3撤除带灰尘、伤疤、蔫瘪的商品;4POP上不应出现褪色、有污迹、字迹不清洁等现象;5防止容器、商品上出现污迹、破损;3、为顾客提供信息1提供菜谱,为顾客提供好的建议;2顾客由陈列样品的以下内容获得信息：陈列高度、位置、排列、广告牌、宣传板、POP等;3实行关联销售陈列方法;4引入渲染购物氛围、富有变化的陈列方法;5引入现场演示、尝试的销售方法;6突出季节感五陈列的应时性1、及时为顾客提供应时的生鲜食品;2、及时提供不同节日所需的特殊食品;3、尽早陈列出当前的话题商品、畅销商品;4、渲染出不同季节所应拥有的氛围;5、随季节、时令的变化而改变陈列;6、在顾客拿薪水的日子等支出会有所增加陈列量;7、陈列量应与星期日等休息日的顾客活动、生活方式相符; 六陈列成本问题为了提高收益性,要考虑：1、将高品质、高价格收益性较高的商品与畅销品搭配销售2、降低容器、备品的成本；3、明确规定陈列最大量与最小量4、同时要提高效率,防止商品的损耗5、应避免出现因陈列而使销售机会丧失的现象。

超市百货陈列手册

• 牙膏： • 1）按品牌集中，品牌内按功能和口味系列纵向；高单价在上，
低单价在下。 • 2）品牌顺序：黑人—高露洁—佳洁士—中华—冷酸灵—其它。
高端牙膏如云南白药等单独集中一节货架陈列，放在类别最前面。 • 3）每层堆叠数，以3-4个高为适宜。1.4米高度货架，顶层做梯形，其它层不做梯形。
• 牙刷：按品牌集中纵向，高单价在上，低单价在下，多支促销装放在最下层。
• 4、护理液放在类别最后面，视单品数量多少，做纵向或在顶层做横向陈列。
• 生活用纸类别规划：盒抽—软抽—手帕纸/钱夹纸—湿纸巾—卷筒纸—厨房用纸。
• 湿纸巾视陈列条件可适当调配位置。
• 盒抽：做在货架前端；品牌纵向，品牌内按商品系列纵向；高单价在上，低单价在下；心相印的“品诺”系列在最前面。
• 软抽：品牌纵向，多包装在上，单包装在下，心相印在最前。 • 手帕纸：按品牌集中，品牌内按系列纵向。高单价在上，低单价
超市百货陈列手册
QJM
• 超市百货商场商品陈列绝不是简单的是商品堆放，而是具有美
化商场刺激消费的功能，所以超市百货商场商品陈列是一项及基础又重要的工作。合理科学的商品陈列不仅能够最大限度的美化商场，还能刺激消费增加销量。
方便顾客找到商品
• 超市百货商场的商品是卖给顾客的，只有让顾客找到自己的需求才能销售，所以超市百货商场的管理者要从顾客的角度考虑和
1、保养/美妆用品
• 1、该类别主要以品牌集中，用品牌专柜道具陈列为主。一般品牌顺序：玉兰油/欧莱雅/妮维雅，为第一层级，放在最前；其它品牌在其次。
• 2、商品陈列分类：洗、护分开；面部、眼部、唇部、手部、防晒、止汗等各自分类集中；陈列顺序以套装礼盒在上，单只装在下，价格贵的在上，便宜的在下。夏季洁面乳陈列在黄金陈列位，冬季霜类陈列在黄金陈列位。

商品陈列标准手册

商品陈列标准手册1. 引言商品陈列对店铺运营和销售非常重要。

一个良好的商品陈列可以吸引顾客的注意力，提高销售额，并增强品牌形象。

本手册旨在为店铺员工提供商品陈列的标准准则和最佳实践，以保证店铺的陈列效果最佳。

2. 商品摆放规则2.1 层次感摆放合理的层次感摆放是一个成功的商品陈列的基础。

建议按照以下原则进行商品的层次感摆放：•将商品按照大小、高度或颜色进行分组；•高度相近的商品应放在同一水平线上，避免高度不均匀的陈列；•商品从高到低的陈列可以提供更好的视觉效果，吸引顾客的注意力。

2.2 产品布局产品布局是商品陈列的关键因素之一。

合理的产品布局可以提高销售额和顾客满意度。

以下是一些产品布局上的建议：•留出足够的空间让顾客自由浏览和触摸商品；•将畅销商品或新品放在靠近入口的位置，以吸引顾客的注意力；•将相关商品放在一起，方便顾客选择和比较；•定期更换产品布局，以增加顾客的兴趣和新奇感。

2.3 陈列道具的使用陈列道具的使用可以增强商品的吸引力和陈列效果。

以下是一些陈列道具使用的建议：•使用合适的陈列架、展示柜和货架，以展示商品的特点和优势；•使用适当的照明效果，以突出商品的特色和质感；•使用合适的背景和装饰品，以营造出适合商品风格的氛围；•定期检查和清洁陈列道具，保持其良好的状态。

3. 陈列细节要求3.1 商品标签和价格准确和清晰的商品标签和价格是一个良好的商品陈列的重要组成部分。

以下是一些关于商品标签和价格的要求：•商品标签应包含商品名称、规格、品牌和其他必要信息；•商品标签应清晰易读，避免模糊或不易识别；•商品价格应明确标示，避免造成顾客的困扰和疑惑；•商品价格应经常更新和调整，以保持与市场价格的一致性。

3.2 陈列整洁和干净一个整洁和干净的陈列区域可以给顾客留下良好的印象，并提高购买欲望。

以下是一些关于陈列整洁和干净的要求：•定期清理和整理商品，避免商品杂乱无章；•定期清洁陈列区域，包括货架、展示柜和陈列道具；•定期检查商品的状况，及时处理破损或过期商品。

Turbo Air 水冷展示商品机用户手册说明书

Open Display Merchandisers Installation and Operation Manual Please read this manual completely before attempting to install or operate this equipment.TOM-30L*-**-*-N TOM-40L*-**-*-N TOM-50L*-**-*-N TOM-60L*-**-*-N TOM-75L*-**-*-N TOM-30S*-**-*-NTOM-40S*-**-*-NTOM-50S*-**-*-NTOM-60S*-**-*-NTOM-75S*-**-*-NTOM-W-30S*-**-*-NTOM-W-40S*-**-*-NTOM-W-50S*-**-*-NTOM-W-60S*-**-*-NTOM-W-75S*-**-*-NTOM-W-30S*-**-*-UF-NTOM-W-40S*-**-*-UF-NTOM-W-50S*-**-*-UF-NTOM-W-60S*-**-*-UF-NTOM-W-75S*-**-*-UF-NHorizontal Open Display CasesINTRODUCTION 10SPECIFICATIONS 11INSTALLATIONDamage inspectionPower switchLight switchTemperature controlThermometerPlacing the productMerchandiser not functioningMerchandiser is warmLights are not workingCondenser coilLocation of displayLeveling of display 12OPERATING INSTRUCTIONS 14MAINTENANCE & CLEANING 15WARRANTY 17TROUBLESHOOTING 16NOTE 19~22• This equipment is not intended for use by persons (including children) withreduced physical, sensory or mental capabilities, or lack of experience andknowledge unless they have been given supervision or instructions concerning the use of this equipment and the hazards involved by a person responsible for their safety.• Special instructions for those persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, are notincluded in this manual and are not required to be included.• Children shall not play with the appliance.• Cleaning and user maintenance shall not be made by children without supervi sion.WARNINGThis unit uses R-290 (propane), or R-600a (isobutane) as a refrigerant. These hydrocarbon refrigerants are highly environmentally compatible but also are flammable and combus-tible. Please read this manuel thoroughly before installing and operating the unit. Please take cautious measures to avoid risk of fire or explosion.PLEASE REFER TO THE LABEL INSIDE THE CABINET TO CHECKREFRIGERATION TYPE AND VOLUME.WARNING• Handle the unit with care in order to avoid any serious damage to therefrigeration system.• The refrigerant tubing, condenser, and evaporator coils are easily prone todamage while handling, moving, installing, and cleaning the unit, which may leadto fire or even explosion.• Refrigerant squirting out of the pipes could ignite or cause an eye injury. If a leakis detected, avoid any naked flames or potential sources of ignition and air theroom in which the appliance is standing for several minutes.• In order to avoid the creation of a flammable gas-air mixture in case of a leakin the refrigerating circuit, the size of the room in which the appliance is placed depends on the amount of refrigerant used. The room must be 35.31ft3 1m³ in sizefor every 0.28oz (8g) of R-290 refrigerant inside the appliance. The amount of refrigerant in your particular appliance is shown on the label inside the cabinet.This appliance contains a small amount of propane (R-290) or isobutane(R-600a) refrigerant, a natural gas with high environmental compatibility,but which is also combustible. When transporting and installing theappliance, care should be taken to ensure that no part of the refrigeratingcircuit is damaged.• Never start up an appliance showing any signs of damage. If in doubt, contacta qualified service professional.• In case of any hazardous activities such as fire or explosion, move the unit awayfrom any source of ignition to a well ventilated area.• Further service and repair must be done by a qualified technician who is familiarwith the safety standards, and also has thorough understanding and knowledgeof the flammable refrigerants.• Any and all technicians handling these units must be equipped with properpersonal protection and equipment and follow applicable safety measures and precautions to avoid risk of fire or explosion.SAFETY PRECAUTIONSTo avoid any risk of fire, explosion, electric shock, personal injury, material damage or incorrect use of the appliance, be sure to observe the following safety precautions. (After reading these owner’s manual instructions, please keep the manual booklet in a safe place for reference. Remember to hand it over to any subsequent owners)WARNING• The unit must be installed and located in accordance with the manufacturer’s installation instructions.• Installation work must be performed in accordance with the National Electric Codeby qualified and authorized personnel only.• Repairs and replacement work must be performed by a qualified and authorized service professional only using genuine replacement parts.• Do not use an extension cord or an adapter plug. Because of the potential safety hazards under certain conditions, we strongly recommend against any use of an extension cord or an adapter plug.• Do not, under any circumcetances, cut or remove the ground prong from thepower cord. For personal safety, this appliance must be properly grounded.• Do not store volatile and flammable substances in the refrigerator. The storage of benzene, thinner, alcohol, ether, LP gas, or other explosive substances may causean explosion.• Do not store or use gasoline or other flammable vapors and liquids in the vicinityof this appliance as well as any other appliances.• The appliance is not intended for use by children without supervision.• Do not allow children to climb, stand, or hang on the refrigerator doors or shelvesin the refrigerators. They could damage the refrigerator and seriously injure themselves.• To prevent suffocation and entrapment hazards to children, remove the doors and seals from the refrigerator before disposing of it or discontinuing its use.INSTALLATION & USAGEWARNING• Do not install the unit in a damp place where it could be splashed with water. Incorrect insulation of the electrical parts may cause fire or electric shock.• Do not plug several appliances into the same sockets. This could cause overheating and risk start of a fire.• Keep the power plug away from the rear of the cabinet. A damaged power plug may cause fire due to overheating.• Do not spray water directly to the interior or exterior of the appliance. There is a risk of fire or electric shock.• Do not place any containers filled with water on top of the appliance. If the water spills onto any electrical parts, it may lead to fire or electric shock.• Do not attempt to repair, disassemble or alter the appliance. It may cause fire or abnormal operations which may lead to injury.• Unplug the refrigerator before making repairs, replacing a light bulb, or cleaning.• Plug into a grounded 3-prong outlet. Do not remove the ground prong.CAUTION• Do not store too much food in the appliance. When you open the door, an item may fall out and cause personal injury or material damage.• Do not put bottles or any kind of glass in the freezer. The container may break and cause personal injury.• Do not disconnect the power cord by pulling on it. This may disconnect a wire and cause a short circuit.INSTALLATION & USAGECAUTION• There is a risk of death from suffocation if a child puts the packing materials on his or her head.• Do not store any articles on top of the appliance. Articles may fall while opening or closing the door, and could cause personal injury or material damage.• Do not store pharmaceutical products, scientific materials or othertemperature-sensitive products in the refrigerator. Products that require strict temperature controls must not be stored in the refrigerator.• Do not let children hang on the door.• Do not touch any cold surfaces or food containers in the freezer with damp or wet hands. Skin may stick to these extremely cold surfaces and may cause frostbite.• Remove any foreign matter from the power plug pins. Otherwise, there is a risk of fire.• Do not insert your hand into the bottom area of appliance. Any sharp edges may cause personal injury.• After unplugging the appliance, wait at least five minutes before plugging it back in. Abnormal operation of the freezer may cause material damage.• If the appliance is not used for a long period of time, unplug it from the power supply. Any deterioration in the insulation may cause fire.• Do not let children touch or play with the control panel on the front of the appliance. - Do not allow children to play with this appliance.- Do not stand or lean on the base panel, pull-out parts, or doors.- Repairs and maintenance of the appliance should only be performed by a qualified technician. Incorrect repairs done by an unqualified person may be a potential source of danger that could have critical consequences for the user of theappliance.- Never put ice cubes or ice pops straight from the freezer into your mouth.The low temperature may cause cold burns.PROPER DISPOSAL OF OLD APPLIANCEFor environmental purposes, refrigeration appliances must be disposed of properly. This applies to your old appliance, and at the end of its service life, for your new appliance as well.WARNINGBefore disposing of old appliances, make them inoperable. Remove plug from mains, severe the power cable, and remove or destroy any snap or latch closures.This eliminates the danger of any children locking themselves into the appliance (danger of suffocation) or placing themselves into other life-threatening situations.• The appliance may not be disposed of with domestic waste or bulky refuse.• The refrigerant circuit, especially the heat exchanger at the back of the appliance, may not be damaged.• Information concerning collection schedules or locations can be obtained from the local disposal authorities.CAUTIONThe refrigeration used in refrigerator/freezer and the gases in the insulation material require special disposal procedures. Ensure that none of the pipes onthe back of the appliance are damaged prior to disposal.BEFORE YOU CALL FOR SERVICEBefore contacting our Service Department, review the detailed troubleshooting tips in the Owner’s manual.1. Try to remedy the problem. Please read the “Troubleshooting Guide” section first and you may not need to call for service.2. Restart the appliance to check whether the fault repeats. If the malfunction persists, switch off the appliance and try again after an hour.3. If the malfunction still persists, then contact our Customer Service, specifying:• The nature of the problem,• The appliance model number and serial number• Your full address, telephone number and area code.This owner’s manual has important information. Please read the entire manual before installing your new Turbo Air Open Display Merchandiser. For specific questions not answered on this manual, please call:CUSTOMER SERVICE DEPARTMENTTURBO AIR4184 E. Conant St.Long Beach, CA 908081-800-381-7770Please write down the model and serial number of your merchandiser for future refer-ences:MODEL NUMBERSERIAL NUMBERKeep this manual in a safe place for your reference.Failure to read this manual in its entirety can result in misuse of the equipment, which may cause personal injury or equipment failure.WARNING!Display Case should be on a minimum 20 Amps dedicated outlet and minimum 12 AWG wire for proper operation.Model Dimension (W x D x H) in.Electricity Full Load Amperes Compressor Refrigerant Lighting Defrost Net WeightDimension (W x D x H) in.Electricity Full Load Amperes Compressor Refrigerant Lighting Defrost Net WeightDimension (W x D x H) in.Electricity Full Load Amperes Compressor Refrigerant Lighting Defrost Net WeightTOM-30L*-**-*-N 28 x 34.6 x 46.1115V/1PH/60HZNEU6217U2 X NEU6217UNEK6210UR-290Timed off defrost6.7A 6.3W X 2257 lbs.TOM-40L*-**-*-N 39 x 34.6 x 46.16.9A9.5W X 2317 lbs.TOM-50L*-**-*-N 50.8 x 34.6 x 46.16.9A12.6W X 215.8W X 218.9W X 218.9W X 1376 lbs.TOM-60L*-**-*-N 63.2 x 34.6 x 46.111.3A448 lbs.TOM-75L*-**-*-N 75.6 x 34.6 x 46.111.3A507 lbs.Model TOM-30S*-**-*-N 28 x 34.6 x 41.7115V/1PH/60HZNEU6217U2 X NEU6217UNEK6210UR-290Timed off defrost6.7A 6.3W X 1255 lbs.TOM-40S*-**-*-N 39 x 34.6 x 41.76.9A9.5W X 1313 lbs.TOM-50S*-**-*-N 50.8 x 34.6 x 41.76.9A 12.6W X 115.8W X 118.9W X 1370 lbs.TOM-60S*-**-*-N 63.2 x 34.6 x 41.711.3A 440 lbs.TOM-75S*-**-*-N75.6 x 34.6 x 41.711.3A498 lbs.Model TOM-W-30S*-**-*-N 26.9 x 34 x 56.5115V/1PH/60HZNEU6217U2 X NEU6217UNEK6210UR-290Timed off defrost6.7A 5.3W X 3354 lbs.TOM-W-40S*-**-*-N 38.9 x 34 x 56.56.9A8.4W X 3425 lbs.TOM-W-50S*-**-*-N 50.9 x 34 x 56.56.9A 11.6W X 314.7W X 317.9W X 18.4W X 4496 lbs.TOM-W-60S*-**-*-N 62.7 x 34 x 56.511.3A 567 lbs.TOM-W-75S*-**-*-N 75.2 x 34 x 56.511.3A638 lbs.Dimension (W x D x H) in.Electricity Full Load Amperes Compressor Refrigerant Lighting Defrost Net WeightModel TOM-W-30S*-**-*-UF-N 26.9 x 34 x 56.5115V/1PH/60HZNEU6217U2 X NEU6217UNEK6210UR-290Timed off defrost6.7A 5.3W X 3354 lbs.TOM-W-40S*-**-*-UF-N 38.9 x 34 x 56.56.9A8.4W X 3425 lbs.TOM-W-50S*-**-*-UF-N 50.9 x 34 x 56.56.9A 11.6W X 314.7W X 317.9W X 18.4W X 4496 lbs.TOM-W-60S*-**-*-UF-N 62.7 x 34 x 56.511.3A 567 lbs.TOM-W-75S*-**-*-UF-N 75.2 x 34 x 56.511.3A638 lbs.DAMAGE INSPECTIONPrior to installation, the customer must check for damages with the freight company before the unit is accepted.1. If the crate is damaged, make sure to note the damage on the Bill of Ladingprior to signing the delivery off.2. Concealed damage must be reported within 5 days of receiving the unit. Billof Lading must be faxed to the Claims department. Pictures of both unitand crating may be requested.LOCATION OF OPEN DISPLAY MERCHANDISEROpen Display Merchandisers are designed to be in an area that is ambient 75 degrees Fahrenheit (dry bulb) or colder with 55 percent relative humidity. If the installed unit is in a warm ambient area, it may not be as effective. Position the Merchandiser at its final location before removing the shipping skid. There are four bolts at the bottom of the merchandiser that secure the shipping skid. Remove all four bolts to remove the skid. Allow three inches of space from the wall to the back of the merchandiser. Condenser is located to the front. Do NOT block inlet.LEVELING THE OPEN DISPLAY MERCHANDISERFour leveling legs are provided to level your Merchandiser. Use a leveler to ensure the unit is evenly leveled on all four corners. If the unit is not leveled correctly, excess water buildup will not drain properly. If you do not wish to use the levelers, they can be turned inwards.Units should not be placed in direct sunlight.Units should not be placed near doorways.Level the cabinet on all four corners of the base.Units should not be placedUnits should not be placed Confirm there is enough clearance for proper air circulationOperatingenvironment not to exceed 75℉(23℃) and 55%humidity.Do not load product beyond the edge of the shelfLevel and set your merchandiser in place. Connect all necessary electrical connections. Your Open Display Merchandiser should now be ready for use.• POWER SWITCH:Located at the bottom of front panel right, colored in red.TOM-**L, TOM-**S• LIGHT SWITCH:Located at the bottom of front panel right, colored in green. • TEMPERATURE CONTROL:Located at the bottom of front panal right.Thermometer showing temperature is located on the right side of the back panel.PRODUCT PLACEMENT:Overloading of product or placing products against the back wall or suction grill may cause disruption in air flow, which may cause the unit to not cool properly.NOTE:• Do not place products into your merchandiser until the desired temperature is reached.• Do not place hot products into the merchandiser.• POWER SWITCH:Located at the bottom of rear panel right, colored in red.TOM-W-**STHERMOMETER• LIGHT SWITCH:Located at the bottom of rear panel right, colored in green. • TEMPERATURE CONTROL:Located at the bottom of rear panal right.HOW TO SET THE TEMPERATURE1. 2. The display panel shows the current temperature setting.3.4. The temperature setting has been changed and the display panel showsthe current temperature.MANUAL DEFROST1. Press the DEFROST button for 3S to begin a manual defrost.2. .3. stop defrosting and turn off the defrost mode..Press the SET button for 1S to check the temperature setting.To change the temperature, press the UP or DOWN button and press the SET button when adjustment is complete.During the defrosting process, pressing the DEFROST button for 3S will Defrost mode will be off automatically when it is completeAlways turn off your unit (both power and lights) when cleaning. Remove all products and allow your unit to reach room temperature. Do not allow electrical components to get wet.a. Do not clean with harsh detergents. Use mild soap.b. Remove all products.c. Remove shelves and bottom trays.d. Clean interior with warm water and mild detergent.e. Wipe with damp cloth. Do not leave soap residue.1. Disconnect the electrical power from the unit.2. Remove the front cover and base cover with screw driver.3. Brush the dirt, lint, etc. from the finned condenser coil.4. When finished, be sure to replace the front cover and base cover.5. Reconnect the electrical power to the unit.CLEAN YOUR OPEN DISPLAY MERCHANDISER THOROUGHLY BEFORE FIRST USAGE.CLEANING THE CONDENSER COILCondenser coil is located at bottom behind panel.NOTE:For a self-cleaning condenser equipped model, condenser cleaning is not required.However, it is recommended to blow the condenser coil out with Nitrogen once or twice a year. Note that the condenser cleaner may not remove grease.For any problems with your unit, please refer to the following check list. If you are still experiencing problems or have questions, please call the Customer Service line at1-800-381-7770.Ⅰ. MERCHANDISER NOT FUNCTIONINGa. Check to see that the breaker hasn’t tripped.b. Check that enough power is BEING supplied to the unit.c. Check that the power switch is on.Ⅱ. MERCHANDISER IS WARMa. Check the condenser to see if it is clean.b. Check that the inner airflow is not being blocked by products.Ⅲ. LIGHTS ARE NOT WORKINGa. Check that light switch is on.b. Check that the lights are placed in the lamp holders correctly.。

Perfect Fry PFM 系列商品展示器用户手册说明书

PFM SERIES MODELSOWNER’S MANUALPHONE: 603-225-6684MAILING ADDRESS: P.O. Box 501, Concord, NH 03302-0501 SHIPPING ADDRESS: 10 Ferry St., Concord, NH 03301 FAX: 603-225-8472GENERALINFORMATION:**********************CUSTOMERSUPPORT:**********************WEB: Be sure ALL operators read, understand and have access to this manual at all times.Your heated merchandiser is a heavy duty construction and has been designed for maximum product visibility using unbreakable polycarbonate doors and windows. It is designed to hold prepared foods for long periods of time while maintaining the taste and consistency of the food product. Air temperature is regulated by thermostatically controlled convection heating. Your heated merchandiser is self-serve and comes with sheet pans for holding prepackaged foods. Versatility in design allows for an optional full serve front, shelf inserts and water tray for humidification.Register you warranty by mail, fax or online for Perfect Fry Company to ensure that any possible warranty needs can be handled promptly.Model Number Serial NumberPurchased from: Phone:Address: Fax:Date of purchase:Additional information can be found by visiting our website at .TABLE OF CONTENTSHEALTH & SAFETY REGULATIONS (1)SAFETY FIRST (1)INSTALLATION (2)E LECTRICAL P OWER S UPPLY (2)E LECTRICAL S PECIFICATIONS (2)P REPARE C OUNTER-TOP A REA (3)U NPACK (3)L EG I NSTALLATION (3)ASSEMBLY (5)CLEANING (6)D AILY M AINTENANCE (6)P ERIODIC M AINTENANCE (6)OPERATING INSTRUCTIONS (7)OPTIONS (8)BLOW-APART DIAGRAM & PARTS LIST (9)PERFECT FRY LIMITED WARRANTY (10)HEALTH & SAFETY REGULATIONSInstallation of your heated merchandiser must conform to all local fire and health regulations and building codes. The table below describes the standards that your heated merchandiser has been tested to and the corresponding listing marks.SAFETY FIRSTLIFTING & MOVING:Your heated merchandiser’s gross shipping weight is 92 lb. (42 kg). Net weight = 80 lb. (36 kg).CLEANING:Before cleaning merchandiser, let cool. Some exterior surfaces will get hot so usecaution when touching these areas.Merchandiser is not waterproof. Do not use excessive water or submerge.Do not clean the outside or any other surface using abrasive cleaners. Abrasive cleaners can scratch the powder coated, mirrored stainless and polycarbonate surfaces.SERVICING:DISCONNECT POWER SOURCE AND ALLOW THE MERCHANDISER TO COOLBEFORE SERVICING. There is no need to unplug your heated merchandiser for normal cleaning or maintenance.ONLY COATED LIGHT BULBS WHICH MEET OR EXCEED NSF STANDARDS MUST BE USED. BREAKAGE OF LIGHT BULBS NOT SPECIFICALLY COATED COULD RESULT IN FOOD CONTAMINATION AND/OR PERSONAL INJURY.INSTALLATIONElectrical Power Supply•Your heated merchandiser must be connected to an electrical circuit that meets your heated merchandiser’s requirements (see table below).•If your merchandiser’s plug does not fit your wall outlet receptacle, have an electrician install the appropriate NEMA receptacle within 4 feet of the merchandiser.•See the manufacturer’s label on your merchandiser for the electrical Model No.PFMXXXX, then check off your Model Number.Electrical SpecificationsVaries by countryINSTALLATION (Continued)Prepare Counter-top AreaUnpack1) Cut straps on shipping box 2) Remove box top and body3) Remove outer plastic wrapping and keep box along with foam corners andsides4) Lift your merchandiser onto countertop5) Remove all foam stuffing and partsLeg InstallationIf you choose to use the optional 4” legs instead of sealing merchandiser to counter, carefully lay merchandiser on its side. Install legs on bottom until hand tight. Turn bottom foot to adjust height.Put check mark in box once part is removed 1 Merchandiser Body 6 4 x 4” legs (optional)2 Back Door7 Bottom Shelf Full Size Pan(pan models only) 3 Bottom Shelf (pan models only) 8 Top Shelf 2/3 Size Pan(pan models only)4 Bottom Front Lid 9 4 x 60W F15 Coated Light Bulbs 5 Top Front LidSee page 8 for options985641237ASSEMBLY1) Wipe internal parts and inside of merchandiser with a damp cloth.2) Wash food pans in warm soapy water and rinse.3) Remove protective film from polycarbonate windows & doors.4) Install incandescent light bulbs (x4)5) Install bottom shelf. Ensure that theshelf fits snug over the retaining rings6) Install food pans or optional shelfinsertsCLEANINGDaily Maintenance1) Wipe interior and exterior surfaces with a soft cloth or sponge. Wash polycarbonatedoors and windows with a mild soap or neutral detergent. Rinse thoroughly with water.To prevent water spots, thoroughly dry with a moist sponge or chamois.2) Remove food pans (or optional shelf inserts) and wash.3) Use a non-abrasive cloth and/or cleaner for stubborn areas. Hard to reach areasshould be cleaned with a small brush.4) Check optional water tray to ensure that it is full withwater. Top up if necessary.Periodic Maintenance1) Remove the water tray and wash. Use a mild delimer if necessary.2) Check to make sure all light bulbs are functioning. Replace as necessary.OPERATING INSTRUCTIONS1) Plug heated merchandiser into a properly grounded electrical outlet of the correctvoltage, size and plug configuration. See electrical specifications for more information.2) Fill the water tray if humidification is desired. Check it periodically.3) Turn the power switch to the “I” (on) position.4) Set the temperature to the maximum setting to ensure safe food holding.5) Allow 30 minutes to reach operating temperature.6) Insert desired food product into pans or optional shelves.Things to remember:•Cooked food must be stored at 140°F (60°C) or above to meet the FDA food code.•Use an NSF listed removable hot food holding thermometer to measure temperature in the cabinet.• Self-service merchandiser is for pre-packaged foods only. Full serve option allows for unpackaged food to be displayed.OPTIONS1) Water TrayThe water tray allows you to humidifyyour heated merchandiser. It installsinto the bottom of the merchandiserby the locating indents.2) Full Front PolycarbonateThe full front sheet of polycarbonateallows you to turn your heatedmerchandiser into a full serve unit.Simply remove the self serve lids.3) Wire RacksOther Options may be available, consult factory at 603-225-6684 or online at for more information.BLOW-APART DIAGRAM & PARTS LISTItem DescriptionPart # Item DescriptionPart # 1 Bottom Front Lid Assembly TBD 9 Insulation Cover TBD 2 Top Front Lid Assembly TBD 10 Top Cover TBD 3 Water Tray TBD 11 ReflectorTBD 4 Bottom Shelf TBD 12 Side Polycarbonate TBD 5 Top ShelfTBD 13 Merchandiser Frame TBD 6 Lamp holder BracketTBD 14 Back Door TBD 7 Top Shelf 2/3 Size Food Pan TBD 15 4” Legs6HA003 8Bottom Shelf Full size Food PanTBD16Back Panel AssemblyTBD61237891213141516411510PERFECT FRY LIMITED WARRANTYTERMS OF WARRANTY1) Perfect Fry Company LLC warrants this fryer to be free from defects in materials andworkmanship and will repair or replace it at Perfect Fry Company LLC's option for a period of one year after purchase providing the purchaser follows the manufacturer's recommended procedures for operation and maintenance contained in this manual.Perfect Fry Company LLC shall not be liable for injury or damage to property other than this fryer.2) The warranty applies to materials at the factory for one year and labor for one yearfrom date of purchase. The warranty does not include materials and labor employed in cleaning the heated merchandiser. Any and all transportation and shipping charges and expenses are the responsibility of the Purchaser. The warranty card must be completed and registered with Perfect Fry Company LLC within 30 days of purchase to validate the warranty. The warranty will cease to exist if maintenance has not been performed according to the manufacturer’s instructions. The warranty does not cover coated incandescent light bulbs or scratches to the polycarbonate. This warranty does not cover damage arising from or caused by improper maintenance, directly or indirectly, transportation, accident, misuse, improper installation, fire, flood, or acts of God. Parts repaired or replaced under this warranty are warranted throughout the remainder of the original warranty period only. The warranty does not apply to parts and service supplied or obtained from other than Perfect Fry or its authorized distributors.3) Other than the warranty expressed in clause 1) hereof, Perfect Fry Company LLCexpressly disclaims all conditions and warranties, express or implied, including,without limitation, the implied warranties of merchantability and fitness for a particular purpose. Perfect Fry shall not be responsible for, nor does this warranty extend to, any consequential or incidental damages or expenses of any kind or nature,regardless of the cause thereof or any knowledge which Perfect Fry may haveregarding the probability of the occurrence of such damages or expenses including, without limitation, injury to persons or property, loss of life, loss of use of the products, lost goodwill, loss of income, lost resale profits, work stoppage, impairment of other goods, breach of contract, negligence or such other actions as may be deemed or alleged to be the cause of a loss or damage.Perfect Fry Company LLC.Mailing Address: P.O. Box 501, Concord, NH 03302-0501 Shipping Address: 10 Ferry St., Concord, NH 03301Tel: 603-225-6684Fax: 603-225-8472GeneralInformation:**********************CustomerSupport:**********************Web: © 2012 PERFECT FRY COMPANY LLCPRINTED IN USAL20-399 R0。

商品陈列标准手册

商品陈列标准手册商品陈列标准手册第一章：引言1.1 目的本手册旨在为商家制定商品陈列的标准规范，以提高商品的展示效果，吸引顾客的注意力，提升销售业绩。

1.2 适用范围本手册适用于所有零售商和商场，涵盖各类商品的陈列。

1.3 定义（1）商品陈列：指商品在店铺或商场内摆放的位置、形式和方式。

（2）展示效果：指商品陈列对顾客产生的视觉效果和购物感受。

（3）销售业绩：指商家通过商品陈列获得的销售量和利润。

第二章：商品陈列的原则2.1 视觉吸引商品陈列应能够立即吸引顾客的视觉注意力，通过吸引人的外观、鲜明的色彩和合理的布局来提高商品的吸引力。

2.2 方便触达商品应摆放在易于触达的位置，使顾客可以轻松地拿取和观察商品。

2.3 按品类分区将不同品类的商品分区陈列，以便顾客可以方便地找到所需商品，并且可以更加有针对性地进行购物。

2.4 强调差异将商品差异化的特点展示出来，突出商品的独特之处，帮助顾客作出选择。

2.5 特色展示突出店铺或商场的特色，通过特色展示增加商品陈列的亮点。

第三章：商品陈列的步骤3.1 整体布局（1）店铺或商场布局应清晰明确，将商品按品类分区陈列，并设置明显的导购标识，方便顾客浏览。

（2）制定合理的陈列计划，考虑商品的大小、形状、颜色等特点，合理安排陈列空间，使商品充分展示。

3.2 层次性陈列（1）将商品按照层次进行陈列，使商品的阶梯状摆放，增加层次感和美感。

（2）注意商品之间的间距，不要过于拥挤，以免影响视觉效果。

3.3 色彩搭配（1）根据商品的色彩特点，进行合理的搭配，使色彩互补或相呼应，增加整体的美感。

（2）注意避免色彩过于杂乱，以防产品互相干扰。

3.4 展示道具（1）根据商品的特点，选用合适的展示道具，如支架、展示柜、挂钩等，以增强商品的展示效果。

（2）定期检查和维护展示道具，保持其完好无损的状态。

3.5 标识和介绍（1）陈列商品时，应设置明显的价格标签和介绍标签，方便顾客了解商品信息。

服装行业商品陈列手册

服装行业商品陈列手册第一章：概述 (2)1.1 行业背景 (2)1.2 商品陈列的重要性 (3)第二章：商品陈列基本原则 (3)2.1 陈列空间规划 (3)2.2 陈列色彩搭配 (4)2.3 陈列照明设计 (4)2.4 陈列安全规范 (4)第三章：商品分类与陈列方式 (4)3.1 服装商品分类 (5)3.2 商品陈列方式 (5)3.3 陈列道具选择 (5)3.4 陈列布局技巧 (5)第四章：季节性陈列策略 (6)4.1 春季陈列特点 (6)4.2 夏季陈列特点 (6)4.3 秋季陈列特点 (6)4.4 冬季陈列特点 (6)第五章：促销陈列与活动策划 (7)5.1 促销陈列策略 (7)5.2 活动策划与陈列 (7)5.3 陈列与销售数据分析 (7)5.4 陈列效果评估 (8)第六章：视觉营销与陈列设计 (8)6.1 视觉营销概述 (8)6.2 陈列设计原则 (8)6.3 陈列设计技巧 (9)6.4 陈列设计案例 (9)第七章：橱窗陈列与展示 (9)7.1 橱窗陈列原则 (9)7.1.1 主题明确 (9)7.1.2 简洁明了 (10)7.1.3 色彩搭配 (10)7.1.4 层次分明 (10)7.2 橱窗设计技巧 (10)7.2.1 布局合理 (10)7.2.2 道具选择 (10)7.2.3 互动体验 (10)7.2.4 季节性调整 (10)7.3 橱窗照明设计 (10)7.3.1 光线均匀 (10)7.3.2 色温适宜 (10)7.3.3 照明角度 (10)7.3.4 灯具选择 (11)7.4 橱窗案例分享 (11)第八章：陈列管理与发展趋势 (11)8.1 陈列管理规范 (11)8.2 陈列管理流程 (11)8.3 陈列发展趋势 (12)8.4 陈列创新实践 (12)第九章：陈列培训与团队建设 (12)9.1 员工陈列培训 (12)9.1.1 培训目标 (12)9.1.2 培训内容 (12)9.1.3 培训方式 (12)9.2 陈列团队建设 (13)9.2.1 团队组建 (13)9.2.2 团队分工与协作 (13)9.3 陈列沟通与协作 (13)9.3.1 沟通渠道 (13)9.3.2 协作机制 (13)9.4 陈列技能提升 (13)9.4.1 技能培训 (13)9.4.2 技能实践 (13)第十章：实战案例分析 (14)10.1 成功案例解析 (14)10.1.1 案例背景 (14)10.1.2 商品陈列设计 (14)10.1.3 陈列效果 (14)10.2 失败案例警示 (14)10.2.1 案例背景 (14)10.2.2 商品陈列问题 (14)10.2.3 影响 (15)10.3 陈列改进与优化 (15)10.4 案例总结与启示 (15)第一章：概述1.1 行业背景我国经济的快速发展，人民生活水平的不断提高，服装行业作为消费品市场的重要组成部分，正日益受到广泛关注。

超市商品陈列手册

超市商品陈列手册第一章：超市商品陈列概述 (2)1.1 超市商品陈列的重要性 (2)1.2 超市商品陈列的原则 (2)第二章：商品陈列基础知识 (3)2.1 货架的种类与选择 (3)2.2 商品陈列的基本方法 (4)2.3 商品陈列的安全规范 (4)第三章：商品分类与布局 (5)3.1 商品分类原则 (5)3.2 商品布局策略 (5)3.3 商品布局的实施 (5)第四章：食品类商品陈列 (6)4.1 食品陈列的基本原则 (6)4.2 生鲜食品陈列方法 (6)4.3 非生鲜食品陈列方法 (7)第五章：日用品类商品陈列 (7)5.1 日用品陈列的基本原则 (7)5.2 家庭清洁用品陈列方法 (7)5.3 个人护理用品陈列方法 (8)第六章：服装类商品陈列 (8)6.1 服装陈列的基本原则 (8)6.2 男装陈列方法 (9)6.3 女装陈列方法 (9)第七章：家电类商品陈列 (9)7.1 家电陈列的基本原则 (9)7.2 大家电陈列方法 (10)7.3 小家电陈列方法 (10)第八章：文具玩具类商品陈列 (10)8.1 文具玩具陈列的基本原则 (11)8.2 文具陈列方法 (11)8.3 玩具陈列方法 (11)第九章：促销活动陈列 (12)9.1 促销陈列的基本原则 (12)9.2 主题促销陈列方法 (12)9.3 节假日促销陈列方法 (13)第十章：季节性商品陈列 (13)10.1 季节性商品陈列的基本原则 (13)10.2 春季商品陈列方法 (14)10.3 夏季商品陈列方法 (14)第十一章：特殊商品陈列 (14)11.1 特殊商品陈列的基本原则 (14)11.2 易碎商品陈列方法 (14)11.3 易变质商品陈列方法 (15)第十二章：超市商品陈列管理 (15)12.1 陈列管理的基本原则 (15)12.2 陈列管理的实施方法 (15)12.3 陈列管理的优化策略 (16)第一章：超市商品陈列概述1.1 超市商品陈列的重要性在现代零售业中，超市商品陈列扮演着的角色。

商品陈列标准手册

一、商品陈列原则有效的商品陈列可以引起消费者的购买欲，并促使其采取购买行动。

做好商品陈列必须遵循一些基本原则，包括可获利性、陈列点、吸引力、方便性、价格、稳固性等六个方面。

1、可获利性陈列必须确实有助于增加店面的销售；努力争取有助于销售的陈列位置；要注意销售记录能增加销量的特定的陈列方式和陈列物；适时告诉供应商商品的陈列对获利的帮助；采用“先进先出”的原则，减少退货的可能性。

2、陈列点对于传统型商店是指柜台后面与视线等高的货架位置、磅秤旁、收银机旁、柜台前等。

而对于超市或平价商店，与视线等高的货架、顾客出入集中处、货架的中心位置等均是理想的陈列位置。

开始促销时要争取下列位置：商店人流最多的走道中央、货架两端的上面、墙壁货架的转角处、收银台旁。

不好的陈列点有：仓库出口处、黑暗的角落、店门口两侧的死角、气味强烈的商品旁。

3、吸引力充分将现有商品集中堆放以凸显气势；正确贴上价格标签；完成陈列工作后，故意拿掉几件商品，一来方便顾客取货，二来造成商品销售良好的迹象；陈列时将本企业商品与其他品牌的产品明显的区分开来；配合空间陈列，充分利用广告宣传品吸引顾客的注意；可以运用整堆不规则的陈列法，既可以节省陈列时间，也可以产生特价优惠的意味。

4、方便性商品应陈列于顾客便于取货的位置，争取教好的陈列点，争取使顾客能从不同位置、方向取到商品；保证货架上有80%以上的余货，以方便顾客选购；避免将不同类型的商品混放，助销宣传品（POP广告）不要贴在商品上。

5、价格价格要标识清楚，价格标签必须放在醒目的位置，数字的大小也会影响对顾客的吸引力，直接写出特价的数字比告诉顾客折扣数更有吸引力。

6、稳定性商品陈列在于帮助销售而不是进行“特技表演”。

在做“堆码展示”时，既要考虑一个可以保持吸引力的位置，也要考虑到堆放的稳定性。

在做“箱式堆码”展示时，应把打开的箱子摆放在一个平稳的位置上，更换空箱从最上层开始，以确保安全二、商品陈列方法1、计划和准备首先，需要准备好所需的陈列器材和工具，包括：陈列辅助物、大头针、糨糊、钉书器、剪刀、铁钉、胶带、货架吊绳、价格标贴等，并做好相应的计划和准备。

门店陈列手册

门店陈列手册目录1门店陈列综述 (2)Ll 陈列包括的内容 (2)1.2 商品陈列的基本概念 (2)2门店布局规范 (2)2.1 门店布局的基本原则: (3)2.2 门店总布局（一般情况下）图 (3)3门店形象展示区管理规范 (4)3.1 门店门头 (4)3.2 门店内部品牌形象展示 (4)4门店各功能区陈列规范 (5)4.1 货位区 (5)4.2 收银区 (5)5商品的陈列规范 (5)5」商品陈列的原则 (6)5.1.1 显而易见的原则 (6)5.1.2 商品丰满的原则 (6)5. 1. 3 可获利原则 (6)5.1.4 清洁卫生原则 (6)5.2 商品陈列的方法 (6)5.2.1 突出陈列. (6)5.3 收银台陈列 (7)6宣传标识品的使用规范 (7)6.1 海报使用规范 (7)6.2 吊旗使用规范 (7)6.3 商品标签使用规范 (7)7店面氛围的塑造 (8)7」环境塑造及灯光管理规范 (8)7.2 促销氛围的塑造 (8)1门店陈列综述门店的店而形象是公司品牌形象及产品形象而对消费者的宣传窗口，也是完成商品交易的最后环肖。

门店的整体形象成为消费者判断产品质量、品牌美誉度重要标准，将直接影响消费者对品牌和产品的印象, 并最终决定购买行为。

店而形象是公司实现产品销售的最重要载体，是产品直接面对消费者的场所。

陈列则是产品在店而形象销售最重要的环节，相当于产品最直接的广告，它包括产品摆放位宜、方式和店头宣传等等，好的陈列能起到对产品推广作用，能有力地促进顾客的购买。

所以，如何开展门店的装修、视觉识别、样品、门头等方面，充分展示企业实力、品牌形象、产品优势和消费者的情感体验，达成并实现消费行为就显得非常重要。

一个专业的、科学的、贴近消费者心理需求的店而陈列，在销售一线能发挥极大的功效，从而带来可观利润。

1.1陈列包括的内容1. 门店布局规范；2. 门店形象展示区管理规范：3. 门店功能区陈列规范；4. 商品的陈列规范：5. 宣传标识品的使用规范；6. 店而氛围的塑造。

康师傅产品生动化陈列销售手册

满额赠品
设定一定的购买金额，即可获得高价值的赠品，吸引消费者增加购买量。
联合推广
与其他品牌或商家合作，共同推广产品，扩大市场影响力。
推广技巧
陈列技巧
利用产品的陈列位置、摆放方式、颜色搭配等，增加产品的视觉效果和吸引力。
突出产品特点
通过宣传产品的独特特点和优势，提高消费者对产品的认知度和购买意愿。
《康师傅产品生动化陈列销售手册》
2023-10-29
目录
• 产品介绍 • 产品陈列 • 产品销售 • 产品生动化 • 产品推广 • 产品案例分析
01
产品介绍
产品背景
康师傅作为中国领先的食品和饮料公司，拥有多个品牌和产
品线。
随着市场竞争的加剧，康师傅需要提高其产品的市场占有率
和销售量。
本手册旨在介绍康师傅产品的生动化陈列和销售策略，以帮助销售团队更好地推广其产品
陈列工具
货架
常规的货架、端架、堆头等，用于展示和陈列商品。
展示柜
用于展示高端产品或有特殊要求的商品。
POP广告
包括海报、贴纸、展示板等，用于吸引顾客注意和宣传促销活动。
பைடு நூலகம்
照明设备
如LED灯箱、射灯等，用于突出产品特色和营造购物氛围。
03
产品销售
销售策略
市场定位
了解目标客户群体的需求和喜好，根据不同的消费场景和消费习惯，制定相应的销
渠道优势
康师傅拥有完善的销售渠道和网络，能够覆盖各个销售终端。
价格竞争力
康师傅的产品价格合理，性价比高，符合消费者的购买心理。
02
产品陈列
陈列原则
突出产品
01
将康师傅的产品以最吸引人的方式展示给消费者，强调产品的

【精品】超市生鲜陈列手册(实用文案)

公司简介商业计划书创业计划书节日庆典新品发布会创业融资项目介绍模板策划项目汇报市场营销活动策划工作计划策划书营销管理节日策划推广策划策划方案商务策划工作汇报企业报告企业宣讲校园宣讲总结报告总结汇报个人总结工作总结工作报告模板教育教学教育培训教学课件主题教育班会育人教学计划班会课件教学研究模板家长会思想教育小学教学中学教学大学教学幼儿教学超市生鲜食品陈列方法2019-2020 版内部资料注意保管超市生鲜食品陈列方法一、果蔬的陈列1．果菜陈列的基本方式超级市场中果菜的陈列主要有排列、堆积、置放、交叠、装饰5 种基本方式。

(1)排列。

将果菜有顺序地并排放置在一起，称为排列。

陈列重点是将果菜的根茎分别对齐，使其根齐叶顺，给人留下美观整洁的印象。

(2)堆积。

将商品自下而上放置在一起，称为堆积。

顶层商品数量较少，底层商品数量最多，这种商品陈列既稳妥，又有一定的立体感，以体现出商品纯正的自然色。

(3)置放。

将商品散开放置在容器中称为置放。

容器一般是敞口的。

由于容器四个侧面和底部有隔板，商品不会散落，只要将上面一层的商品放置整齐就可以了。

(4)交叠。

将大小不一、形状各异的商品进行交错排列，称为交叠。

交叠的目的就是为了使商品看起来整齐美观一些。

(5)装饰。

将一些商品放在另外一些商品上，起陪衬的作用，称为装饰。

例如用水草装饰水产品，用假叶装饰水果，用小树枝装饰荔枝等。

装饰的目的就是为了产生良好的视觉效果，使商品显得更新鲜一点，更整齐一点，以达到促销的目的。

2．果菜陈列的形态超市中果菜陈列的类型可分为18 种。

(1)圆积型。

常使用于柚、苹果等圆形的水果陈列，但像高丽菜、莴苣等蔬菜也可使用这种陈列形态。

陈列方法(见图6—2)：首先要决定底面最下层的前面部分，接下来排边面，然后才排中央面第一层的部分。

第二层要排在第一层商品与商品的中心点。

接下来再排第三层、第四层。

图 6— 2 圆积型陈列(2) 圆排型。

在并排或堆积圆形的蔬菜和水果时，可用隔物板等来支撑邻接的商品，将容易松垮的圆形叠成不容易松垮的形态。