E&T: First of all, could you outline the problem that this technology was intended to counter. A lot of energy was going into supermarket refrigeration units, wasn’t it?
Matthew Burke: That is correct. In a typical supermarket about 50 per cent of its energy consumption is for refrigeration. And you’ll be familiar in supermarkets when you buy milk and dairy products that the fridge is generally open-fronted so that you’ve got easy access to browse products. They work on the basis of a cold air curtain that blows cold air from the top of the fridge to the bottom, which is retrieved and recooled and that process is repeated – so that cold air curtain provides a separation between the store ambient conditions and the product that’s sitting on the fridge shelves.
One of the issues is that the cold air spills into the aisles and it makes the aisles cold. More importantly, it means that the fridges have to work harder to keep products cool. So the problem...