The technology of EnerG² is based on the fact that food and beverage products contain significantly differently thermal properties than air.  This means that their temperatures rise and fall at different rates and at different intervals.  This causes inefficiency in operation because typical measurement is of the environment (air) and not the actual food and beverage product.  Air, having very little density, fluctuates with more volatility thereby causing the coolers to engage in cooling cycles unnecessarily, while EnerG² simulates the stable temperature curve of food product and allows the cooler to operate only when it needs to. This not only reduces energy consumption by 15-25% but also compressor cycles by 40-60%.