Conservation at Service Temperature

From the cold chain to low-temperature cooking, the systemic innovations of modern professional cuisine are always linked to “thermal” issues. By habit, the concept of conservation leads back to refrigeration and freezing, but this mental automatism is showing its limits, increasingly evident in a catering context where quality and efficiency are now one and the same. As Professor Davide Cassi demonstrates, today it is possible to preserve food even at service temperatures. A technology developed by Exever, based on studies conducted at the Gastronomic Physics Laboratory in Parma, makes it possible to keep cooked food ready for service for periods ranging from a minimum of four days to over two weeks. The conservation takes place in a controlled low-oxygen atmosphere — the subject of an international patent (EP3030095, 2013) — which halts the oxidative and microbial processes responsible for food degradation without altering its organoleptic properties.