01. Can I preserve any type of food at service temperature?
It depends on how you are using it: for just holding it is possible to preserve any food. For long preservation spinach and spinach-based dishes should be avoided, for the quantity of nitrates they contain. Leafy vegetables, fried foods, desserts and dairy products are not recommended in terms of yield, also milk proteins in dairy products tend to become darker. Risottos are preserved in their own way. Pasta is well preserved, especially gluten-free or the Exever Approved Vendor products, which have undergone a specific production process to facilitate hot storage.
02. Why can I not achieve the same results with an oven or another hot holding cabinet?
The Exever method is internationally patented: just a few tenths of a degree can compromise the result and EVEREO® technology is the only one that is able to maintain a uniform temperature at every point of the chamber for an infinite amount of time.
03. Will food held at 63° or 70° not continue to cook?
No: the dry air inside the preservation chamber limits the heat loss of food to the surrounding environment, so it holds the temperature for longer. In practice, dry air acts as an insulator to food.
04. Do the foods remain unchanged after being kept hot?
It depends on the type of food, it is good practice to perform individual tests on specific preparations. There are no risks from the point of view of food safety, in the worst case the taste and smell would be altered, as may occur in a refrigerator.
05. What happens if I open the door several times and the temperature drops?
The chamber temperature tends to go down a few degrees with the door open, but EVEREO® is insulated in such a way as to not lose too much heat. A brief thermal shock to some degree below 58°C is irrelevant if it does not last more than a few minutes; in any case EVEREO® warns you when the temperature falls below 58°C for longer than the set time.
06. How can I justify the unexpected speed of service to my customers?
It is at the discretion of the restaurant. Fine dining restaurants, for example, often serve dishes in quick succession. It is a matter of finding the most suitable method for your customers.
07. How much does it consume? > Is it not expensive to keep food warm for so long?
Laboratory tests showed that is uses 3.68kWh with a completely full chamber, which is equivalent to about 0.35 Euro per day.
08. What about local health authorities and HACCP regulations?
HACCP recognizes Service Temperature Preservation as a new storage method. No one has yet established legislation in this regard because it is scientific evidence, the products stored hot are perfectly healthy. The ASL reserves the right to conduct its own analysis.
09. Is product training available?
Yes, EVEREO® Training is available, please contact us for further information.
010. Can I store uncovered food in the EVEREO®?
It is possible in the Holding mode. Thanks to the accurate control of temperature and humidity, the EVEREO® allows you to keep food warm for over 5 hours.
011. Which foods work best with this technology?
Preparations with a cooking process of more than 30 minutes work very well, such as braised meat, roasts, stews, or even complex preparations. The results are excellent for soups, sauces, tomato-based pasta, baked pasta, cheaper cuts of meat, game. Dishes such as ratatouille and caponata are also very well suited to hot preservation.
012. Is it mandatory to use indicated long preservation temperatures?
Yes, the indicated temperatures are fundamental for the preservation. For most foods, 63°C gives the perfect balance of organoleptic quality and wholesomeness of the products. Vegetable that are rich in fibre and animal products that have a lot of connective tissue, on the other hand, must be stored at 70°C.
013. Why should I use hot storage?
For all the advantages indicated on the "revolution" page: organoleptic quality, uniform temperature, food safety, service speed, energy savings and management costs savings.
014. Why does the bacterial load decrease if I keep food hot?
The EVEREO® uses low temperature pasteurization. Above 58°C on Earth there is no life for aerobic bacteria: after a certain amount of time at that temperature they are eliminated. The tests were carried out in the laboratory at storage temperatures of both 63°C and 70°C, inoculating dangerous and very resistant bacteria, such as Listeria: in a short time the charge decreases considerably, to become in fact negligible.
015. Can I put cold products into the EVEREO®?
Yes, by working with food stored in single-portion vac packed containers it is possible to insert sealed packages at 3°C and, after the time necessary to bring them to Serving Temperature and to ensure their pasteurization, take advantage of all the benefits of storage in EVEREO®.
016. Can I use the EVEREO® to cook?
It is not the principle function of the product, but technically yes, you can cook at low temperatures inside the EVEREO®.
017. Why are there two temperature settings?
Some foods tend to ferment at temperatures below 70°C, such as legumes and cereals. The rest of the food is held at 63°C.
018. Is it possible to quantify the economic benefits for a client?
This varies depending on the business type: we have various case studies from different sectors to give you an idea.
019. What does it mean to pasteurize at low temperature?
It means quickly bringing the food to temperatures between 60 and 65°C for at least 30 minutes, in order to reduce the bacterial load inside the food.
020. What is the maximum load of the EVEREO®?
EVEREO® has a production capacity of 10 x 1/1 gastronorm trays.
021. Do I have to vacuum pack every container?
No, it depends on the type of program you are using: the vacuum containers are only necessary for the Long-Term Preservation program.
022. In the event of a blackout, how can I protect my food from health & safety risks?
EVEREO® takes care of this. Depending on the duration of the blackout, it will advise you how to proceed.
023. What tips do you have for holding food as long as possible?
You can use natural preservatives, such as spices, extra-virgin olive oil, tomatoes, wine, balanced salts. Additional practical tips are also available in our recipe book.
024. How long can I hold food for?
It depends on the ingredients, but indicatively from 2 to 14 days. For further information download the detailed table.