01. Can I preserve any type of food at service temperature?
It depends on the mode of use. With Superholding mode you can preserve any food, in MULTI.Day mode you can usually preserve all dishes that have a cooking time of at least 20 minutes.
• The preparations that are best suited for MULTI.Day Service Temperature Food Preservation in EVEREO® are those that require long cooking times, such as braised meat, stewed or boiled food, etc.
• Foods cooked for short times, such as fried or grilled products, are not suitable to be preserved in EVEREO® MULTI.Day as the typical contrast of textures between the exterior and the interior of the product would be lost. In SUPERHOLDING MODE they can be kept for short periods, usually less than 1 hour.
• Meats characterised by intermediate cooking times, such as roasts, can be preserved following certain precautions. The cooking liquid must be preserved separately to prevent the meat from blackening.
02. Are there any ingredients that shouldn't be used?
• Spinach quickly becomes unpleasant and inedible when preserved at service temperature.
• Milk and its derivates tend to darken and become brown.
• Potatoes tend to blacken due to the oxidation caused by the oxygen they contain. They can be preserved at a temperature of 62 °C/145 °F only as a whole (they must not be cut or crushed) and if previously bleached in boiling water, vinegar and salt.
03. Are there ingredients that can favour the preservation?
• Using certain ingredients during the cooking always helps to achieve a good result in preserving them (excluding those that have to be avoided). Generally speaking, all antioxidant foods such as tomatoes, rosemary, lemon, chili, etc. help preparations to be preserved better and for a longer time. The addition of these ingredients alters the flavor of food and must therefore be harmonized with an appropriate recipe.
• Generally speaking, spices and other natural preservatives (pepper, curry, chili...) favour the preservation at serving temperature.
04. Will food held at 62 °C or 70 °C not continue to cook?
While preserving food at service temperature with EVEREO®, the chemical-physical transformations that characterize the cooking processes continue to take place, even if very slowly. It is possible that food develops different aromas that can be pleasant or unpleasant, that textures change and that the colours tend, almost always, to become slightly darker.
• Temperature control is a crucial factor in achieving a good preservation result. As a reference, preserving for 36 hours at a temperature 1 degree higher or lower than the ideal set is equivalent to cooking for 30 minutes at a temperature 10 °C/22 °F higher or lower than the ideal one.
This is why EVEREO® features an extremely precise control of temperature and humidity.
05. Does food remain unchanged after being preserved 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, taste and smell would be altered, as it may occur in a refrigerator.
06. What happens if I open the door several times and the temperature drops?
The chamber temperature tends to go down a few degrees when the door is open, but EVEREO® is insulated in such a way that it does not lose too much heat. A brief thermal shock to some degree below 58 °C is irrelevant if it lasts less than a few minutes; in any case, EVEREO® warns you when the temperature falls below 58 °C for longer than the set time.
07. Shall I adapt my cooking style to EVEREO® ?
• The food preparation process (cooking temperatures and times, preparation sequence) affects the preserving results.
• If service will not take place within 4 hours from the beginning of the preservation process, it is recommended to stop the cooking process earlier.
08. How much does it consume? Is it expensive to keep food warm for so long?
Laboratory tests showed that EVEREO® uses approx 3.68kWh with a completely full chamber per day, which is equivalent to about 0.35 Euro per day.
09. What about Nutrients?
• While preserving at Service Temperature with EVEREO® MULTI.Day, no nutrients are lost due to solubilization or oxidation, as trays are hermetically sealed and have a close-to-zero oxygen content.
• Service Temperature Food Preservation with EVEREO® MULTI.Day favors the carbohydrates and proteins hydrolysis, improving their digestibility.
• Service Temperature Food Preservation with EVEREO® MULTI.Day can cause the inactivation of temperature-sensitive vitamins such as pantothenic acid (B5) and ascorbic acid, which aren't in any case present in food after its cooking.
10. Is product training available?
Yes, EVEREO® Training is available, please contact us for further information.
11. Can I preserve uncovered food in EVEREO®?
It is possible in the Holding mode. Thanks to the accurate control of temperature and humidity, EVEREO® allows you to keep food warm for up to 8 hours (times can vary for each food).
12. Is it mandatory to use the indicated long preservation temperatures?
Yes, the indicated temperatures are fundamental for the preservation. For the majority of food, 62 °C gives the perfect balance of organoleptic qualities and wholesomeness of the products. Vegetables that are rich in fiber and animal products that have a lot of connective tissues, on the other hand, must be preserved at 70 °C.
13. Why should I use hot preservation?
For all the advantages mentioned in the "revolution" page: organoleptic qualities, temperature uniformity, food safety, service speed, energy savings and management costs savings.
14. Why does the bacterial load decrease if I keep food hot?
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. Tests were carried out in a laboratory at preservation temperatures of both 62 °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.
15. Can I put cold products into EVEREO®?
Yes, working with food stored in single-portion vacuum 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 EVEREO® preservation.
16. Can I use EVEREO® to cook?
It is not the main function of the product, but technically yes, you can cook at low temperatures inside EVEREO®..
17. Is it possible to quantify the economic benefits for a client?
They vary depending on the business type: we have various case studies from different sectors to give you an idea.
18. 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.
19. What is the maximum load of EVEREO®?
EVEREO® has a production capacity of 10 1/1 gastronorm trays.
20. 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 on how to proceed.
21. What tips do you have to hold food as long as possible?
You can use natural preservatives, such as spices, extra-virgin olive oil, tomatoes, wine, balanced salts. Other practical tips are also available in our recipe book.