Unox launched the first system able to seal cooked food, still hot


Unox SpA, a company based in Cadoneghe (PD) that produces and sells professional ovens for catering, retail, confectionery and bakery sectors, presented MULTI.Day at the latest edition of HostMilano. This innovation allows the Italian company to obtain the catering Smart Label award, assigned by the Fair organization. «Thanks to the ten-year research conducted together with the University of Parma, Unox has ensured a thorough and complete know-how on food preservation – says Mario Cammarota, head of the Research Team -. To properly preserve food it is necessary to govern 3 main factors: food safety, consistency of food and taste.
In terms of food safety, the preservation of food through the heath is much safer than the food stored through the cold chain, as, unlike the fridge or freezer that only slows down or stops bacterial growth, temperatures above 58°C completely eliminates it.»
In addition, for keeping food at the right consistency, a meticulous temperature control is necessary and this is the primary characteristic of EVEREO®, the high temperature food maintainer which keeps food at the temperature at which you want to serve it.
In order to preserve also the taste and the aromas without cooling food, Unox has created MULTI.Day Hot Vacuum, a very innovative system able to vacuum seal cooked food, still hot. 
«Preserving healthy food was not the only challenge to be overcome, the question of taste and aromas remained open. Food in contact with air, in fact, is subject to oxidation processes that spoil its appearance, taste and aromas. So we immediately thought of the world of vacuum packing, unfortunately discovering that there were no systems able to vacuum seal containers or bags with food that was still warm inside. And we don’t want to cool the food, to avoid crossing the critical area of bacterial proliferation» – Nicola Lai, Corporate Chef and Marketing Team Leader explains.
Unox overcame the critical issue by overturning the concept of vacuum, as Nicola Nanti, Project Leader explains, «not sucking but generating a localized depression, exploiting the high speed output of the compressed air through a calibrated nozzle.»