DO YOU KNOW WHY FOOD DETERIORATES QUICKLY?
We all know that bacteria induce changes in the chemicals found in foods, causing food to spoil. Perhaps, however, some do not know that the temperature range between +65°C and +10°C provides the ideal conditions for bacterial growth, which is precisely what happens when we let cooked products cool at room temperature.

INCREASE THE SHELF LIFE OF FOOD UP TO 70%
The longer the exposure of food to hazardous temperatures, the faster the growth of bacteria. Rapid cooling of cooked foods extends their shelf life and at the same time reduces the weight loss due to evaporation, preserving their original quality.

KEEPING FOOD FRESHER FOR LONGER
Cold is more than ever a strategic resource in the production cycles of kitchens or pastry shops. However, cold is not all the same. The shelf life of each type of food depends on the right combination of temperature, humidity and ventilation. VISION changes these values in the most appropriate way to extend the shelf life of fresh products, thereby reducing waste.