25 September 2019

EVOX reduces costs for mass catering

The ERDIS Marche, public entity that manages the right to study services for Marche Region universities, aware of playing an educational role towards the new generations and in the perspective of a sustainable development has extended the "good practice" of the respect for the environment to all its accommodation and catering facilities. The Authority and users (both residents of the university campus and the catering services staff) are informed of these "good practices" through a specific information campaign in which their collaboration and support is stimulated to respect the environment.

The ECO-ERDIS project, specifically for university catering services (about one million meals a year), provides:

  1. use of biodegradable compostable material (preformed tray, glasses, cutlery, disposable napkin), treated with trash compactors after the use;
  2. separate waste collection extended to all university residences;
  3. cleaning and sanitation of Erdis facilities (accommodation, canteens, common areas), carried out using only biodegradable detergents and disinfectants.
  4. use of low energy consumption working with low carbon emission ecological gases (Low GWP refrigerants);
  5. implementation (in progress) of new catering processes (soft-cooking – sous-vide cooking - deferred preparations and food labeling criteria - cook & chill and so on);
  6. choice of guidelines for good practices of energy saving and respect for the environment.

Particular mention must be made for the recent collaboration with SINCOLD.

The new EVOX multi-function blast chillers acquired by ERDIS for the kitchens serving university canteens, allow overnight COOK & CHILL processes to be performed using the programmable slow cooking function at low temperature (+65°c), performing cooking sessions with core probe or by time, adjusting temperature and humidity during cooking, adapting the airflow to the needs of the specific cycle. At the end of cooking the blast chiller / cooker automatically starts the positive blast chilling cycle +3°c (unlike a hot conservation stage +65°c which continues drying food and requires the presence of an operator who extract the food).

In fact, it is possible to program low-temperature cooking cycles on Friday nights, with food pasteurization, positive cooling to +3°c and following conservation stage; on Monday, when the staff comes back, the refrigerated food left inside the machine is extracted, processed (i.e. cutting portions and pairing with toppings and sides provided for the menu of the day), placed inside the blast chiller and reheated and regenerated, ready for the service. All sous-vide cooked meats, which do not go directly into production (mainly turkey-bovine-pork), are labelled and stored (with an increased shelf-life that reaches more than 12 days), ready for the uses foreseen by the menus (deferred preparation). The new process, has helped to spread the culture of effective, efficient and cost-effective food production which is attentive to consumptions and environmental issues throughout the whole food transformation cycle. The use of personnel and service shifts are retrenched thanks to overnight cooking and quick chilling made it possible by the multifunction cooling equipment during daily service.


ERDIS MARCHE Catering Services Coordinator



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