Same output, less prep.
With STOR, prep takes less time and stays fresh longer, so less hits the trash without compromising on quality and the hours that go into food prep are more efficient.
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STOR modifies the atmosphere around food, so prep is more efficient.
Whether it's reducing oxygen to keep food fresher longer or speeding up marinades, STOR cuts down the work it takes to run your kitchen.
Gas flushing
Gas flushing replaces the air in a container with food-grade gas, creating a modified atmosphere that maintains freshness. The food, the recipe, and the ingredients are untouched.
Vacuum
A vacuum mode opens the food to marinades and infusions in a fraction of the usual time without altering your recipe or ingredients.
What it changes on the line
Prep less often
Batch ahead and let it hold or cut hours out of marinating and brining. Fewer and shorter prep cycles give time back to you and your team.
Cut shrink
Keep more of what you make. Less prepped product tossed before it sells means more of your food cost reaches a ticket, and tighter yield per batch.
Serve food at its best
Color, texture, flavor, and aroma hold from prep through service, so your operation can be simplified.
Published research on modified atmosphere technology reports meaningful freshness gains across many refrigerated foods. The exact impact for your operation is what we can calculate after a quick intake conversation.
Built to be within reach.
For most of its history, technology this good at keeping food fresh has lived on factory packaging lines. We built STOR for everyone else, the kitchens that feed people every day, in a size and at a price that fit a real working operation rather than just the largest ones. Accessibility isn't a feature we added. It's a big part of why STOR exists.
The real cost of prep is how often you do it.
Most of a prep session isn't the cutting. It's everything around it: pulling product and tools, setting up the station, labeling and logging the batch, then breaking it down and sanitizing before the next task. That overhead costs about the same whether you prep ten pounds or forty, and you pay it again every session. Because STOR keeps prepped food fresh longer, you can batch several days at once and run that whole cycle two or three times a week instead of daily. The knife work stays the same, and you reclaim the hours that were going into setting up and breaking down over and over.
Estimate your labor savings.
This calculator counts prep labor only, and that's on purpose. Cutting shrink saves real money too, but there's a lot of noise out there about food waste.
Labor is the most challenging aspect of most operations. Early mornings, shift work, and scrambling to keep prep staffed, and it's the hardest part of a kitchen to fix. Giving you and your team those hours back is the most useful thing STOR can do, so it's what we measure.
See if it fits your kitchen
We'll learn about your operation first, and we'll tell you honestly if STOR won't pay off for you. No pressure.
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