We study how to make freshness last.
Freshness is not luck. There are scientific processes behind every aspect of freshness. Our innovative approach to modified atmosphere technology helps maintain freshness for as long as possible.
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STOR BRINGS PROVEN TECHNOLOGY TO KITCHENS
Modified atmosphere technology is ubiquitous in packaged goods. Controlling the atmosphere around food slows oxidation, microbial growth, and more processes behind food aging. You've experienced the impact as a consumer every time you've enjoyed a packaged snack. Our mission is to make this technology accessible to kitchens.
Slower respiration, fresher produce
Cut fruits and vegetables keep respiring after they are prepped. A modified atmosphere slows that respiration, so they hold their texture and color longer.
Baked goods at room temperature, longer
Refrigeration is a big part of what makes bread and pastry go stale. A modified atmosphere holds off the mold that would otherwise force you into the fridge, so you can keep baked goods at room temperature for longer.
A longer window on prepared foods
For cooked dishes, sauces, and proteins, a modified atmosphere slows the oxidation and microbial growth that shorten quality, so more of what you prep makes it to the plate.
Everything STOR does works alongside refrigeration, not instead of it.
THE SCIENCE OF RAPID MARINATING
A vacuum cycle speeds up marinating, brining, and infusing. As the pressure drops, the pores in the food open and let go of the air trapped inside. When the pressure comes back, those pores close and draw the marinade in like a sponge, so flavor reaches deep into the food in a fraction of the time a long soak takes. It works on produce too: fruits and vegetables hold tiny pockets of air, the vacuum pulls that air out, and the pockets refill with brine or infusing liquid, which is how a quick pickle happens in minutes instead of days.
STOR FRESHPAN AGAINST A TYPICAL FOOD PAN
Same dimensions and materials as the pans you use everyday; different atmosphere!
- The air around the food is replaced with a modified atmosphere.
- Food ages more slowly, so it stays fresh longer.
- Color, texture, aroma, and flavor stay closer to the moment it was prepped.
- Pull a vacuum right in the pan to marinate, brine, and infuse in a fraction of the time.
- Seal allows oxygen in and moisture out, often leading to a cater-wrapping step.
- Loses freshness faster, so the usable window is shorter.
- Surfaces dry, discolor, and pick up cooler odors sooner.
- More prepped product gets tossed before it is served.
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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