The history of Exever
This innovative idea is the brainchild of Mr. Enrico Franzolin, President of EF Holding, and Mr. Nicola Michelon, CEO of Unox S.p.A. and founder of Auxiell S.r.l. who were supported by Professor Davide Cassi and his team from the Department of Physics of the University of Parma to turn what everyone considered an impossible challenge into reality: to preserve food at Serving Temperature.
The project began on a flight, where, almost by chance, Enrico and Nicola found themselves questioning the fundamentals of traditional food preservation, based on blast-chilling and the cold chain, reaching the conclusion that it does not kill bacteria at all, but only makes them inactive, while also causing changes to the flavour of food and a loss of nutrients.
This journey into the depth of technology has come to an end. The only way to go back is by speaking the language of possibilities, without any limitations or barriers. They started to talk about heat and how that energy could be controlled, not only to cook food but also to preserve it.
The plane was about to land, but for Ernico and Nicola it was just the beginning of another long, complex journey: the development of a patent for Serving Temperature Preservation.
Their entrepreneurial spirit led them to talk with their contacts, sharing pieces of their idea, but they only got puzzled looks in return until they met Prof. Davide Cassi, a leading expert in molecular gastronomy (who also wrote the book“Il gelato estemporaneo ed altre invenzioni gastronomiche”).
In 2010 the three of them started a long collaboration that led them to confirm their innovative idea as they obtained their patent for Serving Temperature Preservation.
With the final support ofMr. Mauro Piloni –international manager and President of Whirlpool R&D –a man capable of creating virtuous ecosystems to achieve a specific goal, Exever became a reality.