Key Features

Reduces Labour

REDUCES LABOR

reduces waste

REDUCES WASTE

reduces cost

REDUCES COST

increases opportunity

INCREASES OPPORTUNITY

Increase Efficiency

INCREASES EFFICIENCIES

increases profits

INCREASES PROFITS

Exever Technology
Organoleptic quality

ORGANOLEPTIC QUALITY

Evereo preserves food’s nutritional values and cellular structure. What’s more, it makes food more digestible as it hydrolyses proteins and polysaccharides. It also enhances those foods that require slow cooking or complex processing, such as soups or meats with a high content of connective tissues. A sensor detects if a container is open and tells you in order to help guarantee the best quality at all times.

Uniform Temperature

UNIFORM TEMPERATURE

Dishes stay perfectly hot throughout at a temperature that is always constant and perfectly homogeneous: from the moment in which they are cooked to the moment at which they are served, they do not undergo any alterations and therefore guarantee better results than any fast-heating technology.

FOOD SAFETY

FOOD SAFETY

Evereo uses very low electrical power and the most modern technologies in insulation to avoid losing heat, with consumption at a lower rate than that of a refrigerator. Furthermore, you reduce food waste to zero: long preservation times allow you to serve tomorrow what you have not sold today.

Service speed

SERVICE SPEED

Ready, hot dishes, at all times and at any moment of the day. From order to plate in just a few seconds. What is the result? Extremely quick service times, increased table turnover and greater profit.

Energy saving

ENERGY SAVING

Evereo uses very low electrical power and the most modern technologies in insulation to avoid losing heat, with consumption at a lower rate than that of a refrigerator. Furthermore, you reduce food waste to zero: long preservation times allow you to serve tomorrow what you have not sold today.

Management cost savings

MANAGEMENT COST SAVINGS

Preparing part of your menu in advance means being able to reduce staff in the kitchen, cooking in those moments when the kitchen is not busy to be ready for those moments when your restaurant is at its fullest.