摘要：The production methods, in particular the cookserve method, applied in high production catering establishments, even if inserted in a correct spatial design, it is affected by timetemperature flows characterized by inadequate designed moments during which critical points can be observed The aim of this study was to evaluate, at a preliminary stage, how the new technologies can support the supply chain and production processes in catering establishments To this end, a specific passive and active heat storage system was tested: “Polibox Smart Heater®” (PX SH), which makes an isothermal expanded polypropylene container an advanced maintainer for ready to eat food The experimental design was divided into four different experiments, during which the functionality of the isothermal containers was evaluated, and thermaltightness tests were carried out The results showed that the PX SH containers, containing a heat accumulator, are temperature maintainers, which guarantee thermal stability (>65°C), according to the current standard (UNI EN 12571:1999) In conclusion, the production chain of catering establishments should use innovative technologies such as PX SH, in order to benefit from performance consistent with the safety, hygiene and sensory criteria.
