The creation of controlled atmosphere storage for the food industry was an extremely important innovation, made possible by many years of applied research in the field. The ability to take oxygen out of an environment to prevent metabolic respiratory processes in food has made it possible to extend the shelf life of products for even very long periods of time. With the AC system, not only are the organoleptic qualities of the product maintained, but losses due to pathogens and physiopathologies are reduced. All this produces relevant benefits, from a commercial point of view. Another type of benefit that controlled atmosphere storage guarantees is the almost total absence of chemical agents used in the process and allows food companies to store their products in large quantities so that they can be easily marketed throughout the year.The process of creating a controlled atmosphere environment combines lowering the temperature with a reduction in the percentages of oxygen in the air. This reduction is accomplished by means of specific machinery that subtracts the oxygen that is usually present in the atmosphere at a rate of about 20 percent. The evolution of research has made it possible to apply this technique, whose scientific definition dates back to 1900, to large environments as well.
This made it possible to build our Derthona warehouse, which at 9,000 square meters is the largest in Europe.
The covered area at room temperature has recently been expanded to 24,000 square meters.
Thanks to the size and structure of our warehouses, we are able to accommodate small and large volumes of goods, food, organic and no-food, handling them with the necessary care and attention of the case. All storage activities are carried out with extreme precision so as to have fast traceability and optimal product management.
The entire logistics complex is under video surveillance and alarmed.