The driving engine behind Vidacasa is the iThermo Cell inside the Diningware.
Our iThermo Technology was created at the Massachusetts Institute of Technology (MIT) when
the US Government commissioned MIT investigate the thermal materials to be used in the space.
The objective of the study was to produce thermal-static phase-change materials to overcome
the huge temperature different above the atmosphere.
The result was a substance that makes use
of the huge heat absorption power generated in state of transformation to deliver customized
temperature at any degrees over an extended period of time.
iThermo technology crystallises at its iThermo Cell, advanced chemical synthetics that has ultra-
high latent heat capacity and various fusion points. It absorbs heat from objects in touch with it,
cools them, and maintains the low stable temperature for long hours.
There are two major aspects that set iThermo apart from ice and blue gel:
- iThermo technology is capable to deliver multiple sub-zero temperature
levels, while normal gel ice or wet ice can only deliver a temperature at Zero Degree Celsius.
- The ultra-high latent heat capacity enables the cold temperature to be sustained for multiple
hours compared to only a few minutes for ice or blue gel
With up to 6 hours of subzero cooling power, iThermo is the most advanced food cooling
technology since John Gorrie invented the refrigerator in 1844. Originally used for cold chain logistics,
iThermo and Vidacasa met in early 2010 and have been working together to find ways to keep food
fresh ever since.
While our iThermo team has made great strides in the cooling power, and duration of the iThermo
Cold Cell, their greatest invention came more recently in May 2012 when the iThermo Hot Cell
was introduced at the National Restaurant Association Show (NRA) in Chicago, Illinois. Never
before had a product showed such versatility in both efficiency and practicality as Vidacasa, and
the momentum has carried on ever since.