OLTU is like an organism that takes advantage of the heat produced from the back of a fridge, which in today’s fridges is wasted energy, and uses it to help to cool the “totem” of vegetables via cooling by evaporation. The heat rises and affects the double wall of the clay containers, which, with the help of the water contained between their walls, is able to lower the temperature thanks to the heat extracted from their interior, recreating the ideal atmosphere for the needs of each group of vegetables. This is also a sustainable product because, as part of its functioning does not depend on energy, costs are minimal and, most importantly, each item is kept fresher. Personally, I think that this is an industrial product with a strong educational component for the user: each person can now know about the needs of vegetables and preserve them in a more responsible and natural way.
Are we sure we are storing our food properly? How many times have we thrown rotting vegetables away? Nowadays we are obsessed with storing everything in the fridge, but what few people know is that this is not always the best way to keep food fresh. Fruit and vegetables require a set of conditions which, according to their proportion, help to keep these products fresher for longer.