This moisture equilibrium is important to maintain. If you get too far out of balance you might over saturate your crispy breading on your fried chicken, or dry out a whole pan of tonight’s lasagna special. One manufacturer uses a humble pea as an example to explain this equilibrium, and I think that is a great place to begin. We have all seen it, too dry and the pea shrivels up like a pruned finger, too moist and it becomes an off putting gray color with a texture that is mushy. Every food product is similar to this pea in the fact that it has a perfect and usually specific moisture balance that fits its needs. Once this balance is found, the longer the food (or pea) can be successfully held with little to no degradation. Each manufacturer will tell you that their equipment can hold the pea better than the other guy can.