Omcan - Stagionello + Maturmeat Dual Zone Combo Curing Cabinet - 44989

Stagionello is the original and the first unit to create a series of microclimates ideal for traditional salami processing. On an average of only 20 days, Stagionello can help you produce genuine meats without the need for chemical additives, such as colourants. The commercial grade system (non monoblock) allows for the optimal temperature in a short period time. Temperature is then maintained thanks to the unified structure of high-density, high compression, non-toxic polyurethane foam thermal insulation. Stagionello, combined with Fumotic, is able to produce and manage humidity, cold smoke and/or flavour the product inside the chamber. The control system automatically manages the temperature, humidity and air speed for the duration of the programmed phases: salting, stewing, smoking / aromatization, drying and seasoning.

Stagionello is made of stainless steel aisi 304 with a scotch-brite finish, both internally and externally where in contact with food. The stainless steel door (not aluminum) has a large glass panel with the key/lock system, so as to allow the use both in the kitchen/laboratory or in a retail area. In the laboratory, the large glass panel allows you to monitor the transformation process, in a retail area it can be used as a showcase to cure and display simultaneously. The four adjustable stainless steel legs allow for perfect stability. These are just some of the features that gave our technology worldwide status, making us the most copied food transformation technology in recent history.

Maturmeat is the only maturation cabinet guaranteed, patented and manufactured 100% in Italy that reproduces a series of microclimates ideal for the traditional maturation of meat (dry aged). In as little as eleven days, our system allows you to transform your meat into tender, juicy steaks, safely. Maturmeat is equipped with an industrial refrigeration system (not monoblock). Thanks to the patented Fumotic system - it ensures the production and management of humidity used to reduce the weight loss of the meat. In addition, since the user can smoke/flavour the product at low temperatures without any combustion, it safely keeps the organoleptic properties of the meat unchanged.

Maturmeat, unlike wet aging where the meat from its vacuum-sealed bag must be consumed immediate after opening, allows you to hang, store and consume meat in a longer period of time without similar risks. The unit is equipped with an advanced touch screen controller, that automatically manages the temperature, humidity, air speed, pH monitoring, smoke/flavouring for the duration of the recipe. The Climatouch controller, built into Maturmeat, allows you to quickly start your next recipe, monitor recipe values, create and save new recipes, calibrate the optional pH probe and review HACCP data. These features and more make Maturmeat one of a kind.

• Stagionello: Produce salami on an average of only 20 days
• Maturmeat: Age meat as little as 11 days
• Includes: 4+5 stainless steel guide sets / 20 stainless steel salami rods / 5 stainless steel racks
• ClimaTouch, a management and control system, 6″ colour touch-screen interface for automatic control of aging, drying, flavouring
• 352kb RAM internal memory for approximately 100 recipes
• Includes 5 preset recipes
• Comes with automatic internal lighting, height adjustable legs & industrial refrigeration unit (No mono-block), dehumidifier
• Equipped with Fumotic system for humidification and flavouring with dual tank (water and aroma) and level alarm system
• Shipped on a pallet
• Made in Italy
• 1 Year warranty