CURING CABINET,SEASONER FOR MEAT, SALAMI AND CHEESE - limited special price

Description

Note : Before order our cabinet ,you must to contact us and comunicate if it is for Meat, cheese or Salami use
SEASONER
Seasoning of handicraft products such as salami, bacon or ham is a very delicate process and requires great care and attention in order to obtain a product of excellence. . Today the modern salami producers feel the need to recreate the same perfect condition of seasoning used in ancient times, in order to obtain the same quality and genuineness of the product. Our Curing cabinets allow checking step by step all the seasoning phases by setting the values of TEMPERATURE, HUMIDITY and VENTILATION depending on the different requirements of the product. STORAGE Once seasoned, your salami deserve to be stored in a suitable climate to maintain the goodness and taste of the product. Thanks to the adjustment of the TEMPERATURE and HUMIDITY it is possible to recreate a perfect climate, fresh, ventilated and slightly wet, depending on the product to be preserved.
AGING AND DRY-AGING
The aging and dry-aging processes give a unique taste to the quality meat by further softening meat cuts. BY KEEPING THE MEAT AT A TEMPERATURE BETWEEN 0°C and 3°C WITH A CONTROLLED HUMIDITY AROUND 90%, YOU CAN OBTAIN A TENDER AND JUICY PRODUCT WHICH WILL EXALT THE MAXIMUM FLAVOUR OF THE PRODUCT IF COOKED APPROPRIATELY. Aging and Dry-aging in a refrigerated cabinet:
BENEFITS?
- BETTER FLAVOUR: The meat is left to age with the bone in.
- GREATER EFFICIENCY: Refrigerator cabinets with controlled temperature and humidity ensure a perfect climate for aging
- BEST VALUE FOR MONEY: Saving money while achieving maximum output from your meat
- TOTAL SAFETY: The aging process is controlled by you personally in every step, by controlling the product day after day.
CHEESE RIPENING
Our  cabinet is also suitable for ripening cheese and cheese products. Thanks to the CONTROLLED TEMPERATURE and HUMIDITY system you can best ripen different types of cheeses by creating an ideal climate that determines the taste and the flavour typical of the cheese, and make it stand out from the others. Complex chemical-enzymatic reactions take place during this phase, that involve the sugars, the proteins, the fats and the lactic acid that begin in a boiler and end with seasoning. These changes are influenced by the amount of water and salt, by the degree of acidity of the cheese paste, the shape and the size of the cheese but, above all, by TEMPERATURE and HUMIDITY. Unsuitable climate may give rise to bad results even if the raw material and the processing technique are of excellent quality. Excessive drying and sudden changes in temperature are negative factors that compromise the success of most of the cheeses; with the Stagionatore cabinet, you can check both the temperature and the humidity in every season.
Why choosing our refrigerated cabinet your salami,meat or cheese ?
• Reliable
• Efficient, your cold cuts will be ready in 30 days
• Easy to use, no previous experience needed (automatic temperature and humidity control)
• Precise, providing the ideal climate for seasoning all year long
• Easy installation and maintenance
• Flexible, it can be used as seasoner, storage container, or for the specific “meat dry-aging” cycle
• Durable, entirely built in AISI 304stainless steel, both internally and externally
Tecnichal Features :
Voltage 220V 60HZ 1Phase Capacity : 700 Liters Dimensions mm : 750 x 815 x H 2100 Temperature adjustable : +2°/+25° Humidity : 40% - 95%