Stagionello® Meat Curing Device 200/600 Kg Walk-in

Stagionello® Meat Curing Device 200/600 KG Walk-in is a unique, patented and professional device 100% Made in Italy; it’s defined as “the world’s smallest Charcuterie Factory“, since it’s dedicated to large cured meats productions in small spaces.

Thanks to the Stagionello Meat Curing Device technology used in the walk-in line, you can make “READY TO EAT” goods under your own brand, such as:

• Delicious meats matured for up to 12 months
• Innovative cured meats and bovine hams
• Tasty cooked bovine cold cuts

This is a semi-industrial processing device: a design that, in comparison with others, maximizes available space and offers appealing and cutting-edge aesthetics. Thanks to the useful trolleys within, the WALK-IN has up to two access doors to make it easier to arrange items.

This design offers a double climate chamber, appropriate for producing two types of food or to dedicate a single room to certain functions, according to the customer needs.

Production is weekly started up, with a minimum of 28 days for the first maturing cycle: after each cycle you can slice, sell over the counter and then store the remaining loin in the cabinet, without interrupting the maturing process, but rather extending the storage time up to 365 days without the use of vacuum pouches or plastics.

WHAT CAN YOU DO WITH  STAGIONELLO® MEAT CURING DEVICE 200/600 KG WALK-IN?

• • • MATURING
    • DRYING
    • FERMENTING
    • SMOOKING
    • COOKING
    • FLAVOURING
    • PRESERVING
    • MANAGING WEIGHT LOSS

The Cuomo Method®, when applied to the Stagionello Meat Curing Device, allows for the processing of all types of meat (beef, venison, horse, game, sheep, and goat) . The device transforms and extends shelf life up to 12 months, with continuous cycles such as loins, half-carcases, quarters and legs. Or in defined multi-stage cycles such as Bresaola, beef hams, pastrami, coppiette, carne salada. Or to cooking cycles such as Bovine wurstel, Bovine mortadella. Technical and scientific food analysis data confirm a 12-month improvement in shelf life and a 30% increase in nutritional qualities. A device and method that enables the user to manage weight-loss autonomously. The pH management is key to the method and allows for the production of ‘ready to eat’ dishes with rich aromas, decisive flavours, and incomparable suppleness, assuring the consumer of an authentic gastronomic experience.

Why choose the Cuomo Method®?

• Professional maturation

• Control of mould proliferation

• Weight loss control

• Continuous monitoring of parameters

• Ph verification and management

• Food safety guaranteed

EFSA-Compliant technology

European Food Safety Authority

The Stagionello Meat Curing Device is the only device on the market that fulfill all requirements dictated by EFSA’s scientific opinion on the correct and safe production of matured meat (DRY-AGE) HUMIDITY, TEMPERATURE, VENTILATION, aW and pH are all factors that the patented IoT4.0 technology No. EP 2769276B1 manages continuously to ensure safety.

Always included:

• PH-METRIC SYSTEM: an intelligent, integrated system for continuous pH analysis, verification, and management, complete with a safety alert, as needed by international food safety regulations.

• IoT 4.0: IoT technology with a 4.0 network system that provides remote assistance, software updates, and remote diagnostics.

• HACCP: A sophisticated system for integrated and remote networked HACCP in accordance with international food safety regulations. Tracking of all values is directly visible on the display, remotely, or in print.

• FUMOTIC®: Patented and certified by the Italian Ministry of Economic Development drop-weight management system for cold smoking and/or flavouring.

• CLEANING IN PLACE: Automatic and integrated washing system.

• CLIMATE RECIPE: pre-set operating procedures in conformity with international food safety regulations, or can be customised in the My Recipes section

• U.T.A. Food air treatment unit; integrated system in the climatic chamber manufactured entirely of Aisi 304 stainless steel (no polystyrene)

• All food-contact parts made of AISI 304 stainless steel

• No MONOBLOCK but professional condensing unit

• NO POLYSTYROL but professional thermal isolation

• Water loading from canister and mains connection

• Aroma load from canister

• Anti-scaling filter

• Water discharge into tank and preparation for direct discharge

• Natural LED light 4000 °K

• CE and MOCA conformity

STANDARD EQUIPMENT

1. 08 Trolleys
2. 40 Grids

MODEL: Stagionello® Meat Curing Device 200/600 Kg Walk-in

PRODUCTION CAPACITY: 800 KG (n.2 product types)

SIZE: 2550 x 1750 x H 2565 mm

POWER SUPPLY: 380V 60 Hz

NET WEIGHT: 1000 KG