Dry Aged Meat – MaturMeat Cabinets

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For dry aged meat Maturmeat® is a new revolutionary patent designed for reproducing the ideal climate conditions for aging meat, obtaining tender and tasty dry aged meat. It is the only patented unit specialized in managing, controlling and checking the following parameters: Temperature, Humidity, Ventilation and pH. These are fundamental to the natural activation of proteolytic enzymes transferring tenderness and taste.

In only 11 days Maturmeat® produces tasty, tender and safe dry aged beef. During the process the meat can be sliced without interrupting transformation or contaminating the product. During all production stages the revolutionary “Sicur food control®” system analyses the acidity (pH) within the meat, giving continuous feedback on its quality while respecting the most strict food safety standards.

MaturMeat® has pre-programmed recipes for Beef, Game, Venison, Pork, Horse and you have the ability to customize these and program your own recipe for other animal or birds.

Visit the Stagionello MaturMeat home page

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Clima Touch®

With ClimaTouch® You don’t have to be a seasoned professional to produce prime quality, A revolutionary control system that automatically manages all sequential processing stages, calculating pH levels during the fermentation process guaranteeing a quality product. It is this highly developed software that is dedicated to the transformation of traditional food, making it intuitive and easy to use. Included are preset recipes for dry aging Beef, Lamb, Pork, and Game. You have the ability to create and store your own personalized recipes, thanks to the 352 Kb of internal memory. The HACCP monitoring system relays production data back to you via the 6” touch screen. The graphical interface of the large LCD display contains easy to use icons and messages, allowing you to visualize and interact with each transformation stage:

Fumotic®

Fumotic is yet another breakthrough patented system featured in Maturmeat®. The smoke/avour and humidication functions are crucial in distinguishing true uniqueness. The device is equipped with a nebulization system, spraying steam into the chamber at controlled temperatures (water for humidication or aroma for flavouring). A water line from an external source is unnecessary as there are two reservoirs dedicated to supplying liquids directly as needed. Thanks to Fumotic® it is possible to produce and control the humidity within the unit, regardless of both minimum machine load and the natural water content of the meat to be transformed or preserved. During the stages hot or cold temperatures can be controlled according to your needs. Operating temperature and humidity -3°C+35°C R.H. from 30% – 99%

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Dry Aged Meat – MaturMeat Cabinets

For dry aged meat Maturmeat® is a new revolutionary patent designed for reproducing the ideal climate conditions for aging meat, obtaining tender and tasty dry aged meat. It is the only patented unit specialized in managing, controlling and checking the following parameters: Temperature, Humidity, Ventilation and pH. These are fundamental to the natural activation of proteolytic enzymes transferring tenderness and taste.

In only 11 days Maturmeat® produces tasty, tender and safe dry aged beef. During the process the meat can be sliced without interrupting transformation or contaminating the product. During all production stages the revolutionary “Sicur food control®” system analyses the acidity (pH) within the meat, giving continuous feedback on its quality while respecting the most strict food safety standards.

MaturMeat® has pre-programmed recipes for Beef, Game, Venison, Pork, Horse and you have the ability to customize these and program your own recipe for other animal or birds.

Visit the Stagionello MaturMeat home page