Display touch 7”
Superior line - Simple and intuitive
multilanguages graphic interface.
- 20 customizable programs
- Automatic control of 21 phases for every program
- Air flow regulation
- Available in 6 different languages
It is possible to produce naturally cured meats without adding food additives or chemical preservatives for a safe and slow seasoning process.
Not only a seasoner, but also fruit and vegetable dryer.
A wide temperature range ensures an ideal prosciutto, culatello, lonzino, pancetta and capocollo resting phase.
Controlled drying process
Precise control of every phase of drying and curing of cold cuts through humidity and ventilation management.
Air-exchange automated system removes unpleasant smells and ensures oxygenation inside the compartment.
Stagionatura cabinets help maximize efficiency, increase production and preserve traditional flavors.
all year round
The finest quality cured meats aging in every period of the year and in all conditions.
Significant saving of time and resources compared with the traditional “in cantina” method. Controlled environment according to HACCP principles.
Technical details that
make the difference.
User friendly control on the Classic line
Maximum stability for maturing cheese
Cured meats hanging bars
High internal capacity and uniform drying