CALL US TODAY
1-888-334-3233
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.
