BUTCHER SHOP EQUIPMENT

Professional meat mixers offer a number of technical advantages: from the precision in the dough to the robustness of the materials, which makes them a guarantee of durability.

The maturers are created to reproduce the optimal conditions of maturation of artisanal products through the control of humidity, temperature and ventilation parameters, In a safe and natural way, to ensure the success of those food processes aimed at transforming a raw product into a triumph of taste and health.

The mincer is a fundamental tool for butchers, as it directly determines the cut of the meat through the mincing and therefore decisively influences the quality also with regard to future cooking.

The maturation of the meat consists of a process of maturation of the muscle which takes place shortly after the killing of the animal. This step is necessary for the transformation of the meat into the soft and appetizing cuts that we all know well.

Temperature is an essential parameter for the correct conservation of food, as established in the HACCP standards, which regulate all aspects of the production chain of food intended for human consumption, from production to the consumer's table.