SEASONING CABINET: WHAT IS IT FOR?

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 maturing of cured meats and cheeses is a very important stage, which allows the product to acquire its distinctive organoleptic characteristics. The correct maturing of cold cuts and cheeses requires careful control of temperatures and humidity in the various stages. It is thanks to the precise management of these parameters that the chemical-physical transformation processes and the bacteria useful in developing the characteristic aromas are activated.

Whether it is a ham or cheese, the maturing process must be carried out according to precise rules in order to obtain an excellent product, In fact, extremely careful processing is required.

The matting machines are made of AISI 304 stainless steel and insulated with high density polyurethane foam to ensure low dispersion and reduce energy consumption.

The operation of professional maturing cabinets is as follows:

    • Step 1: during this step the main water loss of the product occurs, with a consequent decrease in its volume;

    • Step 2: during which there is a gradual loss of water that must be uniform, to ensure homogeneity to the product it is necessary that temperature, humidity and ventilation are carefully controlled;

    • Step 3: the aging process at the end of which the finished product is obtained for consumption. The duration of the ageing phase varies according to the type of product which is being matured.

On our website you will find the best of MADE IN ITALY for professional curing, consult now the catalog and choose the perfect curing cabinet.