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EARN MORE MONEY

  • Have maximum control over the quality of that meat that is offered to your customers.

  • Selling aged meat at a higher price than fresh meat.

  • No longer need to purchase already matured meat from your supplier.

  • Owning a meat dry-aging cabinet that also works as a piece of furniture gives identity and character to your establishment.


OXIGENKLIMA SYSTEM  (oxygenated & sanitised chamber)

a patented device that uses the natural sanitising power of active oxygen to obtain a perfect biosafe dry aging:

  • Avoid handling manually the meat inside the cabinet during the
    dry-aging process, with obvious advantages in the organization of work;

  • Eliminates the unpleasant smell. Meat aged for up to 2 months in the Klima meat aging cabinet will continue to smell good. 

  • Reduces and controls the presence of bacteria and bad moulds.

  • Sanitises without using chemicals, even those parts that are difficult to reach such as the internal ventilation ducks and the refrigerating unit components.

  • Oxygenates meat, taking air from the outside, and introducing pure oxygen into the chamber in a controlled and dosed way.

  • Patented “V-O” ventilation system, allows uniform and controlled drying on all the products placed inside the chamber

WHY YOU NEED MEAT DRY AGING CABINETS

REDUCE THE LOSS OF WEIGHT

The only dry-aging cabinet that limits the weight loss to max 5% on certain
cuts of meat.

REDUCE WASTE

Reduces the outer layer of aged meat to just a few millimeters with the power of active oxygen and uniform ventilation that inactivates micro-organisms and moulds.

FAST DRY-AGING PROCESS

The fast dry-aging program uses a higher temperature than that traditionally used, speeding up the process without sacrificing the food safety of the meat. 

CIRCULATED AIRFLOW

Circulate airflow inside the chamber to achieve similar level of maturation between different shelves of the cabinet.

UPGRADE YOUR ESTABLISHMENT

Perfect for those who want to earn while offering customers a product with added value.
Any restaurant or butcher owner can add meat dry-aging cabinets to their shops. 

DOWNLOAD BROCHURE


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  CABINETS IDEAL FOR

butchers

 

HOTEL & RESTAURANTS

 

GDO
FARMHOUSES
FARMS

 

BREEDERS

CONTACT US 

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CHEESE & CURED MEAT AGING CABINETS

These Cabinets are for seasoning meat and cheese, they allow users to carry out a quality seasoning without seasonality limits.
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Advantages

  • Perfect aging of each sausage, regardless of the position inside the chamber.

  • Uniform and controlled flowering of noble moulds.

  • Possibility of varying the aging speed by performing slow-maturing or rapid acidification programs.

  • Automatic standby periods to allow humidity to transmigrate from the inside to the outside of the casing and avoid excessive and uneven drying.

  • Automatic replacement of the air allows
    re-oxygenation of the moulds by extracting the internal air which, saturated with the gases deriving from the various aging processes could compromise the final results. 

WHY YOU NEED CHEESE & CURED MEAT AGING CABINETS

No seasonal limit

Seasoning always demands certain climatic condition: Due to this reason artisanal production should follow a certain seasonality to avoid the flavour of seasoned product being negatively influenced. Our cabinets is the solution because the have a unique microclimate, wih the possibility to manage on every single phase ventilation, temperature and humidity.

Customise your seasoning 

Whether users prefer seasoning with slow maturation or rapid acidification, they can still achieve their preference.  Our aging and ripening cabinets allow users to modify the parameters such as temperature, humidity, ventilation, frequency, and pauses which makes it simple for anyone to customise their recipes to obtain the required results in their required times . 

Thanks to patented oxygenation system, Our cabinets are able to mature any type of fish, such as tuna, salmon, swordfish, trout and amberjack in perfect biosecurity; Even after 2 weeks the fish aged in our cabinet will not smell bad but will seem freshly caught.

Our cabinets are perfect to satisfy the demands from the vegan market that is continuously growing. Vegan cured meats and cheeses need phases and fermentation similar to the ones of the classic ripening' For this reason, in order to make vegan cheese or cured meat, it is necessary to have a professional machine, capable of providing safety to the user, who can thus control all stages of the ripening process using personalised programs created with dedicated icons. 

      CABINETS IDEAL FOR

      butchers

       

      GDO
      FARMHOUSES
      FARMS

       

      BREEDERS

        CONTACT US
        Please fill in the form and our consultants will get back to you.


        MEAT DRY AGING CABINETS

        ITALIAN MADE