Telephone: 01978 350341 | Fax: 01978 846173 | Ffôn: 01978 350341 | Ffacs: 01978 846173
Stagionello uk

Stagionello uk

Stagionello – Climate Chamber units

We have recently started working with Stagionello, an Italian company who develop and produce Climate Chamber units for the curing of meat.

Also Maturmeat for Dry Ageing of Meat

We work with them for new sales, also maintenance of repair of existing units.

We are UK based, but with our contacts and direct supply from the Manufactures we can assist with all faults.

Anna – one of our Engineers recently attended a Master Class training course at the head quarters in Italy.

Look at our other website: http://www.salamicabinet.co.uk/ for more details and information

Website for products – http://www.stagionello.it

Call our office 01978 846173 with any questions regarding Stagionello and Maturmeat units.

 

Why StagionelloTM and ACS 

Free Training

Free Commissioning on site

UK Telephone Support

UK Email Support

Fully Insured from Pick up to delivery to your site

12 Months Parts and Labour Warranty

Butchers Manual and English User Manual

Why StagionelloTM the unit 
Patented Technology

Patented Fully Stainless Steel unit with Stainless Steel Door with glass display

Patented Humidity System offering in-direct air flow into the whole cabinet (no hot/cold spots)

Patented Internal PH meter which shows on display

HACCP data on the machine also FREE printer for data

Fully Made to order cabinets
Now we offer  Free PH probe and Free Haccp Data Printer and Choice of fixed legs or wheels

 

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Stagionello ™

Stagionello units uk, Specialised for fermenting, drying, seasoning, preserving. Perfect for salami drying and seasoning, parma hams and dried meats.

Specialized for fermenting, drying, seasoning, preserving.

All internal and external parts in contact with food made of stainless steel AISI 304.

ClimaTouch®, a management and control system,

6”colour touch-screen interface for automatic control of fermenting, drying, seasoning, salting,
smoking/flavouring

It can be equipped with a probe (optional) for pH measurement.

Internal memory available in 352kb RAM for approx. 100 recipes, included are 30 preset recipes.

Data-trace for HACCP monitoring with colour display with output serial port for PC and printers.

Automatic internal lighting,

Height adjustable legs

Dehumidifier.

Optional air exchange.

Heated frame.

Hot gas defrost.

Industrial refrigeration unit (NO MONO-BLOCK).

4 stainless steel AISI 304 guides sets, 20 stainless steel AISI 304 hanging rods.

1 stainless steel AISI 304 (NON ALUMINIUM) door with large double glazed glass.

Equipped with Fumotic system for humidification and flavouring with dual tank (water and aroma) and level alarm system.
Temperature and Humidity 0°C + 35°C RH 30% – 99 %. External temperature +32°C.

m

 Maturmeat™

Specialised for aging, drying, flavoring for many types of meat and for all who want
to specialize in the production of prime quality meat.

All internal external parts in contact with food made of stainless steel AISI 304.

ClimaTouch®, a management and control system.

6” colour touch-screen interface for automatic control of aging, drying, flavouring

It can be equipped with a probe (optional) for pH measurement.

Internal memory available in 352kb RAM for approx. 100 recipes, included are 5 preset recipes.

Datatrace for HACCP monitoring with colour display with output serial port for PC and printers.

Automatic internal lighting.

Height adjustable legs.

Industrial refrigeration unit (NO MONO-BLOCK),

Dehumidifier.

Air exchange.

Heated frame.

Hot gas defrost.

5 stainless steel AISI 304 guides sets, 5 stainless steel AISI 304 racks.

1 stainless steel AISI 304 (NON ALUMINIUM) door with large double glazed glass.

Equipped with Fumotic system for humidification and flavouring with dual tank (water and aroma) and level alarm system.

Temperature and Humidity -3 °C + 35°C RH 30% – 99 %. External temperature +32°C.

 

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Advantages to using Stagionello™

 

Creating the perfect salami according to your standards, can be a complex and time consuming process. Stagionello™ was designed to simplify the delicate transformative process by managing all production stages automatically, while continuing to offer you complete control of your final product.

Physical Features:

AISI 304 stainless steel is used in contact with food, not allowing bacteria to penetrate it’s surface and inhibiting the unwanted proliferation of pathogen bacteria. The use of this type of stainless steel, including the door, allows us to conform to the Ministry of Agriculture’s standards (FYI, other competitor units will use aluminum door/s, which is porous, to reduce construction costs and reduce chance of patent infringement). The use of a non-monoblock cooling system allows the Stagionello™ to reach and maintain all desired temperatures effectively and efficiently. Each unit comes standard with 20 stainless steel hanging rods and 4 adjustable studded stainless steel guide sets, this allows each rod to be held firmly in place preventing accidental knock down of product. Also as part of standard features the unit will come with 4 adjustable legs with an option to upgrade to wheels/castors.

 

Food Safety:

With an increase of food borne pathogens and illnesses on the rise, we designed Stagionello™ to be able monitor, record, and print, the changes that occur during the stewing/fermentation, drying, and seasoning phases. The optional pH probe connects directly to the control system and can be used to check the meat before you even start preparing it for the grinder/mincer. Once your product is loaded into the unit, the pH probe can be placed in a sample piece and the pH can be monitored and recorded to reflect the drop and rise in pH that must take place. An optional handheld printer can be purchased allowing you to print or provide production data to Local EHO’s, and/or keep for your own records on production lots.

 

Patented For Your Protection:

Each unit has a minimum of 3 patents, 1 for the design and construction of the unit, 1 for the humidification system and 1 for the system of management. Climatouch® is the name given to the touch screen controller and patented as Sicur Food Control®, complex in design but simple to use and manage. Stagionello™’s Climatouch® comes preprogrammed with 30 preset recipes of the more famous Italian style salami, (a pdf version of the butchers manual is available with the purchase of Stagionello™ and outlines the salami making process, troubleshooting production problems, and recipe description for all 30 recipes). The duration, temperature, and humidity values of each phase on all default recipes are temporarily modifiable, simply by pressing the set point onscreen and changing to your desired value. Once you are comfortable using the system and have more confidence in your ability to produce salami, you can begin creating your own climatic recipes and saving them under the My Recipes tab. The controller allows for easy access to HACCP (Hazard Analysis Critical Control Points) data, recorded at the interval of your choice, and pH calibration mode, a simple 5 – 8 minute procedure to ensure your pH probe is reading correctly.

The Fumotic® is the engine behind our humidification system, coupled with 2 liquid tanks, level sensors, and a humidity probe, this allows for the complete management of the humidity necessary for proper fermentation, proliferation of healthy bacteria, and preventing over drying of the casing for maximum permeability. The supply tanks are for water and aroma, the water tank can be bypassed by connecting a dedicated water line directly to the Fumotic®, while the aroma tank can be filled with natural liquid smoke for cold smoking or create your own unique blend to further customize your product.

 

Space:

All of the systems, features, and optional equipment described, take up no additional space then what is seen (here on the floor model or in the leaflet), the unit is self-contained and can be integrated into your space without the need to find the additional space for customized equipment.