Stagionello® Dry-age 4.0 200kg(100+100) PLUG-IN MEAT black PI4

Patented IoT 4.0 device for professional maturing, fermentation, aromatic smoking, and cooking of meat with pH verification and control

Main Features

• Capacity: Up to 200 kg of meat (whole half, leg, ham, etc.)

• Cuomo Method®: Methodology for multi-stage maturing, fermentation, and flavoring

• PH-METRIC SYSTEM: Integrated system for continuous measurement, verification, and management of pH with automatic alerts

• IoT 4.0 Network: Remote monitoring, software updates, and real-time diagnostics

Professional Processing Cycle

Stagionello® Meat Curing Device 200 kg offers a complete cycle of professional programs for:

• Maturing: Up to 12 months with precise humidity and water activity (aW) control

• Drying: Dry-Age with adaptive climate profiles

• Fermentation: Safe development of beneficial cultures while suppressing pathogens

• Smoking: Aromatic cold smoking via the FUMOTIC® system

• Cooking: Tempered cycles for pastrami, sausages, and hams

• Flavoring: Controlled addition of aromas from canisters

• Preserving: Extended shelf life up to 12 months

• Weight Loss Management: Control of water activity and humidity for optimal yield

Intelligent Technologies

• HACCP Remote: Networked HACCP recording all critical parameters, with export via USB, LAN, or Wi‑Fi

• FUMOTIC®: Certified by the Italian Ministry for cold smoking and flavoring

• CIP (Cleaning In Place): Built-in automatic cleaning system without disassembly

• U.T.A. Food Air Treatment Unit: Climate treatment unit in AISI 304 stainless steel (no polystyrene)

• UV-Steril Control: Integrated UV module for sterilization and active odor removal filter

Construction and Durability

• Material: Entire chamber and product-contact surfaces in AISI 304 stainless steel

• Insulation: Professional condensing unit and thermal insulation without polystyrene

• Standard Equipment: 10 grids, 10 guide pairs, and adjustable holders for various formats

• Lighting: Natural LED 4000 K for glare-free inspection

Technical Parameters and Control

• Temperature Range: –5 °C to +38 °C with an automatic compensation mode

• Humidity (RH): 25 % to 99 % with four selectable ventilation levels

• Ventilation: Dynaflow® thermodynamic air balance for uniform circulation

• Refrigerant: Eco-friendly R452B with UV sterilizer and active odor filter

• Power Supply: 230 V 50 Hz (optional 60 Hz)

Convenience and Operation

• Intuitive Panel: 7″ color touchscreen with customizable recipes

• Plug & Play: Quick start without additional installation or setup

• Internal Organization: Removable water tank, aroma canister, and drainage tray

• Mobility: Optional wheel kit (2 with brakes) for easy relocation

Hygiene and Safety

• EFSA-Compliant: Meets EFSA requirements for dry-aging, humidity, temperature, water activity, and pH

• Alerts: Deviation alarms with event logging and up to 4 hours of backup power

• CE & MOCA: Full compliance with international safety and food-contact material regulations

A New Era in Meat Processing

Stagionello® Meat Curing Device 200 kg combines the patented Cuomo Method®, intelligent IoT 4.0 technologies, and professional-grade construction to deliver unmatched control, hygiene, and flavor. Ideal for butcher shops, gastronomic studios, and industrial kitchens seeking a highly efficient and automated solution for ready-to-eat products.