Stagionello® Salami Curing Device 150 Kg PLUG-IN 4.0 STG1504.0, capacity 150kg

Key Features
Stagionello® PLUG-IN 4.0: capacity 150kg meat (-3°C / +35°C) MAT1504.0
Internal temperature / humidity: 0°C - °+35°C / 30% - 99%. External temperature: +10°/+32°
Glass door. Inner and outer construction made entirely of AISI 304 stainless steel, without the use of plastic or polystyrene. 
Exterior: Inox
Standard equipment: 20 Hanging rods, 4 Guide couples
Set of wheels, 2 of them with brakes
Voltage:  230V 50 Hz
Power Absorption: 3.44 Kw 14.5 A
Net weight: 150kg

The Stagionello® Salami Curing Device is the unique technology that enables you to produce all the charcuterie delicacies of the art of pork butchery, including traditional cured meats, handcrafted pork prosciutto, and delectable cooked meats. An Italian-made, patent-protected system that maintains the flavour of tradition.
Applying the Cuomo Method® to the Stagionello® Salami Curing Device permits the fermentation, smoking, and/or cooking of all pork cuts through defined-phase, short- and medium-duration procedures based on continued pH management. A unique innovation for the creation of the principal varieties of traditional Italian and international cured meats. The intelligent combining of exclusively natural elements is currently achieved within the S.F.C.® into 30 integrated climatic recipes evaluated and certified by the Stagionello® project’s University collaborators.

Stagionello® Salami Curing Device  is the only 100% Made-in-Italy, professional patented system that allows you to make exquisite traditional pork butchery cured meats year-round, such as: • Typical cured Salumi • Artisan cured pork hams • Delicious cooked delicacies

WHAT YOU CAN DO WITH STAGIONELLO® SALAMI CURING DEVICE 150 KG ?

• CURING
• DRYING
• FERMENTING
• SMOOKING
• FLAVOURING
• COOKING
• PRESERVING
• MANAGING WEIGHT LOSS

As many as 30 integrated microclimatic recipe available in the original Climatic Recipe®, allowing you to transform all types of pork, through defined-stage, rapid and longer-fermentation, smoking and/or cooking processes to create the cardinal types of Italian and international cured meats with your own brand name.

Always included:

PH-METRIC SYSTEM: an intelligent, integrated system for continuous pH analysis, verification, and management, complete with a safety alert, as needed by international food safety regulations.
CLIMATE RECIPE: pre-set operating procedures in conformity with international food safety regulations, or can be customised in the My Recipes section.
FUMOTIC®: Patented and certified by the Italian Ministry of Economic Development drop-weight management system for cold smoking and/or flavouring.
CLEANING IN PLACE: Automatic and integrated washing system.
HACCP: A sophisticated system for integrated and remote networked HACCP in accordance with international food safety regulations. Tracking of all values is directly visible on the display, remotely, or in print.
IoT 4.0: IoT technology with a 4.0 network system that provides remote assistance, software updates, and remote diagnostics.

• U.T.A. Food air treatment unit; integrated system in the climatic chamber manufactured entirely of Aisi 304 stainless steel (no polystyrene)
• Sicur Food Control 4.0
• All food-contact parts made of AISI 304 stainless steel
• No MONOBLOCK but professional condensing unit
• NO POLYSTYROL but professional thermal isolation
• Water loading from canister and mains connection
• Aroma load from canister
• Anti-scaling filter
• Water discharge into tank and preparation for direct discharge
• Natural LED light 4000 °K
• CE and MOCA conformity