dry ageing cabinets for meat

Professional drying cabinets for charcuterie and cured products

Solutions CORECO Gourmet for charcuterie, cured meats and curing processes that require control of temperature, humidity, time and repeatability.

Professional drying and curing requires continuity. The equipment must adapt to the product, the workload, the production method and the real conditions of the space.

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Professional drying cabinetsProfessional meat drying cabinet, curing cabinet, HORECA meat curing, humidity control for meat.

TECHNICAL CRITERIA

Drying and curing processes depend on variables that must be kept under control throughout the entire cycle.

Temperature, humidity, time, load and air circulation influence the consistency of the process and the way the professional works

Drying cabinets

Equipment for processes in which temperature, humidity and time must be kept stable during drying.

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Curing cabinets

Solutions for charcuterie and cured meats in which process monitoring and repeatability are part of the technical choice.

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Solutions for specialist charcuterie

Equipment for projects in which cured products are part of the gastronomic or commercial offering

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Technology applied to drying and curing

Master Ageing Controller is the CORECO Gourmet technology applied to meat dry ageing and charcuterie drying/curing processes.

In drying and curing, it helps you work with a clearer reading of variables such as temperature, humidity, time, load and process consistency

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KEY VARIABLES

Temperature

It must support the process according to the product and the working stage.

Humidity

Central variable in how drying and curing progress.

Time

Each process requires continuity, monitoring and control.

Load

Product volume and interior layout influence how the unit behaves.

Hygiene

The design must facilitate cleaning, access and professional maintenance

TYPICAL APPLICATIONS

Specialist charcuterie shops

Meat Processing Workshops

Restaurants with in-house production

Gourmet shops

Craft Producers

HORECA projects with charcuterie or cured products

Technical parameters for professional ageing

SELECTION CRITERIA

Before defining the equipment, it is advisable to review:

Type of charcuterie or product

Each type of product requires specific temperature and drying curves to develop correctly.

Production volume

Determine the expected kilograms per cycle to ensure suitable power and airflow.

Process time

Set the required maturation timeframes to optimise the unit's rotation cycles.

Available space

Assess the physical dimensions of the enclosure for an efficient, even distribution of product inside.

Ambient conditions

Consider the outside temperature and the installation environment to calculate the correct technical insulation.

Loading and unloading frequency

Anticipate door openings to ensure the system quickly compensates for temperature fluctuations.

Humidity requirements

Set precise relative humidity levels to prevent case hardening and ensure internal drying.

Cleaning and maintenance

Prioritise accessible components and hygienic materials that simplify sanitising protocols.

Process monitoring

Implement digital monitoring systems to record and verify each stage of maturation.

Drying and curing projecto

Professional drying and curing demands method, consistency and control of the main variables.

CORECO Gourmet can help shape solutions in which the equipment is tailored to the product, the space and the working pace.