dry ageing cabinets for meat

Master Ageing Controller for dry ageing and curing

CORECO Gourmet control technologyapplied to professional dry ageing cabinets for meat and drying/curing cabinets for charcuterie.

In these processes, control is not an accessory. It helps track technical variables, keep a clear view of the unit's status and work more methodically in daily use.

Ask about technology for my project

View dry ageing cabinets

cabinetry for maturing meat technology, dry aged maturation control, cabinets for maturing with humidity control, control for curing sausages.

WHAT IS MASTER AGEING CONTROLLER

Control applied to the process

Master Ageing Controller is a control system developed for CORECO Gourmet equipment in which dry ageing or curing requires technical monitoring of operating conditions.

It is designed for processes in which temperature, humidity, ventilation and time influence how the product develops.

Its role is not to replace professional judgement, but to provide a clearer and more stable view of the process.

WHAT IT IS FOR

Control process variables

It allows you to work with parameters defined for each application.

Make monitoring easier

It helps observe how the unit behaves during dry ageing or curing.

Reduce improvisation

It provides a clearer technical basis for distributors, installers and HORECA professionals.

Improve readability of the unit

It makes the process status and operating conditions easier to understand.

Support maintenance

It provides a more structured reading for the user, installer and technical service.

TWO MAIN APPLICATIONS

MEAT MATURATION DRY AGEING

View meat dry ageing

DRYING AND CURING OF CHARCUTERIE

View drying and curing

CONTROL PARAMETERS

Temperature

Basic condition for defining the working environment.

Humidity

Key variable in dry ageing and curing.

Ventilation

Helps manage air circulation inside the unit.

Air speed

Influences the distribution and behaviour of the interior atmosphere.

Oxygen

Pending technical validation before publication.

Exposure time

Allows you to work with a time-based reading of the process.

Gas flow

Pending technical validation before publication.

WHAT IT OFFERS PROFESSIONALS

More method in sensitive processes

Master Ageing Controller adds value when the product requires continuity, technical reading and control of variables.

For professionals, it helps to:

Work with defined parameters.
Track how the unit behaves.
Reduce improvised decisions.
Explain the process better to the professional customer.
Make the work of the installer and technical service easier. Strengthen the technical case for the CORECO Gourmet solution.

FOR DISTRIBUTORS AND INSTALLERS

How to frame the enquiry

To assess whether Master Ageing Controller is right for a project, it is advisable to review:

Product type

Meats, cured meats, cheeses or others: each product defines the working conditions.

Application: dry ageing or curing

Identify the main process to guide the configuration of the unit.

Load volume

Estimate the amount of product the unit will normally handle.

Estimated process time

Consider the cycle duration to plan monitoring.

Equipment location

Assess the available space and installation conditions.

Door opening frequency

Assess daily use and its effect on interior stability.

Ambient conditions

Take into account the temperature and humidity of the installation environment.

Planned maintenance

Plan for the access and inspections required by the technical service.

Need for visible display

Determine whether the unit will be in view of customers or in a back-of-house area.

Dedicated technology for dry ageing and curing

dry ageing cabinets for meat meat dry ageing technology, Dry Aged ageing control, dry ageing cabinets with humidity control, charcuterie curing control.

Ask about Master Ageing Controller

View technology and control