Meat maturation cabinets

Dry Ageing meat maturation cabinets for HORECA

CORECO Gourmet Solutions for processes Dry Aging where temperature, humidity, air circulation, hygiene and visibility must all work in harmony.

Maturation does not depend solely on time. The team must accompany the process, facilitate the follow-up and respond to the daily use of the establishment.

Consult the maturity project

See technology and control

TECHNICAL CRITERIA

A maturation cabinet must maintain stable conditions during the process and respond to the actual rhythm of service, loading, opening, and cleaning.

When the team is visible, it should also be integrated into the product presentation without losing technical judgment.

Canning cabinets

Equipment for dry aging processes with control of the main variables of the process.

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Dry Aging display cabinets

Solutions for projects where maturation is also part of the product presentation in the showroom or sales area.

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Temperature and humidity control

Solutions oriented towards processes where stability, team reading, and monitoring are part of the technical choice.

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Technology applied to maturation

Master Ageing Controller is CORECO Gourmet technology applied to meat maturation processes and the drying/curing of sausages.

In meat maturation, it helps to work with clearer readings of variables such as temperature, humidity, air circulation, and process monitoring.

See Master Ageing Controller

KEY VARIABLES

Basic condition to keep the process within the defined range.

Variable key in the evolution of the product and in the behavior of the part. Process within the defined range.

It helps maintain a more homogeneous distribution within the team.

The design should facilitate cleaning, access and professional maintenance.

When the wardrobe is in a visible area, the exhibition is also part of the project.

COMMON APPLICATIONS

Restaurants with a Dry Aging concept

Specialized butcheries

Hotels

Gourmet stores

Spaces with visible product

Selection criteria

Before defining the team, it is advisable to review every aspect to ensure the best performance and perfect integration.

Type of product

Define which foods are going to ripen to select the appropriate setting.

Cargo volume

Calculate the required capacity based on the projected production.

Estimated maturation time

Determine the usual cycles to optimize the performance of the equipment.

Team location

Evaluate the available space and the installation conditions.

Visibility in the room or sales area

Decide whether the team will be in the kitchen or exposed to the customer.

Frequency of opening

Consider daily use to maintain internal stability.

Humidity control needs

Select the appropriate system for each type of product.

Cleaning and maintenance

Prioritize teams that are easy to access and have simple maintenance.

Integration with the project

Ensure a perfect harmony with the design of the establishment.

Project of maturation

The maturation of meat requires method, control, and consistency.

CORECO Gourmet allows you to guide the project based on the product, space, daily use, and the level of control required.