{"id":3435,"date":"2025-06-17T12:48:00","date_gmt":"2025-06-17T10:48:00","guid":{"rendered":"https:\/\/gourmetcoreco.com\/?p=3435"},"modified":"2026-01-10T12:30:27","modified_gmt":"2026-01-10T11:30:27","slug":"viande-sechee-vieillie-dans-un-restaurant-de-quelle-armoire-de-maturation-avez-vous-besoin-pour-la-proposer-avec-succes","status":"publish","type":"post","link":"https:\/\/gourmetcoreco.com\/fr\/viande-sechee-vieillie-dans-un-restaurant-de-quelle-armoire-de-maturation-avez-vous-besoin-pour-la-proposer-avec-succes\/","title":{"rendered":"Viande vieillie \u00e0 sec dans les restaurants De quelle armoire de maturation avez-vous besoin pour la proposer avec succ\u00e8s ?"},"content":{"rendered":"<div class=\"wp-block-stackable-columns stk-block-columns stk-block stk-56ec0ae\" data-block-id=\"56ec0ae\"><div class=\"stk-row stk-inner-blocks stk-block-content stk-content-align stk-56ec0ae-column\">\n<div class=\"wp-block-stackable-column stk-block-column stk-column stk-block stk-22dcbf9\" data-v=\"4\" data-block-id=\"22dcbf9\"><div class=\"stk-column-wrapper stk-block-column__content stk-container stk-22dcbf9-container stk--no-background stk--no-padding\"><div class=\"stk-block-content stk-inner-blocks stk-22dcbf9-inner-blocks\">\n<p>Les <strong>Viande vieillie \u00e0 sec dans un restaurant<\/strong> est devenue la marque de fabrique des \u00e9tablissements qui cherchent \u00e0 offrir une exp\u00e9rience gastronomique de qualit\u00e9 sup\u00e9rieure. Mais il ne suffit pas d'avoir le meilleur produit : il faut aussi avoir le contr\u00f4le, la technologie et un concept de pr\u00e9sentation qui allie la pr\u00e9cision technique et l'attrait commercial.<\/p>\n\n\n\n<p>Ouvrir ou r\u00e9nover un restaurant sp\u00e9cialis\u00e9 dans les viandes matur\u00e9es \u00e0 sec, c'est bien plus que disposer de bons morceaux de viande ou d'un chef qualifi\u00e9. C'est s'engager dans un concept gastronomique qui n\u00e9cessite <strong>pr\u00e9cision technique, coh\u00e9rence esth\u00e9tique et \u00e9quipement professionnel<\/strong>. La maturation \u00e0 sec est un processus complexe qui transforme la viande en une exp\u00e9rience sensorielle. Pour l'obtenir avec garantie, il faut un environnement contr\u00f4l\u00e9 dans lequel seuls les ingr\u00e9dients de la viande sont conserv\u00e9s. <strong>r\u00e9frig\u00e9ration industrielle sp\u00e9cialis\u00e9e<\/strong>.<\/p>\n\n\n\n<p>Dans cet article, vous trouverez un guide complet sur l'\u00e9quipement dont votre restaurant a besoin pour travailler correctement avec de la viande matur\u00e9e. Vous verrez des exemples r\u00e9els en Europe, vous apprendrez les param\u00e8tres techniques n\u00e9cessaires \u00e0 une maturation s\u00fbre, les cl\u00e9s de la rentabilit\u00e9 du mod\u00e8le et, surtout, comment pr\u00e9senter le processus dans le cadre du storytelling du restaurant. Coreco Gourmet propose des solutions con\u00e7ues sp\u00e9cifiquement pour ce secteur, alliant design, durabilit\u00e9, efficacit\u00e9 et pr\u00e9cision.<\/p>\n<\/div><\/div><\/div>\n\n\n\n<div class=\"wp-block-stackable-column stk-block-column stk-column stk-block stk-2011df6\" data-v=\"4\" data-block-id=\"2011df6\"><div class=\"stk-column-wrapper stk-block-column__content stk-container stk-2011df6-container stk--no-background stk--no-padding\"><div class=\"stk-block-content stk-inner-blocks stk-2011df6-inner-blocks\">\n<nav class=\"wp-block-stackable-table-of-contents stk-block-table-of-contents stk-block stk-51e0f71 stk-block-background\" data-block-id=\"51e0f71\"><style>.stk-51e0f71 li, .stk-51e0f71 ul li a, .stk-51e0f71 ol li a{font-size:12px !important;color:var(--ast-global-color-3) !important;}.stk-51e0f71 {background-color:var(--ast-global-color-5) !important;border-top-left-radius:30px !important;border-top-right-radius:30px !important;border-bottom-right-radius:30px !important;border-bottom-left-radius:30px !important;overflow:hidden !important;border-style:solid !important;border-color:var(--ast-global-color-0) !important;}.stk-51e0f71:before{background-color:var(--ast-global-color-5) !important;}@media screen and (max-width: 1023px){.stk-51e0f71 li, .stk-51e0f71 ul li a, .stk-51e0f71 ol li a{font-size:12px !important;}}<\/style><p class=\"stk-table-of-contents__title\"><strong>SOMMAIRE<\/strong><\/p><ul class=\"stk-table-of-contents__table has-text-color\"><li><a href=\"#h-por-que-la-carne-madurada-dry-aged-es-una-apuesta-rentable-en-restauracion\">Pourquoi la viande affin\u00e9e \u00e0 sec est-elle un pari rentable dans le secteur de la restauration ?<\/a><\/li><li><a href=\"#h-que-frio-industrial-necesitas-para-madurar-carne-en-tu-restaurante\">De quelle r\u00e9frig\u00e9ration industrielle avez-vous besoin pour faire m\u00fbrir la viande dans votre restaurant ?<\/a><\/li><li><a href=\"#h-ejemplos-reales-en-restaurantes-de-espana-francia-y-alemania\">Exemples concrets de restaurants en Espagne, en France et en Allemagne<\/a><\/li><li><a href=\"#equipamiento-recomendado-segun-tu-tipo-de-cocina\">\u00c9quipement recommand\u00e9 selon le type de cuisine<\/a><\/li><li><a href=\"#h-equipamiento-recomendado-segun-tu-tipo-de-cocina\">\u00c9quipement recommand\u00e9 selon le type de cuisine<\/a><\/li><li><a href=\"#parrilla-o-asador-tradicional\">Gril ou barbecue traditionnel<\/a><\/li><li><a href=\"#restaurante-fine-dining\">Restaurant gastronomique<\/a><\/li><li><a href=\"#cocina-mixta-carnes-y-tapas\">Cuisine mixte (viandes et tapas)<\/a><\/li><li><a href=\"#h-consideraciones-generales-para-cualquier-tipo-de-cocina\">Consid\u00e9rations g\u00e9n\u00e9rales pour tout type de cuisine<\/a><\/li><li><a href=\"#cuanto-cuesta-realmente-madurar-carne-en-sala\">Combien co\u00fbte r\u00e9ellement la maturation de la viande dans la salle de viande ?<\/a><\/li><li><a href=\"#sostenibilidad-y-normativa-claves-en-el-diseno-del-restaurante\">Durabilit\u00e9 et r\u00e9glementation : les cl\u00e9s de la conception d'un restaurant<\/a><\/li><li><a href=\"#como-presentar-la-carne-madurada-en-carta-y-en-sala\">Comment pr\u00e9senter les viandes matur\u00e9es sur le menu et dans la salle \u00e0 manger ?<\/a><\/li><li><a href=\"#h-flujo-ideal-del-producto-en-un-restaurante-especializado-en-dry-aged\">Flux de produits id\u00e9al dans un restaurant Dry Aged<\/a><\/li><li><a href=\"#como-vender-armarios-de-maduracion-dry-aged-a-restaurantes-existentes-y-nuevos\">Comment vendre des armoires de maturation Dry Aged aux restaurants existants et aux nouveaux restaurants ?<\/a><\/li><li><a href=\"#h-la-carne-se-madura-con-precision-pero-el-concepto-se-vende-con-vision\">La viande est m\u00fbrie avec pr\u00e9cision, mais le concept est vendu avec vision.<\/a><\/li><li><a href=\"#h-maduracion-con-precision\">Maturation de pr\u00e9cision<\/a><\/li><li><a href=\"#h-el-concepto-se-vende-con-vision\">Le concept est vendu avec vision<\/a><\/li><\/ul><\/nav>\n<\/div><\/div><\/div>\n<\/div><\/div>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-por-que-la-carne-madurada-dry-aged-es-una-apuesta-rentable-en-restauracion\">Pourquoi la viande affin\u00e9e \u00e0 sec est-elle un pari rentable dans le secteur de la restauration ?<\/h2>\n\n\n\n<p>De plus en plus de restaurants gastronomiques int\u00e8grent \u00e0 leur menu de la viande vieillie \u00e0 sec. Pourquoi ? Parce que les clients appr\u00e9cient l'exclusivit\u00e9 et sont pr\u00eats \u00e0 payer plus cher pour un produit qui a une identit\u00e9, une histoire et un processus. La viande vieillie \u00e0 sec n'est pas seulement go\u00fbt\u00e9e : elle est contempl\u00e9e, choisie judicieusement et m\u00e9moris\u00e9e. Cet effet augmente l'attrait de la viande vieillie \u00e0 sec pour les consommateurs. <strong>ticket moyen<\/strong> naturellement, sans recourir \u00e0 des hausses de prix forc\u00e9es.<\/p>\n\n\n\n<p>Parier sur l'inclusion <strong>Viande vieillie \u00e0 sec dans un restaurant<\/strong> nous permet non seulement de nous diff\u00e9rencier, mais aussi d'augmenter le ticket moyen, de capter une client\u00e8le exigeante et de la fid\u00e9liser gr\u00e2ce \u00e0 une exp\u00e9rience qui commence bien avant le plat.<\/p>\n\n\n\n<p>En outre, le fait de travailler avec des viandes matur\u00e9es <strong>positionne le restaurant \u00e0 un niveau sup\u00e9rieur<\/strong>. Tout le monde n'a pas la capacit\u00e9 technique ou les connaissances pour l'offrir dans des conditions optimales. L'int\u00e9gration d'une armoire de maturation visible dans la salle \u00e0 manger, avec un menu qui explique le processus et l'origine de chaque pi\u00e8ce, transforme un plat en une histoire de marque. Cette diff\u00e9renciation se traduit par une r\u00e9putation, une fid\u00e9lit\u00e9 et une croissance soutenue de l'entreprise.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-alta-percepcion-de-valor-mayor-ticket-medio\">Perception d'une valeur \u00e9lev\u00e9e = ticket moyen plus \u00e9lev\u00e9<\/h3>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-diferenciacion-frente-a-la-competencia-tradicional\">Diff\u00e9renciation par rapport \u00e0 la concurrence traditionnelle<\/h3>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-fidelizacion-del-cliente-que-busca-experiencia-y-producto\">Fid\u00e9lisation du client \u00e0 la recherche d'une exp\u00e9rience et d'un produit<\/h3>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-que-frio-industrial-necesitas-para-madurar-carne-en-tu-restaurante\">De quelle r\u00e9frig\u00e9ration industrielle avez-vous besoin pour faire m\u00fbrir la viande dans votre restaurant ?<\/h2>\n\n\n\n<p>La viande matur\u00e9e a besoin de conditions tr\u00e8s sp\u00e9cifiques pour d\u00e9velopper ses qualit\u00e9s organoleptiques sans compromettre la s\u00e9curit\u00e9 alimentaire. C'est pourquoi n'importe quelle chambre froide ou armoire d'exposition ne fait pas l'affaire. Il faut <strong>Armoires de maturation Dry Aged<\/strong>comme les mod\u00e8les Coreco Gourmet DAV-400 ou DAW-400, con\u00e7us exclusivement \u00e0 cet effet.<\/p>\n\n\n\n<p>Ces armoires contr\u00f4lent avec pr\u00e9cision les quatre param\u00e8tres cl\u00e9s du processus : la temp\u00e9rature (0\u00b0C \u00e0 4\u00b0C), l'humidit\u00e9 (75-85 %), la ventilation continue et le temps. En outre, elles int\u00e8grent des technologies telles que le <strong>Contr\u00f4leur de vieillissement principal<\/strong>qui r\u00e9duit la perte d'\u00e9vaporation \u00e0 moins de 10 %, ce qui est essentiel pour la rentabilit\u00e9. Par rapport aux chambres industrielles, ces armoires consomment moins d'\u00e9nergie, sont silencieuses et, surtout, peuvent \u00eatre utilis\u00e9es dans un large \u00e9ventail d'applications. <strong>\u00eatre situ\u00e9s dans des zones visibles du restaurant<\/strong>Il est devenu un outil de vente et non plus seulement un outil de conservation.<\/p>\n\n\n\n<p>L'int\u00e9gration d'une armoire de maturation est indispensable si vous souhaitez travailler avec des <strong>Viande vieillie \u00e0 sec dans un restaurant<\/strong> en toute s\u00e9curit\u00e9, de mani\u00e8re visible et rentable, tout en respectant les normes de qualit\u00e9 et de durabilit\u00e9.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-armarios-de-maduracion-dry-aged-claves-tecnicas\">Armoires de maturation Dry Aged : cl\u00e9s techniques<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Isolation thermique \u00e0 haute densit\u00e9<\/li>\n\n\n\n<li>Compresseurs \u00e0 inverseur \u00e9conomes en \u00e9nergie<\/li>\n\n\n\n<li>Flux d'air optimis\u00e9 et homog\u00e8ne<\/li>\n\n\n\n<li>Un \u00e9clairage LED qui met en valeur le produit<\/li>\n\n\n\n<li>Finitions en acier inoxydable AISI 304<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-visibilidad-en-sala-convertir-el-armario-en-una-herramienta-de-marketing\">Visibilit\u00e9 dans la chambre : transformer la garde-robe en outil de marketing<\/h3>\n\n\n\n<p>Les bo\u00eetiers Coreco Dry Aged sont con\u00e7us non seulement pour \u00eatre performants, mais aussi pour <strong>s\u00e9duire<\/strong>. Les portes vitr\u00e9es avec gaz inerte et traitement \u00e0 faible \u00e9mission permettent une vision claire du produit sans formation de bu\u00e9e. L'int\u00e9rieur \u00e9clair\u00e9 par des LED sp\u00e9cifiques transforme chaque pi\u00e8ce en une sculpture comestible. Cette visibilit\u00e9 transforme le processus de maturation en une exp\u00e9rience visuelle qui attire, communique la valeur et suscite le d\u00e9sir.<\/p>\n\n\n\n<p>L'int\u00e9gration du meuble dans la salle ne permet pas seulement d'optimiser l'espace : elle fait de la viande le protagoniste avant qu'elle n'arrive dans l'assiette. Cela renforce la perception d'exclusivit\u00e9 et permet au client de comprendre la raison du prix, m\u00eame sans que le serveur ait \u00e0 l'expliquer.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-ejemplos-reales-en-restaurantes-de-espana-francia-y-alemania\">Exemples concrets de restaurants en Espagne, en France et en Allemagne<\/h2>\n\n\n\n<p>Au <strong>Valence<\/strong>Un steakhouse urbain a d\u00e9cid\u00e9 d'int\u00e9grer une armoire DAV-400 visible depuis la salle principale. La visibilit\u00e9 du produit, associ\u00e9e aux explications du personnel, a entra\u00een\u00e9 une augmentation de 22 % des commandes de viande matur\u00e9e en seulement six mois.<\/p>\n\n\n\n<p>Au <strong>Lyon<\/strong>Une brasserie moderne a plac\u00e9 une armoire DAW-400 \u00e0 c\u00f4t\u00e9 de l'entr\u00e9e du restaurant dans le cadre du concept d\u00e9coratif. R\u00e9sultat : une augmentation de la fr\u00e9quentation, plus d'avis positifs sur des plateformes telles que Tripadvisor et un meilleur positionnement SEO local gr\u00e2ce aux mentions de leur \"cave \u00e0 viande\".<\/p>\n\n\n\n<p>Au <strong>Berlin<\/strong>Les nouvelles armoires \u00e0 viande Coreco et une cave \u00e0 vin r\u00e9frig\u00e9r\u00e9e ont \u00e9t\u00e9 int\u00e9gr\u00e9es dans un steakhouse \u00e0 cuisine ouverte. Le r\u00e9sultat a \u00e9t\u00e9 une exp\u00e9rience compl\u00e8te d'association de vins, une rotation accrue des bouteilles et une identit\u00e9 de marque claire : \"le temple de la maturation\".<\/p>\n\n\n\n<p>Ces exemples montrent comment une bonne int\u00e9gration des <strong>Viande vieillie \u00e0 sec dans un restaurant<\/strong> permet non seulement d'am\u00e9liorer le menu, mais aussi de susciter des conversations, d'attirer des clients et d'am\u00e9liorer la r\u00e9putation en ligne de l'\u00e9tablissement.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"equipamiento-recomendado-segun-tu-tipo-de-cocina\">\u00c9quipement recommand\u00e9 selon le type de cuisine<\/h2>\n\n\n\n<p>Chaque type de restaurant a ses propres besoins. Dans un steakhouse traditionnel, l'armoire peut \u00eatre plac\u00e9e dans un passage comme \u00e9l\u00e9ment d'impact. Dans un restaurant gastronomique, elle peut \u00eatre int\u00e9gr\u00e9e \u00e0 une cave \u00e0 vin r\u00e9frig\u00e9r\u00e9e. Et dans une cuisine mixte ou de tapas, les formats compacts garantissent la flexibilit\u00e9 sans sacrifier la performance.<\/p>\n\n\n\n<div class=\"wp-block-stackable-columns stk-block-columns stk-block stk-1d8a18e\" data-block-id=\"1d8a18e\"><div class=\"stk-row stk-inner-blocks stk-block-content stk-content-align stk-1d8a18e-column\">\n<div class=\"wp-block-stackable-column stk-block-column stk-column stk-block stk-78e7cd6\" data-v=\"4\" data-block-id=\"78e7cd6\"><div class=\"stk-column-wrapper stk-block-column__content stk-container stk-78e7cd6-container stk--no-background stk--no-padding\"><div class=\"stk-block-content stk-inner-blocks stk-78e7cd6-inner-blocks\">\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/d2u1z1lopyfwlx.cloudfront.net\/thumbnails\/6c7f44af-b6ab-5ce1-86d3-6b4d78e227f2\/948cf21d-7237-5dcf-9b3d-a77d28927f74.jpg\" alt=\"Quel est l&#039;\u00e9quipement d&#039;une cuisine de restaurant ?\"\/><\/figure>\n<\/div><\/div><\/div>\n\n\n\n<div class=\"wp-block-stackable-column stk-block-column stk-column stk-block stk-ad6eec7\" data-v=\"4\" data-block-id=\"ad6eec7\"><div class=\"stk-column-wrapper stk-block-column__content stk-container stk-ad6eec7-container stk--no-background stk--no-padding\"><div class=\"stk-block-content stk-inner-blocks stk-ad6eec7-inner-blocks\">\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/d2u1z1lopyfwlx.cloudfront.net\/thumbnails\/c91fe976-81c7-5dc0-a686-7209b363339a\/ecadb08d-e056-504b-ad06-06b7fa4d452e.jpg\" alt=\"QUEL \u00c9QUIPEMENT DOIT COMPRENDRE UNE CUISINE INDUSTRIELLE ID\u00c9ALE ?\"\/><\/figure>\n<\/div><\/div><\/div>\n\n\n\n<div class=\"wp-block-stackable-column stk-block-column stk-column stk-block stk-72f9cf8\" data-v=\"4\" data-block-id=\"72f9cf8\"><div class=\"stk-column-wrapper stk-block-column__content stk-container stk-72f9cf8-container stk--no-background stk--no-padding\"><div class=\"stk-block-content stk-inner-blocks stk-72f9cf8-inner-blocks\">\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/d2u1z1lopyfwlx.cloudfront.net\/thumbnails\/fc40dc39-de72-574c-afff-a5e4c139f6b2\/149ad2e1-ca90-5fce-b2ab-6595716ec4f8.jpg\" alt=\"\u00c9quipements de cuisine pour que votre restaurant soit toujours \u00e0 la pointe de la technologie\"\/><\/figure>\n<\/div><\/div><\/div>\n<\/div><\/div>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-equipamiento-recomendado-segun-tu-tipo-de-cocina\">\u00c9quipement recommand\u00e9 selon le type de cuisine<\/h2>\n\n\n\n<p>Le choix du mat\u00e9riel professionnel d\u00e9pend du type de cuisine et de l'orientation gastronomique de votre restaurant. Vous trouverez ci-dessous les principales recommandations pour trois profils courants, ainsi que l'approche la plus appropri\u00e9e :<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th>Type de restaurant<\/th><th>\u00c9quipes cl\u00e9s<\/th><th>Approche recommand\u00e9e<\/th><\/tr><\/thead><tbody><tr><td>Gril ou barbecue traditionnel<\/td><td>Armoire vieillie \u00e0 sec DAV-400 ou DAV-600<\/td><td>Exposition frontale dans la zone de passage pour mettre en valeur les viandes<\/td><\/tr><tr><td>Restaurant gastronomique<\/td><td>DAW-400 + cave \u00e0 vin Coreco<\/td><td>La maturation et la conservation font partie de l'exp\u00e9rience<\/td><\/tr><tr><td>Cuisine mixte (viandes et tapas)<\/td><td>DAV-400 + GN conservateur<\/td><td>Format compact, taux de rotation \u00e9lev\u00e9 et polyvalence<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"parrilla-o-asador-tradicional\">Gril ou barbecue traditionnel<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>\u00c9quipement essentiel :<\/strong>\n<ul class=\"wp-block-list\">\n<li>Armoire de maturation des viandes (Dry Aged DAV-400 ou DAV-600) pour am\u00e9liorer la qualit\u00e9 et le vieillissement des pi\u00e8ces.<\/li>\n\n\n\n<li>Grils professionnels, plaques de cuisson et accessoires tels que supports, ch\u00e8vre, pelle \u00e0 charbon et brochettes pour optimiser la cuisson et la pr\u00e9sentation des viandes.<\/li>\n\n\n\n<li>Hotte aspirante pour maintenir l'environnement sans fum\u00e9e<a href=\"https:\/\/solacero.com\/blogs\/news\/guia-de-accesorios-para-parrilla\" target=\"_blank\" rel=\"noreferrer noopener\">2<\/a>.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Approche recommand\u00e9e :<\/strong>\n<ul class=\"wp-block-list\">\n<li>Placer l'armoire de maturation dans un endroit visible par le client, afin de faire partie de l'exp\u00e9rience et de la transparence de la qualit\u00e9 du produit.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"restaurante-fine-dining\">Restaurant gastronomique<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>\u00c9quipement essentiel :<\/strong>\n<ul class=\"wp-block-list\">\n<li>Armoire de maturation DAW-400 pour les viandes de qualit\u00e9 sup\u00e9rieure.<\/li>\n\n\n\n<li>Cave \u00e0 vin professionnelle (par exemple Coreco) pour des accords de vins haut de gamme.<\/li>\n\n\n\n<li>Des \u00e9quipements sp\u00e9cialis\u00e9s tels que des machines \u00e0 emballer sous vide pour les techniques modernes (sous vide, marinades rapides).<\/li>\n\n\n\n<li>Mixeurs performants et silencieux pour r\u00e9aliser des sauces et des cr\u00e8mes sans nuire \u00e0 l'environnement.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Approche recommand\u00e9e :<\/strong>\n<ul class=\"wp-block-list\">\n<li>Int\u00e9grer la maturation et la conservation dans l'exp\u00e9rience du client, en pr\u00e9sentant le processus et la s\u00e9lection de produits exclusifs.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"cocina-mixta-carnes-y-tapas\">Cuisine mixte (viandes et tapas)<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>\u00c9quipement essentiel :<\/strong>\n<ul class=\"wp-block-list\">\n<li>Armoire de maturation compacte (DAV-400) pour optimiser l'espace.<\/li>\n\n\n\n<li>Conservateur GN pour garder les ingr\u00e9dients frais et pr\u00eats pour une rotation \u00e9lev\u00e9e.<\/li>\n\n\n\n<li>Fours combin\u00e9s (convection + vapeur) pour une polyvalence dans la pr\u00e9paration des viandes, des tapas et d'autres plats.<\/li>\n\n\n\n<li>Grilles et tables de friture pour une vari\u00e9t\u00e9 de techniques de cuisson.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Approche recommand\u00e9e :<\/strong>\n<ul class=\"wp-block-list\">\n<li>Donner la priorit\u00e9 aux \u00e9quipements multifonctions et aux petits \u00e9quipements pour r\u00e9pondre aux besoins des cuisines disposant d'un espace limit\u00e9 et proposant des menus vari\u00e9s.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-consideraciones-generales-para-cualquier-tipo-de-cocina\">Consid\u00e9rations g\u00e9n\u00e9rales pour tout type de cuisine<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>R\u00e9frig\u00e9ration et stockage :<\/strong> Les r\u00e9frig\u00e9rateurs, cong\u00e9lateurs et armoires de stockage industriels sont indispensables pour maintenir la qualit\u00e9 des ingr\u00e9dients.<\/li>\n\n\n\n<li><strong>La cuisine :<\/strong> Cuisini\u00e8res, fours professionnels, plaques et grils adapt\u00e9s au volume et au type de cuisine.<\/li>\n\n\n\n<li><strong>Pr\u00e9paration :<\/strong> Tables de travail en acier inoxydable, couverts professionnels, m\u00e9langeurs et mixeurs.<\/li>\n\n\n\n<li><strong>Ventilation :<\/strong> Ventilateurs et syst\u00e8mes de purification de l'air pour respecter les r\u00e9glementations et assurer le confort.<\/li>\n\n\n\n<li><strong>Propret\u00e9 :<\/strong> Des lave-vaisselle automatiques pour maintenir l'efficacit\u00e9 et l'hygi\u00e8ne \u00e0 tout moment.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"cuanto-cuesta-realmente-madurar-carne-en-sala\">Combien co\u00fbte r\u00e9ellement la maturation de la viande dans la salle de viande ?<\/h2>\n\n\n\n<p>Supposons que vous achetiez un morceau de viande de 10 kg \u00e0 15 \u20ac\/kg. Si le processus de maturation est bien contr\u00f4l\u00e9, le retrait sera inf\u00e9rieur \u00e0 10 %, et vous pourrez le vendre en portions \u00e0 60 \u20ac\/kg, voire plus. Il s'agit d'un <strong>rentabilit\u00e9 nette sup\u00e9rieure \u00e0 200 %<\/strong> par pi\u00e8ce, sans parler de la valeur ajout\u00e9e qu'elle g\u00e9n\u00e8re en termes de charte et de r\u00e9putation.<\/p>\n\n\n\n<p>En outre, les bo\u00eetiers Coreco consomment jusqu'\u00e0 <strong>55 % moins<\/strong> que les syst\u00e8mes conventionnels. Ce r\u00e9sultat est obtenu gr\u00e2ce \u00e0 la technologie des onduleurs, aux diodes \u00e9lectroluminescentes \u00e0 faible consommation d'\u00e9nergie et \u00e0 une isolation efficace. Chaque euro investi dans l'\u00e9quipement est r\u00e9cup\u00e9r\u00e9 non seulement par la viande, mais aussi par l'efficacit\u00e9 op\u00e9rationnelle.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"sostenibilidad-y-normativa-claves-en-el-diseno-del-restaurante\">Durabilit\u00e9 et r\u00e9glementation : les cl\u00e9s de la conception d'un restaurant<\/h2>\n\n\n\n<p>Tout restaurant moderne doit se conformer \u00e0 la <strong>r\u00e8glement F-Gas 2024<\/strong>qui r\u00e9glemente l'utilisation des gaz r\u00e9frig\u00e9rants. Coreco travaille avec <strong>R290<\/strong>un r\u00e9frig\u00e9rant naturel qui n'endommage pas la couche d'ozone et dont l'impact sur le climat est pratiquement nul.<\/p>\n\n\n\n<p>En outre, l'int\u00e9gration des syst\u00e8mes <strong>HACCP num\u00e9rique<\/strong> et le faible niveau sonore de l'\u00e9quipement permettent une installation libre et visible, sans compromettre l'exp\u00e9rience de la pi\u00e8ce. Cela permet de respecter la loi, de prendre soin de la plan\u00e8te et de projeter une image de responsabilit\u00e9 que les clients appr\u00e9cient.<\/p>\n\n\n\n<p>\ud83d\udccc <a href=\"https:\/\/gourmetcoreco.com\/fr\/lindustrie-de-la-refrigeration-industrielle-face-au-changement-du-reglement-f-gas-2024-dici-2025\/\">Voir notre guide complet sur les r\u00e9glementations relatives aux gaz \u00e0 effet de serre fluor\u00e9s<\/a><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"como-presentar-la-carne-madurada-en-carta-y-en-sala\">Comment pr\u00e9senter les viandes matur\u00e9es sur le menu et dans la salle \u00e0 manger ?<\/h2>\n\n\n\n<p>La viande matur\u00e9e doit \u00eatre compt\u00e9e. Sa valeur ne r\u00e9side pas seulement dans le go\u00fbt, mais aussi dans le temps, la m\u00e9thode et l'attente. L'inclusion d'informations sur le menu concernant le type de d\u00e9coupe, le temps de maturation, la m\u00e9thode Dry Aged et l'origine de la pi\u00e8ce permet au client de comprendre ce qu'il paie et d'appr\u00e9cier davantage ce qu'il mange.<\/p>\n\n\n\n<p>En outre, vous pouvez associer les viandes matur\u00e9es \u00e0 des propositions d'accords, \u00e0 des menus de d\u00e9gustation ou m\u00eame \u00e0 des d\u00e9gustations verticales. Cela permet non seulement d'augmenter la consommation moyenne par convive, mais aussi de faire de votre restaurant un lieu d'exp\u00e9riences, et pas seulement de plats.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-flujo-ideal-del-producto-en-un-restaurante-especializado-en-dry-aged\">Flux de produits id\u00e9al dans un restaurant Dry Aged<\/h2>\n\n\n\n<p>\ud83d\udccd \u00c9l\u00e9ments \u00e0 inclure dans la version visuelle :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>R\u00e9ception du produit<\/strong> \u2192 Contr\u00f4le et pr\u00e9servation sanitaires initiaux<\/li>\n\n\n\n<li><strong>Maturation dans une armoire sp\u00e9cialis\u00e9e<\/strong> (DAV-400, DAW-400)<\/li>\n\n\n\n<li><strong>Couper devant le client<\/strong> (zone d'exposition ou cuisine ouverte)<\/li>\n\n\n\n<li><strong>Service en chambre<\/strong><\/li>\n\n\n\n<li><strong>Retour d'information pour l'ajustement des processus<\/strong><\/li>\n<\/ul>\n\n\n\n<p>Chaque \u00e9tape peut \u00eatre soutenue par des \u00e9quipements Coreco adapt\u00e9s et connect\u00e9s pour assurer la qualit\u00e9 et la tra\u00e7abilit\u00e9.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"como-vender-armarios-de-maduracion-dry-aged-a-restaurantes-existentes-y-nuevos\">Comment vendre des armoires de maturation Dry Aged aux restaurants existants et aux nouveaux restaurants ?<\/h2>\n\n\n\n<p>Les distributeurs et les consultants Horeca jouent un r\u00f4le cl\u00e9. L'armoire Dry Aged doit \u00eatre pr\u00e9sent\u00e9e \u00e0 un restaurant d\u00e9j\u00e0 ouvert en tant qu'armoire. <strong>\u00e9volution naturelle de sa proposition<\/strong>Am\u00e9liorez votre charte, votre image et votre rentabilit\u00e9. Il est essentiel de montrer des cas r\u00e9els, de fournir des donn\u00e9es sur les tickets moyens et de garantir une installation rapide.<\/p>\n\n\n\n<p>Dans le cas de nouveaux projets, le Dry Aged doit saisir <strong>de la conception des locaux<\/strong>comme pilier conceptuel. \"Ici, nous faisons m\u00fbrir notre viande \u00e0 vue\" peut \u00eatre l'affirmation qui d\u00e9finit toute l'exp\u00e9rience du restaurant. Il faut vendre la valeur, pas l'\u00e9quipement. L'armoire n'est qu'un outil.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-la-carne-se-madura-con-precision-pero-el-concepto-se-vende-con-vision\">La viande est m\u00fbrie avec pr\u00e9cision, mais le concept est vendu avec vision.<\/h2>\n\n\n\n<p>Un restaurant sp\u00e9cialis\u00e9 dans les viandes vieillies \u00e0 sec a besoin de bien plus qu'un produit : il a besoin d'une technologie, d'une narration et d'une strat\u00e9gie. Le choix du bon \u00e9quipement est une d\u00e9cision technique, mais aussi une d\u00e9claration d'intention. Chez Coreco Gourmet, nous concevons des solutions qui combinent <strong>refroidissement professionnel, efficacit\u00e9 \u00e9nerg\u00e9tique et attractivit\u00e9 commerciale<\/strong>.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/d2u1z1lopyfwlx.cloudfront.net\/thumbnails\/9e26b2b9-0e43-5a9b-820b-831fc34b03c2\/3c97c716-e781-5499-83d2-0f68813e9a10.jpg\" alt=\"Entrep\u00f4ts frigorifiques pour la conservation et la maturation de la viande ...\"\/><\/figure>\n\n\n\n<p>La phrase \"La viande est affin\u00e9e avec pr\u00e9cision, mais le concept est vendu avec vision\" r\u00e9sume la dualit\u00e9 essentielle dans le secteur de la viande affin\u00e9e : l'excellence technique du processus et l'importance d'un r\u00e9cit attrayant pour le client.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-maduracion-con-precision\">Maturation de pr\u00e9cision<\/h2>\n\n\n\n<p>La maturation de la viande est un processus hautement technique qui exige un contr\u00f4le rigoureux de param\u00e8tres tels que la temp\u00e9rature, l'humidit\u00e9, la ventilation et la dur\u00e9e. Des \u00e9quipements de pointe, tels que les contr\u00f4leurs de maturation, permettent d'ajuster ces facteurs avec pr\u00e9cision, optimisant ainsi la perte d'eau (r\u00e9tr\u00e9cissement) et garantissant une texture plus tendre et une saveur plus intense. Par exemple, des technologies telles que le Master Ageing Controller r\u00e9duisent la perte d'eau \u00e0 moins de 10%, contre 15-20% habituellement, maximisant ainsi la rentabilit\u00e9 et garantissant des coupes de qualit\u00e9 sup\u00e9rieure. En outre, la surveillance en temps r\u00e9el et les mod\u00e8les microbiologiques pr\u00e9dictifs garantissent la s\u00e9curit\u00e9 alimentaire et l'homog\u00e9n\u00e9it\u00e9 du produit.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-el-concepto-se-vende-con-vision\">Le concept est vendu avec vision<\/h2>\n\n\n\n<p>Toutefois, le succ\u00e8s commercial de la viande matur\u00e9e ne d\u00e9pend pas uniquement de la pr\u00e9cision technique. La perception et la valeur que le client attache \u00e0 ces produits se construisent par l'exp\u00e9rience et la narration. La viande matur\u00e9e est devenue un ph\u00e9nom\u00e8ne culturel et gastronomique, o\u00f9 la pr\u00e9sentation visuelle des armoires de maturation, l'explication du processus et la pr\u00e9sentation sur le menu sont essentielles pour justifier son prix et son exclusivit\u00e9. Les restaurants et les bouchers gastronomiques mettent en avant l'histoire de chaque coupe, le temps de maturation et la s\u00e9lection des animaux, transformant l'achat ou la consommation en une exp\u00e9rience diff\u00e9renci\u00e9e et m\u00e9morable.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p>\"La maturation de la viande n'est pas seulement un processus technique, mais aussi un ph\u00e9nom\u00e8ne culturel.<\/p>\n<\/blockquote>\n\n\n\n<p>En bref, une maturation pr\u00e9cise permet d'obtenir un excellent produit, mais c'est la vision - la mani\u00e8re dont ce processus et ses r\u00e9sultats sont communiqu\u00e9s et pr\u00e9sent\u00e9s - qui fait de la viande matur\u00e9e un produit d\u00e9sir\u00e9 et appr\u00e9ci\u00e9 par le consommateur.<\/p>\n\n\n\n<p>Ne vous contentez pas de faire m\u00fbrir la viande. <strong>Faites m\u00fbrir votre proposition gastronomique avec des outils qui \u00e9l\u00e8vent votre concept.<\/strong> et le projeter avec force, saveur et durabilit\u00e9.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-coreco-un-fabricante-con-experiencia\">Coreco, un fabricant exp\u00e9riment\u00e9<\/h3>\n\n\n\n<p><strong>Vous concevez un restaurant sp\u00e9cialis\u00e9 dans la viande vieillie \u00e0 sec ? <\/strong><\/p>\n\n\n\n<p><strong>Voyons comment l'\u00e9quiper avec pr\u00e9cision, durabilit\u00e9 et design.<\/strong><\/p>\n\n\n\n<p><br>\u27a1\ufe0f<a href=\"https:\/\/coreco.es\/empresa\/\"> Demander des conseils techniques personnalis\u00e9s<\/a><\/p>\n\n\n\n<p>Si vous souhaitez que votre proposition se d\u00e9marque sur un march\u00e9 gastronomique concurrentiel, la collaboration avec <strong>Viande vieillie \u00e0 sec dans un restaurant<\/strong> sera l'une des d\u00e9cisions les plus strat\u00e9giques, tant sur le plan gastronomique que commercial.<\/p>","protected":false},"excerpt":{"rendered":"<p>La carne madurada Dry Aged en restaurante se ha convertido en un sello de distinci\u00f3n [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":3469,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[12],"tags":[],"class_list":["post-3435","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maduracion-de-carne"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.7 (Yoast SEO v27.2) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Carne madurada Dry Aged en restaurante \u00bfQu\u00e9 armario de maduraci\u00f3n necesitas para ofrecerla con \u00e9xito? | gourmetcoreco.com<\/title>\n<meta name=\"description\" content=\"Descubre qu\u00e9 fr\u00edo industrial necesitas para ofrecer carne madurada Dry Aged en tu restaurante con seguridad, rentabilidad y alto impacto.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gourmetcoreco.com\/fr\/viande-sechee-vieillie-dans-un-restaurant-de-quelle-armoire-de-maturation-avez-vous-besoin-pour-la-proposer-avec-succes\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Carne madurada Dry Aged en restaurante \u00bfQu\u00e9 armario de maduraci\u00f3n necesitas para ofrecerla con \u00e9xito?\" \/>\n<meta property=\"og:description\" content=\"Descubre qu\u00e9 fr\u00edo industrial necesitas para ofrecer carne madurada Dry Aged en tu restaurante con seguridad, rentabilidad y alto impacto.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gourmetcoreco.com\/fr\/viande-sechee-vieillie-dans-un-restaurant-de-quelle-armoire-de-maturation-avez-vous-besoin-pour-la-proposer-avec-succes\/\" \/>\n<meta property=\"og:site_name\" content=\"gourmetcoreco.com\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Coreco-Frio-Comercial-Refrigerated-Equipment-105865431049435\" \/>\n<meta property=\"article:published_time\" content=\"2025-06-17T10:48:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-01-10T11:30:27+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2025\/07\/Carne-madurada-Dry-Aged-en-restaurante-Que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito-2.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1047\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"author\" content=\"Fran\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@coreco_sa\" \/>\n<meta name=\"twitter:site\" content=\"@coreco_sa\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Fran\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"13 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/gourmetcoreco.com\/carne-madurada-dry-aged-en-restaurante-que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/gourmetcoreco.com\/carne-madurada-dry-aged-en-restaurante-que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito\/\"},\"author\":{\"name\":\"Fran\",\"@id\":\"https:\/\/gourmetcoreco.com\/#\/schema\/person\/1770018494c23d92a8fa316aeffdb95f\"},\"headline\":\"Carne madurada Dry Aged en restaurante \u00bfQu\u00e9 armario de maduraci\u00f3n necesitas para ofrecerla con \u00e9xito?\",\"datePublished\":\"2025-06-17T10:48:00+00:00\",\"dateModified\":\"2026-01-10T11:30:27+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/gourmetcoreco.com\/carne-madurada-dry-aged-en-restaurante-que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito\/\"},\"wordCount\":2700,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/gourmetcoreco.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/gourmetcoreco.com\/carne-madurada-dry-aged-en-restaurante-que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2025\/07\/Carne-madurada-Dry-Aged-en-restaurante-Que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito-2.webp\",\"articleSection\":[\"Maduraci\u00f3n de Carne\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/gourmetcoreco.com\/carne-madurada-dry-aged-en-restaurante-que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/gourmetcoreco.com\/carne-madurada-dry-aged-en-restaurante-que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito\/\",\"url\":\"https:\/\/gourmetcoreco.com\/carne-madurada-dry-aged-en-restaurante-que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito\/\",\"name\":\"Carne madurada Dry Aged en restaurante \u00bfQu\u00e9 armario de maduraci\u00f3n necesitas para ofrecerla con \u00e9xito? | gourmetcoreco.com\",\"isPartOf\":{\"@id\":\"https:\/\/gourmetcoreco.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/gourmetcoreco.com\/carne-madurada-dry-aged-en-restaurante-que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/gourmetcoreco.com\/carne-madurada-dry-aged-en-restaurante-que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2025\/07\/Carne-madurada-Dry-Aged-en-restaurante-Que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito-2.webp\",\"datePublished\":\"2025-06-17T10:48:00+00:00\",\"dateModified\":\"2026-01-10T11:30:27+00:00\",\"description\":\"Descubre qu\u00e9 fr\u00edo industrial necesitas para ofrecer carne madurada Dry Aged en tu restaurante con seguridad, rentabilidad y alto impacto.\",\"breadcrumb\":{\"@id\":\"https:\/\/gourmetcoreco.com\/carne-madurada-dry-aged-en-restaurante-que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/gourmetcoreco.com\/carne-madurada-dry-aged-en-restaurante-que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/gourmetcoreco.com\/carne-madurada-dry-aged-en-restaurante-que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito\/#primaryimage\",\"url\":\"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2025\/07\/Carne-madurada-Dry-Aged-en-restaurante-Que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito-2.webp\",\"contentUrl\":\"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2025\/07\/Carne-madurada-Dry-Aged-en-restaurante-Que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito-2.webp\",\"width\":1920,\"height\":1047},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/gourmetcoreco.com\/carne-madurada-dry-aged-en-restaurante-que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\/\/gourmetcoreco.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Carne madurada Dry Aged en restaurante \u00bfQu\u00e9 armario de maduraci\u00f3n necesitas para ofrecerla con \u00e9xito?\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/gourmetcoreco.com\/#website\",\"url\":\"https:\/\/gourmetcoreco.com\/\",\"name\":\"gourmetcoreco.com\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/gourmetcoreco.com\/#organization\"},\"alternateName\":\"CORECO Gourmet\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/gourmetcoreco.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/gourmetcoreco.com\/#organization\",\"name\":\"CORECO Gourmet\",\"alternateName\":\"CORECO\",\"url\":\"https:\/\/gourmetcoreco.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/gourmetcoreco.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/05\/imagotipo-marron.svg\",\"contentUrl\":\"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/05\/imagotipo-marron.svg\",\"width\":1024,\"height\":196,\"caption\":\"CORECO Gourmet\"},\"image\":{\"@id\":\"https:\/\/gourmetcoreco.com\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/Coreco-Frio-Comercial-Refrigerated-Equipment-105865431049435\",\"https:\/\/x.com\/coreco_sa\",\"https:\/\/www.linkedin.com\/company\/coreco-s-a-\/\",\"https:\/\/www.instagram.com\/coreco_refrigerated_equipment\/\",\"http:\/\/www.youtube.com\/user\/grupocoreco?feature=watch\"],\"description\":\"Explora nuestra selecci\u00f3n de expositores refrigerados, maduraci\u00f3n de carne DRY AGED, cava de vinos, abatidores de temperatura, secadero de embutidos, te ofrecemos de todos los tama\u00f1os y calidades para tu negocio de hosteler\u00eda.\",\"email\":\"info@coreco.es\",\"telephone\":\"+34 957 50 22 75\",\"legalName\":\"Coreco S.A\",\"publishingPrinciples\":\"https:\/\/gourmetcoreco.com\/\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/gourmetcoreco.com\/#\/schema\/person\/1770018494c23d92a8fa316aeffdb95f\",\"name\":\"Fran\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/gourmetcoreco.com\/wp-content\/litespeed\/avatar\/9cf80791941c12495a314801e7d43de7.jpg?ver=1775067241\",\"url\":\"https:\/\/gourmetcoreco.com\/wp-content\/litespeed\/avatar\/9cf80791941c12495a314801e7d43de7.jpg?ver=1775067241\",\"contentUrl\":\"https:\/\/gourmetcoreco.com\/wp-content\/litespeed\/avatar\/9cf80791941c12495a314801e7d43de7.jpg?ver=1775067241\",\"caption\":\"Fran\"},\"url\":\"https:\/\/gourmetcoreco.com\/fr\/author\/fran\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Viande vieillie \u00e0 sec dans les restaurants Quelle armoire de maturation faut-il pour la proposer avec succ\u00e8s ? | gourmetcoreco.com","description":"D\u00e9couvrez la r\u00e9frig\u00e9ration industrielle dont vous avez besoin pour proposer de la viande vieillie \u00e0 sec dans votre restaurant en toute s\u00e9curit\u00e9, avec une rentabilit\u00e9 et un impact \u00e9lev\u00e9s.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/gourmetcoreco.com\/fr\/viande-sechee-vieillie-dans-un-restaurant-de-quelle-armoire-de-maturation-avez-vous-besoin-pour-la-proposer-avec-succes\/","og_locale":"fr_FR","og_type":"article","og_title":"Carne madurada Dry Aged en restaurante \u00bfQu\u00e9 armario de maduraci\u00f3n necesitas para ofrecerla con \u00e9xito?","og_description":"Descubre qu\u00e9 fr\u00edo industrial necesitas para ofrecer carne madurada Dry Aged en tu restaurante con seguridad, rentabilidad y alto impacto.","og_url":"https:\/\/gourmetcoreco.com\/fr\/viande-sechee-vieillie-dans-un-restaurant-de-quelle-armoire-de-maturation-avez-vous-besoin-pour-la-proposer-avec-succes\/","og_site_name":"gourmetcoreco.com","article_publisher":"https:\/\/www.facebook.com\/Coreco-Frio-Comercial-Refrigerated-Equipment-105865431049435","article_published_time":"2025-06-17T10:48:00+00:00","article_modified_time":"2026-01-10T11:30:27+00:00","og_image":[{"width":1920,"height":1047,"url":"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2025\/07\/Carne-madurada-Dry-Aged-en-restaurante-Que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito-2.webp","type":"image\/webp"}],"author":"Fran","twitter_card":"summary_large_image","twitter_creator":"@coreco_sa","twitter_site":"@coreco_sa","twitter_misc":{"\u00c9crit par":"Fran","Dur\u00e9e de lecture estim\u00e9e":"13 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/gourmetcoreco.com\/carne-madurada-dry-aged-en-restaurante-que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito\/#article","isPartOf":{"@id":"https:\/\/gourmetcoreco.com\/carne-madurada-dry-aged-en-restaurante-que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito\/"},"author":{"name":"Fran","@id":"https:\/\/gourmetcoreco.com\/#\/schema\/person\/1770018494c23d92a8fa316aeffdb95f"},"headline":"Carne madurada Dry Aged en restaurante \u00bfQu\u00e9 armario de maduraci\u00f3n necesitas para ofrecerla con \u00e9xito?","datePublished":"2025-06-17T10:48:00+00:00","dateModified":"2026-01-10T11:30:27+00:00","mainEntityOfPage":{"@id":"https:\/\/gourmetcoreco.com\/carne-madurada-dry-aged-en-restaurante-que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito\/"},"wordCount":2700,"commentCount":0,"publisher":{"@id":"https:\/\/gourmetcoreco.com\/#organization"},"image":{"@id":"https:\/\/gourmetcoreco.com\/carne-madurada-dry-aged-en-restaurante-que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito\/#primaryimage"},"thumbnailUrl":"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2025\/07\/Carne-madurada-Dry-Aged-en-restaurante-Que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito-2.webp","articleSection":["Maduraci\u00f3n de Carne"],"inLanguage":"fr-FR","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/gourmetcoreco.com\/carne-madurada-dry-aged-en-restaurante-que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/gourmetcoreco.com\/carne-madurada-dry-aged-en-restaurante-que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito\/","url":"https:\/\/gourmetcoreco.com\/carne-madurada-dry-aged-en-restaurante-que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito\/","name":"Viande vieillie \u00e0 sec dans les restaurants Quelle armoire de maturation faut-il pour la proposer avec succ\u00e8s ? | gourmetcoreco.com","isPartOf":{"@id":"https:\/\/gourmetcoreco.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/gourmetcoreco.com\/carne-madurada-dry-aged-en-restaurante-que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito\/#primaryimage"},"image":{"@id":"https:\/\/gourmetcoreco.com\/carne-madurada-dry-aged-en-restaurante-que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito\/#primaryimage"},"thumbnailUrl":"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2025\/07\/Carne-madurada-Dry-Aged-en-restaurante-Que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito-2.webp","datePublished":"2025-06-17T10:48:00+00:00","dateModified":"2026-01-10T11:30:27+00:00","description":"D\u00e9couvrez la r\u00e9frig\u00e9ration industrielle dont vous avez besoin pour proposer de la viande vieillie \u00e0 sec dans votre restaurant en toute s\u00e9curit\u00e9, avec une rentabilit\u00e9 et un impact \u00e9lev\u00e9s.","breadcrumb":{"@id":"https:\/\/gourmetcoreco.com\/carne-madurada-dry-aged-en-restaurante-que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/gourmetcoreco.com\/carne-madurada-dry-aged-en-restaurante-que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/gourmetcoreco.com\/carne-madurada-dry-aged-en-restaurante-que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito\/#primaryimage","url":"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2025\/07\/Carne-madurada-Dry-Aged-en-restaurante-Que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito-2.webp","contentUrl":"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2025\/07\/Carne-madurada-Dry-Aged-en-restaurante-Que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito-2.webp","width":1920,"height":1047},{"@type":"BreadcrumbList","@id":"https:\/\/gourmetcoreco.com\/carne-madurada-dry-aged-en-restaurante-que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Portada","item":"https:\/\/gourmetcoreco.com\/"},{"@type":"ListItem","position":2,"name":"Carne madurada Dry Aged en restaurante \u00bfQu\u00e9 armario de maduraci\u00f3n necesitas para ofrecerla con \u00e9xito?"}]},{"@type":"WebSite","@id":"https:\/\/gourmetcoreco.com\/#website","url":"https:\/\/gourmetcoreco.com\/","name":"gourmetcoreco.com","description":"","publisher":{"@id":"https:\/\/gourmetcoreco.com\/#organization"},"alternateName":"CORECO Gourmet","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/gourmetcoreco.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/gourmetcoreco.com\/#organization","name":"CORECO Gourmet","alternateName":"CORECO","url":"https:\/\/gourmetcoreco.com\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/gourmetcoreco.com\/#\/schema\/logo\/image\/","url":"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/05\/imagotipo-marron.svg","contentUrl":"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/05\/imagotipo-marron.svg","width":1024,"height":196,"caption":"CORECO Gourmet"},"image":{"@id":"https:\/\/gourmetcoreco.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/Coreco-Frio-Comercial-Refrigerated-Equipment-105865431049435","https:\/\/x.com\/coreco_sa","https:\/\/www.linkedin.com\/company\/coreco-s-a-\/","https:\/\/www.instagram.com\/coreco_refrigerated_equipment\/","http:\/\/www.youtube.com\/user\/grupocoreco?feature=watch"],"description":"Explorez notre s\u00e9lection de vitrines r\u00e9frig\u00e9r\u00e9es, de maturation de viande DRY AGED, de caves \u00e0 vin, de refroidisseurs \u00e0 air, de s\u00e9choirs \u00e0 saucisses, nous offrons toutes les tailles et qualit\u00e9s pour votre entreprise de restauration.","email":"info@coreco.es","telephone":"+34 957 50 22 75","legalName":"Coreco S.A","publishingPrinciples":"https:\/\/gourmetcoreco.com\/"},{"@type":"Person","@id":"https:\/\/gourmetcoreco.com\/#\/schema\/person\/1770018494c23d92a8fa316aeffdb95f","name":"Fran","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/gourmetcoreco.com\/wp-content\/litespeed\/avatar\/9cf80791941c12495a314801e7d43de7.jpg?ver=1775067241","url":"https:\/\/gourmetcoreco.com\/wp-content\/litespeed\/avatar\/9cf80791941c12495a314801e7d43de7.jpg?ver=1775067241","contentUrl":"https:\/\/gourmetcoreco.com\/wp-content\/litespeed\/avatar\/9cf80791941c12495a314801e7d43de7.jpg?ver=1775067241","caption":"Fran"},"url":"https:\/\/gourmetcoreco.com\/fr\/author\/fran\/"}]}},"spectra_custom_meta":{"_edit_lock":["1768044635:1"],"stackable_optimized_css":[".stk-51e0f71 li,.stk-51e0f71 ul li a,.stk-51e0f71 ol li a{font-size:12px !important;color:var(--ast-global-color-3) !important;}.stk-51e0f71{background-color:var(--ast-global-color-5) !important;border-top-left-radius:30px !important;border-top-right-radius:30px !important;border-bottom-right-radius:30px !important;border-bottom-left-radius:30px !important;overflow:hidden !important;border-style:solid !important;border-color:var(--ast-global-color-0) !important;}.stk-51e0f71:before{background-color:var(--ast-global-color-5) !important;}@media screen and (max-width:1023px){.stk-51e0f71 li,.stk-51e0f71 ul li a,.stk-51e0f71 ol li a{font-size:12px !important;}}"],"stackable_optimized_css_raw":["a:1:{s:7:\"51e0f71\";a:1:{i:0;a:2:{i:0;s:686:\"<style>.stk-51e0f71 li, .stk-51e0f71 ul li a, .stk-51e0f71 ol li a{font-size:12px !important;color:var(--ast-global-color-3) !important;}.stk-51e0f71 {background-color:var(--ast-global-color-5) !important;border-top-left-radius:30px !important;border-top-right-radius:30px !important;border-bottom-right-radius:30px !important;border-bottom-left-radius:30px !important;overflow:hidden !important;border-style:solid !important;border-color:var(--ast-global-color-0) !important;}.stk-51e0f71:before{background-color:var(--ast-global-color-5) !important;}@media screen and (max-width: 1023px){.stk-51e0f71 li, .stk-51e0f71 ul li a, .stk-51e0f71 ol li a{font-size:12px !important;}}<\/style>\";i:1;s:671:\".stk-51e0f71 li, .stk-51e0f71 ul li a, .stk-51e0f71 ol li a{font-size:12px !important;color:var(--ast-global-color-3) !important;}.stk-51e0f71 {background-color:var(--ast-global-color-5) !important;border-top-left-radius:30px !important;border-top-right-radius:30px !important;border-bottom-right-radius:30px !important;border-bottom-left-radius:30px !important;overflow:hidden !important;border-style:solid !important;border-color:var(--ast-global-color-0) !important;}.stk-51e0f71:before{background-color:var(--ast-global-color-5) !important;}@media screen and (max-width: 1023px){.stk-51e0f71 li, .stk-51e0f71 ul li a, .stk-51e0f71 ol li a{font-size:12px !important;}}\";}}}"],"_edit_last":["1"],"cmplz_hide_cookiebanner":[""],"_yoast_wpseo_primary_category":["12"],"_yoast_wpseo_primary_fbv_pt_tax_post":[""],"_yoast_wpseo_content_score":["90"],"_yoast_wpseo_focuskeywords":[""],"_yoast_wpseo_keywordsynonyms":[""],"_yoast_wpseo_estimated-reading-time-minutes":["13"],"_yoast_wpseo_focuskw":["Carne madurada Dry Aged en restaurante"],"_yoast_wpseo_metadesc":["Descubre qu\u00e9 fr\u00edo industrial necesitas para ofrecer carne madurada Dry Aged en tu restaurante con seguridad, rentabilidad y alto impacto."],"_yoast_wpseo_linkdex":["82"],"_thumbnail_id":["3469"],"_yoast_indexnow_last_ping":["1768044627"],"_wp_old_date":["2025-07-02"],"_cmplz_scanned_post":["1"],"_uag_css_file_name":["uag-css-3435.css"],"_uag_page_assets":["a:9:{s:3:\"css\";s:20692:\".uag-blocks-common-selector{z-index:var(--z-index-desktop) !important}@media (max-width: 976px){.uag-blocks-common-selector{z-index:var(--z-index-tablet) !important}}@media (max-width: 767px){.uag-blocks-common-selector{z-index:var(--z-index-mobile) !important}}\n.uagb-post-grid{margin:0 auto;position:relative}.uagb-post-grid:not(.is-grid) .uagb-post__inner-wrap{background-clip:content-box !important}.uagb-post-grid .uagb-post__inner-wrap{transition:box-shadow 0.2s ease;overflow:hidden}.uagb-post-grid .uagb-post__inner-wrap .uagb-post__taxonomy{display:inline-block}.uagb-post-grid .uagb-post__inner-wrap .uagb-post__taxonomy.default{margin:5px 5px 5px 0}.uagb-post-grid .uagb-post__inner-wrap .uagb-post__taxonomy.highlighted{background:#444;color:#fff;border-radius:2px;flex-direction:row;align-items:flex-end;padding:6px 8px;line-height:1;margin-right:5px;margin-bottom:20px}.uagb-post-grid .uagb-post__inner-wrap .uagb-post__taxonomy.highlighted a{color:#fff}.uagb-post-grid .uagb-post__inner-wrap .uagb-post__taxonomy a{text-decoration:none;color:inherit}.uagb-post-grid .uagb-post__inner-wrap .uagb-post__image .uagb-post__image-equal-height{display:block;height:0;padding-bottom:66.67%;overflow:hidden}.uagb-post-grid .uagb-post__load-more-wrap{width:100%;position:absolute;bottom:-30px}.uagb-post-grid .uagb-post__load-more-wrap .uagb-post-pagination-button{cursor:pointer}.uagb-post-grid .uagb-post__load-more-wrap a{color:inherit}.uagb-post-grid.is-grid article{float:left;display:inline-block}.uagb-post-grid.is-grid.uagb-equal_height_inline-read-more-buttons.uagb-post__image-position-top .uagb-post__text:nth-last-child(2){padding-bottom:100px}.uagb-post-grid.is-grid.uagb-equal_height_inline-read-more-buttons.uagb-post__image-position-top .uagb-post__text:last-child{position:absolute;bottom:20px}.uagb-post-grid.is-grid.uagb-equal_height_inline-read-more-buttons.uagb-post__image-position-background .uagb-post__text:nth-last-child(3){padding-bottom:100px}.uagb-post-grid.is-grid.uagb-equal_height_inline-read-more-buttons.uagb-post__image-position-background .uagb-post__text:nth-last-child(2){position:absolute;bottom:20px}.uagb-post-grid.is-grid.uagb-equal_height_inline-read-more-buttons.uagb-post__image-position-top .uagb-post__inner-wrap,.uagb-post-grid.is-grid.uagb-equal_height_inline-read-more-buttons.uagb-post__image-position-background .uagb-post__inner-wrap{position:relative}.uagb-post-grid.is-grid.uagb-post__image-position-top .uagb-post__image a{display:block;height:0;overflow:hidden;position:relative}.uagb-post-grid.is-grid.uagb-post__image-position-top .uagb-post__image a.uagb-image-ratio-2-3{padding-bottom:66%}.uagb-post-grid.is-grid.uagb-post__image-position-top .uagb-post__image a.uagb-image-ratio-9-16{padding-bottom:56.25%}.uagb-post-grid.is-grid.uagb-post__image-position-top .uagb-post__image a.uagb-image-ratio-1-2{padding-bottom:50%}.uagb-post-grid.is-grid.uagb-post__image-position-top .uagb-post__image a.uagb-image-ratio-1-1{padding-bottom:67%}.uagb-post-grid.is-grid.uagb-post__image-position-top .uagb-post__image a.uagb-image-ratio-inherit{padding-bottom:0;height:auto}.uagb-post-grid.is-grid.uagb-post__image-position-top .uagb-post__image a.uagb-image-ratio-inherit img{position:unset !important}.uagb-post-grid.is-grid.uagb-post__image-position-top .uagb-post__image a[class^=\"uagb-image-ratio-\"]>img{position:absolute;height:100%}.uagb-post-grid.uagb-post__items.is-masonry{display:flex;-ms-flex-wrap:wrap;-webkit-flex-wrap:wrap;flex-wrap:wrap}.uagb-post-grid.uagb-post__items.is-carousel{display:flex;-ms-flex-wrap:wrap;-webkit-flex-wrap:wrap;flex-wrap:wrap;width:100%;visibility:hidden}.uagb-post-grid.is-grid .uagb-post__inner-wrap{height:max-content}.uagb-post-grid.is-grid.uagb-post__equal-height .uagb-post__inner-wrap{height:auto}.uagb-post-grid.is-masonry .uagb-post__inner-wrap{height:auto}.uagb-post-grid .uagb-post__author span,.uagb-post-grid .uagb-post__comment span,.uagb-post-grid .uagb-post__taxonomy span,.uagb-post-grid .uagb-post__date span{font-size:inherit;line-height:inherit;width:inherit;height:inherit;margin-right:4px;vertical-align:bottom}.uagb-post-grid.uagb-post__columns-8:not(.is-grid) article{width:12.5%}.uagb-post-grid.uagb-post__columns-7:not(.is-grid) article{width:14.28%}.uagb-post-grid.uagb-post__columns-6:not(.is-grid) article{width:16.66%}.uagb-post-grid.uagb-post__columns-5:not(.is-grid) article{width:20%}.uagb-post-grid.uagb-post__columns-4:not(.is-grid) article{width:25%}.uagb-post-grid.uagb-post__columns-3:not(.is-grid) article{width:33.33%}.uagb-post-grid.uagb-post__columns-2:not(.is-grid) article{width:50%}.uagb-post-grid.uagb-post__columns-1:not(.is-grid) article{width:100%}@media only screen and (max-width: 600px){.uagb-post-grid div[class*=\"columns\"].is-grid{grid-template-columns:1fr}}.uagb-post-grid .uagb-post__image img{display:block;width:100%;height:auto;max-width:100%}.uagb-post-grid .uagb-post__title{margin-top:0;margin-bottom:0;word-break:break-word}.uagb-post-grid .uagb-post__title a{color:inherit;box-shadow:none;transition:0.3s ease;text-decoration:none}.uagb-post-grid .uagb-post__title a:hover{text-decoration:none}.uagb-post-grid .uagb-post__title a:focus{text-decoration:none}.uagb-post-grid .uagb-post__title a:active{text-decoration:none}.uagb-post-grid .uagb-post-grid-byline>*{margin-right:10px}.uagb-post-grid .uagb-post-grid-byline,.uagb-post-grid .uagb-post__taxonomy{text-transform:capitalize;font-size:14px;font-weight:500;line-height:23px;text-decoration:none}.uagb-post-grid .uagb-post-grid-byline a,.uagb-post-grid .uagb-post-grid-byline a:focus,.uagb-post-grid .uagb-post-grid-byline a:active{color:inherit;font-size:inherit;text-decoration:none}.uagb-post-grid .uagb-post__title a,.uagb-post-grid .uagb-post__title a:focus,.uagb-post-grid .uagb-post__title a:active{color:inherit;font-size:inherit}.uagb-post-grid .uagb-post__author,.uagb-post-grid .uagb-post__date,.uagb-post-grid .uagb-post__comment{display:inline-block;word-break:break-all}.uagb-post-grid .uagb-post__author:not(:last-child)::after,.uagb-post-grid .uagb-post__date:not(:last-child)::after,.uagb-post-grid .uagb-post__comment:not(:last-child)::after{content:\"\\B7\";vertical-align:middle;align-self:center;margin:0 5px;line-height:1}.uagb-post-grid .uagb-post__comment,.uagb-post-grid .uagb-post__taxonomy{display:inline-block}.uagb-post-grid .uagb-post__author a{box-shadow:none}.uagb-post-grid .uagb-post__author a:hover{color:inherit;box-shadow:0 -1px 0 inset}.uagb-post-grid .uagb-post__excerpt{word-break:break-word}.uagb-post-grid .uagb-post__inner-wrap p:last-of-type{margin-bottom:0}.uagb-post-grid .uagb-post__cta{border:none;display:inline-block;background:none}.uagb-post-grid .uagb-post__cta .ast-outline-button{display:inline-flex}.uagb-post-grid .uagb-post__excerpt p{color:inherit}.is-grid.uagb-post__items{display:grid}.wp-block-uagb-post-grid .uagb-post-pagination-wrap{grid-column:1 \/ -1}.uagb-post__image-position-background .uagb-post__link-complete-box{position:absolute;top:0;left:0;width:100%;height:100%;z-index:11}.uagb-post__image-position-background.uagb-post__image-enabled .uagb-post__text{color:#fff}.uagb-post__image-position-background .uagb-post__text{opacity:1;position:relative;z-index:10;overflow:hidden}.uagb-post__image-position-background .uagb-post__inner-wrap{position:relative;width:100%}.uagb-post__image-position-background .uagb-post__inner-wrap .uagb-post__taxonomy.highlighted,.uagb-post__image-position-background .uagb-post__inner-wrap .uagb-post__taxonomy.default{position:relative;z-index:999}.uagb-post__image-position-background .uagb-post__image img{position:absolute;width:auto;height:auto;min-width:100%;max-width:none;left:50%;top:50%;transform:translate(-50%, -50%);min-height:100%}.uagb-post__image-position-background .uagb-post__image{background-size:cover;background-repeat:no-repeat;background-position:center;overflow:hidden;text-align:center;position:absolute;left:0;top:0;width:100%;height:100%;z-index:2}.uagb-post__image-position-background .uagb-post__image::before{content:\"\";position:absolute;left:0;top:0;width:100%;height:100%;z-index:1;background-color:rgba(255,255,255,0.5)}.uagb-slick-carousel .is-carousel{padding:0}.uagb-slick-carousel ul.slick-dots{transform:unset;position:relative;padding:unset}.uagb-slick-carousel .slick-prev:not(:hover):not(:active):not(.has-background),.uagb-slick-carousel .slick-next:not(:hover):not(:active):not(.has-background),.uagb-slick-carousel ul.slick-dots li button:not(:hover):not(:active):not(.has-background){background-color:unset}.uagb-post-grid[data-equal-height=\"yes\"] .uagb-post__inner-wrap{display:inline-block;height:100%}.uagb-post__arrow-outside.uagb-post-grid .slick-prev{left:-45px;z-index:1}[dir=\"rtl\"] .uagb-post__arrow-outside.uagb-post-grid .slick-prev{left:-45px;right:auto}.uagb-post__arrow-outside.uagb-post-grid .slick-next{right:-45px}[dir=\"rtl\"] .uagb-post__arrow-outside.uagb-post-grid .slick-next{left:auto;right:-45px}.uagb-post__arrow-inside.uagb-post-grid .slick-prev{left:25px;z-index:1}[dir=\"rtl\"] .uagb-post__arrow-inside.uagb-post-grid .slick-prev{left:auto;right:25px}.uagb-post__arrow-inside.uagb-post-grid .slick-next{right:25px}[dir=\"rtl\"] .uagb-post__arrow-inside.uagb-post-grid .slick-next{left:25px;right:auto}.uagb-post-grid.is-grid article,.uagb-post-grid.is-masonry article,.uagb-post-grid.is-carousel article{box-sizing:border-box}@media (max-width: 976px){.uagb-post__arrow-outside.uagb-post-grid .slick-prev{left:15px;z-index:1}[dir=\"rtl\"] .uagb-post__arrow-outside.uagb-post-grid .slick-prev{left:auto;right:15px}.uagb-post__arrow-outside.uagb-post-grid .slick-next{right:15px}[dir=\"rtl\"] .uagb-post__arrow-outside.uagb-post-grid .slick-next{left:15px;right:auto}:not(.is-grid).uagb-post-grid.uagb-post__columns-tablet-1 article{width:100%}:not(.is-grid).uagb-post-grid.uagb-post__columns-tablet-2 article{width:50%}:not(.is-grid).uagb-post-grid.uagb-post__columns-tablet-3 article{width:33.33%}:not(.is-grid).uagb-post-grid.uagb-post__columns-tablet-4 article{width:25%}:not(.is-grid).uagb-post-grid.uagb-post__columns-tablet-5 article{width:20%}:not(.is-grid).uagb-post-grid.uagb-post__columns-tablet-6 article{width:16.66%}:not(.is-grid).uagb-post-grid.uagb-post__columns-tablet-7 article{width:14.28%}:not(.is-grid).uagb-post-grid.uagb-post__columns-tablet-8 article{width:12.5%}}@media (max-width: 767px){:not(.is-grid).uagb-post-grid.uagb-post__columns-mobile-1 article{width:100%}:not(.is-grid).uagb-post-grid.uagb-post__columns-mobile-2 article{width:50%}:not(.is-grid).uagb-post-grid.uagb-post__columns-mobile-3 article{width:33.33%}:not(.is-grid).uagb-post-grid.uagb-post__columns-mobile-4 article{width:25%}:not(.is-grid).uagb-post-grid.uagb-post__columns-mobile-5 article{width:20%}:not(.is-grid).uagb-post-grid.uagb-post__columns-mobile-6 article{width:16.66%}:not(.is-grid).uagb-post-grid.uagb-post__columns-mobile-7 article{width:14.28%}:not(.is-grid).uagb-post-grid.uagb-post__columns-mobile-8 article{width:12.5%}}.entry .entry-content .uagb-post-grid a{text-decoration:none}.uagb-post-pagination-wrap{display:flex;width:100%;flex-wrap:wrap}.uagb-post-pagination-wrap a.page-numbers,.uagb-post-pagination-wrap span.page-numbers.current{padding:5px 10px;margin:0;display:flex;margin-right:4px;margin-bottom:5px}.uagb-post-grid .uagb-post-inf-loader{margin:0 auto;min-height:58px;line-height:58px;width:160px;text-align:center}.uagb-post-grid .uagb-post-inf-loader div{width:18px;height:18px;background-color:#0085ba;-webkit-border-radius:100%;border-radius:100%;display:inline-block;-webkit-animation:sk-bouncedelay 1.4s infinite ease-in-out both;animation:sk-bouncedelay 1.4s infinite ease-in-out both}.uagb-post-grid .uagb-post-inf-loader .uagb-post-loader-1{-webkit-animation-delay:-0.32s;animation-delay:-0.32s}.uagb-post-grid .uagb-post-inf-loader .uagb-post-loader-2{-webkit-animation-delay:-0.16s;animation-delay:-0.16s}.wp-site-blocks .uagb-post__arrow-outside.uagb-post-grid .slick-next{right:0}.wp-site-blocks .uagb-post__arrow-outside.uagb-post-grid .slick-prev{left:0}@-webkit-keyframes sk-bouncedelay{0%,80%,100%{-webkit-transform:scale(0);transform:scale(0)}40%{-webkit-transform:scale(1);transform:scale(1)}}@keyframes sk-bouncedelay{0%,80%,100%{-webkit-transform:scale(0);transform:scale(0)}40%{-webkit-transform:scale(1);transform:scale(1)}}\n.uagb-block-0c2ec810.is-grid .uagb-post__inner-wrap{padding-top: 20px;padding-bottom: 20px;padding-left: 20px;padding-right: 20px;box-shadow: 0px 0px 0 #00000070;}.uagb-block-0c2ec810.is-grid .uagb-post__inner-wrap .uagb-post__image:first-child{margin-left: -20px;margin-right: -20px;margin-top: -20px;}.uagb-block-0c2ec810:not(.is-grid) .uagb-post__inner-wrap > .uagb-post__text:last-child{margin-bottom: 20px;}.uagb-block-0c2ec810:not(.is-grid) .uagb-post__inner-wrap > .uagb-post__text:first-child{margin-top: 20px;}.uagb-block-0c2ec810:not(.is-grid).uagb-post__image-position-background .uagb-post__inner-wrap .uagb-post__text:nth-last-child(2) {margin-bottom: 20px;}.uagb-block-0c2ec810:not(.wp-block-uagb-post-carousel):not(.is-grid).uagb-post__items{margin-right: -5px;margin-left: -5px;}.uagb-block-0c2ec810:not(.is-grid).uagb-post__items article{padding-right: 5px;padding-left: 5px;margin-bottom: 0px;}.uagb-block-0c2ec810:not(.is-grid) .uagb-post__inner-wrap > .uagb-post__text{margin-left: 20px;margin-right: 20px;}.uagb-block-0c2ec810 .uagb-post__inner-wrap{background: #f6f6f6;text-align: left;}.uagb-block-0c2ec810 .uagb-post__inner-wrap .uagb-post__cta{padding-bottom: 0px;}.uagb-block-0c2ec810 .uagb-post__image {padding-bottom: 15px;}.uagb-block-0c2ec810 .uagb-post__title{padding-bottom: 15px;}.uagb-block-0c2ec810 .uagb-post-grid-byline{padding-bottom: 15px;}.uagb-block-0c2ec810 .uagb-post__excerpt{padding-bottom: 25px;}.uagb-block-0c2ec810 .uagb-post__image:before{background-color: #000000;opacity: 0.5;}.uagb-block-0c2ec810.is-grid.uagb-post__items{row-gap: 10px;column-gap: 0px;}.uagb-block-0c2ec810.wp-block-uagb-post-grid.is-grid{grid-template-columns: repeat(1 , minmax(0, 1fr));}.uagb-block-0c2ec810.is-grid .uagb-post__inner-wrap:hover{box-shadow: 0px 0px 0 #00000070;}.uagb-block-0c2ec810 .uagb-post__text.uagb-post__title{font-weight: 600;font-size: 12px;}.uagb-block-0c2ec810 .uagb-post__text.uagb-post__title a{font-weight: 600;font-size: 12px;}.uagb-block-0c2ec810 .uagb-post__inner-wrap .uagb-post__taxonomy.highlighted{color: #fff;background: #3182ce;}.uagb-block-0c2ec810 .uagb-post__inner-wrap .uagb-post__taxonomy.highlighted a{color: #fff;}.uagb-block-0c2ec810.uagb-post-grid .wp-block-button.uagb-post__text.uagb-post__cta .uagb-text-link.wp-block-button__link {0: ;0: ;0: ;0: ;0: ;0: ;0: ;0: ;0: ;0: none;border-style: none;}.uagb-block-0c2ec810 .uagb-post-pagination-wrap{margin-top: 20px;justify-content: left;margin-left: 10px;}.uagb-block-0c2ec810 .uagb-post-pagination-wrap .page-numbers.current{background-color: #e4e4e4;color: #333333;}.uagb-block-0c2ec810 .uagb-post-pagination-wrap a{background-color: #e4e4e4;color: #777777;}.uagb-block-0c2ec810.uagb-equal_height_inline-read-more-buttons .uagb-post__inner-wrap .uagb-post__text:nth-last-child(2){left: 20px;right: 20px;}.uagb-block-0c2ec810.wp-block-uagb-post-grid .uag-post-grid-wrapper{padding-right: 20px;padding-left: 20px;width: 100%;display: flex;flex-direction: column;justify-content: center;}@media only screen and (max-width: 976px) {.uagb-block-0c2ec810.wp-block-uagb-post-grid.is-grid{grid-template-columns: repeat(2 , minmax(0, 1fr));}.uagb-block-0c2ec810.is-grid.uagb-post__items{row-gap: 10px;column-gap: 0px;}.uagb-block-0c2ec810:not(.is-grid).uagb-post__items article{padding-right: 5px;padding-left: 5px;margin-bottom: 0px;}.uagb-block-0c2ec810:not(.is-grid).uagb-post__items{margin-right: -5px;margin-left: -5px;}.uagb-block-0c2ec810.is-grid .uagb-post__inner-wrap .uagb-post__image:first-child{margin-left: 0px;margin-right: 0px;margin-top: 0px;}.uagb-block-0c2ec810.uagb-post-grid .wp-block-button.uagb-post__text.uagb-post__cta .uagb-text-link.wp-block-button__link {border-style: none;}.uagb-block-0c2ec810 .uagb-post__cta a{border-style: none;}}@media only screen and (max-width: 767px) {.uagb-block-0c2ec810.wp-block-uagb-post-grid.is-grid{grid-template-columns: repeat(1 , minmax(0, 1fr));}.uagb-block-0c2ec810.is-grid.uagb-post__items{row-gap: 10px;column-gap: 0px;}.uagb-block-0c2ec810:not(.is-grid).uagb-post__items article{padding-right: 5px;padding-left: 5px;margin-bottom: 0px;}.uagb-block-0c2ec810:not(.is-grid).uagb-post__items{margin-right: -5px;margin-left: -5px;}.uagb-block-0c2ec810.is-grid .uagb-post__inner-wrap .uagb-post__image:first-child{margin-left: 0px;margin-right: 0px;margin-top: 0px;}.uagb-block-0c2ec810.uagb-post-grid .wp-block-button.uagb-post__text.uagb-post__cta .uagb-text-link.wp-block-button__link {border-style: none;}.uagb-block-0c2ec810.wp-block-uagb-post-grid .uag-post-grid-wrapper{width: unset;}}.uagb-tax-not-available{padding:10px;border:1px solid;text-align:center}.uagb-layout-list .uagb-list-wrap{margin-left:10px}.uagb-taxonomy__outer-wrap{margin-bottom:20px}ul.uagb-taxonomy-list-children{margin-bottom:0}.uagb-tax-link h1,.uagb-tax-link h2,.uagb-tax-link h3,.uagb-tax-link h4,.uagb-tax-link h5,.uagb-tax-link h6{margin-top:unset}\n.uagb-block-1edb5a77.uagb-taxonomy__outer-wrap.uagb-layout-grid{display: grid;grid-template-columns: repeat(1, 1fr);grid-column-gap: 20px;grid-row-gap: 20px;}.uagb-block-1edb5a77.uagb-layout-grid .uagb-taxomony-box{padding-left: 20px;padding-right: 20px;padding-top: 20px;padding-bottom: 20px;grid-column-gap: 20px;background-color: #f5f5f5;text-align: center;box-shadow: 0px 18px 40px -10px #00000070 ;}.uagb-block-1edb5a77.uagb-layout-grid .uagb-tax-title{font-size: 18px;letter-spacing: 0px;color: #3b3b3b;margin-bottom: 5px;}.uagb-block-1edb5a77.uagb-layout-grid .uagb-tax-link{color: #777777;}.uagb-block-1edb5a77.uagb-layout-list .uagb-tax-list{list-style: disc;color: #3b3b3b;}.uagb-block-1edb5a77.uagb-layout-list .uagb-tax-list:hover{color: #3b3b3b;}.uagb-block-1edb5a77.uagb-layout-list .uagb-tax-link-wrap:hover{color: #3b3b3b;}.uagb-block-1edb5a77.uagb-layout-list .uagb-tax-list a.uagb-tax-link{color: #3b3b3b;}.uagb-block-1edb5a77.uagb-layout-list .uagb-tax-list a.uagb-tax-link:hover{color: #3b3b3b;}.uagb-block-1edb5a77.uagb-layout-list .uagb-tax-list .uagb-tax-link-wrap{margin-bottom: 10px;}.uagb-block-1edb5a77 .uagb-taxonomy-wrap.uagb-layout-grid{display: grid;grid-template-columns: repeat(1, 1fr);grid-column-gap: 20px;grid-row-gap: 20px;}.uagb-block-1edb5a77 .uagb-layout-grid .uagb-taxomony-box{padding-left: 20px;padding-right: 20px;padding-top: 20px;padding-bottom: 20px;grid-column-gap: 20px;background-color: #f5f5f5;text-align: center;box-shadow: 0px 18px 40px -10px #00000070 ;}.uagb-block-1edb5a77 .uagb-layout-grid .uagb-tax-title{font-size: 18px;letter-spacing: 0px;color: #3b3b3b;margin-bottom: 5px;}.uagb-block-1edb5a77 .uagb-layout-grid .uagb-tax-link{color: #777777;}.uagb-block-1edb5a77 .uagb-layout-list .uagb-tax-list{list-style: disc;color: #3b3b3b;}.uagb-block-1edb5a77 .uagb-layout-list .uagb-tax-list:hover{color: #3b3b3b;}.uagb-block-1edb5a77 .uagb-layout-list .uagb-tax-list a.uagb-tax-link{color: #3b3b3b;}.uagb-block-1edb5a77 .uagb-layout-list .uagb-tax-list a.uagb-tax-link:hover{color: #3b3b3b;}.uagb-block-1edb5a77 .uagb-layout-list .uagb-tax-list .uagb-tax-link-wrap{margin-bottom: 10px;}.uagb-block-1edb5a77.uagb-layout-list .uagb-tax-separator:hover{border-top-color: #b2b4b5;}.uagb-block-1edb5a77 .uagb-taxomony-box{border-top-width: 1px;border-left-width: 1px;border-right-width: 1px;border-bottom-width: 1px;border-top-left-radius: 3px;border-top-right-radius: 3px;border-bottom-left-radius: 3px;border-bottom-right-radius: 3px;border-color: #E0E0E0;border-style: solid;}.uagb-block-1edb5a77 .uagb-taxomony-box:hover{border-color: #E0E0E0;}@media only screen and (max-width: 976px) {.uagb-block-1edb5a77.uagb-taxonomy-wrap.uagb-layout-grid{grid-template-columns: repeat(2, 1fr);}.uagb-block-1edb5a77.uagb-taxonomy__outer-wrap.uagb-layout-grid{grid-template-columns: repeat(2, 1fr);}.uagb-block-1edb5a77.uagb-layout-grid .uagb-taxomony-box{padding-left: 15px;padding-right: 15px;padding-top: 15px;padding-bottom: 15px;}.uagb-block-1edb5a77 .uagb-taxomony-box{border-style: solid;border-color: #E0E0E0;}}@media only screen and (max-width: 767px) {.uagb-block-1edb5a77.uagb-taxonomy__outer-wrap.uagb-layout-grid{grid-template-columns: repeat(1, 1fr);}.uagb-block-1edb5a77.uagb-layout-grid .uagb-taxomony-box{padding-left: 15px;padding-right: 15px;padding-top: 15px;padding-bottom: 15px;}.uagb-block-1edb5a77 .uagb-taxomony-box{border-style: solid;border-color: #E0E0E0;}}\";s:2:\"js\";s:0:\"\";s:18:\"current_block_list\";a:22:{i:0;s:17:\"stackable\/columns\";i:1;s:16:\"stackable\/column\";i:2;s:14:\"core\/paragraph\";i:4;s:27:\"stackable\/table-of-contents\";i:5;s:14:\"core\/separator\";i:6;s:12:\"core\/heading\";i:7;s:9:\"core\/list\";i:8;s:14:\"core\/list-item\";i:11;s:10:\"core\/image\";i:12;s:10:\"core\/table\";i:13;s:10:\"core\/quote\";i:14;s:11:\"core\/search\";i:15;s:10:\"core\/group\";i:16;s:17:\"stackable\/heading\";i:17;s:20:\"core\/latest-comments\";i:18;s:13:\"core\/archives\";i:19;s:15:\"core\/categories\";i:20;s:14:\"core\/shortcode\";i:21;s:15:\"stackable\/image\";i:22;s:21:\"trp\/language-switcher\";i:23;s:14:\"uagb\/post-grid\";i:24;s:18:\"uagb\/taxonomy-list\";}s:8:\"uag_flag\";b:1;s:11:\"uag_version\";s:10:\"1774461825\";s:6:\"gfonts\";a:0:{}s:10:\"gfonts_url\";s:0:\"\";s:12:\"gfonts_files\";a:0:{}s:14:\"uag_faq_layout\";b:0;}"]},"uagb_featured_image_src":{"full":["https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2025\/07\/Carne-madurada-Dry-Aged-en-restaurante-Que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito-2.webp",1920,1047,false],"thumbnail":["https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2025\/07\/Carne-madurada-Dry-Aged-en-restaurante-Que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito-2-150x150.webp",150,150,true],"medium":["https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2025\/07\/Carne-madurada-Dry-Aged-en-restaurante-Que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito-2-300x164.webp",300,164,true],"medium_large":["https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2025\/07\/Carne-madurada-Dry-Aged-en-restaurante-Que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito-2-768x419.webp",768,419,true],"large":["https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2025\/07\/Carne-madurada-Dry-Aged-en-restaurante-Que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito-2-1024x558.webp",1024,558,true],"1536x1536":["https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2025\/07\/Carne-madurada-Dry-Aged-en-restaurante-Que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito-2-1536x838.webp",1536,838,true],"2048x2048":["https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2025\/07\/Carne-madurada-Dry-Aged-en-restaurante-Que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito-2.webp",1920,1047,false],"trp-custom-language-flag":["https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2025\/07\/Carne-madurada-Dry-Aged-en-restaurante-Que-armario-de-maduracion-necesitas-para-ofrecerla-con-exito-2-18x10.webp",18,10,true]},"uagb_author_info":{"display_name":"Fran","author_link":"https:\/\/gourmetcoreco.com\/fr\/author\/fran\/"},"uagb_comment_info":0,"uagb_excerpt":"La carne madurada Dry Aged en restaurante se ha convertido en un sello de distinci\u00f3n [&hellip;]","_links":{"self":[{"href":"https:\/\/gourmetcoreco.com\/fr\/wp-json\/wp\/v2\/posts\/3435","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gourmetcoreco.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gourmetcoreco.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gourmetcoreco.com\/fr\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/gourmetcoreco.com\/fr\/wp-json\/wp\/v2\/comments?post=3435"}],"version-history":[{"count":2,"href":"https:\/\/gourmetcoreco.com\/fr\/wp-json\/wp\/v2\/posts\/3435\/revisions"}],"predecessor-version":[{"id":3588,"href":"https:\/\/gourmetcoreco.com\/fr\/wp-json\/wp\/v2\/posts\/3435\/revisions\/3588"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gourmetcoreco.com\/fr\/wp-json\/wp\/v2\/media\/3469"}],"wp:attachment":[{"href":"https:\/\/gourmetcoreco.com\/fr\/wp-json\/wp\/v2\/media?parent=3435"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gourmetcoreco.com\/fr\/wp-json\/wp\/v2\/categories?post=3435"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gourmetcoreco.com\/fr\/wp-json\/wp\/v2\/tags?post=3435"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}