{"id":3435,"date":"2026-07-17T22:19:15","date_gmt":"2026-07-17T20:19:15","guid":{"rendered":"https:\/\/gourmetcoreco.com\/?p=3435"},"modified":"2026-07-27T09:16:53","modified_gmt":"2026-07-27T07:16:53","slug":"armoire-de-maturation-pour-restaurant","status":"publish","type":"post","link":"https:\/\/gourmetcoreco.com\/fr\/armoire-de-maturation-pour-restaurant\/","title":{"rendered":"Armoire de maturation pour restaurant : les points \u00e0 v\u00e9rifier avant de faire son choix"},"content":{"rendered":"<p class=\"wp-block-paragraph\">A <strong>armoire de maturation pour restaurant<\/strong> Le choix ne doit pas se faire uniquement en fonction de l'esth\u00e9tique, de la capacit\u00e9 ou de l'impact visuel. La d\u00e9cision doit reposer sur l'utilisation r\u00e9elle : quelle viande sera trait\u00e9e, quelle sera sa rotation, o\u00f9 l'\u00e9quipement sera install\u00e9, qui s'en chargera et quel r\u00f4le il jouera dans l'offre gastronomique du restaurant.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Donn\u00e9es cl\u00e9s<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Le choix d'une armoire de maturation pour un restaurant doit se faire en fonction de la carte, de la rotation des produits, de l'emplacement et des habitudes de travail. Il ne faut pas se limiter \u00e0 la capacit\u00e9 ou \u00e0 l'aspect visuel dans la salle, qui jouent certes un r\u00f4le important, mais qui ne doivent \u00eatre qu'un facteur parmi d'autres, et non le facteur d\u00e9terminant.<\/p>\n\n\n\n<h2 id=\"h-respuesta-rapida\" class=\"wp-block-heading\">R\u00e9ponse rapide<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Un restaurant a besoin d'une armoire de maturation lorsque la viande matur\u00e9e fait v\u00e9ritablement partie de sa carte, de son fonctionnement et de la mani\u00e8re dont il pr\u00e9sente son produit. Si l'\u00e9quipement est consid\u00e9r\u00e9 uniquement comme un \u00e9l\u00e9ment d\u00e9coratif, on risque facilement de le surdimensionner, de mal choisir son emplacement ou de susciter des attentes peu r\u00e9alistes.<\/p>\n\n\n\n<h2 id=\"h-en-pocas-palabras\" class=\"wp-block-heading\">En quelques mots<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>L'armoire doit \u00eatre adapt\u00e9e au menu, et pas seulement \u00e0 la d\u00e9coration du restaurant.<\/li>\n\n\n\n<li>L'emplacement a une incidence sur le service, la maintenance et la perception du client.<\/li>\n\n\n\n<li>La rotation pr\u00e9vue est essentielle pour faire un choix \u00e9clair\u00e9.<\/li>\n\n\n\n<li>Le nettoyage doit \u00eatre pr\u00e9vu d\u00e8s le premier jour.<\/li>\n\n\n\n<li>Le distributeur et l'installateur doivent v\u00e9rifier l'utilisation r\u00e9elle avant de formuler une recommandation.<\/li>\n<\/ul>\n\n\n\n<h2 id=\"h-a-quien-va-dirigido\" class=\"wp-block-heading\">\u00c0 qui s'adresse-t-il ?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Cet article s'adresse aux distributeurs, installateurs, responsables techniques et professionnels du secteur HORECA qui doivent \u00e9valuer un projet de maturation de la viande en restaurant.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Elle peut \u00e9galement aider les restaurants, les steakhouses et les h\u00f4tels qui souhaitent int\u00e9grer la viande \u00ab dry aged \u00bb dans leur offre avec un approche professionnelle, sans se limiter \u00e0 un simple choix d'image.<\/p>\n\n\n\n<h2 id=\"h-el-punto-de-partida-que-papel-tendra-la-carne-madurada-en-el-restaurante\" class=\"wp-block-heading\">Le point de d\u00e9part : quel r\u00f4le jouera la viande matur\u00e9e au restaurant ?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Avant de choisir une armoire, il convient de se poser une question simple :<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>La viande matur\u00e9e sera-t-elle un produit phare de la carte ou une option ponctuelle ?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Un restaurant sp\u00e9cialis\u00e9 dans la viande n'est pas la m\u00eame chose qu'un \u00e9tablissement qui propose occasionnellement un ou deux plats \u00e0 base de viande. De m\u00eame, travailler sur des pi\u00e8ces visibles en salle n'est pas la m\u00eame chose que de mener \u00e0 bien ce processus dans un espace technique.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La carte des vins doit s'inscrire dans cette d\u00e9marche. D'apr\u00e8s notre exp\u00e9rience, lorsque le projet s'articule autour de la carte et de la gestion op\u00e9rationnelle, le choix des vins s'impose de mani\u00e8re beaucoup plus \u00e9vidente.<\/p>\n\n\n\n<h2 id=\"h-un-armario-visible-no-es-solo-un-expositor\" class=\"wp-block-heading\">Une armoire ouverte n'est pas seulement un pr\u00e9sentoir<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Dans un restaurant, la vitrine peut jouer un r\u00f4le visuel important. Elle peut contribuer \u00e0 pr\u00e9senter le produit, \u00e0 inspirer confiance et \u00e0 renforcer l'image de sp\u00e9cialisation.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mais il ne faut pas se limiter \u00e0 cela.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Une armoire de maturation de la viande doit fonctionner correctement. La visibilit\u00e9 est un atout lorsque le processus est bien con\u00e7u. En l'absence de crit\u00e8res relatifs au produit, \u00e0 la rotation, au nettoyage et au suivi, l'aspect visuel ne r\u00e9sout pas le probl\u00e8me.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><th>Si l'armoire se trouve dans le salon<\/th><th>Si l'armoire se trouve dans la zone technique<\/th><\/tr><tr><td>Cela doit s'int\u00e9grer \u00e0 l'exp\u00e9rience client<\/td><td>Il doit faciliter le travail, l'acc\u00e8s et l'entretien<\/td><\/tr><tr><td>La pr\u00e9sentation du produit prend de l'importance<\/td><td>Les op\u00e9rations internes prennent de l'importance<\/td><\/tr><tr><td>La propret\u00e9 visible est particuli\u00e8rement importante<\/td><td>L'organisation du processus est une priorit\u00e9<\/td><\/tr><tr><td>Vous pouvez aider l'\u00e9quipe de salle \u00e0 pr\u00e9senter la carte des menus<\/td><td>Peut aider \u00e0 la cuisine et \u00e0 la pr\u00e9paration<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Cette d\u00e9cision n'est ni meilleure ni pire en soi. Tout d\u00e9pend du concept du restaurant.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Quels sont les avantages de Master Ageing Controller pour un restaurant ?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Dans un restaurant, Master Ageing Controller permet de g\u00e9rer la chambre de maturation en assurant un contr\u00f4le plus rigoureux des conditions ambiantes. Son int\u00e9r\u00eat ne r\u00e9side pas dans le fait de se substituer au savoir-faire culinaire, mais dans celui de permettre \u00e0 la temp\u00e9rature, \u00e0 l'humidit\u00e9, \u00e0 l'a\u00e9ration et au temps de s'inscrire dans un processus plus stable et plus modulable.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pour le distributeur ou l'installateur, cet argument est utile pour expliquer qu'une armoire de maturation destin\u00e9e \u00e0 un restaurant ne doit pas \u00eatre choisie uniquement en fonction de sa capacit\u00e9 ou de son aspect esth\u00e9tique dans la salle. Elle doit \u00e9galement r\u00e9pondre aux exigences de contr\u00f4le n\u00e9cessaires \u00e0 la maturation professionnelle de la viande \u00ab Dry Aged \u00bb.<\/p>\n\n\n\n<h2 id=\"h-que-revisar-antes-de-elegir-un-armario-de-maduracion-para-restaurante\" class=\"wp-block-heading\">Ce qu'il faut v\u00e9rifier avant de choisir une armoire de maturation pour un restaurant<\/h2>\n\n\n\n<h3 id=\"h-1-tipo-de-restaurante\" class=\"wp-block-heading\">1. Type de restaurant<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Le premier crit\u00e8re est le type d'activit\u00e9.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Un steak house, un restaurant gastronomique, un h\u00f4tel ou une brasserie ne fonctionnent pas de la m\u00eame mani\u00e8re. Chacun aura une rotation diff\u00e9rente, un niveau d'exposition diff\u00e9rent et sa propre fa\u00e7on de pr\u00e9senter la viande au client.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Avant de recommander une \u00e9quipe, il convient de bien comprendre le concept du restaurant.<\/p>\n\n\n\n<h3 id=\"h-2-papel-de-la-carne-madurada-en-la-carta\" class=\"wp-block-heading\">2. La place de la viande matur\u00e9e dans la carte<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">La maturation doit \u00eatre en lien avec l'offre gastronomique.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Si la carte s'articule autour de la viande, l'armoire jouera un r\u00f4le plus strat\u00e9gique. Si la viande matur\u00e9e n'est qu'une r\u00e9f\u00e9rence ponctuelle, une solution plus adapt\u00e9e pourrait s'av\u00e9rer n\u00e9cessaire.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La question pertinente n'est pas seulement \u201c quelle armoire peut-elle accueillir \u201d, mais \u201c quel r\u00f4le ce produit va-t-il jouer ? \u201d.<\/p>\n\n\n\n<h3 id=\"h-3-rotacion-prevista\" class=\"wp-block-heading\">3. Rotation pr\u00e9vue<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">La rotation influe sur le choix du mat\u00e9riel, sur la planification des achats et sur la mani\u00e8re de traiter le produit.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Il convient de v\u00e9rifier :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>le nombre de pi\u00e8ces qui devraient arriver \u00e0 maturit\u00e9 ;<\/li>\n\n\n\n<li>\u00e0 quelle fr\u00e9quence ils seront r\u00e9approvisionn\u00e9s ;<\/li>\n\n\n\n<li>quelles d\u00e9coupes seront trait\u00e9es ;<\/li>\n\n\n\n<li>s'il y aura des p\u00e9riodes de forte demande ;<\/li>\n\n\n\n<li>si l'\u00e9quipement est destin\u00e9 \u00e0 l'exposition, au traitement ou aux deux.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Il ne s'agit pas d'exiger une pr\u00e9vision parfaite. Il s'agit d'\u00e9viter de prendre une d\u00e9cision fond\u00e9e uniquement sur une impression visuelle.<\/p>\n\n\n\n<h3 id=\"h-4-ubicacion-del-equipo\" class=\"wp-block-heading\">4. Emplacement de l'\u00e9quipement<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">L'emplacement d\u00e9termine l'utilisation quotidienne.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Il faut v\u00e9rifier :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>acc\u00e8s pour le chargement et le d\u00e9chargement ;<\/li>\n\n\n\n<li>ouverture des portes ;<\/li>\n\n\n\n<li>distance par rapport \u00e0 la cuisine ou au salon ;<\/li>\n\n\n\n<li>transparence pour le client ;<\/li>\n\n\n\n<li>facilit\u00e9 de nettoyage ;<\/li>\n\n\n\n<li>conditions environnementales ;<\/li>\n\n\n\n<li>entretien futur.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Pour l'installateur, ce point rev\u00eat une importance particuli\u00e8re. Un choix judicieux d'\u00e9quipement peut \u00eatre compromis par un emplacement peu pratique.<\/p>\n\n\n\n<h3 id=\"h-5-limpieza-y-rutina-de-mantenimiento\" class=\"wp-block-heading\">5. Nettoyage et entretien r\u00e9gulier<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Il ne faut pas remettre le m\u00e9nage \u00e0 plus tard.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Au fur et \u00e0 mesure que l'activit\u00e9 se d\u00e9veloppe, l'hygi\u00e8ne fait partie int\u00e9grante des op\u00e9rations. Le restaurant doit d\u00e9terminer qui se charge du nettoyage, \u00e0 quel moment celui-ci est effectu\u00e9 et comment l'\u00e9tat du mat\u00e9riel est contr\u00f4l\u00e9.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Il convient d'expliquer ce point d\u00e8s le d\u00e9part, sans tomber dans l'alarmisme et sans rejeter la faute sur le client. Cela fait tout simplement partie du travail professionnel li\u00e9 \u00e0 la viande matur\u00e9e.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pour en savoir plus sur ce sujet, consultez le guide consacr\u00e9 \u00e0 <a href=\"https:\/\/gourmetcoreco.com\/fr\/comment-nettoyer-une-armoire-vieillie-a-sec\/\">nettoyage d'une armoire de maturation \u00e0 sec<\/a>.<\/p>\n\n\n\n<h3 id=\"h-6-equipo-de-sala-y-explicacion-al-cliente\" class=\"wp-block-heading\">6. \u00c9quipement de salle et explications au client<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Si l'armoire est visible, le personnel de salle doit \u00eatre capable d'expliquer les notions de base :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>qu'est-ce que la viande matur\u00e9e ;<\/li>\n\n\n\n<li>pourquoi il est dans le placard ;<\/li>\n\n\n\n<li>quels sont les avantages de ce processus ;<\/li>\n\n\n\n<li>en quoi cela diff\u00e8re-t-il d'une viande simplement conserv\u00e9e ;<\/li>\n\n\n\n<li>pourquoi le restaurant a ajout\u00e9 ce produit \u00e0 sa carte.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Le pr\u00e9sentoir peut aider \u00e0 mieux pr\u00e9senter le produit, mais il ne remplace pas les explications d'un professionnel.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Si le client a besoin d'une introduction, il peut consulter l'article sur <a href=\"https:\/\/gourmetcoreco.com\/fr\/la-maturation-de-la-viande-avec-coreco-gourmet\/\">Vieillissement \u00e0 sec de la viande<\/a>.<\/p>\n\n\n\n<h2 id=\"h-errores-frecuentes-en-restaurantes\" class=\"wp-block-heading\">Erreurs courantes dans les restaurants<\/h2>\n\n\n\n<h3 id=\"h-elegir-el-armario-solo-porque-queda-bien-en-sala\" class=\"wp-block-heading\">Choisir l'armoire simplement parce qu'elle s'int\u00e8gre bien dans le salon<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">L'esth\u00e9tique a son importance, mais elle ne peut pas \u00eatre le seul crit\u00e8re. L'\u00e9quipement doit \u00eatre adapt\u00e9 au processus, \u00e0 l'espace et \u00e0 la m\u00e9thode de travail.<\/p>\n\n\n\n<h3 id=\"h-comprar-mas-capacidad-de-la-necesaria\" class=\"wp-block-heading\">Acheter plus de capacit\u00e9 que n\u00e9cessaire<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Une armoire surdimensionn\u00e9e peut sembler un choix judicieux, mais si la rotation ne suit pas, cela peut compliquer le fonctionnement.<\/p>\n\n\n\n<h3 id=\"h-no-coordinar-cocina-sala-e-instalacion\" class=\"wp-block-heading\">Ne pas coordonner la cuisine, la salle et l'installation<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Ce projet touche plusieurs domaines. La cuisine pr\u00e9pare les plats, la salle les pr\u00e9sente, l'am\u00e9nagement conditionne leur utilisation et la direction d\u00e9finit l'offre gastronomique.<\/p>\n\n\n\n<h3 id=\"h-no-prever-limpieza-desde-el-inicio\" class=\"wp-block-heading\">Ne pas pr\u00e9voir de nettoyage d\u00e8s le d\u00e9but<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Si le nettoyage n'est pas bien organis\u00e9, des probl\u00e8mes surgiront par la suite. Il est pr\u00e9f\u00e9rable d'en discuter avant l'installation.<\/p>\n\n\n\n<h3 id=\"h-prometer-resultados-sin-conocer-el-producto\" class=\"wp-block-heading\">Promettre des r\u00e9sultats sans conna\u00eetre le produit<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">La maturation d\u00e9pend de la viande, du processus, du mat\u00e9riel, de la manipulation et des m\u00e9thodes de travail. C'est pourquoi il vaut mieux \u00e9viter de faire des promesses fermes.<\/p>\n\n\n\n<h2 id=\"h-datos-clave-antes-de-decidir\" class=\"wp-block-heading\">Informations essentielles avant de prendre une d\u00e9cision<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Avant de recommander une armoire de maturation pour un restaurant, il est conseill\u00e9 de demander ces informations au client :<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td>Donn\u00e9e \u00e0 v\u00e9rifier<\/td><td>Pourquoi est-ce important ?<\/td><\/tr><tr><td>Type de restaurant<\/td><td>D\u00e9finit le r\u00f4le r\u00e9el de la viande matur\u00e9e<\/td><\/tr><tr><td>Lettre pr\u00e9vue<\/td><td>Aide \u00e0 l'\u00e9valuation de la rotation et de l'utilisation<\/td><\/tr><tr><td>Emplacement de l'armoire<\/td><td>Cela concerne la salle, la cuisine, le nettoyage et l'entretien<\/td><\/tr><tr><td>Visibilit\u00e9 pour le client<\/td><td>Cela d\u00e9termine la conception, la pr\u00e9sentation et l'explication<\/td><\/tr><tr><td>Volume de pi\u00e8ces<\/td><td>D\u00e9finit les comp\u00e9tences requises<\/td><\/tr><tr><td>Routine de nettoyage<\/td><td>\u00c9vitez les probl\u00e8mes op\u00e9rationnels ult\u00e9rieurs<\/td><\/tr><tr><td>Exp\u00e9rience professionnelle<\/td><td>Cela permet d'ajuster les attentes<\/td><\/tr><tr><td>Installation disponible<\/td><td>Aide l'installateur \u00e0 \u00e9valuer la faisabilit\u00e9<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h2 id=\"h-para-distribuidores-e-instaladores\" class=\"wp-block-heading\">Pour les distributeurs et les installateurs<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Pour un distributeur, l'essentiel est de ne pas vendre l'armoire comme un \u00e9l\u00e9ment isol\u00e9. La valeur r\u00e9side dans le fait de coordonner la d\u00e9cision avec le restaurant.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Il convient de se poser d'abord la question suivante :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>quel est l'objectif du restaurant avec la viande matur\u00e9e ;<\/li>\n\n\n\n<li>si l'armoire aura une fonction esth\u00e9tique ou technique ;<\/li>\n\n\n\n<li>quelle rotation pr\u00e9voit-il ;<\/li>\n\n\n\n<li>sur quelles pi\u00e8ces il va travailler ;<\/li>\n\n\n\n<li>de quel espace il dispose ;<\/li>\n\n\n\n<li>qui sera charg\u00e9 de la gestion du produit ;<\/li>\n\n\n\n<li>qui s'occupera du m\u00e9nage ;<\/li>\n\n\n\n<li>quelles informations doivent \u00eatre v\u00e9rifi\u00e9es \u00e0 l'aide de la fiche technique ou des documents fournis par le fabricant.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Pour l'installateur, les points les plus importants se situent g\u00e9n\u00e9ralement au niveau de l'espace r\u00e9el : emplacement, acc\u00e8s, ventilation, entretien et conditions d'utilisation.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">CORECO travaille par l'interm\u00e9diaire de distributeurs et d'installateurs. Dans le cadre de projets de mise en place pour les restaurants, le r\u00e9seau professionnel permet de traduire une id\u00e9e gastronomique en une solution technique coh\u00e9rente.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vous pouvez consulter la gamme de <a href=\"https:\/\/gourmetcoreco.com\/fr\/maturation-de-la-viande\/\">Armoires de maturation de la viande CORECO Gourmet<\/a> ou \u00e9largir les crit\u00e8res figurant dans le guide concernant <a href=\"https:\/\/gourmetcoreco.com\/fr\/armoire-de-maturation-de-la-viande-ou-le-froid-contribue-egalement-a-la-qualite-du-produit\/\">armoires de maturation de la viande \u00e0 usage professionnel<\/a>.<\/p>\n\n\n\n<h2 id=\"h-cierre-tecnico\" class=\"wp-block-heading\">Fermeture technique<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">A <strong>armoire de maturation pour restaurant<\/strong> Le choix doit se faire en fonction des r\u00e9alit\u00e9s de l'activit\u00e9 : carte, rotation, emplacement, salle, propret\u00e9 et entretien. Lorsque ces points sont clairement d\u00e9finis, l'\u00e9quipe cesse d'\u00eatre un simple \u00e9l\u00e9ment visible et s'inscrit d\u00e9sormais dans une d\u00e9cision professionnelle mieux structur\u00e9e.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La maturation de la viande au restaurant peut apporter une valeur ajout\u00e9e au produit et \u00e0 l'exp\u00e9rience client, mais uniquement si elle est r\u00e9alis\u00e9e avec rigueur, ma\u00eetrise et savoir-faire technique.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>","protected":false},"excerpt":{"rendered":"<p>Un armario de maduraci\u00f3n para restaurante no debe elegirse solo por est\u00e9tica, capacidad o impacto [&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 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