Our technology 4.0 applied to dry aging cabinets with integrated pH control is not based on advertising slogans and brochures, but on European Scientific University validations and patents, both device control and meat maturation method with safe pH range, and like all patented invention, true and original, Maturmeat® Aging cabinet have the EPO (European Patent Office) approval certificated number, ours is EP2769276B1. We succeeded with Maturmeat® 100% made in Italy, by starting to design and manufacture every single component of a series of cabinets to process meat with our patented maturation method, in safe, tender and succulent steaks, even in professional dry age, and not by modifying a restaurant refrigerator with a glass door, or by commercialize a plastic wine cellar with carbon filter and “Imylaian” salt. Dry Age and displaying, lumbar, quarters and whole half-carcasses of meat in a safe, professional and certified way, from 60 kg to 5,000 kg per month, in your supermarket, wholesale meat, butchery or restaurant, will be simple because each cabinet is provided with a license to use a patented method for meat maturation in your store. The long testing phases carried out by the universities have led our engineers, food technologist and technicians to not use plastic and colored polystyrene materials, but only stainless steel, that's why the whole Maturmeat® series of meat maturation cabinets are made of AISI 304 stainless steel, both part, inside and outside, even the large double glass doors with protection from external UV rays are completely in food grade stainless steel. Maturneat® according with ISO 9001 TUV certification, has an integrated and automatic washing and sanctification system control, the scientific choice to use "Cleaning in Place" and not to use "UV or UVC lamps" is motivated because the rays UV and UVC in both cases they are highly carcinogenic and dangerous for human exposition. Maturmeat® is equipped with an air treatment and refrigeration system in AISI 304 stainless steel. Thanks to the patented Fumotic® and HumyRight® as standard on all our Dry Age cabinet, it guarantees the perfect production and management of humidity and dehumidifier adjustable from 5 % to 99% useful to contain the constant and adjustable weight loss of the meat from -3% to -70%, therefore it is possible to dry some types as well as the Jerky, biltong, pork chip and Roman coppiette.
Climacure® is an integrated ATU "air treatment unit" made entirely of stainless steel, does not require the use of dangerous plastic or painted polystyrene for indirect or direct contact with the meats during dry aging, management and control of air flow. It allows precise ministration of drying while avoiding contamination and incrustations. It is possible to vary the air flow and speed inside the cabinets or the Maturmeat® maturing cold rooms through the modules of stored or storable data flow activity for each individual dry aging phase, so that the matured meats do not undergo violent micro-climate impact during the delicate initial stages.
Maturmeat® cabinets are equipped with a Fumotic®, an innovative patented device for the humidification / flavoring of dry age meat. The flavoring system allows the natural smoking of matured meat through a unique system that uses liquids and avoids dangerous combustion allowing a low temperature smoke recirculation in the cabinet or in the dry aging cold rooms, without leaving “tar” residue on walls and surfaces. The system cleans itself at the end of each smoking cycle set, avoiding further cleaning and sanitization times. The professional maturing system Maturmeat®, can work independently or can be connected to the building water system. It is equipped with two water/natural flavor tanks and if you do not want to fill the water tank manually, it is equipped with a direct water connection for filling and draining.
Sicur Food Control®, a device and control method for the management and transformation of food, in a closed, fixed or mobile environment. (European Patent N ° EP2769276B1 recognized and approved both by the EPO European Patent Office and by the Italian Ministry of Economic Development and by the Federcarni_Federation of Italian Butchers.
The RASFM_Rapid Alert System for Dry Age Meat and Fish Cabinet is integrated into the food safety device of the Sicur Food Control cabinets. The system automatically recognizes the deterioration of the food through continuous pH analysis. When the meat, fish or other foods in fermentation degrade, the device detects the criticality and starts an immediate action to bring the values back into a safe pH range, simultaneously sending an electronic alert notification to the quality manager or to the person responsible indicated in the HACCP manual.
The Sicure Food Control® device, IOT 4.0, manages and monitors the refrigeration, ventilation, humidification, smoking, cooking, washing and pH systems remotely 24 hours a day and 7 days a week, thus allowing rapid technical intervention in case of malfunction of the individual components or of the systems integrated in the Maturmeat® dry aging cabinets.
The revolutionary and programmable SFC® control system, integrated with all Maturmeat® maturing cabinets, is equipped with dedicated software. All cabinets and dry aging cold rooms for dry age meats come with a “License for Use” for the end user. A 7-inch color LCD Display makes it intuitive and easy to use, program and manage the 'Climatic Recipes' programs with the control of temperature, humidity, air speed and smoking throughout the duration of the maturation process.
The Sicur Food Control® integrated with Maturmeat® 4.0 allows to have in memory five pre-set and editable climatic recipes, for Dry Age and smoking of all cuts of beef, pork, sheep, goat and ungulates, In addition, it gives the operator the possibility to program and memorize many other process and climatic recipes. That’s way these characteristics make Maturmeat® unique and patented dry age cabinet in the world.
All Maturmeat® 4.0 device control are equipped with an integrated IOT system for remote service, technical or food process assistance. Maturmeat® unlike the "vacuum-packed" method of immediate consumption after opening the bag, allows you to hang, store and consume the meat in much longer times, even up to 12 months and without any risk. For different processes such as salami curing cabinet, smoking and mortadella cooking, we refer you to Stagionello® (Cabinets for salami seasoning with natural pH control) for the Dry Age fish cabinet, smoking of salmon and the salami sea curing in Pesciugatore® (Cabinets for dry aging fish with natural pH control).