Where the past meets the future
Stagionello™, the first standard-sized curing cabinet, makes salami production simple. Prior to its release, European inspectors forced small butchers to stop all in-house production. As a result of new sanitary regulations. For this reason a new opportunity presented itself. Consequently, the first series of standard size chambers supported local butchers. Because of the technology used, this meant the Stagionello® curing cabinet would go beyond the requirements of European inspectors.
Since that time, this salami curing cabinet has evolved to be equipped with more functions and features. They’ve stayed ahead of the competition that they have created. From cleaning in place to remote connectivity, let’s take a look at what comes with your new Stagionello® curing chamber.
What do you get?
Sicur Food Control is Italian Patented device control, with integrated pH-metric system. Patented Cuomo Method®️
Included are 5 standard sensors to monitor temperature, humidity and pH, as well as a HACCP data logger that records and stores data every 4 hours. The state-of-the-art SFC® controller offers you the chance to create your own programs. And let’s not forget the Fumotic®, your steam and cold smoke generator. This dual process provides humidity when needed and creates smoke when programmed into a recipe. Last but not least, we include 20 stainless steel hanging rods.