BrochureSTAGIONELLO 2014ENG
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Produce your salami traditionally all year round Stagionello™ Evo, is the only curing cabinet guaranteed 100% made in Italy, patented with a rated load capacity of 150 kilograms. Our technologically advanced system is equipped with yet another patent, Fumotic®, this allows our unit to not only manage cooling, heating, air velocity, but also to produce and maintain the desired amount of humidity in a short period of time. The new control system used by Stagionello™ Evo (Climatouch®) contains 30 classic Italian recipes preset into its memory, which can be modified by the user. To create your own product (eg salami milano) just scroll through the list and select the recipe name, Stagionello™ Evo via the controller will automatically handle all production stages of that recipe. In the case of slow fermentation products (eg capicollo), even the delicate salting phase is automatically managed. Climatouch® allows you to create and save custom recipes, it could be an old family recipe, or create salami types from other countries as well. Stagionello™ Evo comes standard with an evolved system of HACCP that meets all international standards. CM 90 Up to 150 Kg of salami in 20 days. Stagionello™ Evo/150 . . . Ensure your salumi are made traditionally Many good reasons to choose Stagionello™ contributes to environmental protection! Only solar energy has been used for its construction Saving 213.6 Kg of Co2 for every Stagionello™ produdced equaling 74.760 Kg every year. Safety, traditionalism, guaranteed quality, ease of use, quick to install, small carbon footprint, energy saving, specializine your business, manage your competition by producing your our brand of salami, free consultation to help transform the meat, guaranteed technical support nationwide... ... completely made in italy create with passion Every Stagionello™ SAVES 213.6 Kg of CO2 from our environment imitated, but never duplicated model lineup Stagionello™ 60 Stagionello™ 100 Stagionello™ Evo 150 Stagionello™ 200 Stagionello™ Twin 100+100 custom sizes available NEW Stagionello™+ Maturmeat™ 100+100 Kg. THE ONLY MODEL OF ITS KIND D 78 x W 90 x H 211 HACCP HACCP monitoring system evolved to meet all international standards, and that can be viewed as a table or graphs on the large color LCD screen. Probe to monitor fermentation (pH) Optional on all Climatouch models The latest addition to our line, it allows you to have dual functionality in one compact unit. Made with two independent systems and two independent controllers that allow for simultaneous operation. One side dedicated to traditional salami seasoning, and the other dedicated to traditional dry aging. COMBO Stagionello™ is the original and the first unit to create a series of microclimates ideal for traditional salami processing. On an average of only 20 days, Stagionello™ can help you produce genuine meats without the need for chemical additives, such as colorants. The commercial grade system (not monoblock) allows for the optimal temperature in a short period time. Temperature is then maintained thanks to the unified structure of high-density, high compression, non-toxic polyurethane foam thermal insulation. Stagionello™, combined with Fumotic®, is able to produce and manage humidity, cold smoke and or flavor the product inside the chamber. Like the evo, the control system automatically manages the temperature, humidity and air speed for the duration of the programmed phases: salting, stewing, smoking / aromatization, drying and seasoning. Stagionello™ is made of stainless steel AISI 304 with a scotch-brite finish, both internally and externally where in contact with food. The stainless steel door (not aluminum) has a large glass panel with the key/lock system, so as to allow the use both in the kitchen/laboratory or in a retail area. In the laboratory, the large glass panel allows you to monitor the transformation process, in a retail area it can be used as a showcase to cure and display simultaneously. The four adjustable stainless steel legs allow for perfect stability. Optionally, The exterior can also be customized by choosing from a wide range of colors. These are just some of the features that gave our technology worldwide status, making us the most copied food transformation technology in recent history. ™ ™ ™ ™ ™ ™ Up to 150 Kg of salami in 20 days. Stagionello™ 100 Fumotic® is another system patented in Italy, that allows you to manage the process of humidification, smoking and aromatization of the product inside the chamber. • Smoking / Aromatization During this phase natural liquid smoke is nebulized inside Maturmeat™ chamber at low temperatures, fully respecting the wholesomeness and safety of the product. Natural liquid smoke can be purchased from the Stagionello™ Chef line. • Humidification The Fumotic® produces and maintains the humidity inside the chamber. It has a dual purpose water connection: by drawing water from one of two tanks fitted on board the unit, or for a *direct connection to a dedicated water line. * All machines come with a small kit for direct connection to a dedicated water line. Up to 150 Kg of salami in 20 days. Stagionello™ 200 ClimaTouch® is a revolutionary tool for the automatic and programmable control sequence of all stages for the curing of meats, with the option to monitor fermentation (pH), ensuring quality. ClimaTouch® is equipped with software entirely dedicated to the transformation of traditional food, very intuitive and easy to use. It comes standard with 30 preset recipes that are modifiable by the user. With a memory of 352 Kb, which allows you to create many other custom recipes. It also has HACCP monitoring displayed on the large color 6" FULL TOUCH SCREEN as a table or graph. Controller Energy Solar 1 00 % PRODUCED USING Solar Energy STGITF15O evo Climatouch® D78 x W90 x H 211 TEMP. +2°C / +35°c U.R. 30% AL 99% 4 GUIDE SETS 20 Hanging Rods in stainless steel +32 °C 220V +/- 10% 50Hz / 60Hz 3.44 Kw 14.9A STGPNTF6O ClimaTouch® D78 x W110 x H 134 TEMP. +2°C / +35°c U.R. 30% AL 99% 2+2 GUIDE SETS 10+10 Hanging Rods in stainless steel +32 °C 220V +/- 10% 50Hz / 60Hz 2.48 Kw 8.8A STG1OOTFO ClimaTouch® D78 x W73 x H 211 TEMP. +2°C / +35°c U.R. 30% AL 99% 4 GUIDE SETS 20 Hanging Rods in stainless steel +32 °C 220V +/- 10% 50Hz / 60Hz 2.01 Kw 8.5A STG2OOTFO ClimaTouch® D78 x W146 x H 211 TEMP. +2°C / +35°c U.R. 30% AL 99% 8 GUIDE SETS 40 Hanging Rods in stainless steel +32 °C 220V +/- 10% 50Hz / 60Hz 3.54 Kw 15.4A STGTWITFO ClimaTouch® D78 x W146 x H 211 TEMP. +2°C / +35°c U.R. 30% AL 99% 4+4 GUIDE SETS 10+10 Hanging Rods in stainless steel +32 °C 220V +/- 10% 50Hz / 60Hz 3.54 Kw 15.4A STG4OOTFO ClimaTouch® D228 x W140 x H 316 TEMP. +2°C / +35°c U.R. 30% AL 99% Capacity for: 2 Carts (200kg each) complete with hanging rods +32 °C 0V +/- 10% 50Hz / 60Hz 3.62 Kw 6.15A D78 x W146 x H 211 +32 °C 220V +/- 10% 50Hz / 60Hz 4.09 Kw 17.8A TEMP. +2°C / +35°c U.R. 30% AL 99% TEMP. - 3°C / +35°c U.R. 30 % AL 99% 5 GUIDE SETS 5 Shelves 4 GUIDE SETS 5 Hanging Rods in stainless steel COMBO Stagionello™+ Maturmeat™ Wheel Kit Sonda pH Salting Bins OPTIONAL Ferment Control® A system dedicated to reading pH levels during transformation processes monitoring the acidification of the meat. www.acitalfablab.com please contact the Stagionello™ Point in your area www.stagionello.it Brevetto per la trasformazione alimentare “tradizionale” Patent for traditional food processing ALESSANDROCUOMO BREVETTI by Infoline: +39.0962.931654 [email protected] | [email protected] Via A. Volta Loc. Zigari (Z.I.) | IT | 88900 CROTONE (Kr) ™ OUR PATENTS ARE USED IN CALIFORNIA STATE UNIVERSITY, FRESNO NORTH CAROLINA STATE UNIVERSITY WISCONSIN STATE UNIVERSITY, RIVERFALLS WISCONSIN STATE UNIVERSITY, MADISON CULINARY INSTITUTE OF AMERICA, HYDE PARK CANOLFAN BWYD CYMRU FOOD CENTRE WALES FOOD TECHNOLOGY CENTRE ANGELSEY *the electrical information provide is based on tests done at an ambient tempurature of +32˚C and represent maximum values : stagionello @stagionello
Transcript of BrochureSTAGIONELLO 2014ENG
Produce your salami traditionally all year round
Stagionello™ Evo, is the only curing cabinet guaranteed 100% made in Italy, patented with a rated load capacity of 150 kilograms. Our technologically advanced system is equipped with yet another patent, Fumotic®, this allows our unit to not only manage cooling, heating, air velocity, but also to produce and maintain the desired amount of humidity in a short period of time. The new control system used by Stagionello™ Evo (Climatouch®) contains 30 classic Italian recipes preset into its memory, which can be modi�ed by the user. To create your own product (eg salami milano) just scroll through the list and select the recipe name, Stagionello™ Evo via the controller will automatically handle all production stages of that recipe. In the case of slow fermentation products (eg capicollo), even the delicate salting phase is automatically managed. Climatouch® allows you to create and save custom recipes, it could be an old family recipe, or create salami types from other countries as well. Stagionello™ Evo comes standard with an evolved system of HACCP that meets all international standards.
CM 90
Up to 150 Kg of salami in 20 days.
Stagionello™ Evo/150
. . . Ensure your salumi are made traditionally
Many good reasons to choose
Stagionello™ contributes to environmental protection! Only solar energy has been used for its construction
Saving 213.6 Kg of Co2 for every Stagionello™ produdced equaling 74.760 Kg every year.
Safety, traditionalism, guaranteed quality, ease of use,quick to install, small carbon footprint, energy saving,
specializine your business, manage your competition by producing your our brand of salami,
free consultation to help transform the meat,guaranteed technical support nationwide...
... completely made in italy
create with passion
Every Stagionello™
SAVES 213.6 Kg of CO2 from our environment
imitated, but never duplicated
model lineup
Stagionello™ 60 Stagionello™ 100 Stagionello™ Evo 150 Stagionello™ 200 Stagionello™ Twin 100+100
custom sizes available
NEWStagionello™+ Maturmeat™
100+100 Kg.
THE ONLY MODELOF ITS KIND
D 78 x W 90 x H 211
HACCPHACCP monitoring system evolved to meet all international standards, and that can be viewed as a table or graphs on the large color LCD screen.
Probe to monitorfermentation (pH)
Optionalon all Climatouch models
The latest addition to our line, it allows you to have dual functionality in one compact unit. Made with two independent systems and two independent controllers that allow for simultaneous operation. One side dedicated to traditional salami seasoning, and the other dedicated to traditional dry aging.
COMBO
Stagionello™ is the original and the �rst unit to create a series of microclimates ideal for traditional salami processing. On an average of only 20 days, Stagionello™ can help you produce genuine meats without the need for chemical additives, such as colorants. The commercial grade system (not monoblock) allows for the optimal temperature in a short period time. Temperature is then maintained thanks to the uni�ed structure of high-density, high compression, non-toxic polyurethane foam thermal insulation. Stagionello™, combined with Fumotic®, is able to produce and manage humidity, cold smoke and or �avor the product inside the chamber. Like the evo, the control system automatically manages the temperature, humidity and air speed for the duration of the programmed phases: salting, stewing, smoking / aromatization, drying and seasoning. Stagionello™ is made of stainless steel AISI 304 with a scotch-brite �nish, both internally and externally where in contact with food. The stainless steel door (not aluminum) has a large glass panel with the key/lock system, so as to allow the use both in the kitchen/laboratory or in a retail area. In the laboratory, the large glass panel allows you to monitor the transformation process, in a retail area it can be used as a showcase to cure and display simultaneously. The four adjustable stainless steel legs allow for perfect stability. Optionally, The exterior can also be customized by choosing from a wide range of colors. These are just some of the features that gave our technology worldwide status, making us the most copied food transformation technology in recent history.
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Up to 150 Kg of salami in 20 days.
Stagionello™ 100
Fumotic® is another system patented in Italy, that allows you to manage the process of humidi�cation, smoking and aromatization of the product inside the chamber.
• Smoking / AromatizationDuring this phase natural liquid smoke is nebulized inside Maturmeat™ chamber at low temperatures, fully respecting the wholesomeness and safety of the product. Natural liquid smoke can be purchased from the Stagionello™ Chef line.
• HumidificationThe Fumotic® produces and maintains the humidity inside the chamber. It has a dual purpose water connection: by drawing water from one of two tanks �tted on board the unit, or for a *direct connection to a dedicated water line.* All machines come with a small kit for direct connection to a dedicated water line.
Up to 150 Kg of salami in 20 days.
Stagionello™ 200
ClimaTouch® is a revolutionary tool for the automatic and programmable control sequence of all stages for the curing of meats, with the option to monitor fermentation (pH), ensuring quality.
ClimaTouch® is equipped with software entirely dedicated to the transformation of traditional food, very intuitive and easy to use. It comes standard with 30 preset recipes that are modi�able by the user. With a memory of 352 Kb, which allows you to create many other custom recipes. It also has HACCP monitoring displayed on the large color 6" FULL TOUCH SCREEN as a table or graph.
Controller
EnergySolar
100 %PRODUCED USING
Solar Energy
STGITF15O evoClimatouch®
D78 x W90 x H 211 TEMP. +2°C / +35°c U.R. 30% AL 99%
4 GUIDE SETS20 Hanging Rods in stainless steel
+32 °C220V +/- 10%
50Hz / 60Hz 3.44 Kw 14.9A
STGPNTF6OClimaTouch® D78 x W110 x H 134 TEMP. +2°C / +35°c
U.R. 30% AL 99%
2+2 GUIDE SETS10+10 Hanging Rods
in stainless steel+32 °C
220V +/- 10%50Hz / 60Hz 2.48 Kw 8.8A
STG1OOTFOClimaTouch® D78 x W73 x H 211 TEMP. +2°C / +35°c
U.R. 30% AL 99%
4 GUIDE SETS20 Hanging Rods in stainless steel
+32 °C220V +/- 10%
50Hz / 60Hz 2.01 Kw 8.5A
STG2OOTFOClimaTouch® D78 x W146 x H 211 TEMP. +2°C / +35°c
U.R. 30% AL 99%
8 GUIDE SETS40 Hanging Rods in stainless steel
+32 °C220V +/- 10%
50Hz / 60Hz 3.54 Kw 15.4A
STGTWITFOClimaTouch® D78 x W146 x H 211 TEMP. +2°C / +35°c
U.R. 30% AL 99%
4+4 GUIDE SETS10+10 Hanging Rods
in stainless steel+32 °C
220V +/- 10%50Hz / 60Hz
3.54 Kw 15.4A
STG4OOTFOClimaTouch® D228 x W140 x H 316 TEMP. +2°C / +35°c
U.R. 30% AL 99%
Capacity for: 2 Carts (200kg each)
complete with hanging rods
+32 °C0V +/- 10%50Hz / 60Hz
3.62 Kw 6.15A
D78 x W146 x H 211 +32 °C220V +/- 10%
50Hz / 60Hz4.09 Kw 17.8A
TEMP. +2°C / +35°c U.R. 30% AL 99%TEMP. - 3°C / +35°cU.R. 30 % AL 99%
5 GUIDE SETS5 Shelves
4 GUIDE SETS5 Hanging Rods in stainless steel
COMBO Stagionello™+ Maturmeat™
Wheel KitSonda pHSalting Bins
OPTIONALFerment Control®
A system dedicated to reading pH levels during transformation processes monitoring the acidi�cation of the meat.
www.acitalfablab.com
please contact the Stagionello™ Point in your area
www.stagionello.it
Brevetto per la trasformazione alimentare “tradizionale”Patent for traditional food processing
ALESSANDROCUOMOB R E V E T T I
by
Infoline: [email protected] | [email protected]
Via A. Volta Loc. Zigari (Z.I.) | IT | 88900 CROTONE (Kr)
™
OUR PATENTS ARE USED IN
CALIFORNIA STATE UNIVERSITY, FRESNO
NORTH CAROLINA STATE UNIVERSITY
WISCONSIN STATE UNIVERSITY, RIVERFALLS
WISCONSIN STATE UNIVERSITY, MADISON
CULINARY INSTITUTE OF AMERICA, HYDE PARK CANOLFAN BWYD CYMRUFOOD CENTRE WALES
FOOD TECHNOLOGYCENTRE ANGELSEY
*the electrical information provide is based on tests done at an ambient tempurature of +32˚C and represent maximum values
: stagionello @stagionello
