Maturing with Maturmeat®The maturing of meat is a particular curing process that transforms fresh meat to increase shelflife, tenderize and above all, achieve a higher degree of flavour.This transformation renders meat to be more edible, easier to digest and concentrates flavor, increasing consumer’s sensory perception.Dr. Cuomo has invented a patented method and device for the processing and storage of food in a closed, fixed or mobile environment.

Maturmeat® is the only dry meat cabinet on the market. This transformation (AC Patent Method) renders meat to be more edible, easier to digest and concentrates flavor, increasing consumer’s sensory perception.

Natural Maturing Method and Patented Microclimatization System

Patented features for a safe and legal product

Sicur Food Control® is a patented system (Patent N°1408549 recognized and approved by the Ministry of Economic Development). It is a device and a control method for the management of food processing, in a closed environment, fixed or mobile.

ClimaTouch® is a programmable control system (touch screen), provided with a software entirely dedi-cated to food processing. Very intuitive and easy to use, thanks to its large LCD display, ClimaTouch® automatically manages the sequential control of all the stages of maturation and seasoning the meat with measurement of fermentation processes with pH probe (optional).

pH Control®

pH measurements are important in agronomy, medicine, biology, chemistry, agriculture, forestry, food science, environmental science, oceanography, civil engineering, chemical engineering, nutrition, water treatment and water purification, as well as many other applications. pH Control is a system dedicated to reading pH levels during transformation processes monitoring the acidification of the meat. Whit Ph control you have an 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. Reference materials are used to ensure the reliability of pH measuring instruments, metrological referencing (of only certified values), and the accuracy of measurements.

Fumotic®

Sicur Food Control® is a patented system (Patent N°1408549 recognized and approved by the Ministry of Economic Development). It is a device and a control method for the management of food processing, in a closed environment, fixed or mobile. 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 / 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 as 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.

Maturmeat® Walkin

Maturmeat® 400 can be called a true “mini industry of traditional meat” in short chain. In just 2 m², it Dry Age , produce and offer customers up to 400 kg of meat, which is equivalent to 1,600 tender, safe and juicy steaks.

With 400 Maturmeat® you can slice, sell over the counter and then put the rack remaining back in the room without interrupting maturation, thus increasing the storage time of up to 120 days and without the use of plastic bags for vacuum packaging.

Maturmeat® is equipped with an industrial system (no monobloc) for the refrigeration. Thanks to the patent Fumotic®,that comes with the product, ensures the production and the management of Humidity helpful in containg the drop weight of the meat. It also provides the operator an opportunity to smoke / spice the product at low temperatures, with no combustion, and safely while maintaining the organoleptic properties of the meat.

Maturmeat® Custom

Maturmeat® Custom systems are specialized for higher production of traditional dry aging in small spaces. The ideal solution to produce multiple batches of dry aged meats. Production quantity and cycle will vary depending on model, size, and cut of meat. Maturmeat® Custom is equipped with S.F.C® , a device and a control method for the management of food processing, in a closed environment, fixed or mobile. Whit Maturmeat® Custom

you can maturing meat in safe and legal way.

Total View Line… a new way to look at tradition

Total View combines the efficiency and productivity of the patented Maturmeat® system with the aesthetics of a complement of furnishings for butchers, bakers, restaurants and production laboratories.

DesignAttractive lines, polished steel, walls in a special glass and LED lighting - sided. Not one cell, not only a showcase... Total View.

TechnologyPatented electronic control integrated touch display, glass walls resistant and secure on both sides, to work and expose to the public simultaneously... with the same patented system.

SafetyExhibit and work in total safety. Here is where does Total View. The side exposure, makes the system even more secure. From here you can only see inside, with no possi-bility for the customer to open the doors.

Color Rich Line

Bolder, enticing, more colorful

A touch of styleThe new Black color, enhance the design and transform Maturmeat® into something that goes far beyond a simple machine.Complimented detailing, sophisticated and innovative to add more personality to your style, and your business.

Attention to detailAs always, simple lines are amplified by a glossy sheen, a full sized glass panel, and LED lighting.

Personality and communicationThanks to the addition of brand boards, positioned on the front and optionally as side panel/s on your Color Rich Stagionello™ and Maturmeat®, you can further communicate your brand, message, and business to clients, daily.

Pre-set validated microclimatic recipes and individually editable parameters

Maturmeat® is equipped with software entirely dedicated to the transformation of traditional food, very intuitive and easy to use. It comes standard with 5 preset recipes that are modifiable (eg beef, pork, game, ect). With 352Kb of memory, allowing you to create and save many other custom recipes. Maturmeat®, unlike wet aging, where the meat from its vacuum-sealed bag must be consumed immediate after opening, allows you to hang, store and consume meat in a longer period of time without similar risks. The unit is equipped with an advanced touch screen controller, that automatically manages the temperature, humidity, air speed, pH monitoring, smoke/flavoring for the duration of

the recipe.

When tradition meets innovation, the end result is a tender and flavour full steak maturing in a safe and legal way.

Maturmeat® is the only maturation cabinet guaranteed, patented and manufactured 100% in Italy that reproduces a series of microclimates ideal for the traditional maturation of meat (dry aged). In as little as eleven days our system allows you to transform your meat into tender, juicy steaks, safely.

Why use Maturmeat® ?

Transform meat into tender and juicy steakGuarantees high quality standards, dry age safely according to traditionPossibility to avor the meatSimple and easy to useQuick to installGuaranteed technical support

Global dry aged meat industry

Meat production growth is driven by a combination of increases in economic activity that result in increased purchasing power coupled with population growth that increases the number of consumers. Projections of growth in global GDP and population through 2050 strongly suggest that there will be substantial increases in meat production requirements over the next 45 years.In recent years, the butcher shop has undergone a strong evolution that led to innovative methodologies from both technical and proactive points of view.Butchers, Restaurants and GDOs: technology and tradition servicing meat professionals Supermarkets: According to our experience, meat sales are currently geared to a significant increase in consumption of Dry-Aged meat. EVERY MONTH, 20% OF MEAT SOLD FROM THE MEAT COUNTER ... ARE DRY-AGED MEATS ... AND

THE TREND DEMONSTRATES A CONTINUED GROWTH.

Post sale: our added value

Technical assistence By purchasing one of our microclimate cabinets for traditional food transformation system, you become a member in the world of Arredo Inox®, there are so many services aimed at your satisfaction and your customer satisfaction. In fact, an efficient service network Arredo Inox® is at your service 24 hours a day, with a technician in every part of the Country.

Teleassistence:Thanks to the latest technology, we provide the customer a latest control generation that can be connected with our remote support platform, 24 hours a day, who will tell us in real time the presence of alarms and / or faults in his system. Through our network of always-on technical assistance, within 48 hours, the report will be resolved..

Preventive Mainteninance Program:Preventive maintenance program consists in carrying out checks and inspections by means of passages of highly specialized operators to prevent anomalies or malfunctions that could undermine the proper functioning of the equipment and minimize emergency response. It is preventive / corrective maintenance globally inclusive.

Extraordinary Mainteinance:For extraordinary maintenance, maintenance work is required as a result of sudden anomalies or malfunctions that affect the proper functionality and for which immediate restoration is required. This service will be provided directly at the site where the patented installation is installed and includes, in addition to the necessary labor performance, the replacement of worn parts (quoted and valued at a price list).

Technical Food ServiceOur Food Department provides the customer with one of our food professionals, to take 100% of our climate control cabinet. Our technologist will provide you with your technical expertise and expertise in order to obtain a high quality, safe and legal product

TECHNICAL SPECIFICATIONS MATURMEAT

REQUEST A QUOTATION

60KG 100KG 150KG 200KG 100+100KG TWIN

400KG 800KG

DIMENSIONS

L 1100 mm

P 785 mm

H1320 mm

L 730 mm

P 785 mm

H 2115 mm

L 900 mm

P 785 mm

H 2115 mm

L 1465 mm

P 785 mm

H 2115 mm

L 1465 mm

P 785 mm

H 2115 mm

L 2550 mm

P 950 mm

H 2565 mm

L 2550 mm

P 1750 mm

H 2565 mm

VOLTAGE 220V 220V 220V 220V 220V 380V 380V

REFRIGERANT GAS R404A R404A R404A R404A R404A R404A R404A

STANDARD EQUIPMENTSMOOTH GUIDE SETS 4 5 5 5+5 5+5 NO NO

GRILLS 4 5 5 5+5 5+5 NO NO

DRAIN TRAY YES YES YES YES YES NO NO

FLEXIBLE DRAIN HOSE YES YES YES YES YES YES YES

FUMOTIC YES YES YES YES YES YES YES

WATER FILTER YES YES YES YES YES YES YES

2 TANKSWATER / AROMA YES YES YES YES YES YES YES

ADJUSTABLE LEGS KIT YES YES YES YES YES NO NO

AIR EXCHANGE KIT NO NO YES NO NO YES YES

OPTIONAL EQUIPMENTSTUDDED GUIDE SETS 4 4 4 4 4 NO NO

HANGING RODS 20 20 20 20+20 20+20 NO NO

DRAIN TRAY 4 5 5 5+5 5+5 NO NO

pH PROBE YES YES YES YES YES YES YES

HACCP DATA PRINTER YES YES YES YES YES YES YES

AIR EXCHANGE KIT YES YES NO YES YES NO NO

WALL MOUNTING KIT SI NO NO NO NO NO NO

WHEEL KIT YES YES YES YES YES NO NO

CARTS/TROLLEYS NO NO NO NO NO 4 8

HANGING RODS FOR CARTS NO NO NO NO NO YES YES

Maturmeat® 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 dry age 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.

Via F. Mancuso, 18 - Zona Industriale 88900 - Crotone (KR) ItalyTel. +39 0962/931654 Fax +39 0962/931685

Email export@arredoinox.it - europe@arredoinox.itP. Iva 02729540795

www.arredoinox.it

Design and manufacture of cabinets and systems to produce microclimates fot the purpose of dry aging, curing, drying and preservation of foodstuffs (IAF 18)

I nostri partner:

Culinary Institute of America, Hyde Park - California State University, Fresno - North Carolina State University - Food Technology Centre Anglesey - Canolfan Bwyd Cymru - Wisconsin State University, Madison - Università Federico II, Napoli - Università degli studi di Bologna

REV.01 del 15.09.2017