DRY-AGING MEAT
A cutting-edge technology for the best patented dry-ager on the market.
With Klima Meat we won a great challenge: to allow anyone to carry out a quality dry-aging in perfect biosecurity. Our dry aging cabinets have a very intuitive technology that combines all our patents on ventilation, sanitation and oxygenation of meat.
Klima Meat is a dry-aging cabinet completely designed and manufactured in Italy using high quality components and a cutting-edge technology.
Built in AISI 304 stainless steel (suitable for contact with food in compliance with CE legislation), insulated with cyclopentane to ensure maximum thermal insulation, Klima Meat is equipped with patents that make it unique on the market.
Through a customized control unit, with intuitive commands and icons, it is very easy to manage all the parameters such as temperature, humidity, oxygenation and ventilation. Anybody can now start to dry-age meat by himself.
PATENTED INTERNAL VENTILATION
he patented “V-O” air flow system is a unique technology. This system is one of key point that makes Klima Meat the most innovative dry-aging cabinet in this industry.
The air is conveyed both horizontally and vertically throughout the cabinet, covering homogeneously the meat and creating the perfect microclimate that allows you to maintain constant temperature and humidity in every part of the cabinet. The asymmetrical forometry of the ventilation panel has been developed with the help of anemometers, in order to achieve the best drying process of all the products placed inside.
Patented ventilation allows you to:
- Avoid to handle manually the meat inside the cabinet during the dry-aging process, with obvious advantages in the organization of work;
- Reduce the waste that would be caused by frequent trimming of the loins placed in the lowest part of the cabinet, where a lack of ventilation would lead to greater humidity (more wet and moldy meat) and therefore a greater quantity of food to be trimmed.
PATENTED INTERNAL VENTILATION
he patented “V-O” air flow system is a unique technology. This system is one of key point that makes Klima Meat the most innovative dry-aging cabinet in this industry.
The air is conveyed both horizontally and vertically throughout the cabinet, covering homogeneously the meat and creating the perfect microclimate that allows you to maintain constant temperature and humidity in every part of the cabinet. The asymmetrical forometry of the ventilation panel has been developed with the help of anemometers, in order to achieve the best drying process of all the products placed inside.
Patented ventilation allows you to:
- Avoid to handle manually the meat inside the cabinet during the dry-aging process, with obvious advantages in the organization of work;
- Reduce the waste that would be caused by frequent trimming of the loins placed in the lowest part of the cabinet, where a lack of ventilation would lead to greater humidity (more wet and moldy meat) and therefore a greater quantity of food to be trimmed.