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Sector

FOOD PROSESSING

New trends

Dry aging food is a fascinating and essential process that transforms fresh ingredients into a refined culinary experience. During aging, enzymes and microorganisms work in harmony to develop complex flavors, intense aromas, and the perfect texture. Each product follows its own unique dry-aging cycle.

Technology in the service of taste.

The Multifunction Talent blast chiller was designed to meet the highest standards of delicatessen and butcher shops.
The Deluxe Plus was created for restaurants striving for perfection in dry aging fish or meat.
The Deluxe Meat was developed for butcher shops and steakhouses seeking premium-quality dry aging results.
The Stagionatura aging cabinets are for those working with natural products—such as farms, artisan workshops, and butcher shops.

The right solution for every process.

Dry aging is a key process that improves quality, taste, and food safety.
Whether it’s cheese, cured meat products, meat, or fish, the right technology plays a decisive role in achieving the desired results.
Our equipment is designed to optimize these processes, ensuring high-quality products while meeting strict hygiene and safety standards.

Blast chillers and blast freezers

Refrigerators

AGING CABINETS

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