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Applications
Traditional food, controlled climate
Stagionello specialises in processing and preserving meat, fish, cured meats and cheese. The 4.0 and 3.0 units are built for HO.RE.CA., laboratories and retail.
Meat
Curing up to 12 months, dry-age up to 35 days, bresaola, pastrami.
Hal
Fillets, sea-cuterie, smoked salmon, NUS project.
Salami
Traditional pork salami all year round.
Sajt
Cheese is among the foods that Stagionello systems can preserve and mature.
Restaurant
Showcase in front of the guest, Academy training.
Butcher's shop
Teca counter, Dry Age 3.0, METRO partnership.
HO.RE.CA.
Hotels, hospitality, food service.