Stagionello Curing Cabinets

Stagionello curing cabinets handle salami, sausages, bresaola, and other cured meats. They automate fermenting, drying, seasoning, and smoking through ClimaTouch recipe control.

Depending on the model, Stagionello curing cabinets process between 100 kg and 800 kg of product per cycle. Most models cure salami in approximately 20 days.

Yes. Models equipped with Fumotic technology add smoking and aromatization to Stagionello curing cabinets. This system uses natural liquid smoke at low temperatures to preserve product quality.

A 100 kg capacity Stagionello curing cabinet suits small delis and butcher shops producing artisan quantities. Larger models are better for higher-volume production and distribution.

Yes. ClimaTouch memory on Stagionello curing cabinets holds approximately 100 recipes, including 30 presets. This ensures consistent results batch after batch.

Stagionello curing cabinets are designed for fermentation and curing, which involves different humidity, airflow, and pH targets than dry aging. Dry aging cabinets focus on moisture-controlled aging without fermentation.

Yes. All food-contact surfaces on Stagionello curing cabinets are made from AISI 304 stainless steel, and the units are built to commercial food safety specifications suitable for Canadian operations.