Description
The only cellar capable of doing it all: Age your cheeses, dry your cured meats, or mature your meat.
Most maturation cellars are limited to +10°C. This exclusive 127-liter model breaks that limit with an extended range of +1°C to +25°C. It’s the unique tool for restaurateurs who want to make their own cured meats or age their cheeses to perfection (12-14°C) under perfect, controlled conditions.
Why is it unique?
1. Total Versatility (+1°C to +25°C)
One machine for three distinct uses:
| Usage Mode | Temperature Range | Application & Result |
|---|---|---|
| Meat Mode | 0°C to +4°C | Optimal preservation and short maturation. |
| Cheese Mode | +10°C to +15°C | Precise core aging without any drying out. |
| Cured Meat Mode | +12°C to +18°C | Controlled drying of sausages, coppa, or duck breast. |
The Sales Asset: Presentation & UV Protection
With its Stainless Steel door frame and integrated LED lighting, it showcases your products in the dining room. It’s a real additional sales tool that catches your customers’ eyes. Furthermore, the glass door is UV-treated to protect fats and ferments from light oxidation, ensuring a pure and unaltered taste.
Technical Specifications
| Specification | Technical Detail |
|---|---|
| Volume | 127 Liters |
| Dimensions (WxDxH) | 595 x 570 x 820 mm |
| Temperature | +1°C to +25°C (Extended range) |
| Humidity | 60% to 85% |
| Finish | Black Body / Stainless Steel Door |
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