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Learn About Curing and Aging Cabinets

By curing and aging meats in-house, you can provide patrons with a higher-quality meat product.
But how you can achieve the ideal curing and aging environment for meat products? The answer: quality curing and aging cabinets.

What is a curing and aging cabinet?

A curing and aging cabinet is a piece of equipment that allows you to dry age your meat safely and quickly. The cabinets will keep cured meat at the required temperature for optimal levels of food safety. Using a curing and aging cabinet, you can keep cured meats in your restaurant or commercial kitchen for a longer period of time, eliminating food waste and helping provide your patrons with the best quality meats for their meals.

The benefits of curing and aging cabinets

Restaurant owners throughout Canada are now choosing curing and aging cabinets for the following reasons:

Cabinets can automate the curing process
When you use the latest cabinets from manufacturers such as Stagionello, you won’t have to worry about the curing process. The new systems will take on the curing process for you, allowing you and your team to focus on other kitchen processes

Cabinets can store large amounts of meat
The rise in commercial real estate pricing might mean you don’t have much space for storage in your restaurant. Curing cabinets help you manage this issue by allowing you to store large amounts of cured meat on-site.

Cabinets allow your restaurant to offer a higher-quality meat
Your patrons will simply love the new range of meat products you can offer thanks to the addition of a curing and aging cabinet. The freshness of the meat means each dish served will become a new favourite for your local guests.

Your patrons will simply love the new range of meat products you can offer thanks to the addition of a curing and aging cabinet. The freshness of the meat means each dish served will become a new favourite for your local guests.

Considerations for storing meats

Don’t forget to consider the following when storing meats in your restaurant:

Temperature

Cured meat should be stored between 10-15 Celsius. Any higher and bacteria may grow quickly on the product’s surface.

Humidity

If the humidity in the storage area drops below 70%, your meat can dry too quickly. The ideal humidity level is above 70% but below 75%.

Airflow

One final consideration is airflow. Airflow helps keep meats dry and reduces the amount of bacteria-producing moisture on the product’s surface. You can achieve optimal airflow by setting up a fan in the storage space. 

The equipment options

Zanduco Restaurant Equipment & Supplies can offer your restaurant the highest-quality curing cabinets. Consider, for example, the Stagionello Evo 150 kg with ClimaTouch and Fumotic, which has been designed for curing up to 150kg of salami in 20 days. Another great option is the Maturmeat 60KG Maturation Cabinet MATC060TF, which is engineered to reproduce micro-climates ideal for the maturation of meat.

Ready to discuss your full range of meat curing equipment options? Contact our experienced team at Zanduco Restaurant Equipment & Supplies today.