We see tradition in your future.
SCROLLSTAGIONELLO USA
READ THE MEAT, NOT JUST THE ROOM.
Stagionello devices provide the first fully climate and pH controlled professional dry aging of meat, cheese, fish and seafood. Increase product yields while creating the product you intended.
- DRY-AGE 3.0 · 1400 L TWIN
- EFSA-COMPLIANT
- PATENTED
01 HACCP Data Logging
HACCP data logging, programming, and reading
02 Umiright® Dry Age Control
Climate control for humidity, temperature, and air flow management.
03 Cold Smoking & Atomization
Create smoke flavor without cooking, delivered directly inside the chamber.
04 Self Cleaning
Clean-in-place (CIP) cycle for the chamber
01 HACCP Data Logging
HACCP data logging, programming, and reading
02 Umiright® Dry Age Control
Climate control for humidity, temperature, and air flow management.
03 Cold Smoking & Atomization
Create smoke flavor without cooking, delivered directly inside the chamber.
04 Self Cleaning
Clean-in-place (CIP) cycle for the chamber
pH 5.4 LIVE
Probe reading · illustrative values
pH detection & monitoring
DRY AGING, GOVERNED BY pH.
Utilizing The Cuomo Method®, Stagionello 4.0 devices detect and monitor pH through the whole aging cycle. You see how each cut is actually progressing, instead of counting days on a calendar.
The same meat is worth much more cured than raw. Enter your numbers and see the real difference.
Your numbers
What a pound fetches uncured today.
Price per finished pound.
Weight remaining after moisture loss. Dry-cured product typically lands near 60–70%.
Casings, twine, cultures, spice, electricity, handling, per finished pound.
Your results
See your numbers
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Sold raw
$0
profit per batch
Sold cured
$0
profit per batch
This is a planning estimate, not a quote. Every figure is editable, so use your own pricing, yield and volume. Excludes taxes, delivery, installation and financing costs.
Commercial & custom projects
BUILT AROUND YOUR FACILITY.
From production walk-ins to retrofits of your existing rooms and fully custom fabrication, we build Stagionello® curing and dry-aging systems around your space, your volume and your products.
Commercial & industrial
Walk-in rooms & tunnels
Production-scale curing and dry-aging rooms for processors and plants.
Retrofits
Retrofit an existing room or cooler instead of starting from scratch.
Custom fabrication
Sizes, layouts and finishes built to your plans. No project is too large.
Customers
WHAT CUSTOMERS SAY.
“The Stagionello curing chamber is a solid piece of equipment for anyone serious about dry curing. It offers precise control over temperature and humidity, which makes a huge difference in consistency and product quality.”
“The training was hands-on, detailed, and easy to follow, making us feel confident operating and maintaining the equipment.”
“Amazing quality product and even better service. If your not aging and curing in a stagionello you're not working with the best!”
STAGIONELLO USA
Talk to us about the right cabinet for your kitchen.
Sizing, installation and pricing for restaurants, butcher shops and processors across the US.