01
On-site training
An expert comes to your facility to set up your device and train your team.
We see tradition in your future.
SCROLLSTAGIONELLO USA
DRY AGING,
GOVERNED
BY pH.
Patented cabinets that measure and manage pH through the whole aging cycle, so every cut comes out the way it was planned with increased yields.
- DRY-AGE 3.0 · 1400 L TWIN
- EFSA-COMPLIANT
- PATENTED
01 HACCP Data Logging
A touchscreen on each chamber for HACCP data logging, programming, and reading
02 Umiright® Dry Age Control
Ultimate climate control for humidity, temperature, and air flow management.
03 pH and Weight Loss Management
Complete pH and weight loss management for increased product yield
04 High Grade AISI 304 stainless
Built 100% in Italy. Glass on four sides.
-
01
HACCP Data Logging
A touchscreen on each chamber for HACCP data logging, programming, and reading
-
02
Umiright® Dry Age Control
Ultimate climate control for humidity, temperature, and air flow management.
-
03
pH and Weight Loss Management
Complete pH and weight loss management for increased product yield
-
04
High Grade AISI 304 stainless
Built 100% in Italy. Glass on four sides.
pH 5.4 LIVE
Probe reading · illustrative values
pH detection & monitoring
READ THE MEAT, NOT JUST THE ROOM.
Stagionello detects and monitors pH through the aging cycle, alongside temperature and humidity. You see how each cut is actually progressing, instead of counting days on a calendar.
5.4
Meat pH
1.8°C
Chamber
82%RH
Humidity
The technology
The first patented device for professional dry aging of meat, cheese, fish and seafood.
Temperature and humidity describe the air in the cabinet. Stagionello also reads what is happening inside the meat. Every Dry-Age 3.0 and 4.0 is built around that idea, starting with pH.
4.0 cabinets · Meat, Salami & Fish
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Self-cleaning
Clean-in-place (CIP) cycle for the chamber.
-
Cold smoking
Smoke flavor without cooking the product.
-
Atomization
A fine mist of liquid smoke and flavorings, delivered inside the chamber.
Beyond the cabinet
MORE THAN A CABINET.
Our team helps with much more than the device, from your first batch to a validated product line.
02
Production consulting
One-on-one video sessions to develop recipes for aged meat, fish and cured meats.
03
HACCP planning
R&D for new products: lab testing, specifications, validation and a HACCP plan.
04
Health validation
Specifications, a HACCP plan and shelf life for products you already make.
05
Stagionello® Academy
Classroom and hands-on curing courses for meat, fish and cured meats.
06
Custom builds & retrofits
Custom walk-ins, retrofits of your existing rooms and full custom fabrication. No project is too large, so tell us what you need.
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.