We see tradition in your future
We see tradition in your future
Stagionello®: patented, 100% Made in Italy equipment for professional curing, fermenting, aromatic smoking and cooking of meat, fish and salami — with continuous pH control.
Four official families
Choose your Stagionello® unit
Meat Curing Device
Curing, fermenting, smoking and cooking meat with pH management. From 60 kg to 5000 kg.
Fish Curing Device
Fish, shellfish, crustaceans: smoking, fermenting, drying, cooking. 9 Climatic Recipes®.
Salami Curing Device
Traditional salami, hams and cooked delicacies all year round.
Dry Age 3.0
The original dry-aging cabinet for meat and fish, with pH reading. Plug & Dry.
Vonalak
Plug-in, Teca, Walk-in, Tunnel, Custom
The five official lines of the 4.0 family, from the small showcase to the 2000–5000 kg custom plant.
Plug-in Line
Small to medium production, a showcase for every type of venue. TWIN and COMBO 100+100 kg.
Teca Line
The only processing showcase that can be connected to counters. TECA BRUNO, ILARIO, AUGUSTO.
Walk-in Line
The world's smallest traditional food laboratory. Up to two doors, for trolleys.
Tunnel Line
Load & push: two doors at the two ends of the chamber. 600 / 1200 / 1800 kg.
Custom Line
Custom project for an existing cold room or plant. 2000–5000 kg/month.
Dry Age 3.0
700 / 900 / 1400 / 1400 TWIN litres, plus 8000 and 12,000 l walk-in.
Cuomo Method®
Innovation is a tradition done well
The Cuomo Method® is the only patented process that uses only natural physical parameters and tracks the food's physico-chemical state with continuous pH analysis. European patent: EP2769276B1. Canada: CIPO CA2852650.
Dicono di noi
Official reviews
“Chemistry isn't subjective: pH control adds something to everything I used before.”Lorenzo Aniello — Ristorante I Due Cippi, Saturnia
“This isn't just another fridge — every detail, even the control cabinet, is beautifully made.”Panu Mahatnobo — R&D Director & COO, Thailand
“Fish butchery was the first thing that grabbed me, back when it wasn't common. Today you see it all over the world.”Alvaro Garrido — Restaurant Mina, Bilbao
“If you follow the method, you get the same result every single time.”Nikelson Apatov — Omcan, Mississauga