Professional machinery for aging and tenderization

Aging and tenderization are two processes that give value and quality not only to meats, but also to cured meats and cheeses. These traditional methodologies, if applied with skill, transform common raw materials into authentic gastronomic delights .

We will guide you through the details of these processes, providing you with crucial information on how to achieve them through the use of our made in Italy equipment . Find out how these processes can revolutionize your production and bring the highest quality products to the table.

What is meat tenderization?

Maturation of meat represents an essential practice for improving the quality and taste of meat. This process involves a series of targeted treatments that make the meat more tender and flavourful . During maturation, the muscle fibers undergo a controlled breakdown process, thanks to the action of natural enzymes and careful maturation. The final result is succulent and soft meat, capable of satisfying the most demanding palates.

What are the different types of meat aging?

There are several different types of maturing , each with specific approaches and distinct benefits. The most common variants include dry maturation and wet maturation.

Dry-aging involves exposing raw meat to air in a controlled environment , where temperature and humidity are precisely regulated. The duration of dry aging varies depending on the type of meat and personal preferences, but can last from a few days to several weeks. The maturing cabinet allows you to establish all these parameters so as to guarantee an environment suitable for the maturation of the raw material .

Wet maturing , on the other hand, involves immersing raw meat in a solution of water and salt or other ingredients, such as vinegar or wine. This process helps break down muscle fibers and soften them . In this type of preparation, a few hours in the maturing cells are sufficient to obtain excellent results.

Dry-aging equipment on Bakeit

On Bakeit, we offer a comprehensive selection of dry-aging equipment, designed to meet the specific needs of your production. From fully controlled ripening chambers to wet maturing machines , you will find advanced tools that will allow you to achieve excellent results. An example is our fully controlled maturing machine , which allows you to precisely adjust temperature , humidity and time to adapt to the specific needs of the meat being processed, and has a large internal space that allows you to increase production without compromising the quality. Furthermore, digital monitoring guarantees maximum accuracy on the state of the product during the maturation process.

The range of products offered is built to last over time, ensuring efficiency and reliability.

Seasoning of meat, cured meats and cheeses

Curing is a traditional practice that requires experience and attention to detail to achieve high-quality results. It is an essential process in the food industry to create products with exceptional organoleptic characteristics and a distinctive taste.

During this process, the ingredients are subjected to specific humidity , temperature and ventilation conditions for a variable period of time . The main goal of maturation is to develop unique taste, texture and aromas.

Seasoning Tools on Bakeit

When it comes to seasoning, on Bakeit we offer a wide range of specialized equipment , including our seasoning cabinets. These cabinets are designed with extreme care to ensure optimal conditions for the ripening process of your food products.

Whether you're working with meat, cured meats or cheeses, our seasoning cabinets offer complete control over environmental conditions . You can precisely adjust the temperature, humidity and ventilation to suit the specific needs of your cured products. This means you can create an ideal ripening environment, ensuring your products achieve the highest quality and best flavour possible.