DRY AGE MEAT ZERNIKE KMΕ900PV

WHY DRY AGING

MEAT MATTERS

Strong and intense flavour - Tenderness - Juiciness

KLIMA MEAT is designed and manufactured entirely in Italy using high quality material and cutting-edge technology.
Technological innovation, components, production, passion and quality 100% Italian for achieving a perfect dry aging.
In designing KLIMA MEAT we focused on recreating the ideal microclimate and the natural reactions traditionally harnessed by man for aging meat.
Based on these assumptions we conceived a unique dry ager, an intuitive technology that combines our patents for ventilation, sanitization and oxygenation of meat.

Our ambition was to create a high performance, technologically advanced product and friendly-use at the same time.
And we made it!
KLIMA MEAT allows to perform high quality biosafe dry aging processes in an easy and affordable way for everyone.
Restaurants, steak houses, butcher shops, small farms or supermarkets can now entirely manage the dry aging of their meat, a crucial phase in determining its organoleptic quality and enhancing
its flavor and tenderness.
With a modern and clean design, made of AISI 304 stainless steel (suitable for food contact in compliance with EC legislation) and insulated with cyclopentane for maximum thermal insulation, KLIMA MEAT uses patented technologies that make it unique in the market.

The electronic control allows a precise management of temperature, humidity and ventilation inside the chamber, which combined with the patented oxygenation system OxigenKLIMA, makes it possible to reproduce the ideal conditions for a high quality and perfectly biosafe dry aging, reducing the danger of listeria, harmful moulds and bad smell.

Less waste

Meat with a low bacterial load is certainly more attractive to the consumer than meat rich in mould.
Our cabinets' patented oxygenation and ventilation systems use the power of active oxygen and uniform ventilation to inactivate the micro-organisms and moulds that alter the outer layer of the aging meat.
KLIMA MEAT reduces the outer layer of aged meat to just a few millimeters. This means less waste after trimming the meat and more product to sell.

Earn money

KLIMA MEAT is the right technology for who wants to earn while offering customers a product with added value.
Any restaurant owner or butcher can add a dry aging cabinet to their shop. With litle space and litle expense, you can dry age meat on your own, experimen with different durations.

Ventilation

The unique and patented "V-O" air ventilation system is one of the details that makes KLIMA MEAT the most innovative dry aging technology in the market.
The asymmetric hole patern on the rear interior wall has been obtained using anemometers, in order to ensure an even ventilation and drying of all the cuts of meat placed in the cabinet.
The air is channelled both horizontally and vertically for keeping temperature and humidity constant in every point of the chamber and creating a perfect microclimate.

Oxygenated meat and sanitized chamber with OxigenKLIMA

KLIMA MEAT is equipped with the OxigenKLIMA technology, a patented device that uses the natural sanitazing power of active oxygen to obtain a perfect biosafe dry aging
- Reduce and control the presence of bacteria and bad moulds.
- Eliminate unpleasant smell. Meat aged for up to 2 months in the KLIMA MEAT will continiue to smell good

LED LIGHT

LED light sources guarantee a perfect visibility in each point of the
chamber. LED light sources last 3 times longer than traditional lighting systems and do not alter the temperature in the chamber as they do not produce heat.