Free shipping in Italy for orders over 199 € + VAT. Sicily and Sardinia included. Minor Islands excluded
Free shipping in Italy for orders over 199 € + VAT. Sicily and Sardinia included. Minor Islands excluded
If you want to set up your new butcher's shop, butcher's shop or delicatessen shop, you will certainly need liner or corner display counters, refrigerated showcases, and freezing chambers to store and display cuts of meat and delicatessen products, to show the wide range of choice you can offer your customers.
If you want to set up your new butcher's shop, butcher 's shop or delicatessen, you will need refrigerated counters for displaying meat, refrigerated counters for cold meats, freezing chambers and display cabinets for preparing and preserving gastronomic products derived from meat (such as rolls, hamburgers or sausages), cold meats or fine cuts to serve to your customers.
Ristoattrezzature's refrigerated butcher's counters have straight or curved panoramic tempered glass panes to enhance the display and storage of fresh raw materials or pre-packaged products. These cabinets are designed to meet all your space and encumbrance requirements. In fact, they can be developed in a linear or angular manner, thanks to the addition of fully modular refrigerated modules. The tank, internal walls and counter are made of CFC-free stainless steel.
Our freezers (dimensions vary depending on the models chosen), with positive or negative refrigeration, have a non-slip zinc-plasticised floor, anti-condensation resistance on the door and compensation valve; the motor is not included, but can be purchased separately in our online shop.
Maturation is a natural chemical-physical process that occurs spontaneously in the skeletal muscles of freshly slaughtered animals, gradually transforming them into meat. For this reason, before being offered to the consumer, the meat is left to mature (mature) and tenderize for a few days. The maturation times and methods vary depending on the characteristics of the animal (breed, age, size, type of feed, fat cover, etc.). For the cuts of beef from which the famous Fiorentina T-bone steak is made, for example, maturing times normally vary from 10 to 20 days, during which the meat is kept in cold storage at a temperature of 0-4°C. Even longer maturing times can be used for high quality productions, such as the famous Chianina IGP; in any case, whatever its duration, this operation must be carried out in cold rooms with suitable and constant temperature, humidity and ventilation. Drying and putrefaction due to an excessive maturation period must be avoided.
Particularly long maturation times are also required for game (black meat), while white meat (guinea fowl, chicken, rabbit, turkey) and those of particularly young animals (lamb, kid and veal) require much shorter times (0-72 h). Young and small animals require shorter maturation periods than meat from large animals.
Regardless of the size of the animal and other factors, the duration of this process is inversely proportional to the temperature at which it is carried out, i.e. the higher the temperature, the shorter the maturing time, and vice versa. Therefore, the food industry is particularly attentive to all possible solutions to reduce maturing times, often to the detriment of product flavour and tenderness.
Refrigerated counters on the market can generally have either static cooling or ventilated cooling. Let us see together what these are:
In our online shop, you will find dozens of butcher's counters at the best prices on the market, such as:
Contact us now to realise your dream of fitting out the premises you have always wanted. Buying on Ristoattrezzature has never been so easy and safe!
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