Machinery and equipment - Import export

We manufacture process equipment according to individual needs and specifications, and in accordance with the requirements and standards of the industry for which stainless steel equipment is needed. We design and manufacture stainless steel process equipment for production or service processes. Only stainless steel is used for the production of process equipment for the food industry. Inox, which in this industry is also known as food-grade prochrome, is ideal for use due to its chemical properties, simple maintenance and primarily because it has no harmful effects on humans and the environment. All elements of stainless steel processing equipment, such as chrome trolleys, technological cabinets, chrome shelves, chrome tables, trash cans, benches, are made according to the customer's requirements and in accordance with the standards applicable in the food industry. Pharmaceutical equipment is produced exclusively from inox. Inox is also known as surgical steel.

Operating temperature 2 / 8°C at ambient temperature of 25°C and 60% relative humidity. Operating temperature of the warm showcase 30 / 90°C at ambient temperature 25°C and 60% relative humidity. Operating temperature Bain Marie 50 / 70°C at 25°C and 60% relative humidity. Dimensions: (length) x1175x1300mm Standard lengths: 950, 1200, 1400, 1600, 1900, 2150, 2400, 2850mm Depth: 1175 mm Height: 1300mm Side thickness 35mm Goods delivery depth 935mm Stainless steel work desk, depth 250mm Tempered glass with shock absorbers Dynamic cooling system below goods display, counteracts desiccation of food Operating voltage 230V-50Hz With cooling bunker on backside Interior paneling stainless steel Exterior color Ral of choice Microprocessor temperature and defrost regulator Thermal expansion valve on evaporator (for aggregate outside body) Separate or aggregate inside body

What is dry aging of meat? Meat (usually beef) in the first phase loses moisture, which allows it a special micro-climate created by the Dry Aging Machine. The process of dry aging stimulates the growth of certain fungal species (molds) to the outer surface of the meat. This does not cause deterioration, but on the surface of the meat forms an external "core" which is cut off when the meat is cooked. These fungal species supplement the natural enzymes in beef, by doing so they help to grow and improve the taste of meat. Thamnidium (fungal species) is especially known and it produces collagenolytic enzymes which significantly contribute to the gentleness and taste of dry old meat. Because of the expensive drying process, the prepared meat until now was only available in elite restaurants and hotels...

Sliding door to the pool of a business building

Front door of the building

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