Testimonials:

“… KLIMA FISH has become a point of reference in my daily work. It is the tool I needed to carry out my project on the “Sea Butcher”.
The possibility of maturing in a professional way, managing values such as humidity, ventilation, temperature and oxygenation at all times, allows me to work in a safe and healthy way.
With KLIMA FISH I am able to experiment with new processing of the fish which thus expresses all its iodine aromas and I am able to work on different degrees of consistency of the meat.
This allows me to mature the fish in an optimal way and at the same time to create different products such as bottarga, cured meats and sea hams…”

“… We have installed OxigenBox both in the parking cell for the half-carcasses and in the salami seasoning cells with unexpected and highly performing results…”

“… OxigenBox has been installed in the static cell of over-thecounter products, the one where fresh products are stored every day and where the risk of deterioration is higher due to the presence of blood, high humidity and environmental contamination.
The result obtained using OxigenBox is very good: intact product quality, minimized waste and an environment that is always clean…”

You do not need a qualified operator to use Klima Aging because the programs are already registered and in case they can be adjusted according to your needs.
During the drying process it is very important that the ripening and curing phases take place at their best, they must be short and infrequent to prevent too much “dirty” air from entering. Klima Aging also has a good seal of the doors and this is essential.
The dimensions of the cabinets, not too large, allow me to have greater control over the seasoning and guarantee the quality of the final product.
Zernike: Did you get an increase in production?
Fromagerie Du Val D’Ormèze: Production volumes have increased and we plan to grow further.

The advantages of Klima Aging are different thanks to which I am getting an increase in production.
A simple panel control, easy to use with adjustable processes in cycles.
The advanced performance of thermodynamics, humidity regulation (dehumidification / humidification) and the good traceability of the datalog allow you to follow all the aging steps and, in case of problems, to be able to intervene promptly.
In addition, effective LED lighting allows a very nice control and overview of the cheeses.
Zernike: Did you get an increase in production?
Fromagerie Roux: yes

Since I have been using the Multi Wash I greatly reduced the time spent in washing and I get a more thorough cleaning of all utensils used in the kitchen. I save the time with better results.

We have a cooking center that cares 3 hotels and that prepares about 340 meals a day, with peaks of 430 in high season, since 4 years we have no people set as pots washer . Before, at the end of the preparation cycle , it was usual to find dozens of dirty pots and backing- tins to wash, but now they are all washed in a continuous cycle with a gain of time and order in the kitchen. One of the best purchase ever made. One of the few cases in which when I look at the object I do not think about themoney I spent but aboutits usefulness. What seemed only a machine “more”in the production process it is now an essential element.

In my fast food the replacing of the old fry top fuelled by gas (used for 12 years) with the innovative FLASHGRILL made a noticeable improvement in terms of both product quality served and in daily operations. The burgers are cooked homogeneously and there is not weight loss, the cooking speed is improved and yield thanks to this new cooking plane that keeps the temperature constant and has no temperature changes due to the amount of meat in cooking (this especially at peak times of the work).

Even heat the bread has become faster, I do not run the risk of burning it more (as it was with the old equipment) and I guarantee to get a roasting always homogeneous. Another advantage, not secondaryfor me, is the drastic reduction of cooking fumes (I have a suction system not very efficient); there is a minimum smoke emission only when leaning the meat on the hot surface. The low operating temperature ( I work at 220 °) does not make burn fats content in hamburger raising the quality of my products. After six months from the purchase, comparing the old gas bills with these electric current, I noticed a reduction in operating costs of this equipment by over 40%. It was simple test it! My electrician has set a KW counter ondedicated line. I can truly say that I made the best buy of the last years!

I have got a MW 4 UP and it gives an excellent washing result. The strength of this cleaning system is the perfect degreasing of all corners of the tools used in the kitchen: backing-pans, baskets, hood filters, etc.

Using Piadacooking we found a significant reduction in energy consumption and we have increased the productivity.