There is an aesthetic change in the meat during the dry-aging process?

During the dry aging process, the meat will tend to lose liquids, this is translated in loss of weight and the outer part for few millimeters will become crusty and brownish/red colour. However, these aesthetic changes in the appearance do not alter or compromise the quality of the final result, indeed they will protect the internal part from excessive dehydration and loss of weight.

Why Klima Meat chose to use an external pH detector?

The reason we don’t insert the pH probe inside the cabinet is due to our precise choice.
In the dry-aging cabinets that use this system the probe can be only inserted in one piece of meat at the same time, collecting information and transmitting it to the control unit that will automatically adjust the parameters based on the information received.
The risk is therefore that the control unit regulates its humidity, oxygenation and temperature parameters only on the basis of the pH measured on that single loin, without taking into consideration that the other cuts present in the cabinets can have a different time of aging and also a different pH.
Furthermore, if the detection tip is not properly rectified every time with its appropriate gel, the following measurement could provide wrong results.

For the reasons above mentioned, we propose to our customer an external probe that can be used as many times as necessary to check the pH of all the cuts of meat inside the cabinet. Once the measurements are finished, the probe can be placed in its case, which also contains the rectifying gel. In addition to the ease of use and the precision in detection, the advantage of greater production flexibility must also be considered: the probe in fact allows you to control each individual loin according to your production needs.

How can I clean the internal conducts of the Klima Meat?

The presence of cuts of meat with different characteristics, origin, age and stage of aging, combined with the inevitable air exchanges each time the cabinet door is opened, bring a series of bacterial contaminations. Bacteria and molds can reproduce during the dry-aging process and nest within conducts that are not reachable manually by the operator, such as the ventilation panel, the evaporator and other parts of the cabinet.
Klima Meat has a patented oxygenation system that allows you to dry-aged in bio-safety conditions and to sanitize the internal area at the end of the dry-aging process.

Oxigenklima is automatically pre-programmed into our recipes and emits active oxygen into the cabine during the dry-aging process. The active oxygen prevents the proliferation of harmful bacteria in addition of unpleasant odors that are generated during the process.

If used at the end of each maturation process, after performing a normal wash with non-aggressive chemicals, Oxigenklima can decontaminate and deodorize the camera thanks to the power of active oxygen.

What are the recommended parameters and estimated times to achieve optimal maturation?

Unfortunately, there isn’t a correct rule about the duration of a dry-aging process.
Each type of meat reacts differently and parameters needs to be adjusted accordingly.
That is because there are many factors which must be considered: from the size of the cuts, to the age of the animal at the time of slaughter, to the breed, to the quality during life, to the type of feeding and also to the result you want to achieve.

For this reason, with Klima Meat we have tried to facilitate the life of the customers, operators can adjust the parameters of temperature, humidity and oxygenation, as well as extend or shorten the dry-aging times.

Most of our customers use 2° degree dry-aging program for a duration of approximately 30 days. Usually we suggest to start from the simpler programs that are good for all types of meat, and after getting experience tend to diversify and find their own way, especially increasing the duration.

Why is an adequate ventilation inside the cabinet so important?

The lack of uniform ventilation in the room can lead to a different maturation on different cuts of meat and increase the proliferation of bacteria and mold, especially in the lower shelves where the damp and heavier air stagnates more. In this case, expedients such as the use of Himalayan salt are not working, as there is no direct contact with food. The only solution is to use a uniform air ventilation capable to reach the most difficult places. Thanks to its patent, Klima Meat is the only dry-aging able to guarantee both horizontal and vertical ventilation, ensuring uniform dry-aged of the meat.

Is Klima Meat made in Italy?

All the models in the Klima range, as well as all Zernike products, are entirely manufactured in Italy using the most modern and reliable components on the market.
Also Zernike cares particularly about the quality using only Italian or German components.

Why can humidity help in the maturing chamber and what are the techniques to generate and control it?

Some specific cuts of meat, particularly for long-term dry-aging, may require a high level of humidity.
With Klima Meat, humidity can be precisely adjusted by the operator according to his needs: having humidity always under control is indispensable not only to continue the dry-aging process and enhance the quality of the meat, but also to minimize its drop of weight which translates into savings cost for the customer.
The control and maintenance of the desired percentage of humidity inside the cabinet is guaranteed by a latest generation humidity probe.

The technologies adopted by the other manufacturers may be different.

  1. Use of condensed water. Some manufacturers generate humidity using the water created by the defrosting of the evaporator, without resorting to a water supply or a storage tank. This practice has several disadvantages:
    – The quantity of water coming from the defrosting of the refrigerated unit is not always sufficient and available when the humidity probe requires it.
    – Since there is no change of water, the water used over time is contaminated with bacteria and algae, causing serious problems of biosecurity and functionality in the humidity generator.
  2. Use of storage tanks. Other manufacturers use storage tanks, such as jerry cans, to generate humidity. However, this practice involves the risk of generating bacteria and algae inside the tank. Furthermore, a demineralization treatment of the water used to create humidity is mandatory, as the mineral salts present can cause serious technical problems to other components.

Klima Meat uses a technology that takes water directly from the water network and filters it from impurities and chlorine. In that way, the humidity introduced into the chamber is free of minerals or other residues.

What does it happen during the ripening process?

Ripening represents the most important and delicate phase in the preparation of cured meats: in this part of the process the microclimate control is fundamental through a constant regulation of temperature, humidity, ventilation, stand-by and air changes.
It is important that the guts once made, compressed and drilled have to soak some hours in water solutions of warm water and vinegar. Then, before starting the ripening process inside the cabinet, it must be hung and to wait that water absorbed during the soaking phase drains out as much as possible.
It is hard to establish a correct ripening time since it may vary depending on kind of product and if we are using natural guts or with conserving. However, this process is divided into three different phases:

  • stewing
  • drying
  • aging

During the stewing there is a water loss with consequent loss of weight of the cured meat: in this phase it is reached a temperature above 20°C for about 24-30 hours. The timing and the maximum temperature reached depend on the size and weight of the cured meats and on the possible use of additives and preservatives.
In this phase, there is a chemical process that transforms in few days the microflora present in the gut, which will inhibit the formation of harmful or modified bacteria. With the heat, the cured meat changes color becoming darker, as the nitrites-nitrates present bind to the myoglobin of the meat.

During drying, which lasts between 5 and 7 days, the water loss must be as uniform as possible in order to avoid excessive hardening or softening of the salami.
Also in this phase the temperature and humidity must be carefully controlled and adjusted: the temperature will drop by 1-2°C per day up to 12°C while the humidity will initially drop around 70% and then rise again up to 80%.
It is very important to evaluate the cured meats with daily frequency, increasing the humidity if too dry or decreasing the humidity if too wet.
It is also important that the cured meats don’t suffer sudden changes of temperature and humidity, to continue a gentle and constant drying. The loss of water and salt, natural preservatives from the cured meat allow us to maintain it stored out of the refrigerator. During this phase the color of the cured meat changes again, becoming definitively bright red due to the transformation of the myoglobin into a stable chromogenic compound, which the product will keep until the end of the seasoning process.
In this phase the ingredients are evenly distributed, penetrating every part of the gut, and the external part of the cured meat is covered with “noble” white molds, which will contribute to the ripening of the product. This white mold, called “plumage”, must not be excessive and must not be colonized by other gray or green molds. The type of gut chosen significantly affects the grown of mold: the natural casing retains more humidity and allows the “plumage” while the synthetic gut retains less humidity, allowing the mold to be more easily removed from the body.

The third and final phase, called aging, it is the longest and it varies on the type and size of the cured meat. This phase is characterized by a very stable microclimate, with a temperature about 12°C and a humidity about 75-80%. During this phase there is a high growth of natural molds until they completely cover the external part of the gut.

To allow correct transpiration and a correct ripening of the cured meat it is necessary to brush manually each single salami to remove excess mold.

What are the recommended parameters and the estimated time to obtain an optimal ripening?

Unfortunately, don’t exist standard recipes or parameters: each process requires different parameters which must be adjusted during the process of ripening. That is because there are many factors that must be considered: from the quantity and size of the guts, to the type of dough, to the use of additives, up to the final result you want to obtain.

For this reason, with Klima Aging we help the user experience with standard recipes in the control unit but with the possibility to change the parameters of temperature, humidity, ventilation, air exchange and stand-by.

Almost all of our customers use ripening programs that vary from 20 to 40 days, depending on the size of the product.

Why is a correct ventilation inside the ripening cabinet so important?

The lack of uniform and correct ventilation into the cabinet can lead to a different level of ripening with some products too dry and other too wet, as well a not homogeneous grown of noble molds.
Thanks to a patent, Klima Aging is the only ripener capable to have both horizontal and vertical ventilation, having so a uniform drying of the cured meats into the cabinet.
The other products on the market, which are not equipped with this patent, perform ventilation only from the top directly from the refrigerating unit: in this case it is therefore impossible to guarantee homogeneous drying.
This happens because the air, forced only from above, immediately meets the meats placed in the upper part of the cabinet, which creates a physical barrier towards the lower layers.

Uneven diffusion of the microclimate causes:

  • uneven growth of molds
  • stagnation of humidity in the lower parts of the cabinet
  • uneven ripening, with different time between products placed on different levels
  • the formation of an “acid” climate inside the conducts

Is Klima Aging made in Italy?

All the models in the Klima range, as well as all Zernike products, are entirely manufactured in Italy using the most modern and reliable components on the market.
Also Zernike cares particularly about the quality using only Italian or German components.

How should the humidity of the seasoner be set?

The humidity have to be adjusted to have the guts not too wet and not too dry. After the stewing phase the humidity is generally set between 70% and 75%, however the guts must be manually checked daily because, depending on the type of sausage meat, the time of year and the size, it may be necessary to make some little changes. Touching it the gut must be soft and elastic: if it is too mushy and sticky, the humidity must be reduced by a few points, on the contrary, if it is too dry, the humidity level or the duration of the stand-by must be increased.

Why are air changes so important?

The noble molds that grow on the gut after the stewing phase need to be continuously oxygenated, otherwise they would die transferring a bad taste to the salami until it will be wasted. For this reason, it is generally recommended to often open the door of the seasoning cabinets, in order to get a manual air exchange.
Klima Aging is instead able to perform automatic air exchanges with set duration and frequency adjusted from the display.

How should mold be treated?

During the drying phase the molds (even the noble ones) could take on an excessive size (long hair) and alter the smell of the salami.
That’s why it is important to brush the product with a certain frequency in order to remove excess mold.

Where to store the products after ripening?

When the ripening process is over, it is absolutely necessary to transfer all the contents to a suitable storage cabinet. Keeping it inside Klima Aging would mean excessive dehydration of the salami to the point of not being able to eat it.

Which objects can be washed into the GR-System?

GR-System is able to wash almost any utensil present in a kitchen, with few exceptions.
Some of the items that can be washed are here below listed:

  • plates for roasting
  • casseroles
  • pots
  • hood filters
  • baskets for fryers
  • baking trays (Euronorm)
  • trays for gastronomy (Gastronorm)
  • gas fires
  • grids
  • internal parts of the ovens
  • skewers
  • polyethylene cutting boards

About the materials, GR-System is suitable for washing objects in stainless steel, copper, aluminum and polyethylene. However, silver and gold objects cannot be inserted. PTFE and / or silicone tools can be washed only if in excellent condition without scratches or missing parts in the coating. Finally, the cast iron objects can be inserted in the tank, but separately from all other metals.

How long does the same solution without altering the washing performance last?

The machine is designed to work with the same water and the same detergent for about a month.
If the tools are very dirty, or for other special needs, it is possible to set a shorter period. In case of intensive use (e.g. 24h a day, as in large cooking centers) and for the treatment of very dirty utensils, the duration may need to be reduced by a few days.

How much time is needed to degrease tools?

The washing time varies on the type of object to be treated and the type of incrustation present.
Normally it takes 8-10 minutes to scrape an average dirty tool. A thick layer of scale and / or grease, such as that on a filter, may require up to three cleaning operations (about 30 minutes) to be completely removed.

What is the maximum washing time?

There is no maximum washing time. However, we do not recommend leaving the tools to soak inside the GR-System for more than 24 hours: it could appear a non-harmful but difficult to remove limestone patina.
If the utensils are not completely scraped and / or degreased, we recommend rinsing them well once removed from GR-System.

Does the machine have always to be switched on during normal use?

Once reached the operating temperature, GR-System can stay on 24/24 hours.
The unit has an excellent thermal insulation that keeps heating constant internally and avoids a high use of electricity: it doesn’t have to be switched off in any case, even when it is empty of tools.

What to do once removed the utensil?

The tools just removed from the GR-System should simply be rinsed with water, even cold water.

Does the solution remain effective even when is dirty?

The cleanser is specifically designed to maintain its effectiveness throughout the month, even if the water becomes turbid and dark from the first day.

What happens if some food falls into the tank?

Before introducing any utensil it is mandatory to clean it of all food residues.
The introduction of food into the tank can damage the heating element and the pump, as well as cause bad smell.

During operation must the lid remain closed?

GR-System must be used with the lid closed. It can only be opened to insert and remove tools, for cleaning and for loading / unloading water and detergent. Leaving the lid open increases the evaporation of the solution leading to an increase in water and electricity consumption.

Should I wear a protective suit?

No. It is sufficient to use gloves resistant to water heat. For the eyes we recommend using protective glasses instead.

How much detergent should I use?

The quantity of detergent needed varies according to the model of GR-System used: if you have a GR2 you will need 2 boxes of detergent per month, for a GR3 instead 3 boxes and so on.
The detergent must be diluted in water at the beginning of each new cycle, pouring it into the tank once the temperature reaches 85°C.

Is the detergent safe or corrosive?

The detergent is not toxic, neither corrosive nor caustic. However, the solution inside the GR-System is very hot so it is necessary to use the necessary precautions (gloves and glasses).

Is the solution used capable of destroying bacteria?

Using the machine you will see the solution (water and detergent) quickly become dark, while maintaining its antibacterial efficacy unchanged all the time, in full compliance with HACCP regulations.

In addition, the operating temperature is high enough to destroy bacteria and avoid cross-contamination.

Is GR-System made in Italy?

All the models in the GR-System as well as all Zernike products, are entirely manufactured in Italy using the most modern and reliable components on the market.
Also Zernike cares particularly about the quality using only Italian or German components.

Is FlashGRILL made in Italy?

All the models in the FlashGrill range, as well as all Zernike products, are entirely manufactured in Italy using the most modern and reliable components on the market.
Also Zernike cares particularly about the quality using only Italian or German components.

What are the recommended temperatures for cooking various types of food?

There aren’t unique recipes with predetermined temperatures, because there are too many variables to consider, such as the thickness and freshness of the food, the chef’s habits and not least the final result you want to achieve.
Generally, you start to follow the guidelines below and then make the necessary personal changes.

  • RED MEAT = 235°C
  • WHITE MEAT = 220°C
  • FISH = 215°C
  • VEGETABLES = 230°C
  • EGGS & PANCAKE= 190°C
  • FRUITS = 215°C
  • PIADINA = 245°C

How and when is it recommended to clean the fry-top?

At the end of the use it can be cleaned using a solution of water and specific detergent. For the best result of cleaning we suggest to do it when the temperature cools down at 50°C. For that reason, most of our customers prefer to postpone cleaning to the next day when, before starting the use, the plate is brought to the appropriate temperature.

During the service, especially when we have cooked fat food, it is possible to remove the dirtiness using some water along with the supplied tool, without interrupting the cooking.

Can I cook different food at the same time?

The characteristics of the surface and the indirect cooking technology used in FlashGrill allow the product not to stick to the surface and the juices to remain inside the food. That way it is possible to cook different food together, without any unpleasant contamination of flavors.

If you want to switch from cooking one type of food to another one, like from meat to fish, simply clean the plate with some water, the fry-top will not suffer any drop of temperature.

Does the diathermic liquid inside the tank need to be refilled over time?

The tank where the resistances are immersed has been designed with a single watertight and pressure-free mold. For that reason it never must be opened and not refilled with any industrial liquid.

Should the plate be greased before use?

Before starting cooking, we recommend a quick moistening of the plate using seed oil: that way the food will not stick to the surface.

What is the advantage of using a double control temperature FlashGrill?

A double control temperature FlashGrill allows the operator to cook dishes together at two different temperatures. That represents a significant advantage when you want to cook, for example, meat on one side and fish on the other one. In addition, a double-control plate is the most flexible solution because it allows the operator to switch on only a part of the grill, with significant energy saving.

Is Ozonclean certified?

Ozonclean is an EUO3TA certified ozone generator and recognized as a biocidal technology. On July 31, 1996 the Ministry of Health, with protocol No. 24482, recognized the use of ozone in the treatment of air and water as a natural aid for the sterilization of environments contaminated by bacteria, viruses, spores, molds and mites, in compliance with H.A.C.C.P. regulations.

How long does it take to sanitize an environment with Ozonclean?

The time needed to sanitize an environment with Ozonclean depends on several factors:

  • the model used and the quantity of ozone generated by the machine;
  • the volume of the area to be treated;
  • the situation in the area to treat (is a treatment or maintenance operation?);
  • the result you want to achieve (sanitize or deodorize?).

An environment is sanitized only when a certain concentration (measured in ppm) of ozone is reached for a certain period of time. To deodorize it is not necessary to reach this level. For example, in normal conditions the model 400E is able to saturate a 30 m² room (ceiling of 3 meters height) in about 15 minutes.

How often should I do a sanitization treatment?

Once done the first treatment it is not always needed to repeat the maintenance treatment daily. Based on the kind of area to treat is possible to customize programs.
For example in a hotel room we suggest to do a treatment every times arrive a new customer, while in offices is sufficient every 3-4 days.

What is the maximum size that I can treat with Ozonclean?

Each model boasts a certain ozone generating capacity. For example Ozonclean 400E is able to sanitize rooms up to 65 m² while the 800E model reaches up to 200 m²: on request it is also possible to produce more powerful machines, such as the BIGAIR. However, it is a mistake to consider only the size of the environment to be sanitized: in fact, other aspects must also be considered, such as the structure of the environments, the microbial situation of the premises to be treated and the time available to perform sanitization. The 400E model, for example, despite being the smallest in the range, can be easily moved from one room to another, dealing with very large spaces.

How long does it take for ozone to convert back to oxygen?

Once the area is saturated of ozone, it is autonomously reconverted into oxygen, without any helps. The reconversion speed depends on various factors such as the environmental temperature, the level of pre-existing contamination and the content of the environment (curtains, carpets, blankets, furniture, etc.). For example, ozone will take longer to reconvert in a cold environment than in a warm environment: a room of 30 m² (with a ceiling height of 3 meters) will take about 30 minutes to return to an adeguate oxygen levels at 25°C, while at 0 degrees it will take approx. 1-2 hour.

How long does the effect of an Ozonclean treatment last?

Like other sanitation treatments, with ozone the effects last until external agents start to change the microbial load in a room. It is obvious that after a treatment it takes a long time to return to the previous pollution level. However, we recommend to proceed with a shorter maintenance treatment with a certain frequency, to keep the return of bacteria, viruses and spores under control.

What should I do once the sanitation program is finished?

To increase the effects of sanitation, it would be better do not air the area for at least 30 minutes after the end of the treatment, in order to allow the natural conversion of ozone into oxygen. If you need to speed up this process, you can open the doors or windows to let air come into the environment and reduce the percentage of ozone in the air.

Is it possible to stay in the room during the treatment?

The ozone produced during the operation can be harmful. It is mandatory don’t let humans or pets enter in the area, they are particularly sensitive to ozone. Once ozone is converted back to oxygen, the environment becomes fully usable by anyone, without any residual harmful to health.

What happens if you unintentionally remain closed in the environment during treatment?

An exposure of a few seconds, like the time to switch on / off the generator doesn’t create any problems. A longer exposure than a few minutes during the treatment could instead cause dizziness, burning of the throat and eyes: in these cases it is advisable to immediately turn off the machine and open the windows to speed up the conversion into oxygen. If you need to temporarily enter the environment during treatment, we recommend protecting your mouth with a mask or otherwise not directly inhaling the ozone pushed by the turbine of the machine into the environment.

What happens to insects and small animals in treated environments?

Insects and animals such as cockroaches, mice, mosquitoes and smokestacks are much more sensitive than human to ozone molecules. For this reason, repeated treatments will make the environment inhospitable, forcing these animals to abandon it.

Is it true that Ozonclean extends food storage?

Ozone is able to fight, in full compliance with H.A.C.C.P. regulations, microbial growth, by destroying contaminants such as bacteria and molds, cause of food degradation. In this way it will be possible to extend the shelf life of food, reducing waste and preserving the biological qualities and freshness.

How should Ozonclean be positioned for optimal treatment?

Ozonclean must be positioned in a good place so that ozone can be distributed as uniform as possible in the area to treat. It is advisable to place the machine in the center of the room, without obstacle and possibly in high position, since ozone is heavier than air and tends to fall down.

Is it difficult to use Ozonclean?

Ozonclean is plug & play. This means the operator must simply insert the plug into the socket and start the chosen sanitation program.

Is it necessary to supervise Ozonclean during its operation?

Ozonclean is able to work autonomously: once the start time and the duration of the program have been settled, the user can carry on with other tasks. Most often the machine is operated at night, when the rooms are empty.

Can I stop normal cleaning procedures with Ozonclean?

Ozonclean is able to sanitize and deodorize environments, destroying viruses, bacteria, mites, molds and pollutants. However, it can’t replace normal cleaning procedures, as it cannot eliminate stains and dirt. It is therefore advisable to perform manual cleaning first and then finish with a treatment of ozone with Ozonclean.

Can Ozonclean damage the materials present in the treated environment?

The quantities of ozone produced by Ozonclean are not sufficient to oxidize and damage any objects present in the treated area.

What maintenance does Ozonclean need?

Ozonclean is a machine built using high quality components and designed to last long time: the production of ozone occurs through electric discharges that don’t damage the internal components. The only periodic maintenance activity to be performed concerns the cleaning of the air filter, to be done at least once a month. The same filter, which can be purchased in any hardware store, must be replaced at least once a year.

Does Ozonclean use liquids that need to be refilled?

During its operation, Ozonclean uses only the oxygen present in the air.
The machine does not use liquids or other chemicals and to use it you just need to connect the electrical outlet.

Is Ozonclean made in Italy?

All models in the Ozonclean range, as well as all Zernike products, are entirely built in Italy using the most modern and reliable components on the market. But not only. Zernike cares a lot about the quality so, in addition to producing in Italy to have maximum control over all phases, it uses only Italian or German components.

Are toxic or carcinogenic substances produced during the ozone treatment?

Most of the ozone generators available in the market produce nitrogen oxides, nitric acids and other toxic substances for our health: this happens because the air used isn’t purified and dried.

Ozonclean, thanks to its technology uses “cold plasma”, much more complex and expensive than technologies that use borosilicate tubes or a discharge with a surface plate. Indeed Ozonclean is able to produce pure ozone through a low temperature interstitial discharge, avoiding the generation of toxic by-products.

Is Piadacooking made in Italy?

All the models in the Piadacooking range, as well as all Zernike products, are entirely manufactured in Italy using the most modern and reliable components on the market.
Also Zernike cares particularly about the quality using only Italian or German components.

What are the recommended temperatures for cooking piadina?

There aren’t unique recipes with predetermined temperatures, because there are too many variables to consider, such as the thickness and freshness of the food, the chef’s habits and not least the final result you want to achieve.
Generally, piadina is cooked at 245°C, increasing the temperature if there is low fat in the dough or decreasing if there is more fat.

How and when is it recommended to clean the fry-top?

Piadina is a food that doesn’t leave dirty or residues. However, very often various fillings are cooked at the same time: this could release greases, blackening the surface and worsening the transmission of heat. At the end of the use it can be cleaned using a solution of water and specific detergent. For the best result of cleaning we suggest to do it when the temperature cools down below 50°C. For that reason, most of our customers prefer to postpone cleaning to the next day when, before starting the use, the plate is brought to the appropriate temperature.
During the service, especially when we have cooked fat food, it is possible to remove the dirtiness using some water along with the supplied tool, without interrupting the cooking.

Does the diathermic liquid inside the tank need to be refilled over time?

The tank where the resistances are immersed has been designed with a single watertight and pressure-free mold. For that reason it never must be opened and not refilled with any industrial liquid.

Do I need to grease the plate before use?

Before starting to cook, we recommend quickly moistening the plate using seed oil: in this way piadina will not stick to the surface. Many customers swipe a small ball of dough to grease the plate. Once cooking has started, this operation is no longer necessary.

Do I have to turn off the fry-top when I don’t use it?

Piadina is a food that, by its nature, can be tasted from late morning until late evening, without interruption. This obliges the kiosks, but in particular the points of sale of the shopping centers, to be open and always ready for at least 10-12 hours a day, even with numerous breaks of affluence.

It is precisely in this situation that Piadacooking differs from the other plates: thanks to its truly reduced energy consumption, Piadacooking can always be left on and ready for use, without even overheating the working environment.

Do I have to move the piadina from one point to another on the plate during cooking?

Piadacooking is the only fry-top that maintains the same constant temperature over the entire surface, including corners and side bands. For this reason it is not necessary, unlike usual, to move piadina based on the degree of cooking achieved. This leads to a significant increase in productivity and minimizes the risk of burning the food.

Which items can be dried with Windry?

Windry is able to dry cutlery and glasses of any shapes and size such as coffee spoons or 1 liter beer mugs.

How long does a drying cycle last?

Drying times depend on different aspects such as:

  • type, height, width and shape of object to treat
  • water hardness for washing
  • if the glass washer has rinsing and/or drying functions
  • temperature of water rinsing
  • amount of rinse used during washing cycle

Usually it takes about 3-4 minutes depending the elements here above mentioned and based on the user’s experience.

Is it necessary to check the Windry during its operation function?

Windry is able to work without any control, once the time has been settled and the program started the user can proceed with other tasks.

Is hard to use Windry?

Windry is a plug & play product. The user will need to connect the plug and run the chosen program. Is not needed to have any water drain as the hot air will evaporates the residual water from glasses and cutlery.

Is it necessary to use the basket?

We don’t recommend to place glasses and cutlery directly on the Windry surface. The use of basket helps to have a gap that facilitates air flow. Baskets also help to speed up the operations and avoid accidental breakage.

Can I adapt Windry based on users’ space?

Windry needs to be placed on tables and can be positioned anywhere, anytime. A model that can be connected to hood dishwasher can be customized according the spaces and user needs.

Can I use Windry to dry glasses and cutlery washed with water not treated?

Windry is a dryer, it can be used to dry cutlery and glasses washed in any dishwasher, but the result couldn’t be optimal as untreated water can leave whites spots and halos.

Why treating water is so important?

There is an important connection between quality of water and results. Osmotic or demineralized water flows faster from the surface speeding up drying compared to washing with untreated water avoiding stains and halos.

Is useful to use rinse aid when washing?

The rinse aid, if used in small quantities, improves and speeds up the drying phase with Windry.

Is Windry made in Italy?

All models in the Windry range, as well as all Zernike products, are entirely built in Italy using the most modern and reliable components on the market. Zernike cares a lot about the quality so, in addition to produce in Italy to have maximum control over all phases, it uses only Italian or German components.