References

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

Though I’ve made already more than ten kinds of charcuterie products, I still got a feeling it’s not even 10% of what this chamber allows to perform …The perfect automatic functioning and the remote control of Klima Aging allows me not to stand in front of it all the time; opposite, it gives me freedom to travel all around the world knowing that my sausages are in good hands.

Thanks to Multi Wash I am saving water, detergent and most of all time required to wash. Moreover, I am more calm because I have no more surprises when it comes to the HACCP test.

Thanks to Piadacooking Evolution now I can cook using the entire cooking surface. Thanks to the diathermic fluid heating system the temperature is even all over the griddle, there are no colder points and this allows a way better control on the cooking process.
The low heat refraction hugely improved working conditions in our kitchen …

With Klima Aging is possible to ripen and sell cured meat anytime independently from seasonality.

Eating food not burnt is an added value to any course. FlashGRILL makes food complete. It does not make flavours smooth, even if it works at low temperature. I can perfectly caramelize and grill the products, without boiling them. It is really great for white meat and fish. It is a real satisfaction to cook different kind of meat ( such as Chianina, Marchigiana, Romagnola, Piemontese…) being sure that the clients can fully perceive the differences among the tastes, because the specific flavour of each product is preserved.

Thanks to KLIMA MEAT we are the first chain of supermarkets in Russia that can offer its customers high quality dry aged meat.

I am very satisfied with PIADACOOKING. Since I have been using it I can achieve an even, fast, precise and effective cooking. I must say that not only has the cooking quality improved radically but also the working environment and our health benefitted thanks to the very low heat radiation which PIADACOOKING produces. From an economic perspective we are very satisfied too: we save 40% on the electricity cost. This is real data verifiable with test or just by looking at the bills…

The cooking quality is very high: the meat is succulent, well cooked and without burns. Theproduct dries way less if compared with other griddles I used in the past. The temperature in the area around the griddle is now the same as in the rest of the kitchen, when previously it used to be from 10 to 12°C higher. As a matter of fact the area is very comfortable to work in and the users are much more productive.

Since we implemented the MW Gastronomy in our local we reduced of 50% the washing time of our gastronomy trays. Also, it is no longer needed to soak them before washing, significantly reducing the cost of labor. Our goals have been achieved: less manpower, less waste of water and greater productivity!

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

Since I have had the possibility to cook with lower temperatures meat does not stiffen nor burn, it remains even and intact also with regard to flavor, which is enhanced. Thanks to
flashGRILL, which keeps temperature even on all the cooking space, I managed to optimize the cooking and my work in the kitchen. I alsouse the CLOCHE every day. Thanks to it I obtain great results with meat and fish like tuna. I am extremely satisfied…

As a rotisserie we use many aluminum trays and with the Multi Wash we can clean them perfectly. I noticed a considerable saving either on time we usually spend on manual washing and on the use of detergents.

With flashGRILL: meat is perfectly cooked, caramelized out and still soft and moist inside.

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!

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.

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.

“… 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…”

On the aesthetic side, the KLIMA cabinets are really beautiful but the thing that I appreciate most is the possibility of being able to totally customize the dry aging process: there are so many parameters on which I canact, unlike other cabinet in the market thathave only standard programs. With KLIMA I can regulate everything, even increase or remove the humidity, which is the most comfortable thing. Despite always working at full load, with slow aging, even of 100 days, with KLIMA MEAT I can get a very delicate meat. By adjusting ventilation, humidity and temperature I also served over 150/200-day aged meat and it was practically perfect…I changed the world!

About flashGRILL I am very appreciating the quality and speed that I get in cooking over the practicality in the final cleaning of the plate. Zernike is a great group, very professional and serious.

Klima Meat allows us to obtain a dry aging process in perfect bio-safety, eliminating the growth of mold and increasing the shelf-life of the food. The meat matured in our Klima will always have the smell of fresh meat even after months of maturation.

I think that defining Klima Aging as a ripener is an understatement. Since I placed this cabinet at the entrance of my butcher shop my sales have increased. Now I can share all the aging phases with the public, increasing my transparency and encouraging the customer to purchase … all the cured meats are booked even before they finish curing!

Thanks to Klima Aging I am able to diversify, varying and increasing my proposal in my butcher shops. Now, by selecting the desired preset program, I can alternate different seasonings such as coppa, bacon or sausages. I am very satisfied and I can only recommend this ripening!

With the Multi Wash I waste less detergent, time spent in washing and at the same time I get a more thorough cleaning of the tools used.

FlashGRILL is very practical, it does not burn products, it is very easy to clean and I can cook at a short distance without be burning.

FlashGRILL users have appreciated that it is easy to clean. Especially during service delivery, as well as at the end of the working day. They also found an environmental advantage. The heat received by the operator in front of the machine is lower if compared to other fry top on the market. Against a power commitment, a lower average of 30- 40%, the results in terms of product quality and cooking times are good.

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.

By dry aging process the time makes quality. KLIMA MEAT allows me to manage time in the best way and to obtain long aging, even of one year, with fantastic results on the meat. KLIMA is a robust machine, built with quality materials and in these years it has never given me problems.

“… 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…”

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

During a 4 years use of FlashGRILL, I noticed a considerable reduction of bill amounts.
I’m used to work with temperatures from 230°C to 245°C and I always get excellent cooking, adding a very small quantity of condiment, especially to red meat, which keeps moist and tasty.
FlashGRILL is easy to use and to clean, it does not burn food, making it more tasty, and it has allowed me to test some preparations and types of cooking that I could never be able to try with any other equipment.
In addition, it has a very low heat radiation, contributing to keep a healthy work place.