The Professional Meat Maturation Unit for a Unique Flavor

offer a unique experience and create your own flavors

Meat aging is the specific process that makes meat more tender, but above all, more flavorful. During aging, enzymes present in the muscles metabolize the connective tissues, making the meat more tender and pleasant to the palate. This process allows for a better sensory experience for the consumer. WE AGE, by creating a controlled and healthy environment, guarantees professional aging carried out directly in your restaurant or establishment.

DISCOVER the entire range

MODEL 100

Specifiche

Capacity 500 Liters

MODEL 100 C

Specifiche

Capacity 500 Liters

MODEL 130 ML

Specifiche

Capacity 700 Liters

Professional Maturation

Quality, safety, and productivity

The We Age maturation system creates the <strong>ideal microclimate</strong> inside to support the work of enzymes present in the meat.

Thanks to the patented ventilation and sanitization systems, you won’t need to worry about adjusting temperatures and timings, ensuring a <strong>safe and consistent maturation process</strong>.

Choose the finish that suits your establishment.

With its sober and elegant style, WEAGE will become your signature of quality, and the LED lighting will enhance the quality of your offering.

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WHY CHOOSE US

DISCOVER THE INNOVATION OF WEAGE

biosafety

The healthiness and continuous sanitation of the maturation environment are fundamental. The OXYGENKLIMA patented system, thanks to the sanitizing principle of active oxygen, constantly maintains a "BIOSAFETY" condition, reaching all areas of the chamber and keeping the environment sanitized.

Ventilation

Carefully conducted anemometric studies led to the creation of the V - O SYSTEM patent, which, thanks to a carefully designed forometric layout, ensures perfect air circulation to achieve the surface drying of the meat and prevent the stagnation of moisture that could lead to the formation of molds.