Omcan 45176 MATCTWITF 100+220.5 lb Maturmeat Twin Meat Maturation Cabinet, Stainless Steel, ClimaTouch and Fumotic, Dual Chambers

The Omcan MATCTWITF is a twin-chamber Maturmeat meat maturation cabinet with 100+220.5 lb (220+220 lb) capacity split across two independent compartments inside a single 31" x 58" x 83" frame. That split makes it possible to run two different maturation programs simultaneously — dry-age beef primals on one side while curing salami or bresaola on the other, each at its own temperature, humidity, and airflow settings. For operations that sell both dry-aged steaks and house-made charcuterie, a twin-chamber unit eliminates the need for two separate cabinets and the extra floor space, plumbing, and electrical that would require.

Independent Twin-Chamber Design

Each of the two chambers operates as its own controlled environment with 5 guide sets and 5 stainless steel shelves per side. You can set one chamber to cold-hold beef primals at low temperature and high humidity for a 28-day dry-age while the other side runs a warmer, drier cycle for curing coppa or soppressata. The chambers share the same cabinet body and external footprint as the single-chamber MATC200TF, so you get dual-program capability in the same floor space. The non-monoblock refrigeration system uses individually sourced commercial compressor, condenser, and evaporator components that can be serviced independently. Working temperature on each side spans 23 to 122°F, with storage range from 14 to 158°F. Electrical draw is 3.7 kW at 17A on a 220V single-phase circuit.

ClimaTouch® and Fumotic® Controls

A 6-inch ClimaTouch® touch screen manages temperature, humidity, air speed, and smoke or flavor parameters for both chambers. You program each side's recipe independently, and the controller adjusts all parameters automatically through the cycle. Four standard probes — humidity, ambient temperature, evaporator/defrost, and condenser — feed continuous readings back to the display. An optional pre-calibrated pH probe connects to the PLC for real-time acidity monitoring during fermentation cycles. The Fumotic® system serves both humidity regulation and cold smoke or flavor delivery without combustion, which preserves the organoleptic character of the product. Internal memory stores approximately 100 recipes on 352 KB of RAM, with full create, modify, and save capability on screen. Built-in HACCP data logging records the process history from both chambers for compliance review.

AISI 304 Stainless Steel Construction

The full body and doors are AISI 304 stainless steel, non-porous and ready for the chemical sanitizers and daily washdowns of a commercial meat environment. CFC-free polyurethane foam fills the walls and doors in a unibody injection with no thermal seams. Dual insulated glass panels block 59% of UV light, so you can check pellicle development and surface color on both sides without opening either door and disrupting the climate. A pressure valve accommodates altitude, and resistance heating lines along the door frames prevent condensation and keep the gaskets flexible during cold cycles. Standard AISI 304 guide sets and rods distribute the full load evenly within each chamber. Adjustable AISI 304 legs come standard, with an optional 5.2" wheel kit for mobility. A lock and key system secures both doors. Net weight is 551 lb, and the unit is manufactured 100% in Italy.