Omcan 44989 STGTWCOMB 58" Combo Stagionello and Maturmeat Cabinet, 100+220.5 lb, Stainless Steel, ClimaTouch and Fumotic

The Omcan STGTWCOMB combines a Stagionello salami curing chamber and a Maturmeat meat maturation chamber in one 58" x 31" x 83" stainless steel unit. The Stagionello side handles the full cycle of traditional salami processing — salting, stewing, smoking, aromatization, drying, and seasoning — while the Maturmeat side dry-ages beef primals, bresaola, and whole muscle cuts under separate climate control. Each chamber holds 220.5 lb, totaling 440.9 lb of production capacity in a single footprint. For kitchens, prep areas, and back-of-house operations where rear visibility is not needed, the STGTWCOMB delivers the same dual-program capability as the rear-glass STGTWCOTW model at a lower price point.

Dual-Chamber Stagionello® and Maturmeat® Design

The Stagionello side comes equipped with 20 stainless steel salami rods for hanging product through every phase of fermentation, drying, and seasoning. The control system automates temperature, humidity, and air speed transitions between programmed stages, so a batch of salami moves from salting through final seasoning without manual adjustment at each phase change. The Maturmeat side provides 5 stainless steel racks with 5 guide sets for laying primal cuts flat or hanging them from rods, maintaining the steady low-temperature, high-humidity conditions that develop the flavor concentration and tenderness of dry-aged beef. Both chambers run on a shared professional-grade non-monoblock refrigeration system charged with R404A refrigerant (*280+400g at 60 Hz), rated at climatic class ST for ambient temperatures up to 89.6°F. Working temperature spans 23 to 122°F, with a storage range of 14 to 158°F.

ClimaTouch® and Fumotic® Integrated Controls

A 6-inch ClimaTouch® touch screen (230V~ ±10%) controls both chambers from one panel, managing temperature, humidity, air speed, pH monitoring, and smoke or flavor parameters independently per side. Four standard probes — humidity, ambient temperature, evaporator/defrost, and condenser — feed continuous data to the display. An optional pre-calibrated pH probe (Item 41263) plugs into the PLC for real-time acidity tracking during salami fermentation. The Fumotic® system serves double duty: it regulates relative humidity and delivers cold smoke or aroma flavoring without combustion, preserving the organoleptic qualities of both the cured salami and the aging meat. Internal memory stores approximately 100 recipes on 352 KB of RAM with full create, modify, and save capability. Built-in HACCP data logging and an alarm system run continuously. Total rated power is 3700W at 17A, with cooling at *748W+506W, heating at 704W x2, humidification at 1250W, dehumidification at 1232W x2, and aromatization at 1250W, all on a 220V single-phase circuit through a NEMA 6-15P plug.

AISI 304 Stainless Steel Construction

The entire body and doors are AISI 304 stainless steel with a scotch-brite finish on both interior and exterior surfaces — non-porous and built for the repeated washdowns of a commercial meat environment. The stainless steel doors (not aluminum) feature dual insulated glass panels with 59% UV protection on the front, letting you monitor product development without opening the door and disrupting the chamber climate. CFC-free polyurethane foam is fully injected in a unibody construction that creates a continuous thermal envelope with no seams or air gaps. A pressure valve handles altitude variation, and resistance heating lines along the door frames prevent condensation and keep the gaskets flexible during cold cycles. Standard accessories include 5+5 smooth guide sets, 5+5 grills, a water filter, drain tray, two water/aroma tanks, and a flexible drain hose. Four AISI 304 adjustable 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, manufactured 100% in Italy using solar energy.