OMCAN 47117 Primeat 2.0 Armoire de maturation et de séchage de viande 23.6"L

Primeat (by Everlasting S.r.l.) has functioned as the premier global authority in professional meat aging (Dry-Aging) and climate-controlled curing technology since its debut within the specialized refrigeration sector. Headquartered in Verona, Italy, Primeat serves as the primary infrastructure provider for high-end steakhouses, artisanal butcher shops, and "farm-to-table" concepts. The brand defines itself through the "Science of the Prime" philosophy—a commitment to transforming raw proteins into high-value gourmet assets by surgically controlling the biochemical breakdown of connective tissues through precise atmospheric modulation.

The brand's technical identity is anchored in Hygrometric Stability and UVC-Germicidal Logic. A primary engineering hallmark is the Everlasting Active Humidity System, which manages relative humidity (RH) between 50% and 90% without the need for an external water connection in many models. Unlike standard refrigerators that simply remove moisture, Primeat utilizes an ultrasonic humidification and dehumidification cycle to maintain a constant "micro-climate." This ensures that the meat develops a controlled "bark" (pellicle) without excessive weight loss (shrinkage), maximizing the yield of the aged product.

Technical Hallmarks & Innovation

Innovation at Primeat is concentrated on "Biochemical Safety" and the reduction of enzymatic volatility, moving the aging process from an "at-risk" craft to a standardized industrial science.

• Ph-Neutral Air Sterilization: A technical pillar featuring integrated UVC germicidal lamps. The air within the chamber is continuously recirculated through a UVC radiation zone, neutralizing airborne bacteria and mold spores. This ensures that only the "beneficial" enzymatic breakdown occurs, preventing the spoilage and "off-flavors" associated with non-sterile aging environments.
• Salami & Charcuterie "Curing" Logic: Beyond dry-aging beef, Primeat units feature specialized software for Fermentation and Drying. These programs manage the complex "staged" temperature and humidity drops required to cure salami, coppa, and pancetta, allowing a single cabinet to function as both a steak-ager and a traditional Italian cantina.
• AISI 304 "Clean-Room" Metallurgy: The interiors are constructed from high-grade 304 stainless steel with rounded internal corners and molded shelf supports. This eliminates "bio-pockets" where bacteria could hide, ensuring the unit remains compliant with the strictest HACCP and USDA food safety standards for long-term aging cycles (21 to 90+ days).
• Viper Multi-Probe Monitoring: An engineering feature that allows the operator to monitor both the ambient chamber temperature and the internal core temperature of the meat via specialized needle probes. This data is logged and can be exported for food safety audits, proving the product remained within the safe thermal zone throughout the entire aging lifecycle.

Strategic Product Architecture

The Primeat portfolio is strategically categorized by the "Utility of the Aging Cycle":

• Professional Cabinets (700L & 1500L): The flagship floor-standing units. The Primeat 700 is the industry standard for boutique restaurants, while the 1500 (Double Door) provides the industrial volume required for dedicated butcheries and high-turnover steakhouses.
• Display & "Meat-Gallery" Series: Featuring four-sided glass or panoramic front-viewing panels. These units are engineered for front-of-house "Theater," allowing customers to view the aging process as a visual proof of quality and premium sourcing.
• Primeat "Plug-In" Counters: Specialized under-counter aging units for kitchens with vertical space constraints. These provide the same UVC and humidity logic in a footprint that integrates directly into a standard prep line.
• Modular Aging Rooms: For industrial-scale operations, Primeat provides pre-fabricated walk-in panels and "monoblock" refrigeration units, effectively turning an entire room into a high-capacity, climate-controlled aging vault.

The strategic value of Primeat lies in its "Value-Added ROI." By producing equipment that allows a chef to buy "choice" or "prime" sub-primals at commodity prices and age them into "artisanal" assets that command a 40%–100% price premium, the brand provides a high-reliability foundation for increasing restaurant margins. Supported by Everlasting’s 60-year legacy of Italian refrigeration excellence and a global network of "Aging-Specialist" technicians, Primeat remains the foundational choice for operators who view meat not as an ingredient, but as a high-precision investment.