Arredo Inox Maturmeat Series User manual

1
Rev 2, 18.06.19
Maturmeat®Manual

2Rev 2, 18.06.19
MATURMEAT®
Pag. 3 1.1 General Safety Warnings
Pag. 4 1.2 Identication Data & Data Plate
Pag. 4 1.3 Standard Accessories
Pag. 5 1.4 Maturmeat® Diagram
Pag. 6 1.5 Receipt Inspection
Pag. 6 1.6 Installation
SICUR FOOD CONTROL®
Pag. 8 2.1 Using Sicur Food Control® For The First Time
Pag. 9 2.2 Starting The Test Recipe
Pag. 10 2.3 Recipe Screen Dened
Pag. 12 2.4 Starting a Default Climatic Recipe
Pag. 12 2.5 Moding Recipe Parameters
Pag. 13 2.6 Checking HACCP-Performance as Line Data
Pag. 14 2.7 Checking HACCP-Performance as a Graph
Pag. 15 2.8 New Recipe Parameters Dened
Pag. 16 2.9 Creating and Saving New Recipes
Pag. 18 2.10 Starting a Saved Recipe
Pag. 18 2.11 Forcing Aroma
MAINTANENCE
Pag. 19 3.1 Calibrating Standard Probes
Pag. 20 3.2 Changing HACCP Recording Frequency
Pag. 20 3.3 Changing From Celcius To Farenheit
Pag. 21 3.4 Setting The Screen Lock
Pag. 22 3.5 Calibrating pH Probe
Pag. 24 3.6 Fumotic’s supply tanks
Pag. 24 3.7 Water Filter
Pag. 25 3.8 Fumotic® Rear View
Pag. 25 3.9 Fumotic® Front View
Pag. 26 3.10 How to connect direct waterline to Fumotic®
Pag. 26 3.11 Scale Formation Inside Fumotic®
Pag. 27 3.12 Cleaning Maturmeat®
Pag. 28 3.13 Empting drain tray
Pag. 29 3.14 Temperature Maintenance
Pag. 30 3.15 Humidity Maintenance
Pag. 31 3.16 Firmware Update Sicur Food Control®
Pag. 32 3.17 Firmware Update PLC’s
Pag. 33 3.18 Network Connection
Pag. 34 3.19 Troubleshooting
TECHNICAL INFORMATION & DATA
Pag. 36 4.1 System Variables
Pag. 43 4.2 Maturmeat® Specications
Pag. 43 4.3 Sicur Food Control® Specications
Pag. 44 4.4 Functions Managed By Sicur Food Control®
Pag. 45 4.5 PLC A Specications
Pag. 45 4.6 PLC B Specications
Pag. 47 4.7 Electrical Schematic 60/100kg
Pag. 48 4.8 Electrical Schematic 150kg
Pag. 49 4.9 Electrical Schematic 200kg
Pag. 50 4.10 Electrical Schematic Twin 100+100kg Table 1
Pag. 51 4.11 Electrical Schematic Twin 100+100kg Table 2
Pag. 52 4.12 Electrical Schematic Fumotic® 60/100/150/200kg
Pag. 53 4.13 Electrical Schematic Fumotic® Twin 100+100kg
WARRANTY & DISPOSAL
Pag. 54 5.1 Limited Warranty
Pag. 55 5.2 Proper Disposal
INDEX

3
Rev 2, 18.06.19
Your safety and the safety of others are very important.
We have provided many important safety messages in this manual and on your appliance. Always read
and obey all safety messages.
This is the safety alert symbol.
This symbol alerts you to potential hazards that can kill or hurt you and others.
All safety messages will follow the safety alert symbol and the word
“Danger.” This word mean:
DANGER
You can be killed or seriously injured if you don’t follow
instructions.
All safety messages will tell you what the potential hazard is, tell you how to reduce the chance of injury,
and tell you what can happen if the instructions are not followed.
IMPORTANT SAFETY INSTRUCTIONS
WARNING: To reduce the risk of re, electric shock, or injury when using your Maturmeat®,
follow these basic precautions:
■ After unpacking, make sure the machine is
complete and free from damage. If in doubt,
do not use and contact a qualied technician.
■ Check that the information on data plate
corresponds with the main power supply.
■ This appliance must be used exclusively for
the purpose for which it was made. Any other
use is considered improper and therefore dan-
gerous.
■ The machine must be handled only by trained
personnel.
■ For any eventual repairs please contact an
authorized dealer and/or technician, use only
original replacement parts.
■ Do not wash the machine with high pressure
water jets.
■ Fumotic® avoring/humidication processes
and humidity probes are not to be used be-
low –3°C (minus three degrees centigrate),
and are excluded from operation and conse-
quently unusable and unreilable, the manu-
facture is not liable for programming differing
from the aforementioned
■ All working parameters described in bro-
chures, price lists, refer to programming and/
or functionality to achieve a single process
separately, and not connected or linked.
■ Arredo Inox Srl assumes no responsibility for
any errors that may appear in this document.
In no event shall Arredo Inox Srl be liable for
incidental or consequential damages arising
from use of this document or the software and
hardware described in this document.
■ The information contained within the user
manual is subject to change without notice
and should not be construed as a commit-
ment by Arredo Inox Srl.
■ The default climatic recipes programmed
in your Maturmeat® are suggested and are
modiable by the user, they are meant to be
used a guide.
■ Always shut down power to the unit before
attempting any work on the unit, other than
the exclusive purpose for which it was made.
■ Do not store explosive substances such as
containers with explosive propellants in side
your Maturmeat®
■ Not respecting any of the aforementioned
points may compromise the safety of the
machine and or the user.
SAVE THESE INSTRUCTIONS
1.1 GENERAL SAFETY WARNINGS
This manual replaces all previous versions, and contains up to date information on procedures and settings, with the
exception of electrical drawings (nd production dates on each drawing)
This document and parts thereof must not be reproduced or copied without Arredo Inox Srl’s written permission, and
contents thereof must not be imparted to a third party nor be used for any unauthorized purpose. Contravention will
be prosecuted.

4Rev 2, 18.06.19
1.3 STANDARD ACCESSORIES
The following items are included with your Maturmeat®. Contact your dealer should any of the
following be missing
No. 3 temperature probes;
No. 1 humidity probe;
No. 1 closed loop connector (for direct waterline see page 25);
No. 1 replacement tubes for aroma pump (2 for Twin 100+100);
No. 1 user manual;
No. 1 warranty registration card;
No. 1 drain tray (except 60);
No. 1 drain hose;
No. 5 guide sets (L&R); (10 for 200 & Twin 100+100)
No. 5 stainless steel shelves (10 for 200 & Twin 100+100)
1.2 IDENTIFICATION DATA & DATA PLATE
Modello/Model: STGXXXXXX
Matricola/Serial No: 51XXX
Lotto Produzione/ Lot No: STGXXXXXXXXXXXXXXXXXXXX
Tensione/Voltage: 230 V
Frequenza/Frequency: 60Hz
Assorbimento Max/Max Power: 3420W - 14A
Assorbimento Nominale/Rated Power: 2100W - 9.3A
Illuminazione/Lighting 30W - 0.3A
Riscaldamento/Heaters: 1500W - 6.2A
Ricambio Aria/Air Recycling: 40W - 0.5A
Raffreddamento/Cooling: 670W - 4A
Umidificazione/Humidification: 1250W - 6A
Deumidificazione/Dehumidification: 2100W - 9.4A
Aromatizzazione/Aromatization: 1250W - 6A
Sbrinamento/Defrost: 770W - 4A
Gas Refrigerante/Refrigerant Type: R 404 A
Quantità Refrigerante/Refrigerant Quantity: 400g
Classe Climatica/Ambient Temperature: ST
Max Corr. Operativa (MRA)/Max Operating Curr. (MRA) 2.8A
Compressore (RLA)/Compressor (RLA) 16.5A
Arredo Inox s.r.l. Zona Industriale
loc. Zigari 88900 Crotone Italy
MADE IN ITALY
™
The serial tag is a permanently afxed sticker on which is recorded vital electrical and refrigera-
tion data about your Maturmeat® product, as well as the model and serial number. There are
two data plates on each unit, they can be found on the inside top corner of the doorframe
and on the top corner on the right hand side of the body. When contacting the manufacturer,
please provide the serial number and production lot number found on your cabinet or on the
conformance certicate.
1) Brand
2) Model
3) Serial number
4) Production lot number
5) Voltage
6) Frquency
7) Max Power
8) Nominal Power
9) Power usage for lighting
10) Power usage during heating
11) Power usage during air cycling
12) Power usage during cooling
13) Power usage during humidication
14) Power usage during dehumidication
15) Power usage during avouring
16) Power usage during defrosting
17) Refrigerant type
18) Refrigerant quantity
19) Climatic class
20) Max operating current
21) Compressor Rated load Amps
22) Manufacturer
23) Certication
24) Country of Origin
Modello/Model: STGXXXXXX
Matricola/Serial No: 51XXX
Lotto Produzione/ Lot No: STGXXXXXXXXXXXXXXXXXXXX
Tensione/Voltage: 230 V
Frequenza/Frequency: 60Hz
Assorbimento Max/Max Power: 3420W - 14A
Assorbimento Nominale/Rated Power: 2100W - 9.3A
Illuminazione/Lighting 30W - 0.3A
Riscaldamento/Heaters: 1500W - 6.2A
Ricambio Aria/Air Recycling: 40W - 0.5A
Raffreddamento/Cooling: 670W - 4A
Umidificazione/Humidification: 1250W - 6A
Deumidificazione/Dehumidification: 2100W - 9.4A
Aromatizzazione/Aromatization: 1250W - 6A
Sbrinamento/Defrost: 770W - 4A
Gas Refrigerante/Refrigerant Type: R 404 A
Quantità Refrigerante/Refrigerant Quantity: 400g
Classe Climatica/Ambient Temperature: ST
Max Corr. Operativa (MRA)/Max Operating Curr. (MRA) 2.8A
Compressore (RLA)/Compressor (RLA) 16.5A
ArredoInox s.r.l. Zona Industriale
loc.Zigari 88900 Crotone Italy
MADE IN ITALY

5
Rev 2, 18.06.19
1.4 MATURMEAT® DIAGRAM
17
9
10
7
8
6
11
1
2
3
16
14
12
5
13
15
4
Touch Controller
Condensing Unit
Transformer
Internal Light
Ambient Probe
Unibody Frame
Molding w/Heating
Door w/Resistance
1
1
2
1
1
1
1
1
12
2
4
10
6
8
14
16
Humidity Probe
Evaporator
PLC
Tanks water/aroma
Adjustable Legs
Fumotic®
Steam Output
Door Hinge
Drain Tray
Number Description Quantity
2
1
2
2
1
1
4
1
2
1
3
5
7
9
11
13
15
17
Touch Controller
Condensing Unit
Transformer
Internal Light
Ambient Probe
Unibody Frame
Molding w/Heating
Door w/Resistance
1
1
2
1
1
1
1
2
12
2
4
10
6
8
14
16
Humidity Probe
Evaporator
PLC
Tanks water/aroma
Adjustable Legs
Fumotic®
Steam Output
Door Hinge
Drain Tray
Number Description Quantity
2
1
2
2
1
2
4
1
4
1
3
5
7
9
11
13
15
17
Touch Controller
Condensing Unit
Transformer
Internal Light
Ambient Probe
Unibody Frame
Molding w/Heating
Door w/Resistance
1
2
4
2
2
1
1
2
12
2
4
10
6
8
14
16
Humidity Probe
Evaporator
PLC
Tanks water/aroma
Adjustable Legs
Fumotic®
Steam Output
Door Hinge
Drain Tray
Number Description Quantity
2
1
4
2
2
2
4
1
4
1
3
5
7
9
11
13
15
17
Touch Controller
Condensing Unit
Transformer
Internal Light
Ambient Probe
Unibody Frame
Molding w/Heating
Door w/Resistance
1
1
2
1
1
1
1
1
12
2
4
10
6
8
14
16
Humidity Probe
Evaporator
PLC
Tanks water/aroma
Adjustable Legs
Fumotic®
Steam Output
Door Hinge
Drain Tray
Number Description Quantity
2
1
2
1
1
1
4
1
2
1
3
5
7
9
11
13
15
17
MODEL 100
MODEL 150 MODEL 200 MODEL TWIN100+100
Touch Controller
Condensing Unit
Transformer
Internal Light
Ambient Probe
Unibody Frame
Molding w/Heating
Door w/Resistance
1
1
2
1
1
1
1
2
12
2
4
10
6
8
14
16
Humidity Probe
Evaporator
PLC
Tanks water/aroma
Adjustable Legs
Fumotic®
Steam Output
Door Hinge
Drain Tray
Number Description Quantity
2
1
2
1
1
1
4
1
4
1
3
5
7
9
11
13
15
17
MODEL 60
DANGER
Gas Exposure
Do not damage the cooling sys-
tem as it contains R404a refriger-
ant, which can cause injury, burns
and frostbite.

6Rev 2, 18.06.19
1.5 RECEIPT INSPECTION
All Maturmeat® units are factory tested for performance and are free from defects when
shipped. The utmost care has been taken in crating this product to protect against damage in
transit.
You should carefully inspect your Maturmeat® unit for damage during delivery, even if the crate
is free from damage. If damage is detected, you should save all the crating materials and make
note on the carrier’s Bill Of Lading describing this. A freight claim should be led immediately. If
damage is subsequently noted during or immediately after installation, contact the respective
carrier and le a freight claim. Under no condition may a damaged unit be returned without rst
obtaining written permission (return authorization).
1.6 INSTALLATION
DANGER
Excessive Weight Hazard
Use two or more people to move
and install your Maturmeat®.
Failure to do so can result in back
or other injury.
LOCATION:
Select a proper location away from extreme heat or
cold. Space above the unit should allow for breath-
ability to the condensing unit and access to the Water/
Aroma tanks. Allow enough clearance between the
unit and the side wall in order to allow the doors to fully
open.
PACKAGING:
The unit is shipped from the factory strapped to a stur-
dy wooden pallet and protected by MDF crating. The
crating is attached to the pallet with nails and several
screws. These should rst be removed to avoid scratch-
ing the unit when lifting off the crating. To remove the
Maturmeat® from the wooden pallet start by cutting
free the nylon bands. There are 4 bolts connecting the
Maturmeat® to the pallet, remove them to release the
Maturmeat® from the pallet.
Most exterior surfaces have a protective vinyl covering
to prevent scratching during manufacturing, shipping,
and installation, remove after installation and discard.
NOTE: DO NOT LAY THE UNIT ON ITS SIDE/BACK/FRONT
DURING TRANSPORTATION OR INSTALLATION.
POWER CORD:
An attached power cord is provided without plug,
shipped coiled inside the compressor compartment.
For your safety and protection, have the installer con-
nect the proper plug for your country by checking with
the information on the data plate. Connect only to an
appropriate dedicated 20 amp outlet.
DANGER
Electrical Hazard
Never connect power to unit
via extension cord or adapter,
this can cause damage to the
system and/or start a re.
POWER SUPPLY:
The supply voltage should be checked prior to connec-
tion to be certain that proper voltage for the cabinet
wiring is available (refer to the data plate for the correct
unit voltage). Make connections in accordance with lo-
cal electrical codes. Use qualied electricians.
Use of a separate, dedicated circuit is required.
Size wiring to handle indicated load and provide neces-
sary overcurrent protector in circuit (see amp require-
ments on the unit’s data plate).
DANGER
Keep all packaging away from
children

7
Rev 2, 18.06.19
INSTALLATION continued
TEST RECIPE:
Maturmeat® has a test recipe programmed under the
My Recipe category. The test recipe must be run to en-
sure the Maturmeat® performs all its functions. This is to
prevent loss of product on rst use. To set test recipe see
page 9
ELECTRICAL SCHEMATICS:
Refer to the electrical schematics on page 46-52 for any
service work performed on the unit. Should you require
a new one, please contact Maturmeat® Service at
uf[email protected], and provide serial
number of the unit involved.
CLEARANCE:
To assure optimum performance of your Maturmeat®
the condensing unit MUST have an adequate supply of
air for cooling purposes. The operating location must
have 45 cm (18”) minimum clearance from the top of
the Maturmeat® to the ceiling.
Select a working location away from extreme heat or
cold. The Maturmeat® is designed to operate in temps
of 32°C (89°F) or less. Locate the unit so that air drafts
(such as heat, A/C or ventilation) do not blow on or over
the top of the Maturmeat®.
ADJUSTING LEGS:
Unit includes 4 factory installed (except 100kg model).
The ideal position for the unit should be that it leans
towards the back, to allow for proper door closure.
Adjust the leg by turning the lower portion of the leg.
MATC100TF units will include 4 legs and 16 bolts packed
inside the unit, these will need to be mounted and then
adjusted.
VISUAL TEST:
Check the top of the unit making sure nothing has
moved, shifted or loosened during transport. Check that
all wires to PLC’s are rmly connected, check lines on
the condensing unit, check Fumotic® and lines to tanks.
Disconnect power to unit before performing visual test
PREPARE UNIT:
Fill the water tank with water to avoid false alarm. Slide
the drain tray on the tracks underneath the unit, or set up
the drain hose to connect to a oor or dedicated drain-
age system. Make sure that the end of the drain hose
is a minimum of 5cm lower than the connection point.
Before starting the test recipe, wipe down the inside of
the unit in contact with food using a cloth or sponge,
water and a non aggressive/non abrasive cleaner (for
more information on cleaning, refer to page 26).
REGISTER YOUR UNIT:
Once your Maturmeat® has been installed by an authorized technician, validate the
warranty by sending an e-mail to the following address uf[email protected]
enclosing the installation worksheet.
DANGER
Electrical Shock Hazzard
if any damage to wiring is found,
do not touch and contact your
local service point. Failure to do
so can result in serious injury or
death.
Connection
Point

8Rev 2, 18.06.19
2.1 USING SICUR FOOD CONTROL® FOR THE FIRST TIME
After a successful installation and with power to your Maturmeat®, the Sicur Food Control® con-
troller will start up automatically on the Welcome page.
The Welcome page allows you to select the language, and displays Firmware version installed.
Note: Information may be displayed in Italian for the rst time
From this screen, select the language
you would like to use. You can change
language at anytime by pressing the
backward arrow from the Home page.
If needed, come back to the welcome
page to check your rmware version,
which can be found in the bottom left
corner of the screen.
After selecting your language, you
will land on the date and time page,
where you can adjust the data should
you need to.
To adjust the date or time, press the Set
icon beside the corresponding eld.
Use the up and down arrows above
and below the numbers to adjust the
month, day and year. Press the check
mark to save and exit.
Use the up and down arrows above
and below the numbers to adjust the
hour and minute. Press the check mark
to save and exit.
Serial 10002156, FW.1.13, PLC-A1.37, PLC-B1.37 Patent #1395586 - Climatouch
®
Welcome
24/03/2018 12:35
24/03/2018 12:35
24/03/2018 12:35
12 35
24/03/2018 12:35
24 03 2018

9
Rev 2, 18.06.19
2.2 STARTING THE TEST RECIPE
1. After setting date & time,
press forward arrow.
2. This is the Home page, here
you have 3 options to choose
from:
i. Customer,
ii. Dealer,
iii. Producer,
Select Customer to proceed.
3. In the customer area, you
have 4 options to choose from:
i. Climatic Recipes
ii. HACCP-Performance
iii. pH calbr.
iiii. Variables
Select Climatic Recipes.
4. On the recipes page
you can access all recipes;
here you have 3 options to
choose from:
i. My Recipes
ii. Default Recipes
iii. Create a Recipe
Select My recipes.
5. The test recipe is found at
the bottom of the list; press
the downward arrow until
you see the recipe.
6. With the test recipe
Highlighted, press the start
button. A message will
appear, press the check
mark button to proceed.
7. The test recipe should
automatically start. Look at
the start/pause button to
make sure itsn’t ashing.
24/03/2018 12:35
Customer Dealer Producer
Climatic recipes
pH calibr.
HACCP-Perf
Variable
My recipe Def. recipes Create a recipe
Test Recipe
Recipe list Recipe list
Test Recipe
Ongoing recipe !
Start new ?
PH
5.8
SET
POINT
5.0
HUMIDITY
18%
SET
POINT
5%
TEMPERATURE
21.1˚C
SET
POINT
25.0˚C
12:35 24/03/2018
Test Recipe
Current Recipe
TOTAL TIME
12 Hrs
REMAING TIME
11 Hrs
Heat
PHASE 1 OF 1
TOTAL TIME
2
REMAING TIME
1

10 Rev 2, 18.06.19
2.3 RECIPE SCREEN DEFINED
Yellow value can be changed for the duration of the phase only, default values will reset once recipe
advances into the next phase, if recipe is exited and re-entered, or if power loss occurs.
The following is an explaination of the recipe screen to help you understand the parameters you
will be interacting with daily on the Maturmeat® controller. Alternatively, use the link to see the
video online https://www.youtube.com/watch?v=AfhtshDWTdI
NOTE
PH
5.6
SET
POINT 5.8
HUMIDITY
75%
SET
POINT 81%
TEMPERATURE
1.3˚C
SET
POINT 1.0˚C
12:35 24/03/2018
AGED BEEF
Current Recipe
TOTAL TIME
999 Hrs
REMAING TIME
999 Hrs
MATURING
PHASE 1 OF 1
TOTAL TIME
999
REMAING TIME
999
AGED BEEF
Current Recipe
TOTAL TIME
999 Hrs
REMAING TIME
999 Hrs
Start/Pause Recipe:
Icon Light Blue = recipe is working.
Icon Grey = recipe is paused.
Recipe name currently in use.
Total time of the current recipe in use.
Remaining time of the recipe in use.
Recipe phase currently preforming
WHITE VALUE: displays time remaining
in current phase.
YELLOW VALUE: displays total time in
current phase.
Relative Humidity for current phase
WHITE VALUE: displays current humidity
inside unit.
YELLOW VALUE: displays humidity set
point needed to be reached.
Note: set yellow value to 0 to skip phase when necessary.
Note: There is +/- 7 range. Temp must be achieved before
any other functions will work. It is normal to see humidity go
out of range during cooling/heating.
MATURING
PHASE 1 OF 1
TOTAL TIME
999
REMAING TIME
999
75%
HUMIDITY
81%
SET
POINT
Home icon: has 2 functions, exit recipe
(when recipe is paused), check VTE/VTC
values (while recipe is working).
Cleaning In Place (C.I.P.): a 2 stage
recipe for internal washing and drying of
the chamber.
Note: remove all foodstuff before starting.
SET
POINT
PH
5.6
5.8
pH for current phase (guide only)
*WHITE VALUE: displays current pH
value inside unit.
YELLOW VALUE: displays ideal value
to be reached.
Temperature for current phase
WHITE VALUE: displays current temp
inside unit.
YELLOW VALUE: displays temp set
point needed to be reached.
Note: There is +/- 2 range. Temp must be achieved
before any other functions will work. It is normal to see
humidity go out of range during cooling/heating.
*This value can only be read when pH probe has been
purchased and connected.
1.3˚C
TEMPERATURE
1.0˚C
SET
POINT
Shows GSM connection strength in blue,
icon will be grey without connection.
Link turns blue only when a live connection
exists between controller and our server,
otherwise icon will be grey. Turnes blue when downloading
rmware, otherwise icon will be grey.
Note: In order for the Link icon to be active, you must add
a GSM sim card to the controller.

11
Rev 2, 18.06.19
RECIPE SCREEN DEFINED continued
Air Cycling:
If the icon is green and the frame ashing, this indicates that the air inside the unit is
being equalized to reduce cool/warm spots. All functions will be disabled for a set
period of time. It is normal for the temp and humidity to go out of range during this
time. The same key gives you the possibility of disabling or forcing an air cycle.
Cooling:
If the icon is green and the frame ashing, this indicates that cooling system is
working to bring the temp down to the set point. The same key gives you the
possibility of disabling or forcing the action.
Heating:
If the icon is green and the frame ashing, this indicates that the heating system is
working to bring the temp up to the set point. The same key gives you the possibility
of disabling or forcing the action.
Humidication:
If the icon is green and the frame ashing, this indicates that humidication system is
working to bring the RH up to the set point. The same key gives you the possibility of
disabling humidication. Note when the unit needs to dehumidify, the humidication
icon will change to the dehumidication icon.
Dehumidication:
If the icon is green and the frame ashing, this indicates that dehumidication system
is working to bring the RH down to the set point. The same key gives you the possibility
of disabling dehumidication. Note when the unit needs to humidify, the dehumidi-
cation icon will change to the humidication icon.
Fan low/high speed:
If this icon is green with the green frame ashing, this indicates that the fan is working
at a low speed; if the icon is blue with blue ashing frame, this indicates that the fan is
working at a high speed. Note you can toggle between high and low speed setting
simply by pressing the fan icon.
Rest/Recovery:
If the icon is green and the frame ashing, this indicates that the Maturmeat® has
disabled all functions for a set period of time to allow the product inside to rest. It is
normal for the temp and humidity to go out of range during this time. The same key
gives you the possibility of disabling or forcing the action.
Internal Light:
If the icon is light blue and the frame ashing, this indicates the light inside the unit is
switched on.
Defrost:
If the icon is green and the frame ashing, this indicates that the evaporator probe
has detected a temp (set in the system variables) and has triggered a defrost. All
functions will be disabled during the defrost period. It is normal for the temp and
humidity to go out of range during this time. The same key gives you the possibility of
disabling or forcing the action.
Aroma:
If the icon is green and the frame ashing, this indicates that liquid is drawn out of the
aroma tank by the Fumotic®, nubulized and sprayed into the unit. The same key gives
you the possibility of disabling or forcing the action.

12 Rev 2, 18.06.19
2.4 STARTING A DEFAULT CLIMATIC RECIPE
1. From the Home page,
Select Customer to proceed.
2. Select Climatic Recipes. 3. Select Default Recipes
4. On this page you will nd
a list of 5 preset climatic
recipes. Press the recipe
name or use the down icon
until you see the recipe you
want to use.
5 . W i t h y o u r r e c i p e
highlighted, press the start
button, a message will
apear, press the check
mark button to proceed.
6. Your selected recipe
should automatically start.
Look at the start / pause
button to make sure its light
blue and ashing.
2.5 MODIFING RECIPE PARAMETERS
Your production should be monitored daily, you may need and probably will have to, modify a
recipe at some point, this could be due to several factors (meat type, meat quality, etc.). Follow
the steps below to modify Time, Temp and Humidity parameters.
Modications to default/saved recipes while in course are temporary and will last until the end
of the phase, once the phase changes the parameters are returned to their preset value.
1. To change a set point,
press the number in Yellow. 2. The keypad will appear,
enter your value and press
OK to temporarily save.
3. The recipe will continue
with the new modied value
until the end of the phase.
Follow the steps below to start a default climatic recipe. Alternatively, use the link to see the
video online https://www.youtube.com/watch?v=TPEB3mqgs7M
Customer Dealer Producer
Climatic recipes
pH calibr.
HACCP-Perf
Variable
My recipe Def. recipes Create a recipe
Aged Game
Aged Deer
Aged Horse
R.Mortis
Recipe list
Aged Beef
Aged Game
Ongoing recipe !
Start new ?
Aged Deer
Aged Horse
R.Mortis
Recipe list
Aged Beef
PH
5.6
SET
POINT
5.8
HUMIDITY
75 %
SET
POINT
81%
TEMPERATURE
1.3˚C
SET
POINT
1.0˚C
12:35 24/03/2018
AGED BEEF
Current Recipe
TOTAL TIME
999 Hrs
REMAING TIME
999 Hrs
MATURING
PHASE 1 OF 1
TOTAL TIME
999
REMAING TIME
999
PH
5.6
SET
POINT
5.8
HUMIDITY
75 %
SET
POINT
81%
TEMPERATURE
1.3˚C
SET
POINT
1.0˚C
12:35 24/03/2018
AGED BEEF
Current Recipe
TOTAL TIME
999 Hrs
REMAING TIME
999 Hrs
MATURING
PHASE 1 OF 1
TOTAL TIME
999
REMAING TIME
999
78
12 3
45 6
78 9
0 C
.
Esc OK
-
PH
5.6
SET
POINT
5.8
HUMIDITY
75 %
SET
POINT
78%
TEMPERATURE
1.3˚C
SET
POINT
1.0˚C
12:35 24/03/2018
AGED BEEF
Current Recipe
TOTAL TIME
999 Hrs
REMAING TIME
999 Hrs
MATURING
PHASE 1 OF 1
TOTAL TIME
999
REMAING TIME
999
75%
HUMIDITY
81%
SET
POINT

13
Rev 2, 18.06.19
2.6 CHECKING HACCP-PERFORMANCE AS LINE DATA
1. From the Home page,
Select Customer to proceed.
2. Select HACCP-Pref. 3. Here you can search, view
and print production data.
Home Icon:
Pressing the home icon exits the HACCP-Performance page and returns you to the
home page
R
H
R Icon:
Displays production data in line form. Press the R and it turns to an H.
Note: while in R mode you cannot access the graphs, for this you must be in H mode
H Icon:
Displays the same production data (in green font), this data cannot be printed. At
this point you can press graph icon to change to graph view.
Print Icon:
Line data can be printed via a specialized handheld printer purchased through your
Stagionello™/Maturmeat® distributor.
Trash Icon:
Delete line data.
Page Up Icon:
Quickly scroll up page by page.
Search Icon:
Line data can accumulate quickly, use the search icon to advance to a specic
date.
Page Down Icon:
Quickly scroll down page by page.
Up Icon:
Scroll up one line at a time.
Down Icon:
Scroll down one line at a time.
Customer Dealer Producer
Climatic recipes
pH calibr.
HACCP-Perf
Variable
10/06/2018
10/06/2018
11/06/2018
12/06/2018
11/06/2018
10/06/2018
11/06/2018
11/06/2018
Date Time
10/06/2018
18:32
14:32
22:32
06:32
14:32
02:32
10:32
18:32
22:32
02:32
10:32
2.3
3.4
2.4
1.1
1.7
3.1
2.3
1.9
2.9
1.2
1.5
75
78
80
78
81
76
88
79
75
˚C
76
6.0
6.0
6.1
6.1
6.1
6.1
6.2
6.2
6.2
6.0
pH
5.9
˚
CRH
11/06/2018
11/06/2018
R
Graph Icon:
Graph layout of line data can be viewed here, if your contoller is connect to our
cloud, this data can be downloaded.

14 Rev 2, 18.06.19
Home Icon:
Pressing the home icon exits the HACCP-Performance page and returns you to the
home page
H
H Icon:
While in graph view, pressing H will exit graph view and return you to R mode (line
data).
Eye Icon:
While in graph view, press the eye icon to toggle through the 3 graphs (Temp, Humid-
ity, pH).
Forward Icon:
Advance forward to the next section data.
Backward Icon:
Move backward to the next section data.
Temperature Graph Humidity Graph pH Graph
Graph View:
After switching to H mode, you can now access your production data in the form of a graph by
pressing the graph icon. Temperature, Humidity and pH can be viewed here. You will notice that
the print icon has been replaced by an Eye icon, this will allow you to toggle between 3 graphs.
Trash Icon:
Delete data.
Search Icon:
Graph data can accumulate quickly, use the search icon to advance to a specic
date.
Up Icon:
Has no functionality on graph view.
Down Icon:
Has no functionality on graph view.
2.7
H
80
70
60
50
40
30
20
10
0
-10
-20
-30
-40
-50
90
99
Temperature
12/04/2018 10:32 15/05/2018 14:32
H
82
71
61
50
40
30
20
10
0
92
Temperature
15/05/2018 14:32 12/04/2018 10:32
H
8
7
6
5
4
3
2
1
0
9
13
12
11
10
14
pH
12/04/2018 10:32 15/05/2018 14:32
CHECKING HACCP-PERFROMANCE AS A GRAPH

15
Rev 2, 18.06.19
The following is an explanation to help you understand the parameters involved in creating a
new recipe on the Sicur Food Control® controller. Alternatively, use the link to see the video on-
line https://www.youtube.com/watch?v=-HKpifRFNWE
2.8
Create Recipe Page 1.
On this page there are 2 sections to ll in:
1. Recipe Name
2. Number of sequential stages
Create Recipe Page 2.
There are 16 recipe variables to create:
1. Name: Phase Name.
2. Time: Number of hours this phase should last.
3. Temp(ºC): The average temperature that should be main-
tained during this phase.
4. Humidity: The average humidity that should be maintained
during this phase.
5. Ventilation: Fan speed 0 = low speed, 1 = high speed.
6. PH: by setting a value here, you are creating a guideline. Note: in order for the Sicur Food Control®
to read pH data in your product, the optional pH probe must be connected to the Maturmeat®.
7. Aroma length(m): by setting a value here, the liquid in the aroma tank will be drawn into the Fu-
motic® and will be nebulized and sprayed into the unit for the length of time (in minutes) set by you.
8. Per.Aroma(h): by setting a value here, you are setting the number of hours between each aroma
activation.
9. Recovery length(m): all functionality is shut down to allow the product inside time to rest, this vari-
able represents the amount of time in minutes that the rest/recovery will last.
10. Recovery period(h): this variable sets the number of hours between each rest/recovery period.
11. Recycle length(s): all functionality is shut down and the air inside is cycled in an attempt to
equalize the climate, this variable represents the amount of time in seconds that the air cycle will
last.
12. Recycle period(m): this variable sets the number of minutes between each air cycling period.
13. Airenew length(m): all functionality is shut down and the air inside is ushed out and fresh air is in-
troduced into the unit, this variable represents the amount of time in minutes that the air exchange
will last.
14. Airenew period(h): this variable sets the number of hours between each air exchange period.
15. Overtime(h): this variable extents the phase in case extra time is needed.
StageNbrs
Create a recipe
Name
8
Nuova Ricetta
Time
Create a recipe Stage 1
Name
10
Temperature(˚) 20.0
Humidity(Rh) 50
PH 7.0
Ventilation H 0
Aroma Length(m) 0
Per.Aroma(h) 0
Phase 1
NEW RECIPE PARAMETERS DEFINED

16 Rev 2, 18.06.19
2.9
This guide will help walk you through the process of creating and saving your own recipe. Alter-
natively, use the link to see the video online https://www.youtube.com/watch?v=FQfpGkWbeNs
Nuova Ricetta OKEsc
Shift
Shift Num
Del><mnbvcx
kjhgfdsa
iuytrewq
zl
po
78
12 3
45 6
78 9
0 C
.
Esc OK
-
Ventilation H
Ventilation H
The 3 tools you will use to
modify the recipe parameters
are:
Keyboard Keypad Check box
1. From the Home page,
Select Customer to proceed.
2. Select Climatic Recipes. 3. Select Create a Recipe
4. With the name eld
higlighted in red, Press the
pencil icon to activate the
onscreen keyboard and set
your recipe name.
5. Use delete key to empty the
eld, type the name of your
new recipe and press OK.
6. Use the down arrow to
highlight the next eld, press
the pencil icon to activate
the keypad to select the
number of stages you want
your recipe to have.
7. Enter the number of stages
you want to your new recipe
to have and press OK. If all
the information you have
entered is correct press the
forward arrow to advance to
the next page.
8. On this page you have *16
elds that can be modied
(*with the exception of Free
Variable this should be left 0).
With the name eld highlight-
ed in red, press the pencil icon
to activate the keyboard and
set the name for this stage.
9. Use delete key to empty
the eld, type the name of
this stage and press OK.
Customer Dealer Producer
Climatic recipes
pH calibr.
HACCP-Perf
Variable
My recipe Def. recipes Create a recipe
StageNbrs
Create a recipe
Name
8
Nuova Ricetta
StageNbrs
Create a recipe
Name
8
Nuova Ricetta
My Dry Aged OKEsc
Shift
Shift Num
Del><mnbvcx
kjhgfdsa
iuytrewq
zl
po
Create a recipe
Name
8
My Dry Aged
StageNbrs
Create a recipe
Name
8
My Dry Aged
StageNbrs
1
12 3
45 6
78 9
0 C
.
Esc OK
-
Time
Create a recipe Stage 1
Name
10
Temperature(˚) 20.0
Humidity(Rh) 50
PH 7.0
Ventilation H 0
Aroma Length(m) 0
Per.Aroma(h) 0
Phase 1
Time
Create a recipe Stage 1
Name
10
Temperature(˚) 20.0
Humidity(Rh) 50
PH 7.0
Ventilation H 0
Aroma Length(m) 0
Per.Aroma(h) 0
Phase 1
Maturing OKEsc
Shift
Shift Num
Del><mnbvcx
kjhgfdsa
iuytrewq
zl
po
CREATING AND SAVING NEW RECIPES

17
Rev 2, 18.06.19
10. Use the down arrow to
scroll through the recipe
parameters, one by one,
and adjust according to your
needs.
11. You can skip ahead
somewhat by pressing on the
parameter to highlight it.
12. For the majority of the
parameters, you will be
working with the keypad to
modify its value.
Time
Create a recipe Stage 1
Name
10
Temperature(˚) 20.0
Humidity(Rh) 50
PH 7.0
Ventilation H 0
Aroma Length(m) 0
Per.Aroma(h) 0
Maturing
Time
Create a recipe Stage 1
Name
999
Temperature(˚) 1.5
Humidity(Rh) 50
PH 7.0
Ventilation H 0
Aroma Length(m) 0
Per.Aroma(h) 0
Maturing
Time
Create a recipe Stage 1
Name
999
Temperature(˚) 1.5
Humidity(Rh) 50
PH 7.0
Ventilation H 0
Aroma Length(m) 0
Per.Aroma(h) 0
Maturing
75
12 3
45 6
78 9
0 C
.
Esc OK
-
13. The ventilation or fan
speed has 2 settings:
0 = low speed
1 = high speed
Press the pencil icon to
activate the check box.
14. By pressing on the empty
box you will place a check
mark inside, setting the fan on
high-speed for this stage when
needed.
15. The following Parameters
can be left as is:
Recov
Recycl
Airenew
16. Once nished the current
page, press the forward
arrow to advance to the
next page and repeat steps
8 - 15. Once you have lled
in all parameters for all stages
press the forward arrow to
advance.
17. Once on the save recipe
page, select the position to
place your recipe and press
the disk button to save.
18. A save in progress mes-
sage will appear onscreen
and may last a short while.
Once save is complete you
will automatically be returned
to the Home page.
The Aroma parameters are connected
directly to the Fumotic® and the aroma
tank, if you do not use liquid avoring (ie.
Natural liquid smoke) in your recipe set
the values to 0 to avoid false alarms.
NOTE
Time
Create a recipe Stage 1
Name
999
Temperature(˚) 1.5
Humidity(Rh) 75
PH 7.0
Ventilation H 0
Aroma Length(m) 0
Per.Aroma(h) 0
Maturing
Time
Create a recipe Stage 1
Name
999
Temperature(˚) 1.5
Humidity(Rh) 75
PH 7.0
Ventilation H 0
Aroma Length(m) 0
Per.Aroma(h) 0
Maturing
Ventilation H
Create a recipe Stage 1
Per.Aroma(h)
30
Recov. period(h) 2
Recov. length(s) 300
Recov. period(m) 120
Recov. length(m) 5
Recov. period(h) 12
Overtime(h) 0
0
Recov. length(m)
Create a recipe Stage 1
Per.Aroma(h)
30
Recov. period(h) 2
Recov. length(s) 300
Recov. period(m) 120
Recov. length(m) 5
Recov. period(h) 12
Overtime(h) 0
0
Recov. length(m) ...
Save recipe Position
...
2
... 3
... 4
... 5
... 6
... 7
... 8
1
...
Save recipe Position
...
2
... 3
... 4
... 5
... 6
... 7
... 8
1
Please wait
Save in progress
CREATING AND SAVING NEW RECIPES continued

18 Rev 2, 18.06.19
1. From the Home page,
Select Customer to proceed.
2. Select Climatic Recipes 3. Select My Recipes
4. Depending on how many
recipes you’ve created and
saved, you may have to use
the down arrow to select the
recipe you want.
5. With your recipe highlighted
in red, press the start button,
a message will appear, press
the check mark button to
proceed.
6. Your selected recipe
should automatically start.
Look at the start / pause
button to make sure its
green.
Follow the steps below to start a recipe that you have previously created and saved.
Follow the steps below to force aroma anytime during a default climatic recipe or a recipe that
you have previously created and saved.
1. With your recipe running,
press the aroma icon, the time
selection box will appear
onscreen.
2. Using the up and down
arrows, select the hours and/
or minutes that you want
liquid from the aroma /
avor tank to be nebulized
by Fumotic® and sprayed
into the unit.
Customer Dealer Producer
Climatic recipes
pH calibr.
HACCP-Perf
Variable
My recipe Def. recipes Create a recipe
...
Recipe List
My Dry Aged
...
...
...
...
...
...
...
Recipe List
My Dry Aged
...
...
...
...
...
...
Ongoing recipe !
Start new ?
PH
6.4
SET
POINT
7.0
HUMIDITY
73 %
SET
POINT
75%
TEMPERATURE
1.8˚C
SET
POINT
1.5˚C
12:35 24/03/2018
My Dry Aged
Current Recipe
TOTAL TIME
999 Hrs
REMAING TIME
999 Hrs
Maturing
PHASE 1 OF 1
TOTAL TIME
999
REMAING TIME
999
PH
6.4
SET
POINT
7.0
HUMIDITY
73 %
SET
POINT
75%
TEMPERATURE
1.8˚C
SET
POINT
1.5˚C
12:35 24/03/2018
My Dry Aged
Current Recipe
TOTAL TIME
999 Hrs
REMAING TIME
999 Hrs
Maturing
PHASE 1 OF 1
TOTAL TIME
999
REMAING TIME
999
12 35
Force Aroma
STARTING A SAVED RECIPE
2.10
FORCING AROMA
2.11
PH
6.4
SET
POINT
7.0
HUMIDITY
73 %
SET
POINT
75%
TEMPERATURE
1.8˚C
SET
POINT
1.5˚C
12:35 24/03/2018
My Dry Aged
Current Recipe
TOTAL TIME
999 Hrs
REMAING TIME
999 Hrs
Maturing
PHASE 1 OF 1
TOTAL TIME
999
REMAING TIME
999

19
Rev 2, 18.06.19
Your Maturmeat® has 3 standard probes that can be calibrated by you or by a techni-
cian. The probes are checked thoroughly before your Maturmeat® leaves the factory.
A certied instrument to measure either humidity and/or temperature must be used to cali-
brate the probes on your Maturmeat®. Follow the steps below to access the variables
p a g e t o b e g i n c a l i b r a t i n g t h e p r o b e s , a l t e r n a t i v e l y , u s e t h e l i n k t o s e e t h e v i d e o o n l i n e
https://www.youtube.com/watch?v=TmPLBJ2aC4Q
4. Use the keypad to enter
the new value. The range of
values that can be set are
between -20…0…+20. Once
value is set press OK. Press the
folder / left facing arrow icon
to save and exit the variables
page.
1. From the Home page,
Select Customer to proceed.
2. Select Variables 3. On the variables page you
will nd 3 editable items:
i. CSA - Ambient temp probe
ii. CSU - Humidity probe
iii. CSC - Condenser probe
Highlight the variable and
press the pencil icon to
activate the keypad to select
the corrected value.
5. Press the start icon to get
back to your recipe. Contin-
ue to take readings with the
two probes (Certied probe
and built-in Maturmeat®
probe) until both probes read
the same.
If you do not have a certied
or professionally calibrated
probe, please consult with a
professional for assistance.
Comparison readings should
be taken with the fan running
and with the fan on pause.
Take readings over a period
of 5-10min.
NOTE
NOTE
Customer Dealer Producer
Climatic recipes
pH calibr.
HACCP-Perf
Variable
CSU
CSC
HACF
FAHR
EPSU
PSWU
Var. Meaning
CSA
CORR. SONDA U.
CORR. SONDA C.D
F.ZA MEM.HACCP
FAHRENHEIT
ESCL.PSW USER
PASSWD USER
CORR. SONDA AMB.
0
0.0
240
0
0
1234
0.0
Hg
˚C
m
D
D
*
˚C
CSU
CSC
HACF
FAHR
EPSU
PSWU
Var. Meaning
CSA
CORR. SONDA U.
CORR. SONDA C.D
F.ZA MEM.HACCP
FAHRENHEIT
ESCL.PSW USER
PASSWD USER
CORR. SONDA AMB.
0
0.0
240
0
0
1234
0.0
Hg
˚C
m
D
D
*
˚C
-3
12 3
45 6
78 9
0 C
.
Esc OK
-
Climatic recipes
pH calibr.
HACCP-Perf
Variable
CALIBRATING STANDARD PROBES
3.1

20 Rev 2, 18.06.19
Your Maturmeat® can be modied in the to adjust to your needs. The HACCP recording
frequeny can be modied to allow you to validate your production.
4. Use the keypad to enter
the new value. The range
of values that can be set
are between 1……240 min-
utes (m). Once value is set
press OK. Press the folder/left
facing arrow icon to save
and exit the variables page.
1. From the Home page,
Select Customer to proceed.
2. Select Variables 3. On the variables page you
must look for HACF. Highlight
the variable and press the
pencil icon to activate the
keypad.
5. Press the start icon to get
back to your recipe.
Customer Dealer Producer
Climatic recipes
pH calibr.
HACCP-Perf
Variable
Var. Meaning
CSU
CSC
FAHR
EPSU
PSWU
CSA
CORR. SONDA U.
CORR. SONDA C.D
F.ZA MEM.HACCP
FAHRENHEIT
ESCL.PSW USER
PASSWD USER
CORR. SONDA AMB.
0
0.0
240
0
0
1234
0.0
Hg
˚C
m
D
D
*
˚C
HACF
CSU
CSC
FAHR
EPSU
PSWU
Var. Meaning
CSA
CORR. SONDA U.
CORR. SONDA C.D
F.ZA MEM.HACCP
FAHRENHEIT
ESCL.PSW USER
PASSWD USER
CORR. SONDA AMB.
0
0.0
240
0
0
1234
0.0
Hg
˚C
m
D
D
*
˚C
120
12 3
45 6
78 9
0 C
.
Esc OK
-
HACF
Climatic recipes
pH calibr.
HACCP-Perf
Variable
Your Maturmeat® can be modied in the to adjust to your needs. You can simply and quickly
change from celcius to farenheit, by following the steps below.
1. From the Home page,
Select Customer to proceed.
2. Select Variables 3. On the variables page you
must look for FAHR. Highlight
the variable and press the
pencil icon to activate the
check box.
Customer Dealer Producer
Climatic recipes
pH calibr.
HACCP-Perf
Variable
Var. Meaning
CSU
CSC
FAHR
EPSU
PSWU
CSA
CORR. SONDA U.
CORR. SONDA C.D
F.ZA MEM.HACCP
FAHRENHEIT
ESCL.PSW USER
PASSWD USER
CORR. SONDA AMB.
0
0.0
240
0
0
1234
0.0
Hg
˚C
m
D
D
*
˚C
HACF
CHANGING HACCP RECORDING FREQUENCY
3.2
CHANGING FROM CELCIUS TO FARENHEIT
3.3