Virdex

PROFESSIONAL CATERING EQUIPMENT

Kitch è un’agenzia di rappresentanza costituita da un gruppo di produttori associati di macchine e preparati per il settore HORECA uniti per sviluppare le esportazioni e portare l’eccellenza italiana in tutto il mondo.

03/09/2026

Several studies have examined the tenderization of meat during the dry-ageing process.

The results have been quite consistent, so much so that a trend has been identified (though it cannot be universally valid, given the countless criteria for evaluation: type of meat, animal age, pre- and post-mortem factors, and so on).

In any case, I'll try to create a sort of illustrative graph:

The most tenderization occurs in the first 7 days. This will then continue to benefit from the process up to 14 days, albeit less noticeably. From 14 to 21 days, tenderization continues, albeit gradually, until it ceases around the third week of ageing.

This can also occur later, of course.

And what has been said concerns only one of the two benefits of dry-ageing: tenderization.

So, not the flavour concentration, which typically reaches its peak 1-2 weeks later.

Anyhoo... If you'd like more information about Inox Bim equipment, or simply want to chat about dry-ageing (for meat or fish), just give me a shout!

04/08/2026

Various national laws regulate meat dry-ageing. These specify the temperature and relative humidity ranges required for the process, as well as airflow.

Paradoxically, there is no minimum or maximum limit regarding the acidity level of meat.

However, scientific literature is (fairly) in agreement that there is a "sweet spot": a pH between 5.4 and 5.7.

This leads to a hidden advantage: pH does not affect the rate or amount of moisture loss, trim loss, or yield, but, crucially, it reduces microbial proliferation by creating a mild acidic barrier that slows harmful bacterial growth, while simultaneously allowing natural enzymes to tenderise the meat over weeks.

Anyhoo… In the picture there’s me (well, my hand) measuring the pH of a piece of meat while dry-ageing inside an Inox Bim Climatic Cabinet (a value that can be added to the HACCP record)

29/07/2026

An old friend of mine used to say: "Once you've tried homemade canned tuna, you'll never go back to the canned ones you find at the supermarket."

Which is absolutely true... if you have access to fresh tuna and the know-how to handle the process!

And perhaps even a Inox Bim Climatic Cabinet: ideal for cold-drying tuna loins after they've been cooked in brine for about three hours.
Ready to be immersed in olive oil and hermetically sealed in a jar!

24/07/2026

Basil in desserts? Why not!

The "king of aromatic herbs" is most often used to season tomato sauces, salads, fish dishes, and other meals.

Anyhoo… basil also pairs beautifully with desserts, thanks to its fresh, herbaceous, and balsamic aroma!

The most successful pairings include citrus fruits (especially lemon), dark chocolate, cherries, and blackberries.

And even strawberries, as our friends at "Another Coffee"(Copenhagen, Denmark) have tried and tested.

A pastry with a mouth-watering strawberry and basil cream.

Proofed in the Inox Bim retarder proofer, of course!

Thanks to the wonderful folks at Another Coffee for the photo, and to the guys at Cateringinventar.dk - alt til dit storkøkken og café, our resellers in Denmark.

04/06/2026

Low relative humidity during dry-ageing? How low it is doesn't seem to make a substantial difference.

The relative humidity of the meat during the ageing process must be maintained within a certain level (usually below 80%) to prevent the proliferation of bacterial colonies on the surface. Scientific literature agrees on this.

But is there a "minimum limit"?

A team of researchers from the University of Nebraska ("Effects of relative humidity on dry-aged beef quality") compared the results of four batches of boneless sirloin steaks: one batch aged at 85% relative humidity, one at 70%, and finally one at 50% (a fourth batch wet-aged).
The temperature was set at 2°C; the process lasted 42 days.

The result is that "no such case hardening effect occurs when dry ageing beef, even when the RH was kept very low (50%), and the total weight loss was 23%. Instead, the lower RH led to more rapid moisture loss at the start of the ageing process, without significantly affecting the total moisture loss. Trim loss, yield, tenderness, and flavour were not affected by relative humidity during dry ageing."

Well, if the result is confirmed by further research, we can conclude that relative humidity must be controlled so that it does not exceed a certain threshold, but we can also rest assured that the recommended humidity range is so broad that we don't have to rack our brains with special calculations and actions to ensure a high humidity level even at a low temperature (which is the real challenge for a dry-ageing machine).

In any case... to age your meat, whatever relative humidity level you want (assuming it falls within the acceptable "range," of course!), you can trust Inox Bim equipment.

And in its display case... as our friends at Il Braciere in Finale Ligure (Italy) did!

26/05/2026

"Lonza," a typical cured pork loin from central Italy, is a cured meat, low in fat and rich in flavour.
It is aged for 45 to 60 days in a controlled environment.

And what better environment than an Inox Bim climatic cabinet?

This allows you to alternate cycles of high and low relative humidity, with temperatures that rise from high in the initial cycles (to allow for the so-called "stewing") to gradually lower over the following days.

All this is achieved with adjustable ventilation, which is essential for ensuring uniform conditions across the different levels of the chamber.

Thanks to our friends at Macelleria Valentino (Teramo, Italy) for the pic!

14/05/2026

A new high-end sushi restaurant is in town!
The city is Bucharest. The name is OYABUN.

And for the cooking, they decided to rely on Bim: a double-tank fryer with a superstructure and product trays, and a powerful induction stove (5kW per zone).

Thanks to our Romanian dealer, HHEC!

12/05/2026

So... digitalization 4.0 has finally arrived in cooking too!

Starting June, you'll be able to order fryers, induction cookers, pasta cookers, and fry-tops equipped with 4.0 technology from Inox Bim
# digitalization
In a nutshell: digital equipment that can also be monitored and managed remotely.

With all the benefits that come with it: saving, uploading, and downloading recipes, activity logs, customized configurations, and the like.

Oh...of course, they're likely eligible for Industry 4.0 incentives or similar.

Yours truly will be happy to answer any questions you may have!

07/05/2026

I came across a video from 8 years ago showing the convenience of Inox Bim AISI 304 stainless steel folding tables.

This reminded me of two things:

- The table is ideal for outdoor catering, al fresco banquets, cooking schools, food trucks, kitchens with limited space, and who knows what else I can't think of now.

- I had a terrible haircut.

Anyway... for more information on this or other professional foodservice products, give me a shout!

09/04/2026

"The dry-aging process enhances the flavor profile of raw fish, producing taste characteristics that are unattainable immediately after the catch.
Microbial activity plays a pivotal role in the development of such flavors, leading to the activation of diverse metabolic reactions, particularly lipid oxidation and protein degradation, that significantly contribute to the formation of unique flavors..."

𝐷𝑟𝑦-𝑎𝑔𝑒𝑑 𝑎𝑛𝑑 𝑑𝑟𝑦-𝑐𝑢𝑟𝑒𝑑 𝑓𝑖𝑠ℎ: 𝑎 𝑐𝑟𝑖𝑡𝑖𝑐𝑎𝑙 𝑟𝑒𝑣𝑖𝑒𝑤 𝑜𝑓 𝑡ℎ𝑒 𝑙𝑖𝑡𝑒𝑟𝑎𝑡𝑢𝑟𝑒 𝑎𝑛𝑑 𝑓𝑜𝑜𝑑 𝑠𝑎𝑓𝑒𝑡𝑦 𝑎𝑠𝑝𝑒𝑐𝑡𝑠. F.Troise et al. 2026

In the pic below, a few beautiful specimens of "Bluefin Tuna" (Thunnus thynnus), aka "Red Tuna", dry-aging inside a Inox Bim Climatic Cabinet.

Photo courtesy of our friends at the Restaurant BOWA Dubrovnik (Croatia)!

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