Meat & Deli
KAULA
Description
Kaula represents the evolution of your sales point: a complete and fully customizable counter to fully express your venue’s potential.
Sell meat with a display of the finest cuts thanks to the innovative Dry Age Tower.
Features
Everything your venue needs. Kaula is the perfect counter for delis, butcher’s restaurants, and concept restaurants: not only for meat but for delicatessens, ready to cook dishes and local specialties such as cured meats and cheeses.
Customize every detail to get the perfect counter for you. Choose corners in the shape you want: thanks to the excellent workmanship of our expert craftsmen, the result will be a unique piece, in every sense.
TECHNICAL AREA
The Art of beef aging
Kaula Dry Age Tower provides a new take on the ancient method for aging meat.
The Dry Aged Beef system guarantees a delicate curing process that ensures the finest product in terms of both taste and organoleptic properties.
Versions and optionals
For those who want to leave maximum freedom to the customer without sacrificing the customization of the counter, Kaula V3 SLIM is equipped with a narrower display surface (73 cm).
Kaula is also available with a ventilated system, designed specifically for delicatessens: from ready-to-cook preparations to the finest specialties, each product will have the best exposure.
We make Kaula in the colour of your choice No palette to choose from, but the utmost flexibility and complete freedom for a counter that perfectly fits its environment.
The MVS system with ventilated double-static refrigeration is specifically designed for meat and guarantees top-of-the-range conservation and display.
Something extra for your venue
The next stage in your business’ development is called Kaula: a complete and highly customizable counter offering the best solutions for the storage, display and sale of meat, gastronomy dishes and typical products.
FEATURES
Straight glass
Self Service
Ventilated with two refrigerated shelves
Ventilated with three refrigerated shelves
Ventilated
Double static
Dry heat
Ventilated heat
The Evolution of Butchery
