Offer a unique experience and create your own flavors
Meat aging is the specific process that makes meat more tender, but above all, more flavorful. During aging, enzymes present in the muscles metabolize the connective tissues, making the meat more tender and pleasant to the palate. This process allows for a better sensory experience for the consumer. WeAge, by creating a controlled and healthy environment, guarantees professional aging carried out directly in your restaurant or establishment.
Professional maturation
Quality, safety, and productivity
The WeAge maturation system creates the ideal microclimate inside to support the work of enzymes present in the meat.
Thanks to the patented ventilation and sanitization systems, you won’t need to worry about adjusting temperatures and timings, ensuring a safe and consistent maturation process.
Choose the finish that suits your establishment.
With its sober and elegant style, WeAge will become your signature of quality, and the LED lighting will enhance the quality of your offering.
Why choose us
Discover the innovation of WeAge
Biosafety
The healthiness and continuous sanitation of the maturation environment are fundamental. The OXYGENKLIMA patented system, thanks to the sanitizing principle of active oxygen, constantly maintains a "BIOSAFETY" condition, reaching all areas of the chamber and keeping the environment sanitized.
Ventilation
Carefully conducted anemometric studies led to the creation of the V - O SYSTEM patent, which, thanks to a carefully designed forometric layout, ensures perfect air circulation to achieve the surface drying of the meat and prevent the stagnation of moisture that could lead to the formation of molds.
Strenghts
See how many ADVANTAGES WeGrill offers!
Your steak house now
Differentiate yourself from the competition and offer the refined flavors of a typical barbecued restaurant, with simplicity, low know-how and without structural interventions.
The real taste of embers
Thanks to the infrared spectrum, the Mallard reaction is activated, which creates the Crispy effect: that nice crust outside and the succulent flavor typical of grilled meat.
No smoke
Our burners radiate from above. Liquid fats, falling, do not come into contact with the heat source, eliminating smoke and annoying flames, avoiding the potential toxicity of carbonization.
No more downtime
All cooking systems need a long time to heat up, they must be managed and kept warm. The Broiler system takes ONLY three minutes to be up and running.
Measurable savings
Reduce energy consumption: the Broiler System turns it on only when needed. You will not have to buy and manage tons of coal and its extreme flexibility makes it easily usable by any professional in your brigade.
Request a demo
Participate in one of our inspirational events to discover how the WeGrill equipment improves the productivity of your kitchen.
Buy at a local dealer
With a large network of WeGrill dealers, there is always one near you. Contact us so we can refer you to the nearest dealer.