Drying，Curing and seasoning cabinet for meat and sausages/hams

The fermentation cabinet has been carefully designed and manufactured, which can be used for small-scale sausage production, dry aging of beef, or as an essential tool for enterprise R&D pilot and research institutes.

Main components:

- Cabinet

- All stainless steel or glass doors

- One or two doors are available with maximum capacities of 100 kg and 200 kg respectively

- Refrigeration system

- Heating system

- Temperature control range: +0 ^oC ~ +55 ^oC

- Relative humidity control range: 40% ~ 95%

- Self-closing door with magnetic seal

- Main structure is made of stainless steel AISI 304

- Polyurethane stainless steel insulation board

- Condensate collection tray is removable

- Equipped with LED lighting

- Equipped with ultraviolet germicidal lamps

Application&Advantages:

- Main unction: Two-in-one function cabinet (hot drying & cold drying)

- Application scenario: Enterprise R&D pilot for research institute and enterprise

- Application range: air drying, fermentation and color of Chinese cured meat products

- Application range: air drying, fermentation and curing of Western fermented meat products

- Technical characteristic: Adjust operating parameters according to the different processes of the product

- Technical characteristic: Meet the requirements of high temperature baking, low-temperature air drying, fermentation & seasoning and other conditions

- Technical characteristic: Small area, low energy consumption, wide range of application scenarios

- Technical characteristic: The core design refers to the technical requirements and performance indicators of the mass production workshop, and is an important rely on the transitional mass production