CURING CHAMBERS AND DRY AGERS
700-liter capacity
MOD. 71CT
60 kg cured meat capacity
Stainless steel structure
150 kg ribeye-type meat capacity
Humidity control
Temperature -6°C/+40°C
60 mm insulation with expanding HFO polyurethane
Hot gas defrosting
Touch screen control panel
R290 refrigerant gas
Humidity management 40% / 85%
Climate class 4
Device with automated digital control complying with Industry 4.0 requirements
Minimum ambient operating temperature +14°C
Timed control ozone generator (optional)
Single-phase power supply 230V/1/50Hz
Functions:
Power 1450 W
Cooling, heating, and maintaining management
Dimensions cm L 72 x D 80 x 202 H
Operation and management through temperature probe readings: evaporator, suction cell, relative humidity
CE Standard
Hot/cold/maintenance/humidification/dehumidification/ozone functions (optional)
Standard equipment: 3 pairs of guides + 3 GN 2/1 grids
Maturing, short-term meat tenderizing for about 12 days (for medium-long cycles about 20-40 days, optional ozone generator required), drying, defrosting, pre-cooking, controlled temperature and humidity preservation, and food transformation cycles through temperature/humidity/air sanitization/ventilation
Advanced remote control system included in the price
Requires water connection
A technician can remotely modify parameters and receive email notifications for anomalies
Ventilated
One hour of usage and technical assistance via Zoom is also included
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