MEAT MATURING, CONSERVATION, AND DRY-AGING CABINETS
Ventilated
MOD. 141CTMAX PV
Capacity 1400 liters
Stainless steel structure
Capacity for 120 kg of cold cuts
Humidity management
Capacity for 300 kg of ribeye-type meat
60 mm insulation with expanded HFO polyurethane
Temperature -6°/+40°C
Touch screen control panel
Hot gas defrost
2 glass doors
Refrigerant gas R290
Stainless steel handle
Climate class 4
Internal LED lighting
Minimum ambient operating temperature +14°C
Humidity management 40% / 85%
Single-phase power supply 230V/1/50Hz
Device with automated digital control complying with Industry 4.0 requirements
Power 2850 W
Timed ozone generator (optional)
Dimensions 144 cm x 80 cm x 202 cm
Functions:
CE Standard
Cooling, heating, and maintenance management
Standard equipment: 6 pairs of guides + 6 GN 2/1 grids
Management and operation via temperature sensor readings: evaporator, suction cell, relative humidity
Advanced remote control system included in the price
Hot / cold / maintenance / humidification / dehumidification / ozone function (optional)
A technician can remotely modify parameters and be notified via email of any anomalies
Maturation, short-term dry-aging for about 12 days (for medium to long cycles of about 20-40 days, optional ozone generator required), drying, defrosting, pre-cooking, controlled temperature and humidity storage, and food transformation cycles through temperature / humidity / air sanitization / ventilation
Also includes one hour of technical assistance and usage support via Zoom mode
Requires water connection
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