Keep curing cycles consistent while scaling production without compromise. This meat curing cabinet delivers precise climate control and robust construction to support artisan and industrial workflows alike. Operators will achieve repeatable results across large loads while retaining program flexibility for various charcuterie profiles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug cabinet before cleaning. Remove racks and probes. Wipe interior with mild detergent solution and soft cloth; rinse and dry. Clean condenser coils with brush and vacuum to improve efficiency. Degrease door gasket and dual-insulated glass with non-abrasive cleaner; inspect seals and lock. Sanitize food-contact surfaces with EPA-approved sanitizer per label. Reinstall components only after complete drying to prevent mold and electrical faults.#@@#Additional Info#@#Omcan USA's Stagionello Evo 150 meat curing cabinet offers 49.44 cu.ft. of stainless steel storage, 150 kg capacity, 220v/1-Ph at 12.1 amps, and 3,440 watts.#@@#General Info#@#Description #@#
Keep curing cycles consistent while scaling production without compromise. This meat curing cabinet delivers precise climate control and robust construction to support artisan and industrial workflows alike. Operators will achieve repeatable results across large loads while retaining program flexibility for various charcuterie profiles.
#@@# Temperature Control#@#
Operate within a controlled range from 35.6°F to 95°F to support cold aging, fermentation, and finishing processes. The unit maintains setpoints using an automatic Climatouch® touchscreen control system that reduces manual adjustments and minimizes product variance.
#@@# Load Capacity#@#
Accept up to 150 kilograms of product with a usable interior of 49.44 Cu.Ft., enabling simultaneous processing of multiple batches. Chefs and production managers will shorten turnaround times and increase throughput without expanding the floor footprint.
#@@# Construction Durability#@#
Specify full 304 stainless steel interior and exterior for corrosion resistance and straightforward sanitation. Staff will clean surfaces efficiently and maintain the hygienic conditions required by commercial kitchens and institutional food service operations.
#@@# Monitoring and Safety#@#
Rely on four included probes and HACCP compatibility to document temperature histories and support food safety audits. Supervisors will demonstrate regulatory compliance and traceability through objective sensor data during critical control points.
#@@# Energy and Electrical#@#
Install on 220 volts, single phase, consuming 3440 watts and drawing 12.1 amps to balance performance with predictable utility demand. Facilities engineers will plan power distribution accurately and avoid unexpected electrical upgrades.
#@@# Climate Management#@#
Use the Fumotic® dual-purpose regulating system and thirty preset recipes to manage humidity, airflow, and fumigation phases for diverse curing styles.#@@#Delivery Details#@#• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect condenser and fan assemblies weekly to remove dust and residue that reduce heat transfer. Drain and flush the humidification circuit monthly, using food-safe descaler to prevent scale buildup. Calibrate Climatouch® probes quarterly against a certified thermometer and replace probes showing drift. Clean stainless interior and dual-insulated glass with mild detergent and nonabrasive cloth; avoid bleach. Verify door lock integrity and adjust seals to maintain tight closure.
