Stop compromising control for capacity. This curing cabinet delivers precise climate management across a wide 35.6°F to 95°F range while offering nearly 50 cubic feet of usable interior space, enabling consistent aging and curing at scale. Food service professionals receive industrial-grade performance in a modular footprint with robust stainless steel construction.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and lock out power before cleaning. Remove racks and probes; wash racks in warm, soapy water and rinse. Clean interior with a mild detergent and soft cloth; avoid abrasive pads. Sanitize food-contact surfaces per CSA or HACCP protocols, then air dry. Clean condenser coils and door gaskets monthly to maintain efficiency and prevent breakdowns. Degrease vents and external surfaces to reduce fire risk. Reinstall dry components and restore power only after complete drying.#@@#Additional Info#@#Omcan USA's Stagionello Evo 100 cures meat in a 49.44 cu.ft.#@@#General Info#@#Description #@#
Stop compromising control for capacity. This curing cabinet delivers precise climate management across a wide 35.6°F to 95°F range while offering nearly 50 cubic feet of usable interior space, enabling consistent aging and curing at scale. Food service professionals receive industrial-grade performance in a modular footprint with robust stainless steel construction.
#@@# Temperature Control#@#
Engineers integrated a Climatouch automatic control system with a touch screen display to manage temperature and humidity with accuracy. Operators can program 30 preset recipes and monitor four included probes for repeatable results across multiple curing cycles.
#@@# Interior Capacity#@#
Designers sized the chamber at 49.44 Cu.Ft. to accept large cuts and multiple racks without overcrowding. Technicians rated the load capacity at 100 kg to support high-throughput operations in restaurants, commissaries, and institutional kitchens.
#@@# Air Management#@#
The unit employs a Fumotic dual-purpose regulating system to balance airflow and fumigation cycles for uniform drying and surface development. Chefs achieve consistent texture and flavor uniformity from top to bottom of the cabinet.
#@@# Construction Durability#@#
Manufacturers built the cabinet from 304 stainless steel with a dual-insulated glass door and lock to withstand continuous use and maintain thermal stability. Service teams benefit from adjustable legs that simplify leveling on uneven floors and reduce installation time.
#@@# Electrical Performance#@#
The cabinet operates on 220v/60/1-ph power and draws 2100 watts at 8.5 amps, delivering stable electrical performance for long runs. Facilities planners can integrate the unit into existing circuits while minimizing voltage fluctuation risk.
#@@# Compliance and Support#@#
Engineers designed the unit to meet HACCP requirements and accommodate solar energy integration for energy-conscious operations.
#@@#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#@#Clean the condenser and fan housing monthly for heat exchange efficiency. Inspect and calibrate Climatouch® control weekly; verify probe readings with a certified thermometer. Sanitize the interior and racks with food-safe detergent after each production cycle and rinse well. Check the door gasket for cracks and replace if compression drops below specification. Lubricate hinges and verify lock operation quarterly. Monitor drain and fumotic® lines; flush with potable water to prevent buildup.
