Handle high-volume curing without compromise. This cabinet delivers controlled temperature, integrated monitoring, and durable construction to support consistent fish processing at scale. Food service operators gain predictable results and simplified workflows through precise environmental control and robust components.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Empty racks and remove grill guides. Mix mild detergent with warm water (do not use bleach). Scrub interior and doors with a soft cloth; clean double-glazed glass gently. Rinse with clean water and dry completely to prevent corrosion. Clean condenser coils regularly to maintain efficiency. Inspect seals and hinges; tighten or replace as needed. Restore power only after unit is fully dry to prevent electrical hazards.#@@#Additional Info#@#Omcan USA's 49001 Pesciugatore fish curing cabinet is 53.1" wide, holds 132 pounds, and is made of 304 stainless steel.#@@#General Info#@#Description #@#
Handle high-volume curing without compromise. This cabinet delivers controlled temperature, integrated monitoring, and durable construction to support consistent fish processing at scale. Food service operators gain predictable results and simplified workflows through precise environmental control and robust components.
#@@# Temperature Range#@#
Operate across a 32°F (0°C) to 95°F (35°C) span to accommodate cold curing, mild aging, and warm conditioning. Technicians achieve repeatable results by selecting specific setpoints for different curing profiles.
#@@# Load Capacity#@#
Support up to 132 pounds of product per cycle to maximize throughput in busy kitchens and processing rooms. Managers reduce cycle counts and labor time by grouping loads efficiently within the cabinet footprint.
#@@# Construction Quality#@#
Built from 304 stainless steel for corrosion resistance and hygienic surfaces suited to salt and moisture exposure. Engineers will note welded seams and adjustable legs that maintain alignment on uneven floors.
#@@# Control Interface#@#
Use a 7-inch SFC display and remote control to program profiles, monitor status, and adjust settings without opening doors. Operators minimize process disruption and maintain stable internal conditions through remote adjustments.
#@@# Monitoring Systems#@#
Rely on an integrated pH system and HACCP-compatible features to document critical parameters for food safety and traceability. Supervisors simplify compliance with recording requirements and reduce verification time during audits.
#@@# Energy and Electrical#@#
Consume 2376 watts at 220V/60/1-ph while drawing 10.8 amps via NEMA 6-20P configuration for standard commercial installations. Facility planners can evaluate load impact precisely and allocate circuit capacity accordingly.
#@@# Visibility and Access#@#
Benefit from double-glazed glass doors, four stainless steel grill racks, and four sets of grill guides that facilitate organized stacking and visual inspection.
#@@#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 and remove debris to maintain heat exchange efficiency. Check door gaskets for cracks or gaps and replace within 30 days of detected wear to maintain consistent humidity. Calibrate temperature and integrated pH sensors monthly; record values in a log. Clean interior surfaces and stainless steel racks with a pH-neutral detergent and rinse thoroughly. Tighten electrical connections and verify NEMA 6-20P plug integrity quarterly.
