Stainless Steel Digital Dry Curing Cabinet

$4,500.00

SKU: 11-1506 Categories: , ,

Description

This item is custom-made. For current lead times on our next production run, please call 716-824-5814 or use our LiveChat feature.

Please call for availability and freight quote & delivery instructions at 716-824-5814.

Our Stainless Steel Digital Dry Curing Cabinet is perfect for turning plain salami into an artisanal charcuterie masterpiece. Thanks to this meat curing chamber, the art of dry curing is no longer limited to those who live in naturally conducive climates.

Our Stainless Steel Digital Dry Curing Cabinet has a Stainless Steel interior and exterior. It’s exceedingly low maintenance with a humidifier that holds two gallons of water, compressor/condenser cooled, gentle heater for fermentation stages, and now also includes two (2) exhausting fans to remove excess humidity, all controlled with a easy to use controller panel. We also include a removable drip-guard to protect the humidification fans during early ‘wet phase’. We have upgraded our Cabinets to now include a defrost drainage collection container with a spigot for easy removal of excess humidity that is first trapped via frosting the evaporator, then defrosted, drained and stored for removal at a convenient time.

As a result of our lengthy engineering, testing and adjustment cycles, you can use this curing cabinet for a wide range of Charcuterie, from Sopressata to Coppa, Nduja to aged Cheeses. To enhance flavor, hang curing sausage for traditional preservation, or give your cured meats, summer sausage and pepperoni sticks a tangy flavor that comes from natural fermentation. Make traditionally fermented, dry-aged and preserved foods in your home with modern, elegant controls. NOT INTENDED FOR DRY AGING BEEF.

Features:

  • LCD Capacitive-Touch Control Panel
  • Temperature Range: 41-99°F (± 2°F)
  • Humidity Range: 40-90% RH (± 5% RH)
  • 304-Grade Stainless Steel Interior
  • USA-Made Whisper-Quiet Compressor
  • 2-Gallon Water Tank Humidifier
  • 6 Stainless Steel V-Sticks for Hanging
  • Able to Hold 4 Shelves (sold separately)
  • Carbon Air Filtration
  • Removable S/S Drip Collector
  • UV-Protective Double-Paned Glass
  • Key-Locking Door
  • Miniature Blue-LED Ceiling Light
  • External Defrost Drainage Tank

Specifications:

  • Outside: 64″ H x 23.5″ W x 25″ D
  • Inside: 54″ H x 19″ W x 20″ D (40″ high usable space without humidifier and diffuser)
  • Power Usage: 110V/348W/2.9A

Please note – in the rare instance the unit is damaged upon delivery, please refuse the package and contact Customer Service at 716-824-5814.

Additional information

Weight 315 lbs
Dimensions 25 × 23.5 × 64 in

Reviews

There are no reviews yet.

Be the first to review “Stainless Steel Digital Dry Curing Cabinet”

Your email address will not be published. Required fields are marked *

Questions and answers of the customers

    does this need to have drainage?
  1. 0 votes
    Q does this need to have drainage? answer now
    A

    No, the cabinet has a small reservoir on it side that collects all the condensed humidity and moisture from the chamber and from the sausages. Its very easy to drain out and will not mess up your floor.

  2. What damage could occur if the equipment is operated in an ambient temperature higher than 80F
  3. 0 votes
    Q What damage could occur if the equipment is operated in an ambient temperature higher than 80F answer now
    A

    No damage will occur... the cabinet will not operate efficiently. Your salamis will not dry properly because the ambient temperature outside will affect the inside temperature and how well the mechanicals work. This is why we recommend it be installed indoors.

  4. For what reason, or in what way, is this device not appropriate to dry-age meat?
  5. 0 votes
    Q For what reason, or in what way, is this device not appropriate to dry-age meat? answer now
    A

    To properly dry age BEEF PRIMALS without  SALT or CURE, the refrigeration needs to be 38F. Our unit is designed for salamis and cured meats only and reaches the lowest temperature of 41F.

    40F is the bottom end of what is called the "TEMPERATURE DANGER ZONE", which ranges between 40-140F. This is when all bad bacterial growth occurs, and without any sort of protection from even salt, your meat will be sure to spoil quickly.

  6. What’s the warranty?
  7. 0 votes
    Q What’s the warranty? answer now
    A

    We offer a one year unlimited warranty on all of our equipment.

  8. Are these in stock and available to ship?
  9. 0 votes
    Q Are these in stock and available to ship? answer now
    A

    You can call us today to reserve a cabinet. We should be testing the next round within the next couple of weeks!

  10. Do you have replacement Wicker-filters for the 19100 curing cabinet?
  11. 0 votes
    Q Do you have replacement Wicker-filters for the 19100 curing cabinet? answer now
    A

    Yes. Please call us directly so we can be sure to get you the correct filter for your cabinet. There are 2 styles.

  12. What are the external operating conditions for this unit (temperature and humidity), i.e. can it be housed outside or in a garage?
  13. 0 votes
    Q What are the external operating conditions for this unit (temperature and humidity), i.e. can it ...... Read more answer now
    A

    We recommend that the Cabinet be stored and operated in an environment no cooler than 60F and no warmer than 80F. 

Send me a notification for each new answer.