Suitable for dry ageing meat, curing salami and seasoning cheese
304 18/10 stainless steel
32�C ambient
Full control of temperature 0�-30�C
Full control of relative humidity 40%-95% RH
Approx. 200kg of hanging product
Approx. 30 days for salami reduction
Supplied with 6 shelves, 1 hook rail and 4 meat hooks
Built-in humidifier
"Must be connected to a 3/4�� BSP
water connection. If unit is in an area with hard water, we recommend installing a water filter to protect the components"
Shelf guides are spaced 53mm apart
Manufacture code: AC8311