Description

The Hog PLUS Cleaver Salumi/Charcuterie curing cabinets

The Hog PLUS Cleaver Salumi/Charcuterie curing cabinets
Cleaver Salumi/Charcuterie curing cabinets (curing chambers) are the answer to making traditional salami and charcuterie all year round! They’re also the answer for people living in warmer climates who would otherwise not be able to dry cure in their natural environment. The Cleaver products are able to create the perfect environment (humidity, temperature, and airflow) for dry curing and dry ageing.

This Cleaver salumi cabinet is ‘The Hog’ and is the largest size available. The ultimate Cleaver. Loads of hanging space and capable of curing up to 16 legs of prosciutto.

Each cabinet is freestanding with tinted, double-glazed glass doors and pull-out stainless steel shelves of which you can easily hang products from.

The Cleaver curing chamber is equipped with a heater, compressor cooling, self-evaporating de-humidification, humidifier and passive air-circulation.

Temperature, de-humidification and internal light are controlled via the LED panel.
Specifications Height: 1805mm Width: 595mm Depth: 680mm Weight: 100kg
Volume: 450L Meat capacity: up to 70kg (maximum batch size <40kg)
Humidity Range: 60% to 90% Temperature Range: 0°C to 25°C
UV Light: Yes Humidifier: Yes Shelves: Four (46cm x 53cm)
Hanging Bar: One
Warranty: 2 years full replacement guarantee.

The Hog PLUS Cleaver Salumi/Charcuterie curing cabinets are Sold in Melbourne, Sydney, Brisbane, Perth, Adelaide, Hobart, Darwin, and Canberra.