The LS82V Cured Meat Seasoning Cabinet is engineered for the safe and consistent conditioning of cured meats such as salami, prosciutto, and artisanal charcuterie. With comprehensive temperature and humidity control, this cabinet is ideal for long-term curing processes where stability and precision are essential.

Features

• Professional cured meat seasoning & maturation cabinet designed for charcuterie production
• Precise temperature range: -5°C to +30°C, ideal for controlled curing and drying
• Humidity control: Adjustable 30–95% RH for accurate moisture management
• Internal capacity: 607 litres — optimised space for hanging and shelving
• Stainless steel construction: Food-grade material for hygiene and durability
• Glass door: Provides clear product visibility and reduces door opens
• Even air distribution: Ensures uniform curing conditions across all shelves
• Ceiling-mounted monoblock refrigeration: Conserves internal space and improves airflow
• Automatic defrost cycles: Maintain temperature stability with low maintenance
• Microprocessor controller: Digital monitoring with integrated sensors
• Power supply: 220–240V / 50Hz
• Refrigerant: R290 (150 g) – energy efficient and low environmental impact
• Climate class: 5 – designed for heavy-duty commercial usage
• Supplied with: GN 2/1 grids, guide pairs, and meat hangers for flexible arrangement

Ideal For

• Long-term curing of salami, prosciutto, bacon, and dry sausages
• Butcheries and small-scale charcuterie makers
• Commercial kitchens producing specialty cured products