Overview

The LS82V Cured Meat Seasoning Cabinet is a professional refrigerated cabinet designed for the controlled curing and maturation of cured meats such as salami, prosciutto, and artisanal charcuterie. By precisely regulating temperature, humidity, and airflow, it creates a stable microclimate that ensures consistent, safe, and high-quality curing results in commercial environments.

Key Features

• Professional cured meat seasoning and maturation cabinet for charcuterie and dry-curing applications

• Wide temperature operating range: -5°C to +30°C, suitable for all stages of curing and seasoning

• Humidity control system: Adjustable 30–95% RH using dedicated probe and steam generator

• Large internal capacity: 607 litres, allowing efficient hanging or shelving of cured meats

• Stainless steel monocoque construction: Internal and external finishes for durability and hygiene

• High-performance insulation: 60 mm HCFC-free polyurethane foam for thermal efficiency

• Glass door: Allows product visibility without disturbing internal conditions

• Forced and controlled ventilation system: Ensures uniform airflow and consistent microclimate throughout the cabinet

• Ceiling-mounted monoblock refrigeration unit: Maximises usable internal space

• Automatic defrost cycles: Improves energy efficiency and operational stability

• Advanced microprocessor control:

  • Cell probe

  • Evaporator probe

  • Condenser probe

  • Humidity (RH%) probe
    For complete monitoring of cabinet performance

• Power supply: 220–240V / 50Hz

• Electrical power: 1634 W

• Refrigerant: R290 (150 g) – environmentally friendly and energy efficient

• Climate class: 5 – designed for demanding commercial kitchen conditions

• Standard internal equipment:

  • 4 × GN 2/1 stainless steel grids

  • 4 × guide pairs

  • 4 × meat hangers

  • Integrated humidity probe