1500PV Drying Cabinet for Salami and Cheese

A drying cabinet creates the steady, controlled climate that turns fresh salami and cheese into matured products without additives. Air is cooled or warmed to the exact temperature, then circulated evenly by fans so every piece dries at the same rate. Humidity is held within a narrow band to prevent surface crusting while moisture migrates from the centre. The cabinet's insulation keeps the internal climate stable, shielding the process from kitchen heat and draughts.

The operator loads the adjustable stainless-steel shelves with salami or cheese, closes the glass door and selects a recipe from the seven-inch touchscreen. Each recipe is a sequence of up to twenty steps, each step setting temperature, humidity, fan speed and duration. The screen displays real-time readings from the internal probe, allowing the operator to monitor colour change and adjust parameters if needed. LED lighting inside the cabinet lets the operator observe the product without opening the door. Condensate from the steam generator drains directly to waste, eliminating manual emptying.

The cabinet is built from AISI 304 stainless steel, insulated with cyclopentane for thermal efficiency. A monoblock refrigeration unit using R290 refrigerant cools the air indirectly, then distributes it horizontally and vertically through a patented ducting system. The tropical climate class 5 rating means the unit maintains performance even when the ambient temperature rises to +43 °C. A data recorder logs all parameters for HACCP compliance, and USB ports allow recipe transfer or software updates.

The 1.8 kW power rating indicates the load on a standard 230 V single-phase circuit, suitable for most professional kitchens. The 270 kg weight requires a sturdy floor and a trolley for initial positioning. The 1460 × 850 × 2115 mm footprint fits through standard doorways and occupies the same space as a tall refrigerator. The adjustable temperature range of +2 to +25 °C covers the maturation needs of both salami and cheese, while the 80–140 kg capacity allows batch processing of small to medium production runs.

Cleaning involves wiping the stainless-steel interior and shelves with a damp cloth and mild detergent, then drying to prevent water spots. The condensate drain eliminates standing water, reducing the risk of bacterial growth. The touchscreen and control unit are cleaned with a soft, dry cloth to avoid damaging the display.

The cabinet is supplied with a standard set of accessories for salami maturation; a cheese-specific set is available on request. Only one product type—either salami or cheese—can be matured at a time to prevent cross-contamination of flavours and moisture profiles.

This model is positioned in the BHS professional range for controlled maturation of cured meats and cheeses.