D700PVB Drying Cabinet for Salami and Cheese

A drying cabinet creates the steady, controlled climate that salami and cheese need to mature evenly. Air circulates horizontally and vertically through the chamber, carrying away moisture at a rate the operator sets. Temperature and humidity are held within narrow bands, so the surface of each piece dries at the same pace as its core. This balance prevents case-hardening and spoilage, giving the finished product its expected colour, texture and flavour without additives.

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 can hold up to twenty steps, and the fan speed, temperature and humidity are set for every step. The cabinet then runs the programme automatically, adjusting the refrigeration and ventilation to keep the conditions inside the chamber constant. A probe monitors temperature and humidity, while LED lighting lets the operator watch the natural colour change through the rear glass.

The cabinet is built from AISI 304 stainless steel and insulated with cyclopentane for thermal efficiency. A monoblock refrigeration unit, charged with ecological R290 refrigerant, sits outside the chamber and cools the air indirectly. Condensate drains directly to a waste pipe, and the USB and microUSB ports allow data to be logged for HACCP records. The tropical climate class 5 rating means the unit keeps working when the kitchen temperature rises to +43 °C.

The touchscreen offers twenty ready-made programmes and space for twenty custom recipes. Icons guide the operator through each stage, and settings can be changed mid-cycle if needed. The cabinet holds between 40 kg and 70 kg of product, and the shelves adjust to fit different sizes. Only one type of product—either salami or cheese—can be matured at a time, and the correct accessory set must be specified when ordering.

The unit measures 740 mm wide, 850 mm deep and 2115 mm high, and weighs 158 kg. It runs on a 230 V, 50 Hz supply and draws 1.05 kW. The temperature range of +2 to +25 °C covers the maturation needs of most cured meats and cheeses, while the glass door and internal lighting let the operator check progress without opening the chamber.

Cleaning is straightforward: the stainless-steel interior and accessories wipe down easily, and the condensate drain removes excess moisture automatically. The touchscreen interface is multi-lingual, and the intuitive icons make it simple to set up new recipes or adjust existing ones.

The D700PVB is designed for professional kitchens and food-production facilities where consistent, additive-free maturation is required. It is placed in the BHS catalogue under drying cabinets for salami and cheese.