D900PVB Drying Cabinet for Salami and Cheese

A drying cabinet creates the controlled environment salami and cheese need to mature evenly. Air circulates horizontally and vertically through the chamber, carrying moisture away at a steady rate. Temperature and humidity are held within narrow bands, so the surface dries without hardening while the interior develops flavour and texture. The cabinet replaces the variability of a cellar with a repeatable process that can be programmed and monitored from a single control panel.

To begin, the operator loads the adjustable stainless-steel shelves with product, closes the glass door and selects a recipe from the seven-inch touchscreen. Each recipe contains up to twenty steps that set temperature, humidity, fan speed and duration. The cabinet then maintains the chosen conditions, distributing air and moisture evenly so every piece matures at the same pace. A built-in data recorder logs the process for HACCP compliance, while LED lighting and the glass door allow visual checks without opening the cabinet. When the cycle finishes, the operator removes the matured product and drains any condensate directly to the waste system.

The D900PVB is constructed from AISI 304 stainless steel and insulated with cyclopentane for thermal efficiency. The monoblock refrigeration unit uses R290 refrigerant and is designed for straightforward maintenance. A probe measures humidity and temperature continuously, and the touchscreen displays real-time values alongside the programmed targets. USB and microUSB ports allow recipe transfer and software updates.

The cabinet operates on a 230 V single-phase supply, drawing 1.05 kW during normal use. Its footprint of 920 by 800 mm fits standard worktop layouts, while the 2115 mm height allows installation beneath ceiling services. A weight of 160 kg requires a floor capable of supporting the load without additional reinforcement. The temperature range of +2 to +25 °C covers the maturation needs of both salami and cheese, and the climate class 5 rating permits safe operation in ambient temperatures from +18 to +43 °C.

Cleaning involves wiping the stainless-steel interior and shelves with a damp cloth, draining condensate after each cycle, and periodically checking the refrigeration unit for dust accumulation. The glass door can be cleaned with standard glass cleaner, and the touchscreen responds to a soft, dry cloth.

The D900PVB is supplied with a standard set of accessories for salami maturation; a cheese-specific set is available on request. The cabinet is categorised under professional drying and maturation equipment for cured meats and cheeses.