KAS700PV Drying Cabinet for Salami and Cheese

A drying cabinet creates the controlled environment that turns raw salami and cheese into cured, flavoursome products without additives. Air is cooled, dehumidified and circulated evenly around the chamber so that every piece matures at the same rate. Temperature, humidity and airflow are adjusted in small steps to match the recipe, while a glass door lets the operator watch the natural colour change without opening the cabinet and disturbing the climate.

The KAS700PV holds between 40 kg and 70 kg of product on adjustable stainless-steel shelves. A seven-inch touchscreen displays each stage of the process with intuitive icons. Twenty pre-set programmes cover common salami and cheese recipes, and each can be customised in twenty steps. The operator sets the target temperature, humidity level and fan speed, then starts the programme. The cabinet maintains the conditions automatically, logging data for HACCP records. A USB port allows recipes to be saved or transferred, and internal LED lighting makes the product visible through the glass door.

The cabinet is built from AISI 304 stainless steel and insulated with cyclopentane for thermal efficiency. A patented monoblock refrigeration unit uses the ecological R290 refrigerant and delivers indirect, ventilated cooling with horizontal and vertical airflow. This system ensures even distribution of air and moisture throughout the chamber, standardising the maturation process. Condensate drains directly to a waste pipe, and the entire unit is designed for straightforward maintenance.

The 1.05 kW power rating reflects the load on a standard 230 V single-phase circuit. The cabinet's weight of 158 kg means it is moved on a trolley or pallet truck. Its footprint of 740 mm by 850 mm fits into a worktop space or against a wall, while the 2115 mm height allows it to stand beneath most kitchen ceilings. The temperature range of +2 to +25 °C covers the curing needs of both salami and cheese, and the climate class 5 rating permits operation in ambient temperatures from +18 to +43 °C.

Cleaning involves wiping the stainless-steel interior and shelves with a damp cloth and mild detergent. The touchscreen can be cleaned with a soft, dry cloth. The condensate drain should be checked periodically to ensure it remains clear. The cabinet is supplied with a standard set of accessories for salami; a cheese set is available on request, but only one type of product can be cured at a time.

The KAS700PV is listed in the BHS catalogue under drying cabinets for professional kitchens and food-production facilities.