KAS700PVB 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 from the surface of each piece while keeping the core at the right humidity. The refrigeration unit cools the air below the dew point, condensing excess water that is then drained away. This steady removal of moisture hardens the outer layer of salami and forms the rind on cheese, concentrating flavour and preserving texture without additives.

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 holds up to twenty steps, setting temperature, humidity, fan speed and duration. The cabinet maintains the chosen climate automatically, while LED lighting lets the operator watch the natural colour change through the door. A built-in data recorder logs every parameter for HACCP records, and USB ports allow recipes to be saved or updated.

The cabinet is built from AISI 304 stainless steel and insulated with cyclopentane for consistent internal conditions. A monoblock refrigeration unit using R290 refrigerant sits outside the chamber, simplifying maintenance. Condensate drains directly to a waste line, and the entire unit is painted black.

The touchscreen controls temperature between +2 and +25 °C, adjusts fan speed, and stores twenty customisable programmes. A probe measures humidity and temperature inside the chamber, ensuring the climate remains within the set range. The cabinet operates on a 230 V single-phase supply, drawing 1.05 kW.

The 740 mm width, 850 mm depth and 2115 mm height fit into a standard worktop space, while the 158 kg weight requires a solid floor. The climate class 5 rating allows the cabinet to run in ambient temperatures from +18 to +43 °C, making it suitable for warm production areas. Shelves and accessories are stainless steel, and a choice of seasoning sets is available for cheese or salami.

Cleaning involves wiping the interior with a damp cloth, removing shelves to wash separately, and checking the condensate drain for blockages. The touchscreen can be cleaned with a soft cloth and mild detergent.

The KAS700PVB holds between 40 and 70 kg of product, and only one type—either cheese or salami—can be matured at a time.