CASO DESIGN 689, Original Operating Manual

Page: 42 / 153

42
16.2 Rating plate
The rating plate with the connection and performance data can be founded on the back
of the device.
17
Dry ageing
17.1 Safety information
PLEASE NOTE
► It is not important not to open the door much in order to avoid unnecessarily affecting
the climate of the equipment/the humidity of the air.
► Have a butcher/expert whom you trust inform you about dry ageing.
Danger
► Only use meat which is suitable for refinement.
► Wear gloves which are suitable for contact with food if you touch the meat and the metal
shelves or meat hooks.
► A hazard of dry ageing is "wild fungi". Unlike "good edible fungi“, this can spoil the meat
and cause toxic and allergic reactions. For this reason, make sure that you maintain
impeccable standards of hygiene when handling the meat and the equipment and have
a butcher/expert whom you trust provide you with comprehensive information about dry
ageing.
► If you notice a sourish smell, this may be an indication of “wild fungi”.
► Once the ageing process has been completed, dark and dry patches of meat must be
generously removed.
► Do not consume any food which has been superimposed on the meat, as you could
suffer from food poisoning.
17.2 Exemption from liability:
The manufacturer will not assume any liability for damage to refrigerated products, not
even in the event of a fault in the equipment during the guarantee period. The
manufacturer will also not accept liability for injury to individuals resulting from
improperly stored products which are subsequently consumed.
17.3 Information about dry ageing
The dry ageing of beef, pork and poultry is an expensive process and requires time and
ideal conditions.
You will be able to store good quality meat on the metal storage shelves or to suspend it
on the butcher hooks inside the equipment.
Check the meat regularly for the presence of wild fungi.