Cleaver CSCBO360 User Manual Download

Page: 1 / 20

MODELS:

CSCPI154 - The Piglet

CSCWE240 – The Weaner PLUS

CSCBO360 – The Boar PLUS

CSCHO450 – The Hog PLUS

CSCCS450 – The Corkscrew

CSCWH760 - The Whole Hog

USER MANUAL

Important Information

for Operating Your Salumi Cabinet

Summary of Contents for CSCBO360

Page 1: ...S CSCPI154 The Piglet CSCWE240 The Weaner PLUS CSCBO360 The Boar PLUS CSCHO450 The Hog PLUS CSCCS450 The Corkscrew CSCWH760 The Whole Hog USER MANUAL Important Information for Operating Your Salumi Ca...

Page 2: ...r First Batch 8 Hanging Your Meat 8 7 Humidity in Your Cabinet Salumi Curing 9 De Humidication 9 Water Humidity Discharge 10 Adding Humidity 11 8 Dry Ageing 12 What is dry ageing 12 Whatcuts can you d...

Page 3: ...n household and similar applications such as staff kitchen areas in shops offices and other working environments farm houses and by clients in hotels motels and other residential type environments bed...

Page 4: ...ar 1 x white plastic drip tray salt block tray 2 x cabinet keys CLEAVER User Manual Some Points on Food Safety CLEAVER Salumi Cabinets are designed to create a consistent and even environment for air...

Page 5: ...Recommendation Slightly raise the front of the cabinet to assist with drainage Water removed from the cabinet is evaporated from discharge tray at the rear of the cabinet In regions of high humidity...

Page 6: ...perature Control DOWN Decrease temperature setting min 0o C UV Button Cabinet UV Light control button on off ON OFF button Power on and off button Fig 2 4 Cabinet Control Panel 5 Recommended Settings...

Page 7: ...0 to 15kg The Boar 50 to 60kg 20 to 25kg The Hog 50 to 70kg 25 to 30kg The Corkscrew 30 to 40kg 10 to 15kg The Whole Hog 80 to 100kg 30 to 40kg 6 Cabinet Recommendations Salumi Casings Salami We recom...

Page 8: ...meat to encourage even curing left Hanging salami in The Weaner and on the lower shelf in The Boar and The Hog to allow for the circulation of air and prevent excessive drying from the heater fan rig...

Page 9: ...at will again act to increase the relative humidity in the cabinet This process continues in cyclic fashion Fig 5 Due the nature of humidity in the air and the large amount of moisture provided to the...

Page 10: ...cabinet The discharge pipe can be extended to a drainage or waste point 1 Unscrew the protective grill at the rear of the cabinet 2 Remove the existing drainage pipe 3 Feed new drainage pipe through...

Page 11: ...s into the cure is in the cabinet Additional humidity may be required towards the end of a cure of larger muscles eg prosciutto etc if the humidity reading falls below the setting point Humidifer unit...

Page 12: ...rge muscle or sub primal cuts on the bone like a striploin ribeye or sirloin Bones and fat layers are the best way to protect the meat from drying out too much It s not advisable to try dry aging sing...

Page 13: ...will begin to develop more pronounced funky smells and flavours kind of like a mild stinky cheese At this age it starts to become a personal preference We recommend not ageing longer than 120 days Pre...

Page 14: ...Pull cabinet forward to access rear of the cabinet Remove the protective grill Empty discharge tray using a cloth and bucket Thoroughly wipe clean tray and evaporation element Power Failure Most power...

Page 15: ...tively If possible remove some of the meat and hang in a suitable location for 7 to 10 days before re adding it to the cabinet Completely empty all water from the humidifier reservoir and remove wet h...

Page 16: ...tions 1 Check to assure that the cabinet is on level The cabinet seems to make too much noise 1 The rattling noise may come from the flow of the refrigerator which is normal 1 As each cycle ends you m...

Page 17: ...ting hang in your CLEAVER Salumi Cabinet at 22o C to 24o C and 80 RH for 24 hours 6 Air dry the salami in your CLEAVER at 8o C to 10 C and 72 to 76 RH until at least 30 weight loss is achieved Pork Co...

Page 18: ...ea of the hock 7 Cover the base of your salting container with a layer of salt 8 Place the leg onto the salt cut side down at a slight angle and cover completely with remaining salt 9 Place a weight o...

Page 19: ...5g curing salt 2 2 5g Kampot white pepper cracked 3 5g coriander seeds crushed 1 75g juniper berries crushed 1g mace ground SAUCISSON SEC SALAMI 75 lean pork 25 pork fat hand diced 30g fine sea salt...

Page 20: ...ange C 5 to 25 C 0 to 25 C 0 to 25 C 0 to 25 C 0 to 25 C 5 to 25 C 5 to 25 C Humidity Range RH 60 to 90 60 to 90 60 to 90 60 to 90 60 to 90 65 60 to 90 Salami Batch Size kg up to 8kg up to 15kg up to...