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14

9. Care and Maintenance

Cleaning Your Cabinet

•  Your cabinet should be clean regularly and maintained to prevent 

possible corrison and any build up of mould and bacteria.

•  Turn off the power, unplug the appliance, and remove all items including 

shelves and rack.

•  Wash the inside surfaces with warm water and a mild detergent.

•  Wash the shelves with a mild detergent solution.

•  Wring excess water out of the sponge or cloth when cleaning area of the 

controls, or any electrical parts.

•  Wash the outside cabinet with warm water and mild liquid detergent. 

Rinse well and wipe dry with a clean soft cloth.

•  Every 3 months, clean the humidity discharge tray (page 10). 

This is not 

necessary if you have installed the addtional drainage pipe to an external 

drain or waste point.

 

- Remove power lead from power point.

 

- 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 failures are corrected within a few hours and will not affect 

the temperature of your cabinet if you minimise the number of times the 

door is opened. If the power is going to be off for a longer period of time, you 

need to take the proper steps to protect your contents.

Empty time

•  For longevity of your cabinet, ideally you should keep your cabinet 

running at all times. If running it empty, adjust settings to 13°C and 80% 

humidity for maximum efficiency and minimum power usage.

•  If the cabinet will not be used for several months, remove all items and 

turn off the appliance. Clean and dry the interior thoroughly so as to reduce 

odours and mould. Leave the door open slightly all the time if necessary. 

Check for any rodent damage to the wiring at the back of the cabinet before 

turning back on.

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...

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