58 - EN
The seasoning cycle ends with phase 6, the display shows “FINE” (END).
The machine continues keeping the set values of the last phase used for aging and long term preservation
of prepared meat products.
To reset the phases and start a new seasoning program, by pressing the "down" key for 3 seconds, the
machine starts again with the seasoning cycle of the initial phase.
The seasoning cycle with the parameters set as above, generates mould (healthy) as requested by the market.
In some regions the mould is not very accepted. It is therefore recommended to lower the humidity in
phases 4-5-6.
Fan capacity for the air changing by closed door: 12 m³/h
Internal volume: 0,75 m³
SEASONING PREPARED MEAT PRODUCTS and MINCED MEATS:
SALAME SIZE 50-60 mm
inserted into program P7
phase
temperature
RH%
duration
air changing
1
24 °C
60 %
10 h
20 %
2
22°C
70 %
24 h
20 %
3
19 °C
75 %
24 h
20 %
4
16 °C
75 %
48 h
20 %
5
14 °C
80 %
24 h
20 %
6
12°C
75 %
24 h
20 %
SEASONING PREPARED MEAT PRODUCTS and MINCED MEATS:
SOPPRESSA SIZE 100-120 mm
inserted into program P8
phase
temperature
RH%
duration
air changing
1
24°C
60 %
18 h
20 %
2
22 °C
70 %
48 h
20 %
3
19 °C
75 %
24 h
20 %
4
16 °C
75 %
96 h
20 %
5
14 °C
80 %
24 h
20 %
6
12 °C
75 %
24 h
20 %
SEASONING PREPARED MEAT PRODUCTS and NON-MINCED MEATS:
SOPPRESSA - COPPA - OSSOCOLLO
inserted into program P9
phase
temperature
RH%
duration
air changing
1
24 °C
60 %
20 h
20 %
2
20 °C
70 %
36 h
20 %
3
18 °C
70 %
96 h
20 %
4
16 °C
75 %
96 h
20 %
5
14 °C
80 %
72 h
20 %
6
12 °C
75 %
24 h
20 %
FAN
air changing
%
10
20
30
40
50
60
70
80
90
100
extracted air
m³/h
1,2
2,4
3,6
4,8
6
7,2
8,4
9,6
11
12
air changing / hour
V/h
1,6
3,2
4,8
6,4
8
9,6
11
13
14
16
