Cleaver CSCBO360 Скачать руководство пользователя страница 3

WARNINGS

To reduce the risk of fire, electrical shock, failure or injury when using your cabinet, 

please follow these basic precautions:

• Read all instructions before using your CLEAVER Salumi Cabinet.

 

• 

WARNING: 

Do not use appliance for the storage of food other than as recommended in this 

manual. 

• These cabinets are not suitable for use as a refrigerator.

• 

WARNING:

 When positioning the appliance, ensure the supply cord is not trapped or damaged

• 

WARNING:

 Do not locate multiple portable socket-outlets or portable power supplies at the rear 

of the appliance.

• 

WARNING:

 Keep ventilation openings, in the appliance enclosure or in the built-in structure, clear 

of obstruction.

• This appliance is not to be used by persons (including children) with reduced physical, sensory or 

mental capabilities, or lack of experience and knowledge, unless they are under supervision or have 

been given instruction.

• This appliance should not be operated or cleaned by children. It is not a toy and children should be 

left unsupervised around this appliance. Never allow children to operate, play with, or crawl inside 

the cabinet.

• 

WARNING:

 Do not use electrical appliances inside the compartment(s) of the appliance, unless 

they are the type recommended by the manufacture.

• Never clean appliance parts with flammable fluids. The fumes can create a fire hazard or 

explosion.

• This appliance is intended to be used in 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 and breakfast type environments; catering and similar 

non-retail applications.

• If your cabinet stops working, please call our service department or other related technicians 

to check and repair. If the power cord is damaged, find a professional technician or electrician to 

replace cord. 

• Never attempt to repair the cabinet yourself.

• Make sure that the plug is removed from socket while cleaning, moving or repairing.

• To avoid damage of door seal, please make sure the door is fully open when pulling out the 

movable shelves.

• Never move cabinet with food or water inside.

• Place cabinet with its rear against a wall to prevent the compressor from being easily touched.

• Do not turn the cabinet on and off too frequently. Allow at least 5 minutes between resetting.

• 

WARNING:

 Flammable and explosive articles should not be put in or near the cabinet, to avoid fire 

or explosion.

• 

WARNING:

 Do not damage the refrigerant circuit.

• 

WARNING:

 Do not use mechanical devices or other means to accelerate the defrosting process, 

other than those recommended by the manufacturer

• Please dispose of old cabinets responsibly. Before you throw away your old cabinet: Remove the 

door. Leave the shelves in original place so that children may not easily climb inside. Have a qualified 

tradesperson de-gas the compressor. Dispose at registered waste station or recyclers. DO NOT burn.

1.  Important Safety Notes:

3

Содержание CSCBO360

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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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