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The new and improved Gen 6 Model Cleaver Cabinets have some great updates, ensuring the best quality and value on the market:
- The maximum Humidity and Temperature settings have been increased to 90% and 25ºC to allow for the fermentation process to be done in the cabinets.
- Runners, vertical shelf mounts, door hinge mount have been upgraded to stainless steel to protect against corrosion.
- Stainless steel guard installed over the heater fan to direct the airflow away from any hanging meat.
- The LED/UVC lighting is now a white light. The functionality has changed to a simple on/off button rather than a timed off feature
CLEAVER enjoys a little indulgence, sports the occasional sauce stain and never orders ‘dressing on the side.’ He drinks his whiskey neat, and saves the Coke to cook his ham hocks.
CLEAVER learns from Nonna, YouTube and his mistakes, he’s not keen on instruction manuals. He has a healthy respect for tradition, but appreciates the benefits of technology.
CLEAVER likes to make things by hand and loves to share them. And sure, he doesn’t mind a bit of praise either. He believes you can respect the beast in life and still savour it in sausages.
CLEAVER understands that everything good requires patience.
Our Salumi Cabinets are brought to you in the spirit of CLEAVER, a little bit tough, a little bit fancy, a practical luxury; equally at home in the kitchen or the Man Cave.
CLEAVER Cabinets are for those who like to make things with their hands, but appreciate the benefits of a little technology. CLEAVER provides the ideal environment to air cure your own salami, prosciutto, coppa, sausages and more, the whole year around. As at home in the kitchen as they are in the man cave, you can watch your salumi cure in a sleek, temperature and humidity controlled, air-circulating cabinet.
The Cleaver Whole Hog Salami Cabinet is largest of all the drift. Made for the serious home curer or semi-commercial operation.
- Unit: Freestanding design with tinted, double glazed glass doors, seamless stainless door trims, stainless steel internal fittings and pull-out stainless steel shelves.
- Panel: LED panel with digital control – temperature + humidity; celsius/fahrenheit switch.
- Climate: In floor heater; compressor with fan cooling; dehumidifier; humidifier; passive air circulation.
- Inclusions: 1 x pack of 20 x 60mm stainless steel hooks for hanging salami.
- Warranty: Compressor – 3 years; Parts – 1 year
- Height: 2012mm
- Width: 820mm
- Depth: 745mm
- Weight: 125kg
- Volume: 760L
- Meat capacity:Up to 110kg (maximum batch size <50kg)
- Humidity Range: 60% to 90%
- Temperature Range: 5°C to 25°C
- Shelves: Five (68cm x 59cm)
Salami Casings Recommendations:
Cleaver continues to recommend only using natural and round-end collagen casings in their Salumi Cabinets, rather than the tied-end fibrous casings.
While the fibrous casings work fine in the natural environment, where the low night time temperatures can naturally slow down the curing process, in their Salumi Cabinets, they continue to see inconsistent results, including an increase in case hardening and hollowing.
If customers wish to use the fibrous casings, we recommend lowering the temperature (~10C) and increasing the humidity (80-82%) settings to slow the curing process down. All fibrous casings in a CLEAVER should be finished with compression netting.
If you are interested in this Cleaver ‘The Whole Hog’ Salami Curing Cabinet, please consider other Curing Cabinets, Dry Ageing Cabinets and Salami Making Essentials in our range including:
Dry Ageing Cabinets
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