Cleaver CSCBO360 Benutzerhandbuch - Seite 15

Blättern Sie online oder laden Sie pdf Benutzerhandbuch für Kommerzielle Lebensmittelausrüstung Cleaver CSCBO360 herunter. Cleaver CSCBO360 20 Seiten.

Seite drucken

10. Troubleshooting: Too Much Meat

To get the best results from your new CLEAVER Salumi Cabinet we recommend

using the batch sizes listed under Batch Sizes (Section 6 - page 7)

Extra large batches of meat - particularly salami - will produce significant

amounts of moisture and can lead to the following issues:

• Overflowing of the humidity discharge tray

• Higher humidity levels

• Irregularly curing

• Evaporator freezing and stopping the curing process.

If you have inadvertently added an extra large batch of meat to your cabinet

please follow these steps to ensure your cabinet will complete the curing

process effectively:

• 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

humidification pads.

• Adjust the settings to 8°C and 80% humidity

• Turn the cabinet OFF for 1 to 2 hours each evening to allow additional

defrost time. Leave the door closed during these periods.

• Moniter the discharge tray at the rear of the cabinet to prevent overflowing.

• Moniter humidity reading on the control panel. You should see it moving up

and down in cycles, as described in Section 7 (Page 9, Figure 6).

• If the humidity reading remains constant on 94-95% RH and "Run" light

(Page 5, Figure 2) remains on, please contact our service team immediately.