Cleaver CSCBO360 Benutzerhandbuch - Seite 9
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Seite drucken8. Humidity in Your Cabinet - Salumi
De-Humification
Your CLEAVER Salumi Cabinet has been designed to help regulate the drying
process for cured meat. As your meat dries/cures, the moisture is expelled into
the cabinet which raises the relative humidity. As the humidity rises, the cabinet
will automatically start the de-humidification process and discharge the extra
moisture to the discharge tray at the rear of the cabinet. The de-humidification
process will then automatically turn off and the moisture from the meat will
again act to increase the relative humidity in the cabinet. This process continues
in cyclic fashion, Fig. 5.
Fig. 5
Due the nature of humidity in the air and the large amount of moisture
provided to the environment by the meat in your cabinet, you will find the
humidity will oscillate up and down around your setting. This is normal.
If you have just placed a batch of fresh meat into you cabinet, you will find
the peaks of this oscillation will be steeper and the frequncy between cycles
shorter, Fig. 6.
The most dramatic changes in humidity generally take place in the first one to
two weeks of a cure. This will settle down as your meat cures.
Fig. 6
Figure 3:
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