Cleaver CSCPI154 User Manual - Page 11
Browse online or download pdf User Manual for Commercial Food Equipment Cleaver CSCPI154. Cleaver CSCPI154 20 pages.
Print Page7. Humidity in Your Cabinet - Salumi
Adding Humidity
Additional humidity can be provided to the cabinet, if required, by adding water
to the humidifier reservoir on the base of the cabinet.
The meat in your cabinet will provide most, if not all the humidity required
during the curing process. No water should need to be added to the humidifier
while fresh meat (less than 3 weeks 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 is not included in The Piglet model
Please note: the fan on the humidifier will only turn on when the cabinet deems additional
humidity is required. If you have recently added fresh meat to the cabinet, this fan will not
operate.
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Fig. 8
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Fig. 9
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① Humidity Fan
② Humidifier Vents
③ Water Reservoir Drawer
④ Water Level Indicator
⑤ Water Reservoir/Tank
⑥ Humidifier Filter Pads