Drying cabinet
Drying cabinet
Drying cabinet for the maturing of soft and lactic cheeses
The maturing of lactic cheeses begins with the drying stage. This is a stage that initiates the development of surface flora.
The humidity of the air in the drying cabinet is set at 70% and the temperature is between 15°C and 17°C. This promotes an environment conducive to maturing and avoids the appearance of undesirable flora on the rind such as Mucor.
The cheeses will then be placed in the cabinet so that the whole cheese can mature.
Having a volume of 583L, the drying cabinet is designed to hold, for example, about 40 Camemberts of 250g per 24h. To keep the atmosphere balanced three shelves of cheeses per day are added.
Made entirely of stainless steel the cabinet has adjustable feet. It is equipped with a hygrometer and drying elements.
Condensate is removed by an overflow outlet connected to a flexible hose. A cleaning-water drainage system installed in the bottom of the cabinet ensures easier and more hygienic maintenance.
To find more information on this product please refer to the technical sheet
| Drying cabinet | |
| Dimension L x W x H (mm) | 750 x 750 x 1864 |
| Weight (kg) | 140 |
| Power supply (V) | 230 |
| Electrical power (kW) | 0.4 |
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