- Meat maturing 4-8 weeks with slow or fast aging,
- Capacity – 1500 litres nett, 100-230kg product load
- Digital controls – with preset and customizable recipes – upto 8 phases of “drying” in each program
- Temperature range -2/+10ºC with management of  ph values
- Humidity –Â automatic humidity probe for humidity measurement and setting with automatic humidity generator
- Airflow – patented ventilation system prevents product being in direct airflow, product does not need to be moved about
- Sanitation – the Oxygenklima can be sheduled to sanitise and de-oderarize the chamber at the end of each process
- LED lighting – no heat generated which may effect the fridge temperature, lower running costs
- Double glazed doors and 75mm thick insulation reduces running costs and maintains temperature inside
- Automatic defrost with self re-evaporation
- Supplied with 8 Rislan coated wire shelves with tray slides as standard
- Accessories – Extra shelves, Hanging rails, wooden boards for cheese storage, PH tester probe,
- Constructed using food grade 304 stainless steel to exterior and interior
- Supplied with castors as standard
- Options;Â Black exterior and Black exterior see thru – prices on request.
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