Carboma PRO (High level of humidity control)
Main features:
- Refrigerating unit Danfoss (R134a)
- Nominal voltage - 220 V, 50 Hz
- Temperature range 0 … +20 °С
- Humidifier Carel
Possible colors:
- 0430 (internal body gray plastic, external body stainless steel)
- 9005 (internal body gray plastic, external body black steel)
| Model | Dimensions, mm | Weight, kg | t, °C | Exhibited area, mm | Electricity consumption per day, kW | |||
|---|---|---|---|---|---|---|---|---|
| Length | Width | Height | ||||||
| M700GN-1-G-HHC 0430 (cheese, meat)
Blueprint |
825 | 755 | 1900 (1990) | 150 | 0...+20 | 1,33 | 8,0 | |
| M700GN-1-G-HHC 9005 (cheese, meat)
Blueprint |
825 | 755 | 1900 (1990) | 150 | 0...+20 | 1,33 | 8,0 | |
| Set for cheese cabinet | ||||||||
| Set for meat cabinet | ||||||||
| Gastronorm GN2/1x65, pc | ||||||||
| Cabinet illumination set (pink meat) | ||||||||
The ideal equipment for meat ripening, cheese ripening and for making ham, bacom or salami. Forced humidification allows to maintain humidity in refrigerated cabinets up to 99% with high accuracy. The cabinets are equipped with programmable controllers that allow program, store recipes and optimize the temperature range in the ripening phase for prosciutto, culatello, bacon, capocollo and different varieties of salami.
*Requires connection to water and to sanitation
