Everlasting 1502 - Seasoning Cabinet Operations - Programs; Program 01: Salami Seasoning; Program 02: Short Dry-Aging Meat

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SEASONING
PROGRAM 03: LONG DRY-AGING MEAT
PHASE 1 2 3 4 5 6
FROLLATURA
DRY-AGING
CAVE CAVE CAVE CAVE CAVE
Duration Inf
Not activated Not activated Not activated Not activated Not activated
Set 2°C
Hr 55%
Extr. 10m/10h
Type Man
Delay 0 Day
Duration 30m
Interval 12h
Days Inf
Pay attention: the user should daily check the meat\salami surface and adjust the humdity value if it is needed.
PROGRAM 20: SALAMI STORAGE (CANTINA)
PHASE 1 2 3 4 5 6
CAVE CAVE CAVE CAVE CAVE CAVE
Duration Inf
Not activated Not activated Not activated Not activated Not activated
Set 12°C
Hr 80%
Extr. 10m/10h
Type Auto
Delay 1 Day
Duration 90m
Interval 8h
Days Inf
ATTENTION: Except for Program 1 (pre-set on the basis of our Italian salami), THE OTHER PROGRAMS ARE SET WITH DEFAULT
VALUES, WHICH ARE CHANGEABLE BY THE END USER.
It is necessary to SET THE PARAMETERS (working/rest cycles, duration, temperature, humidity) ACCORDING TO THE TYPE OF
PRODUCT TO BE SEASONED.
CHANGE LANGUAGE, DATE AND TIME:
-See SETTINGS 11 Page 41