FLOOR STOCK
Bring professional European curing technology into your home or commercial production with the Infrico AN 1002 SC Salumi Curing Cabinet. Manufactured in Spain by Infrico, this premium curing cabinet is purpose-built for the controlled drying and maturation of salami, cured meats and traditional charcuterie.
This floor stock unit presents an excellent opportunity to purchase a commercial-grade curing cabinet at a significantly reduced price. The cabinet has been used for display purposes only and may show minor cosmetic marks consistent with showroom display.
Designed for artisan producers, butchers and passionate home enthusiasts, the AN 1002 SC provides electronic temperature and humidity control, ventilated refrigeration and a discontinuous drying cycle to help create consistent curing conditions. The spacious capacity makes it ideal for larger batches while maintaining excellent airflow throughout the cabinet.
Cabinets for the curing and drying of sausages and cold meats, with internal heat resistors, suitable for sausage production facilities.
The fridge has 2 Doors and comes With humidity register probe.
New line of drying cabinets improved in design, robustness and reliability, maintaining the same capacity and complying with quality standards to continue improving the energy classification.
New design of doors with double grip handle. In addition, they are equipped with hinges for automatic return and permanent pressure during closing.
The automatic return is free when the opening exceeds 95º. Includes four-chamber "cleanless" flat strip easily removable. The new user-friendly controller has greater precision in temperature control.
Easier to adjust the temperature range we want to achieve. All the condensing units are 100% tested, in a Helium chamber for the detection of gas leakage.
TECHNICAL CHARACTERISTICS
Concept
- Cabinets for the curing and drying of sausages and cold meats, with internal heat resistors, suitable for sausage production facilities.
Exterior
- Stainless Steel AISI 304,
- Backing in galvanized sheet,
- Adjustable legs up to 200 mm.
Inside
- Stainless Steel AISI 304,
- Interior with wide radius joints for easy cleaning,
- Drain inside the chamber,
- Equipped with a meat bar to hang sausages,
- LED interior lighting.
Isolation
- Polyurethane insulation 55 mm thick, injected at high pressure free of CFC's with density 40 Kg / m3,
- Zero ODP and Low GWP.
Door
- Doors with integrated handle with double grip and pivoting hinge with opening lock,
- Back door with four-chamber "cleanless" flat seal, easily replaceable,
- Large door glazing of 580x1345 mm
Refrigeration
- Temperature and defrost regulated by a digital controller,
- Electronic control of temperature and humidity,
- Batch drying cycle,
- Ventilated cold system,
- Forced Evaporation System,
- Evaporative tray without electric resistance for greater energy efficiency,
- Evaporators treated with anti-corrosion polyester Epoxy,
- Climatic class 4 (30ºC, 55% RH).
Electric
- Electrical connection: 230 V / 1 ph / 50 Hz
These are realistic estimates only:
Depending on product size and hanging method, the cabinet can hold approximately:
-
180–300 salami (50–70mm diameter, 35–45cm long)
-
350–500 fresh sausages hanging in linked pairs
- 80–150 kg of finished cured meats
-
40–80 whole muscle products such as capocollo, coppa, pancetta or lonza
For home producers, this is enough capacity to process multiple batches throughout the season, while for small commercial producers it provides ample space for consistent production.
Capacities are approximate only and will vary depending on product size, spacing, airflow requirements and curing method.
