CS1800
Product Overview Product Details Technical Parameters
C5

Precise constant temperature and humidity Dual-cycle constant temperature system
Fuction Professional maintenance,maintaining air circulation,avoiding vibrations,spanish cedar wood
Service Door to door service for most counties
Capacity 191Liters can hold 800pcs cigar
Temperature 5-22 ℃
Voltage AC 220V/50HZ and AC 110V/60HZ ready stock
Compressor Embraco
Lead time 7-10 days
Certification CE,NRTL,NSF Certification
Size Height 840MM✖Width 595MM✖Depth 572MM

C5
Spanish Cedar Wood

Spanish Cedar (scientific name: Cedrela odorata) is a precious wood commonly used for making cigar boxes, furniture, cabinets and musical instruments. Although its name contains "cedar", it actually belongs to the Meliaceae family and has nothing to do with the true cedar (from the Pinaceae family).

Water Circulation Humidification System

The water circulation humidification system is a device that maintains or regulates the environmental humidity by circulating water. Its core principle is to increase the air humidity through the natural evaporation or active atomization of water, and to maintain uniform and stable humidity through the circulation system.

Independent Humidity Control Technology

Using high-precision micro-computer control for micro-humidification and micro-dehumidification, it achieves uniform, accurate and stable humidity, and takes good care of the delicate cigars.

Product Details
Product Size

Width × Depth (Thickness) × Height 480x470x840mm

Product Feature

1. Water circulation humidification system
2. Cedar wood alcoholization basket
3. Professional constant temperature technology

Detail

Intelligent Touch Screen: Automatically adjusts temperatureand humidity, allowing you to easily control the environment ofthe cigar cabinet.

Detail

55mm Thickened Cabinet: The cigar cabinet has superiorinsulation performance.

Video
Recommended Cases
Dry-Aged Salami

Compared with regular salami, dry-aged salami has a longer aging period (possibly several months or even several years), a more intense and complex flavor, and a harder texture.

Dry-Aged Salami

Dry-Aged Beef Backbone

Best parts (beef as an example).grain-fed beef ribeye, T bone, fatwrapped is best, notrecommended to clean leanmeat, this loss is less.

Dry-Aged Beef Backbone

Dry-Aged Salmon

It is recommended to choose large strips of fresh sea fish orlarge strips of fresh water fish,andit suitable for hanging fish.

Dry-Aged Salmon

Dry Aged Duck

The duck meat should be fresh and not frozen.Smaller ones can be put into the cabinet as a whole.

Dry Aged Duck

Dry Aged Cheese

Dry-aged cheese is a type of cheese that has been carefully aged under controlled conditions to develop deeper, more complex flavors and a firmer texture.

Dry Aged Cheese

Dry Aged Ribeye Steaks

Learn how to dry age a steak to perfection with Dry Aging Cabinet.

Dry Aged Ribeye Steaks

Dry Aged Elk Loin

Learn how to make tender, flavorful dry-aged elk loin using Wild Game blend for a perfectly seasoned finish.

Dry Aged Elk Loin

Dry Aged Bacon

Dry aged bacon made cinnamon spice rub combines savory bacon with a touch of sweet cinnamon

Dry Aged Bacon

Dry Cured Chorizo

Unlike fresh chorizo, Spanish style chorizo is a type of cured hard salami spiced with paprika, garlic and other old spices

Dry Cured Chorizo

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Dry Aging Refrigerator

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