| Cooling System | Fast Compressor Cooling(R134a) |
| Input power | 300w |
| Adjustable feet | Yes |
| Tap dispensing | Yes |
| Light | LED Temperature display |
| Voltage | AC 220V/50HZ and AC 110V/60HZ ready stock |
| Suitable for | Spirit,Tequila,whisky,vodka,liquor etc |
| External temperature control | Button control with digital display |
| Certification | CE,NRTL,NSF Certification |
| Light | LED temperature display |
Compressor system: Can cool 1L liquor from 30°C to -8°C within Half an hour
Temperature": -10°C and -20°C optional
Bottle holder size: Round, SQ, Oval which can use for 95% liquor in the world
Can make cusomerized outgoing liquor volumn
Can make shinning effect in addtional cost as per customer requirement
Tank capacity: 1.8L
Temperature range: -30~30℃ adjustable
Weight: 17.8(18.8)KG
Product size: W355*H305*D425mm
Packing size: W415*H365*D550mm
Compressor: R600a
Selecting 304 high quality Stainless steel, exquisiteprocessing technology,supplemented by non -tracenano coating processClean and beautiful, protectedfrom rust, oil, and scratches
Product details1.Good quality tap
2.Water box
Color: Stainless steel black titanium
Rated voltage:100-120V 60HZ/220-240V 50HZ
Total volume: 380 liters
Material： ABS
Temperature zone: 1
Meat quantity: about 130KG
Temperature control range: 1~22℃
Humidity range: 50%~85%
Product size: Height 1865×Width 595×Depth 680mm
Refrigerant: R600a
Compressor: Embraco frequency conversion
Foaming agent: Cyclopentan
Tap dispensing：Yes
Standard shelf: 5 pieces (stainless steel)
Internal Material：stainless steel
Lighting: LED white light strip
Climate type: SN/N/ST/T
Weight: Gross weight 121kg, net weight 112kg
Note: The maximum load capacity of the wine cabinet is calculated based on a standard Bordeaux bottle.
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.
Best parts (beef as an example).grain-fed beef ribeye, T bone, fatwrapped is best, notrecommended to clean leanmeat, this loss is less.
It is recommended to choose large strips of fresh sea fish orlarge strips of fresh water fish,andit suitable for hanging fish.
The duck meat should be fresh and not frozen.Smaller ones can be put into the cabinet as a whole.
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.
Learn how to dry age a steak to perfection with Dry Aging Cabinet.
Learn how to make tender, flavorful dry-aged elk loin using Wild Game blend for a perfectly seasoned finish.
Dry aged bacon made cinnamon spice rub combines savory bacon with a touch of sweet cinnamon
Unlike fresh chorizo, Spanish style chorizo is a type of cured hard salami spiced with paprika, garlic and other old spices
If you have any comments and suggestions to our company please leave a message here
Address:12/F, Guowei E-Commerce Bld Guowei Road Luohu District Shenzhen China.
Tel:+86-755-82383909
Fax:+86-755-82383797
E-Mail:niti@cnsicao.com
whatsapp:+86-18924648232
