| Temp | Double-circulation constant-temperature system,+-1 discrepancy |
| Humidity | 60%-75% |
| Cooling Method | Air cooling |
| Available | store wines,sparkling wines,whiskies,beers and other alcoholic beverages etc |
| Voltage | AC 220V/50HZ and AC 110V/60HZ ready stock |
| Service | Door to door service for most countries |
| Lead time | 7-10 days |
| Certification | CE,NRTL,NSF Certification |
| Size | Height 1980MM✖Width 1200MM✖Depth 570MM |
The wine cabinet and the cigar cabinet are combined into one unit.
Innovative exterior design and independent temperature control system lead to a high-quality and trendy living experience.
16 levels of precise temperature control, allowing for the meticulous cellar storage of wines in countless states and forms.
The system will adjust the temperature inside the cabinet based on the ambient temperature, maintaining it steadily between 65% and 80% to create a comfortable and nurturing environment for cigars.
570mm slim bodyembedded for better appearance1.Front cooling vents
2.Built-in or freestanding
The wine cabinet is made of beech wood shelves.
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TEMPERATURE:18-22°C HUMIDITY:60-80%
WINE COOLER(Capacity:250L)TEMPERATURE:5-20°C
Model: GC900A(Wine&cigar cooler)
Capacity: 500L
Storage: 45 bottles(750ml standard bottle)+2600 cigars
Shelf: 9 Sliding Stainless Steel Oak Shelves +6 Spanish Cedar Wood Sliding Shelves
Compressor: Embraco
Refrigerant: Eco 600a
temperature: 18°C-22°C
Humidity: 60%-80%
Power: 380W
Voltage: 100-120V 60HZ/220-240V 50HZ
Demention: W1200*D570*H1980mm
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
