Italiano
The new function of the Inox Bim Climatic Cabinet was finally tested: the modulation of ventilation!
As recommended by the European Food Safety Authority (EFSA), to avoid microbial risk and the production of mycotoxins during the meat dry-ageing process, the ideal conditions are:
“−0.5 to 3.0°C, with a relative humidity (RH) of 75–85% and an airflow of 0.2–0.5 m/s for up to 35 days”.
The full paper can be downloaded HERE.
The Climatic Cabinet fans can be adjusted from 1% (0.01 m/s*) to 100% of the maximum power (1 m/s*).
For even safer management of the dry-ageing process.
Which, we remind you, can also be done for fish!
*velocity calculated at the source
