MULTITASKING Curing Cabinets

MULTITASKING Curing Cabinets — multifunctional curing cabinets with a wide range of adjustable climatic parameters are a solution for HoReCa businesses that want to combine the possibilities of curing and finishing different products in a single unit; the MULTITASKING model allows chefs and food producers to experiment with dry-aging meat, fish curing, salami finishing and cheese maturing by simply changing the climatic programme without replacing the equipment, which is particularly appreciated by businesses with a flexible production profile.

Functionality of the MULTITASKING curing cabinet

MULTITASKING Curing Cabinets — the main feature of the MULTITASKING curing cabinet is its wide range of programmable climatic parameters; the unit allows precise setting of temperature, relative air humidity and air circulation intensity according to the specific requirements of the product being cured. Temperature range — the curing cabinet must be able to maintain optimal temperatures for different products: meat dry-aging requires +1°C to +3°C; fish curing may require different values; salami and cheese finishing differ in both temperature and humidity. Humidity control — precise regulation of relative air humidity is crucial for the curing process; high humidity is suitable for salami and cheese finishing; lower humidity is suitable for dry-aged beef; see curing cabinets. BHS supplies MULTITASKING cabinets across Europe.

Dry-aging meat in a MULTITASKING cabinet

MULTITASKING Curing Cabinets — the MULTITASKING curing cabinet allows the dry-aging process of beef to be carried out in a restaurant kitchen; dry-aging is a process in which pieces of meat are stored in a controlled environment for several weeks or months, so that the action of enzymes changes the texture and aroma of the meat. Dry-aging process — pieces of meat are placed on racks, ensuring air circulation from all sides; controlled humidity prevents excessive moisture loss or mould; proper dry-aging provides a more intense meat aroma and a tender texture. Commercial potential — dry-aged steaks are a premium offering on a restaurant menu, made possible precisely by a specialised curing cabinet; see Curing Cabinets for Meat for specialised meat finishing.

Finishing salami, sausage products and cheese

MULTITASKING Curing Cabinets — the flexibility of the MULTITASKING cabinet also allows it to be used for finishing salami, delicatessen sausages and cheese by setting the appropriate temperature and humidity programme. Salami and sausages — traditional salami and delicatessen sausage finishing requires higher humidity and controlled air circulation to promote the development of beneficial mould cultures on the surface of the product; the programmable parameters of the cabinet allow traditional finishing conditions to be reproduced. Cheese maturing — different types of cheese require different temperature and humidity conditions; the programming capability of the MULTITASKING cabinet allows the environment to be adapted to a specific type of cheese; see Curing Cabinets for Salami and Cheese for a specialised solution.

HoReCa usage scenarios for the MULTITASKING curing cabinet

A restaurant with a premium steak programme — in a restaurant that wants to offer dry-aged steaks on its menu, the MULTITASKING curing cabinet enables meat finishing directly in the kitchen; the chef controls the entire process and can provide guests with an authentic dry-aged meat experience; BHS equipment provides a specialised solution. A delicatessen shop with its own production — in a delicatessen shop, the MULTITASKING cabinet allows salami, cheeses and meat products to be finished simultaneously or sequentially in case of changing seasonal production priorities. A hotel restaurant with a delicatessen programme — in a hotel restaurant, the flexibility of the MULTITASKING cabinet allows experimentation with different cured products according to the menu; BHS supplies the products. BHS offers MULTITASKING curing cabinets to HoReCa businesses across Europe.

Frequently asked questions

What is the difference between MULTITASKING and specialised curing cabinets? MULTITASKING Curing Cabinets — a specialised cabinet (for example, only for meat or only for salami) is optimised for one product category with pre-calibrated parameters; the MULTITASKING model offers a wider range of parameter adjustment, allowing the unit to be adapted to different products; see Curing Cabinets for Fish for a specialised solution.

How long is a typical dry-aging process in a MULTITASKING cabinet? MULTITASKING Curing Cabinets — the duration of dry-aging depends on the desired result: 21–28 days is a popular initial period that provides a noticeable change in texture and aroma; 45–60 days provides a more intense and pronounced dry-aged profile; premium restaurants may prepare dry-aged steaks for 90 days or more; consult BHS specialists for specific recommended parameters; see curing cabinets.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.