With the ASC-S-751 Drying and Curing Cabinet, artisan charcuterie makers can cure their own products consistently: every stage of the process is controlled from the digital panel. It suits gourmet shops with in-house production, small producers who need to cure all year round and restaurants with house-made cured meats.

What the ASC-S-751 Drying and Curing Cabinet offers

The ASC-S-751 measures 680 × 735 × 2160 mm (width, depth and height), with an operating range of +4°C +16°C and a volume of 505 litres. It also offers a maximum load of 30 kg, optional shelves and a cooling capacity of 845 W. In addition, it has a drying power of 885 W, R290 refrigerant and climate class 5 40°C 40%.

A digital control manages the temperature, humidity and timing of each phase. Air circulates in a controlled way so that all pieces cure evenly, and the unit humidifies or dehumidifies as needed.

The -S version includes a drying function.

Construction and materials

There are some manufacturing details worth knowing. First, the ASC-S has a single chamber for drying only. It also has an AISI-304 stainless steel exterior, except for the back and bottom. In addition, it includes an AISI-304 stainless steel interior with rounded edges and a deep-drawn base. Finally, it is fitted with reversible doors with a self-closing system and magnetic gasket (the door stays open when opened beyond 90°). All of this is designed for daily professional use and easy cleaning.

Typical applications

It allows a workshop to cure batches of cured meats all year round with the same result, a charcuterie shop to stand out with its own products and a restaurant to offer house-made cured meats.

Options and configuration

It can also be configured with an additional grid, additional intermediate grid, meat hanging bars, set of 4 castors, stainless steel door lock, stainless steel back panel, 230V 60Hz / 115V 60Hz and WIFI or BT connection.

Installation and maintenance of the ASC-S-751 Drying and Curing Cabinet

Commissioning is simple: level the unit, connect it and programme the first stage. After that, clean the interior between cycles and check the condenser and humidification components.

How to choose the right cabinet

When choosing, it is worth considering the volume of product per batch, the height and number of bars or shelves the unit accepts, whether a heating stage is needed, and the space available in the workshop. In addition, the tabs on this page provide the full technical specifications, options and documentation for the ASC-S-751, available for download.

The Drying and Curing line by Coreco Gourmet

The Drying and Curing line by Coreco Gourmet groups cabinets for the heating stage, drying and curing of cured meats in workshops and charcuterie shops, with phase-by-phase temperature and humidity control. You can compare all drying and curing cabinets and choose the model that best suits your business. And if you would like to know more about the manufacturer, you can also visit the corporate website of Coreco.

Frequently asked questions about the ASC-S-751 Drying and Curing Cabinet

Can I carry out the heating stage and drying in the same cabinet? It depends on the model: those with a heating-stage function allow you to programme this first stage before drying and curing.

How long does a curing cycle take? It depends on the type and calibre of the cured meat. The cabinet maintains the conditions for as long as necessary, from a few days of heating stage to weeks of curing.

Cured Meats Line (Charcuterie):
These are technologically advanced cabinets focused on the professional curing of cured meats, integrating three fundamental processes: curing, drying and heating stage. They have independently operating fans for cold, heat and humidity. Heating stage cycles (with heating elements and ranges of up to +30°C) include air renewal and purification systems, while drying cycles operate at lower temperatures (down to +4°C). Their main advantage is the digital control software, which allows up to 6 pre-configured recipes to be set with different cycles adjustable in time, temperature and humidity.

The Cured Meats line by CORECO GOURMET brings together technologically advanced cabinets for the professional curing of cured meats. They integrate the three fundamental charcuterie processes into a single unit: heating stage, drying and curing.

• ASC and ASCV series: one chamber for heating stage and drying. ASC-S series: drying only. ASC-ES series: separate drying compartment and heating stage compartment.
• Heating stage cycles with heating elements up to +30 °C and low-temperature drying cycles down to +4 °C.
• Independently operating fans for cold, heat and humidity.
• Construction entirely in AISI-304 stainless steel and 75 mm insulation in the sides.
• Natural refrigerant R290.

Other notable features include:

• Six pre-configured programs, reprogrammable according to the needs of each process.
• Up to eight cycles per program, adjustable in time, temperature and humidity in drying mode.
• Heating stage with air renewal and purification system.
• Heating stage elements with automatic-reset safety thermostat.
• ASCV: interior LED lighting in reddish tones to display the product.
• Meat hanging bar kits (three bars per kit) and optional shelves.
• Modern technology applied to a traditional process: the same result as a natural drying room, with repeatability and safety.

GOURMET line units are entirely designed and manufactured at CORECO's facilities in Lucena (Córdoba), with two production plants and more than 30,000 m² dedicated to commercial refrigeration since 1986.

Each model is developed in our R&D department and validated in our own laboratories, where its cooling performance, energy consumption and features are tested before going into production. All production processes are supervised by in-line quality controls.

• CE marking in accordance with the applicable European directives.
• Environmental management system in accordance with ISO 14001: natural refrigerants, recyclable materials and low-consumption units.
• Climate class and energy efficiency declared in accordance with Regulation (EU) 2015/1094 and standard EN 16825.
• Technical data sheets available in Spanish, English and French.

Drying and curing cabinets are designed in accordance with the European regulations applicable to commercial refrigeration equipment and to materials in contact with food:

• Regulation (EU) 2015/1094 and standard EN 16825: energy labelling and climate class of professional cabinets.
• Regulation (EU) 2015/1095: ecodesign requirements for professional refrigerated storage cabinets.
• Regulation (EU) 517/2014 on fluorinated gases: use of natural refrigerant R290.
• Regulation (EC) 1935/2004: materials and articles intended to come into contact with food.
• Regulation (EC) 852/2004 on the hygiene of foodstuffs: logging of heating stage and drying cycles compatible with the workshop's HACCP systems.

The digital control software automatically manages the complete curing sequence, from the initial heating stage to the final drying, with no manual intervention between phases.

• Six pre-configured recipes, each with up to eight cycles adjustable in time, temperature and humidity.
• Independent control of cold, heat and humidity in each cycle.
• Efficient energy management.
• High and low temperature, door open and probe failure alarms; safety thermostat on the heating elements.
• HACCP logging and remote monitoring via WIFI or Bluetooth connection (optional).

The Cured Meats line is built entirely in stainless steel to withstand the humidity and heat cycles of the process:

• Exterior in AISI-304 stainless steel, except the back and the bottom.
• Interior in AISI-304 stainless steel, with rounded corners and pressed bottom; pressed stainless steel inner door panel.
• Reversible doors with self-closing system and magnetic gasket. They stay open when opened beyond 90°.
• Stainless steel tube legs, height-adjustable from 135 to 200 mm.
• Removable control panel and motor ventilation grille.
• Ventilated condensing unit and forced-air evaporator with anti-corrosion epoxy coating; fans stop when the door is opened.
• Automatic evaporation of defrost water.
• Injected polyurethane insulation, density 40 kg/m³, zero ODP and GWP, 75 mm thick in the sides.