With the ASCV-1302 Drying and Curing Cabinet, artisan charcuterie producers can cure their own products consistently: every stage of the process is controlled from the digital panel. It is used by meat processing workshops, specialist charcuterie shops and restaurants that cure their own products as part of their culinary offering.

What the ASCV-1302 Drying and Curing Cabinet offers

The ASCV-1302 measures 1370 × 735 × 2160 mm (length, depth and height), has an operating range of +4°C +30°C and a volume of 1201 litres. It also offers a maximum load of 60 kg, optional shelves and a cooling capacity of 750 W. It further includes a heating-stage power of 815 W, a drying power of 400 W and R290 refrigerant. Finally, it is rated climate class 5 40°C 40%.

Curing is programmed in phases: heating stage to start fermentation, drying to lose moisture and curing to refine. The control maintains the conditions and process logging makes HACCP easier.

Construction and materials

These are its most relevant construction features. First, it features fans with independent operation for cold - heat - humidity. In addition, it has a heating stage with an air renewal and purification system. It also includes a forced-draught evaporator with anti-corrosion epoxy coating. Finally, the forced-draught fans stop when the door is opened. These are details you notice day to day: fewer breakdowns, faster cleaning and better product preservation.

Typical applications

Typical uses are curing artisan cured meats in charcuterie shops, producing in-house products in restaurants and curing small batches for producers without a natural drying room.

Options and configuration

Available options also include an additional grid, additional intermediate grid, meat hanging bars, set of 5 castors, stainless steel door lock, stainless steel back panel, 230V 60Hz / 115V 60Hz and WIFI or BT connection.

Installation and maintenance of the ASCV-1302 Drying and Curing Cabinet

It is installed with a standard power socket and ventilation space. It should be levelled, the stainless steel interior cleaned after each batch and the evaporator, condenser and humidification system checked regularly.

How to choose the right cabinet

The choice is based on capacity (how many pieces per batch), the stages you want to control (drying only or a heating stage as well) and the space available. In addition, the tabs on this page provide the full technical specifications, options and downloadable documentation for the ASCV-1302.

The Drying and Curing line by Coreco Gourmet

Within the Coreco Gourmet Drying and Curing line there are models with and without a heating stage and in different capacities; all of them share the philosophy of reproducing a traditional drying room in a controlled space. 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 ASCV-1302 Drying and Curing Cabinet

Is it suitable for hams? Yes for small and medium-sized pieces; for whole hams, please check the model's capacity and usable height.

Does it need a water connection? Some models use a tank and others accept a water connection for humidification; please check the model's technical data sheet.

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.