How to Choose a Sausage Drying and Curing Cabinet: ASC, ASC-S, ASC-ES, and ASCV Compared

A sausage-drying cabinet replaces natural drying with a repeatable process: the same program yields the same results batch after batch. To choose the right one, you need to know which stages of the process will be carried out inside the unit (curing, drying, or both), what the expected production volume is, and where it will be installed. This guide compares CORECO Gourmet’s ASC, ASC-S, ASC-ES, and ASCV series based on the data in their technical specifications.

Steaming, Drying, and Curing: What Each Step Does

Most recipes for cured sausages combine two phases: a fermentation period at a moderate temperature, during which the mixture ferments, and a drying period at a low temperature and controlled humidity, during which the sausage gradually loses water. The four series differ in how they divide these phases:

• ASC: a room for curing and drying, with a temperature range of +4 °C to +30 °C.
• ASCV: the same approach as the ASC, with reddish LED interior lighting to showcase the product.
• ASC-S: A room used solely for drying, with a temperature range of +4 °C to +16 °C, without a drying function.
• ASC-ES: two separate rooms, one for conditioning (+22 °C to +30 °C) and the other for drying (+4 °C to +16 °C), so that two batches can be processed simultaneously at different stages.

Criteria for Choosing a Sausage-Drying Cabinet

Production and Maximum Load

The specifications indicate the maximum load in kilograms. The single-door models (751 and 752) can hold up to 30 kg in a single compartment, or 15 kg in the ASC-ES-752; the two-compartment models (1302 and 1303) can handle up to 60 kg, and the ASC-ES-1303 distributes 45 kg for curing and 15 kg for drying. You must take into account production per batch and cycle duration: while a batch is curing, the cabinet is occupied.

Measurements

All models are 2,160 mm high and 735 mm deep. The width is 680 mm for single-door models and 1,370 mm for two-compartment models. The stainless steel legs are adjustable between 135 and 200 mm, and casters are available as an option: a set of four for models 751 and 752, and a set of five for models 1302 and 1303.

Monitoring and Programs

The digital control system includes six preconfigured programs, which can be reprogrammed according to process requirements, and each program supports up to eight cycles that are adjustable for time, temperature, and humidity in drying mode. The cooling, heating, and humidification fans operate independently, and the drying chamber incorporates air renewal and purification. HACCP logging is possible via Wi-Fi or optional Bluetooth. For technical monitoring of temperature, humidity, ventilation, and time, the ASC and ASCV series work with the Master Ageing Controller.

Construction and Work Environment

The exterior (except for the back and bottom) and interior are made of AISI-304 stainless steel, with curved edges and a recessed bottom to facilitate cleaning, and 75 mm of insulation on the sides. The heating elements are equipped with an automatic reset safety thermostat. The units use R290 refrigerant and are rated for climate class 5 (40 °C and 40 % relative humidity), a specification that should be verified against the actual temperature in the kitchen or backroom.

Options

You can add additional and intermediate racks, as well as more meat hooks (the kits include three hooks each), a stainless steel door lock, a stainless steel back panel, Wi-Fi or Bluetooth connectivity, and a power supply rated at 230 V 60 Hz or 115 V 60 Hz.

Comparison of the ASC, ASC-S, ASC-ES, and ASCV Models

The table lists six of the eight models in the line. All operate at 230 V and 50 Hz.

When to Choose Each Series

• ASC-751 or ASC-1302: to complete the entire process on a single machine, in batches, with curing first and drying afterward.
• ASCV-751 or ASCV-1302: when the display case will be visible—in a store or a restaurant that prepares its own food—and the reddish light helps showcase the product.
• ASC-S-751 or ASC-S-1302: if the stewing is done in another pot, or if the recipe doesn't call for it and you just need to dry it.
• ASC-ES-752 or ASC-ES-1303: for staggered production, with one batch in the curing chamber while another is drying.

Common Mistakes

• Choosing a sausage-drying cabinet without a heating element and then discovering that the recipe calls for one.
• Loading the dryer beyond the maximum capacity: Air no longer circulates evenly, and drying becomes uneven.
• Install it in a location where the temperature exceeds the specified climate class.
• Don't tailor the programs to each product: the six standard programs are a starting point, not a one-size-fits-all solution.
• Failing to keep records when the kitchen operates under a HACCP system.

You'll find the eight models and their complete product descriptions on the product line's page at drying and curing and in the Gourmet Equipment Catalog. If you need help selecting the right equipment for your production needs, you can contact the CORECO Gourmet technical team at contact form.

Frequently asked questions

What is the difference between ASC and ASC-ES? The ASC has a single chamber that performs steaming and drying in succession. The ASC-ES has two separate chambers, one for each phase, which can operate simultaneously.

What is the maximum temperature of the heater? For the ASC and ASCV models, the range is from +4 °C to +30 °C. In the ASC-ES aging chamber, the range is from +22 °C to +30 °C.

Can the product be displayed while it is curing? Yes. The ASCV series features reddish-toned interior LED lighting designed to showcase the product, with the same heating and drying capabilities as the ASC.