{"id":5114,"date":"2026-10-08T02:42:59","date_gmt":"2026-10-08T00:42:59","guid":{"rendered":"https:\/\/gourmetcoreco.com\/?post_type=equipos-gourmet&p=5114"},"modified":"2026-10-12T17:32:58","modified_gmt":"2026-10-12T15:32:58","slug":"drying-and-curing-cabinet-asc-es-752","status":"publish","type":"equipos-gourmet","link":"https:\/\/gourmetcoreco.com\/en\/equipos-gourmet\/armario-secado-y-curado-asc-es-752\/","title":{"rendered":"ASC-ES-752"},"content":{"rendered":"

The ASC-ES-752 Drying and Curing Cabinet is a cabinet for drying and curing cured meats that reproduces the conditions of a traditional drying room in a controlled space. It is aimed at charcuterie shops, butcher's shops with their own workshop, restaurants that make their own cured meats and small-scale artisan producers.<\/p>\n

What the ASC-ES-752 Drying and Curing Cabinet offers<\/h2>\n

The ASC-ES-752 measures 680 \u00d7 735 \u00d7 2160 mm (width, depth and height), with a volume of 245+245 litres and a maximum load of 15 kg. It also offers optional shelves, a heating-stage power of 556 W and R290 refrigerant. In addition, it meets climate class 5 40\u00b0C 40%.<\/p>\n

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.<\/p>\n

The -ES version includes both a heating stage and drying.<\/p>\n

Construction and materials<\/h2>\n

Cuatro aspectos constructivos marcan la diferencia. En primer lugar, incorpora ventiladores funcionamiento independiente frio – calor – humedad. Adem\u00e1s, cuenta con estufaje con sistema para renovaci\u00f3n y purificaci\u00f3n de aire. Tambi\u00e9n incluye evaporador sistema tiro forzado, con recubrimiento epoxi anticorrosi\u00f3n. Por \u00faltimo, dispone de paro ventiladores tiro forzado al abrir la puerta. En resumen, el conjunto est\u00e1 dise\u00f1ado para funcionar muchas horas al d\u00eda con un mantenimiento m\u00ednimo.<\/p>\n

Typical applications<\/h2>\n

It is used to cure chorizo, salchich\u00f3n, cured pork loin, small-format ham and traditional cured sausages in charcuterie shops and workshops, and in restaurants that want to offer their own cured meats on a continuous and controlled basis.<\/p>\n

Options and configuration<\/h2>\n

The unit also accepts the following options: 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.<\/p>\n

Installation and maintenance of the ASC-ES-752 Drying and Curing Cabinet<\/h2>\n

It only needs a power socket and a space with sufficient ventilation. Maintenance consists of cleaning the stainless steel interior between batches and keeping the condenser and the humidification tank or water inlet clean, depending on the model.<\/p>\n

How to choose the right cabinet<\/h2>\n

Before deciding, consider the batch size, whether you will carry out a heating stage as well as drying, and where the unit will be placed; from there, you can choose capacity and configuration. In addition, the tabs on this page provide the full technical specifications, options and documentation for the ASC-ES-752, available for download.<\/p>\n

The Drying and Curing line by Coreco Gourmet<\/h2>\n

The Drying and Curing line by Coreco Gourmet covers everything from the small workshop curing reduced batches to the charcuterie shop that needs continuous production. You can compare all drying and curing cabinets<\/a> 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<\/a>.<\/p>\n

Frequently asked questions about the ASC-ES-752 Drying and Curing Cabinet<\/h2>\n

Does it need a water connection?<\/strong> Some models use a tank and others accept a water connection for humidification; please check the model's technical data sheet.<\/p>\n

How long does a curing cycle take?<\/strong> 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.<\/p>","protected":false},"featured_media":4895,"parent":0,"menu_order":0,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"categoria_equipo-gourmet":[14],"class_list":["post-5114","equipos-gourmet","type-equipos-gourmet","status-publish","format-standard","has-post-thumbnail","hentry","categoria_equipo-gourmet-secado-y-curado"],"acf":{"imagen_equipo":4895,"galeria_fotos":[4896],"categoria_equipo":[14],"caracteristicas_tecnicas":"