{"id":5606,"date":"2026-10-18T02:27:41","date_gmt":"2026-10-18T00:27:41","guid":{"rendered":"https:\/\/gourmetcoreco.com\/como-elegir-armario-secado-embutidos\/"},"modified":"2026-10-18T02:27:41","modified_gmt":"2026-10-18T00:27:41","slug":"como-elegir-armario-secado-embutidos","status":"publish","type":"post","link":"https:\/\/gourmetcoreco.com\/it\/como-elegir-armario-secado-embutidos\/","title":{"rendered":"C\u00f3mo elegir un armario de secado y curado de embutidos: ASC, ASC-S, ASC-ES y ASCV comparados"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Un armario de secado de embutidos sustituye al secadero natural por un proceso repetible: el mismo programa da el mismo resultado lote tras lote. Para elegirlo bien hay que saber qu\u00e9 fases del proceso se van a hacer dentro del equipo (estufaje, secado o ambas), qu\u00e9 producci\u00f3n se espera y d\u00f3nde se va a instalar. Esta gu\u00eda compara las series ASC, ASC-S, ASC-ES y ASCV de CORECO Gourmet con los datos de sus fichas t\u00e9cnicas.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Estufaje, secado y curado: qu\u00e9 hace cada serie<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">En la mayor\u00eda de las recetas de embutido curado se combinan dos fases: un estufaje a temperatura templada, en el que la masa fermenta, y un secado a baja temperatura y humedad controlada, en el que la pieza pierde agua de forma progresiva. Las cuatro series se diferencian por c\u00f3mo reparten esas fases:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n\n<li><strong>ASC:<\/strong> un recinto para estufaje y secado, con rango de +4 \u00b0C a +30 \u00b0C.<\/li>\n\n\n<li><strong>ASCV:<\/strong> el mismo planteamiento que la ASC, con iluminaci\u00f3n LED interior en tonos rojizos para exponer el producto.<\/li>\n\n\n<li><strong>ASC-S:<\/strong> un recinto solo para secado, de +4 \u00b0C a +16 \u00b0C, sin funci\u00f3n de estufaje.<\/li>\n\n\n<li><strong>ASC-ES:<\/strong> dos recintos independientes, uno para estufaje (+22 \u00b0C a +30 \u00b0C) y otro para secado (+4 \u00b0C a +16 \u00b0C), de modo que pueden trabajar dos lotes en fases distintas a la vez.<\/li>\n\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Criterios para elegir un armario de secado de embutidos<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Producci\u00f3n y carga m\u00e1xima<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">La ficha indica la carga m\u00e1xima en kilos. Los modelos de una puerta (751 y 752) admiten hasta 30 kg en recinto \u00fanico, o 15 kg en el ASC-ES-752; los de dos cuerpos (1302 y 1303) llegan a 60 kg, y el ASC-ES-1303 reparte 45 kg en estufaje y 15 kg en secado. Hay que contar con la producci\u00f3n por lote y con la duraci\u00f3n del ciclo: mientras un lote cura, el armario est\u00e1 ocupado.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Medidas<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Todos los modelos tienen 2160 mm de alto y 735 mm de fondo. La anchura es de 680 mm en los de una puerta y de 1370 mm en los de dos cuerpos. Los pies de acero inoxidable se regulan entre 135 y 200 mm, y existe la opci\u00f3n de ruedas: juego de cuatro en los modelos 751 y 752, y de cinco en los 1302 y 1303.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Control y programas<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">El control digital incluye seis programas preconfigurados, reprogramables seg\u00fan la necesidad del proceso, y cada programa admite hasta ocho ciclos ajustables en tiempo, temperatura y humedad en modo secado. Los ventiladores de fr\u00edo, calor y humedad funcionan de forma independiente, y el estufaje incorpora renovaci\u00f3n y purificaci\u00f3n del aire. El registro HACCP es posible mediante conexi\u00f3n Wi-Fi o Bluetooth opcional. Para un seguimiento t\u00e9cnico de temperatura, humedad, ventilaci\u00f3n y tiempo, las familias ASC y ASCV trabajan con el <a href=\"https:\/\/gourmetcoreco.com\/it\/master-ageing-controller\/\">Master Ageing Controller<\/a>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Construcci\u00f3n y entorno de trabajo<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">El exterior (salvo respaldo y fondo) y el interior son de acero inoxidable AISI-304, con aristas curvas y fondo embutido para facilitar la limpieza, y 75 mm de aislamiento en los costados. Las resistencias de estufaje llevan termostato de seguridad de rearme autom\u00e1tico. Los equipos usan refrigerante R290 y est\u00e1n declarados en clase clim\u00e1tica 5 (40 \u00b0C y 40 % de humedad relativa), un dato que conviene contrastar con la temperatura real del obrador o de la trastienda.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Opzioni<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Se pueden a\u00f1adir parrillas adicionales e intermedias, m\u00e1s barras carniceras (los kits incluyen tres barras cada uno), cerradura de puerta inox, respaldo inox, conexi\u00f3n Wi-Fi o Bluetooth y alimentaci\u00f3n a 230 V 60 Hz o 115 V 60 Hz.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Comparativa de modelos ASC, ASC-S, ASC-ES y ASCV<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La tabla recoge seis de los ocho modelos de la l\u00ednea. Todos funcionan a 230 V y 50 Hz.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th>Modelo<\/th><th>Recintos<\/th><th>Medidas (largo \u00d7 fondo \u00d7 alto, mm)<\/th><th>Intervallo<\/th><th>Volume<\/th><th>Carga m\u00e1xima<\/th><\/tr><\/thead><tbody><tr><td><a href=\"https:\/\/gourmetcoreco.com\/it\/attrezzature-gourmet\/armadio-di-essiccazione-e-stagionatura-asc-751\/\">ASC-751<\/a><\/td><td>Uno: estufaje y secado<\/td><td>680 \u00d7 735 \u00d7 2160<\/td><td>+4 \u00b0C a +30 \u00b0C<\/td><td>505 L<\/td><td>30 kg<\/td><\/tr><tr><td><a href=\"https:\/\/gourmetcoreco.com\/it\/attrezzature-gourmet\/armadio-di-essiccazione-e-stagionatura-asc-s-751\/\">ASC-S-751<\/a><\/td><td>Uno: solo secado<\/td><td>680 \u00d7 735 \u00d7 2160<\/td><td>+4 \u00b0C a +16 \u00b0C<\/td><td>505 L<\/td><td>30 kg<\/td><\/tr><tr><td><a href=\"https:\/\/gourmetcoreco.com\/it\/attrezzature-gourmet\/armadio-di-essiccazione-e-stagionatura-asc-es-752\/\">ASC-ES-752<\/a><\/td><td>Dos independientes<\/td><td>680 \u00d7 735 \u00d7 2160<\/td><td>Estufaje +22 \u00b0C a +30 \u00b0C \/ secado +4 \u00b0C a +16 \u00b0C<\/td><td>245 + 245 L<\/td><td>15 kg<\/td><\/tr><tr><td><a href=\"https:\/\/gourmetcoreco.com\/it\/attrezzature-gourmet\/armadio-di-essiccazione-e-stagionatura-ascv-751\/\">ASCV-751<\/a><\/td><td>Uno: estufaje y secado, LED rojizo<\/td><td>680 \u00d7 735 \u00d7 2160<\/td><td>+4 \u00b0C a +30 \u00b0C<\/td><td>505 L<\/td><td>30 kg<\/td><\/tr><tr><td><a href=\"https:\/\/gourmetcoreco.com\/it\/attrezzature-gourmet\/armadio-di-essiccazione-e-stagionatura-asc-1302\/\">ASC-1302<\/a><\/td><td>Uno: estufaje y secado<\/td><td>1370 \u00d7 735 \u00d7 2160<\/td><td>+4 \u00b0C a +30 \u00b0C<\/td><td>1201 L<\/td><td>60 kg<\/td><\/tr><tr><td><a href=\"https:\/\/gourmetcoreco.com\/it\/attrezzature-gourmet\/armadio-di-essiccazione-e-stagionatura-asc-es-1303\/\">ASC-ES-1303<\/a><\/td><td>Dos independientes<\/td><td>1370 \u00d7 735 \u00d7 2160<\/td><td>Estufaje +22 \u00b0C a +30 \u00b0C \/ secado +4 \u00b0C a +16 \u00b0C<\/td><td>956 + 245 L<\/td><td>Estufaje 45 kg \/ secado 15 kg<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Cu\u00e1ndo elegir cada serie<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n\n<li><strong>ASC-751 o ASC-1302:<\/strong> para hacer el proceso completo en un solo equipo, por lotes, con el estufaje primero y el secado despu\u00e9s.<\/li>\n\n\n<li><strong>ASCV-751 o ASCV-1302:<\/strong> cuando el armario va a estar a la vista, en una tienda o un restaurante con producci\u00f3n propia, y la luz rojiza ayuda a presentar el producto.<\/li>\n\n\n<li><strong>ASC-S-751 o ASC-S-1302:<\/strong> si el estufaje se hace en otro equipo o la receta no lo necesita y solo hay que secar.<\/li>\n\n\n<li><strong>ASC-ES-752 o ASC-ES-1303:<\/strong> para una producci\u00f3n escalonada, con un lote en estufaje mientras otro se seca.<\/li>\n\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Errores habituales<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n\n<li>Elegir un armario de secado de embutidos sin estufaje y descubrir despu\u00e9s que la receta lo necesita.<\/li>\n\n\n<li>Cargar el armario por encima de la carga m\u00e1xima indicada: el aire deja de circular de forma homog\u00e9nea y el secado pierde uniformidad.<\/li>\n\n\n<li>Instalarlo en un local cuya temperatura supera la clase clim\u00e1tica declarada.<\/li>\n\n\n<li>No adaptar los programas a cada producto: los seis programas de serie son un punto de partida, no una receta universal.<\/li>\n\n\n<li>Olvidar el registro de datos cuando el obrador trabaja con un sistema APPCC.<\/li>\n\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Encontrar\u00e1 los ocho modelos y sus fichas completas en la p\u00e1gina de la l\u00ednea de <a href=\"https:\/\/gourmetcoreco.com\/it\/essiccazione-e-stagionatura\/\">secado y curado<\/a> y en el <a href=\"https:\/\/gourmetcoreco.com\/it\/attrezzature-gourmet\/\">cat\u00e1logo de equipos Gourmet<\/a>. Si necesita ayuda para dimensionar el equipo seg\u00fan su producci\u00f3n, puede escribir al equipo t\u00e9cnico de CORECO Gourmet desde el <a href=\"https:\/\/gourmetcoreco.com\/it\/contatti\/\">formulario de contacto<\/a>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Domande frequenti<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u00bfQu\u00e9 diferencia hay entre el ASC y el ASC-ES?<\/strong> El ASC tiene un \u00fanico recinto que hace estufaje y secado de forma sucesiva. El ASC-ES tiene dos recintos independientes, uno para cada fase, que pueden trabajar a la vez.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u00bfHasta qu\u00e9 temperatura llega el estufaje?<\/strong> En los modelos ASC y ASCV el rango va de +4 \u00b0C a +30 \u00b0C. En el recinto de estufaje del ASC-ES, de +22 \u00b0C a +30 \u00b0C.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u00bfSe puede exponer el producto mientras cura?<\/strong> S\u00ed. La serie ASCV incorpora iluminaci\u00f3n LED interior en tonos rojizos pensada para mostrar el producto, con las mismas prestaciones de estufaje y secado que la ASC.<\/p>","protected":false},"excerpt":{"rendered":"<p>Qu\u00e9 diferencia las series ASC, ASC-S, ASC-ES y ASCV y c\u00f3mo elegir el armario de secado y curado adecuado seg\u00fan el proceso, la carga y el espacio.<\/p>","protected":false},"author":2,"featured_media":4892,"comment_status":"closed","ping_status":"closed","sticky":false,"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":""}},"footnotes":""},"categories":[9],"tags":[],"class_list":["post-5606","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-secado-de-embutidos"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.7 (Yoast SEO v28.7) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Armario de secado de embutidos: c\u00f3mo elegir | Coreco Gourmet<\/title>\n<meta name=\"description\" content=\"Gu\u00eda para elegir un armario de secado de embutidos: estufaje, secado, carga y control. 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