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Oxigenklima | accessories for the ZERNIKE seasoning cabinet
Oxigenklima | accessories for the ZERNIKE seasoning cabinet
5.490,72 zł
4.464,00 zł net You save 1.372,68 zł
The lowest price in the last 30 days - 6.307,00 zł
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Oxigenklima | accessories for the ZERNIKE seasoning cabinet
Description:
- The patented system OxygenKLIMA, provides adequate and planned oxygenation product that kills micro-organisms and molds
- Only wardrobes seasoning KLIMA have this kind of configurable system
disinfection and deodorization - frequency disinfection chamber depends on the selected program
average it takes place at a frequency of every 3 hours and lasts 6 minutes. - eliminates odor, meat can be seasoned to 2 months
- air taken from the outside and introduced as pure oxygen to the chamber in a controlled
and a metered manner - disinfection without the use of chemicals, even difficult areas, such as
inside ventilation channels and elements a chiller - to avoid the growth of mold and bacteria between the pieces of meat which have been inserted at different interval. In fact, the fresh meat has more moisture (one of the main reasons for the growth of bacteria) and can contaminate the pieces, which were
longest seasoned
Information
Oxigenklima | accessories for the ZERNIKE seasoning cabinet
Description:
- The patented system OxygenKLIMA, provides adequate and planned oxygenation product that kills micro-organisms and molds
- Only wardrobes seasoning KLIMA have this kind of configurable system
disinfection and deodorization - frequency disinfection chamber depends on the selected program
average it takes place at a frequency of every 3 hours and lasts 6 minutes. - eliminates odor, meat can be seasoned to 2 months
- air taken from the outside and introduced as pure oxygen to the chamber in a controlled
and a metered manner - disinfection without the use of chemicals, even difficult areas, such as
inside ventilation channels and elements a chiller - to avoid the growth of mold and bacteria between the pieces of meat which have been inserted at different interval. In fact, the fresh meat has more moisture (one of the main reasons for the growth of bacteria) and can contaminate the pieces, which were
longest seasoned
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