Cleaning And Maintenance; Safety Information - CASO DESIGN DryAged Master 63 Manual De Instrucciones

If the degree of ageing which you desire has not been achieved, remove the meat,
divide it into portions as you see fit and prepare it.
Various aromas, depending on the amount of ageing
Depending on the meat used, you will be able to obtain subtle, nutty aromas after
around 21 days.
Depending on the meat, you will obtain aromas similar to those of fungi after around 28-
35 days.
Depending on the meat used, you will be able to obtain powerful aromas similar to that
of blue cheese after around 45 days and longer.
The longer you allow the meat to age, the stronger the aroma will be.

18 Cleaning and Maintenance

This chapter provides you with important notices with regard to cleaning and
maintaining the device. Please observe the notices to prevent damages due to cleaning
the device incorrectly and to ensure trouble-free operation.

18.1 Safety information

Attention
Please observe the following safety notices, before you commence with cleaning the
device:
► Prior to commissioning, clean the device thoroughly.
► Clean the device thoroughly after each ageing process.
► Before cleaning, switch the dry ageing cooler off, remove the plug from the wall socket
and remove all the meat.
► Do not use any aggressive or abrasive cleaning agents or solvents.
► You must use a food-compatible cleaner that is not too aggressive for the surfaces of
the device.
► Do not scrape off stubborn dirt with hard items.
► If you do not use the equipment for a fairly long period of time, you should remove all
the metal shelves, the metal suspension system and the meat hooks and you should
clean the equipment thoroughly.
► If the maturing process has failed and the meat is spoiled or wild fungi has developed,
then please contact our customer service to coordinate the further steps.
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