CLEAVER CDA Series Dry Ageing Cabinets User Manual

CLEAVER CDA Series Dry Ageing Cabinets

Please read this manual carefully. We sincerely hope that you enjoy using your CLEAVER.

Troubleshooting…
Any issues, concerns, feedback or questions not addressed in this manual please, contact CLEAVER Artisan Appliances on 0418 139 409 or email [email protected]

Important Safety Notes

Warnings

• CLEAVER Artisan Appliances offers no guarantee for CLEAVER Dry Ageing Cabinets if used for any purpose other than that for which it was specifically designed.
  We cannot be held responsible or liable for any spoilage or damage to meat or any other contents, incidental or consequential due to misuse, or possible defects of the

• CLEAVER Dry Ageing Cabinet.

• Warranty applies to the CLEAVER Dry Ageing Cabinet only and not to the contents of the CLEAVER Dry Ageing Cabinet.

• WARNING: To reduce the risk of fire, electrical shock, failure or injury when using your appliance, follow these basic precautions:

CAUTIONS

1. The appliance and the packaging including the box are not toys. Please dispose of responsibly.
2. Do not allow children to operate the cabinet unsupervised.
3. Do not use other electrical equipment inside the appliance.
4. Do not place any electrical appliances or heavy objects on top of the cabinet.
5. Always empty the cabinet of all food and empty water reservoir before moving the cabinet.
6. Install the cabinet in a location close to an accessible power point. Do not allow compressor to touch power cord or point.
7. Do not install or connect to power, if the power cord is damaged.
8. If any breakdown occurs, please disconnect the appliance from the main power supply by removing the plug from power.
9. Do not use flammable sprays near the cabinet.
10. Do not use flammable liquids to clean the appliance. Flammable liquids can be a fire hazard and may cause an explosion.
11. Do not delibrately damage the refrigeration pipeline. Refrigerant can cause injury if it comes in contact with your skin or eyes.
12. WARNING — When locating the appliance, ensure the supply cord is not trapped or damaged.
13. WARNING — Do not locate multiple outlet powerboards at the rear of the appliance.
14. WARNING — The refrigerant and insulation blowing gas are flammable. When disposing of the appliance, do so only at an authorized waste disposal centre. Never dispose of cabinet or its parts by burning or by fire.

Waste Disposal

1. The packaging is designed to protect the cabinet from damage during transportation.
   All materials used are environmentally friendly and can be recycled. Please dispose of the packaging responsibly.

2. If you need to dispose of the cabinet, please following these instrcutions:

   • Cut electrical power cord.
   • Remove the glass door.
   • Remove the shelf to prevent children from climbing.
   • Remove the door seal.

3. This cabinet uses flammable refrigerants and flammable thermal insulation foam materials. Avoid damaging the refrigeration pipeline when discarding the cabinet; keep it away from flames and deliver it to a qualified recycling company for disposal.

Refrigeration Gas (R600a) Warnings
This appliance contains a small quantity of R600a refrigerant which is environmentally friendly, but flammable. It does not damage the ozone layer, nor does it increase the greenhouse effect.

• During transportation and installation, ensure that the tubing of the refrigerant circuit is not damaged.
• Avoid using sharp objects near compressor or condenser coils.
• Leaking refrigerant can ignite and may cause injury.
• In the event of any damage to the circuit, avoid exposure to open flame and using any device which creates a spark. Disconnect the appliance from power outlet.
• Thoroughly ventilate the room in which the appliance is located for several minutes.
• Please contact our service department before taking any action for advice.
• It is hazardous for anyone other than an authorised service person to carry out servicing or repairs to this appliance.
• WARNING – In order to avoid the danger caused by unstable appliances, repairs must be performed according to the instructions
• The symbol below is a warning that the refrigerant is flammable!
• WARNING – Risk of fire or flammability!

General Instructions

• Read all instructions before using CLEAVER Dry Ageing Cabinet.
• Never allow children to operate, play with, or crawl inside the cabinet.
• If your cabinet stops working, please call our service department or other relevant refrigeration or appliance technician to check and repair. If the power cord becomes damaged, find a professional technician or electrician to replace cord.
• Never attempt to repair the cabinet yourself.
• Make sure that the plug is removed from outlet while cleaning, moving or repairing.
• To avoid damage to door seal, please ensure the door is fully open when pulling out the removable shelves.
• Place the cabinet close to power outlet.
• Never move the cabinet with food or water inside.
• Position the cabinet with its rear against a wall to prevent the compressor from being easily touched.
• Do not turn cabinet on and off too frequently. Allow at least 5 minutes between resetting.
• Flammable or explosive articles should not be put in or near the cabinet, to avoid fire or explosion.
• Please dispose of old cabinets responsibly.

When Your Cabinet is Not in Use
When the CLEAVER Dry Ageing Cabinet is turned off:

• Remove all of goods from CLEAVER Dry Ageing Cabinet;
• Keep Dry Ageing Cabinet clean and dry.

Allow 24 hours before switching the CLEAVER Dry Ageing Cabinet back on after relocating it. During this time we recommend that you leave the door open to clear any residual odours.

Cabinet Dimensions

The Ox

Cabinet Dimensions

Built-In Installation

Underbench Installation of The Bullock

• CLEAVER Dry Ageing Cabinets are front venting but are not designed to be fully integrated behind a joinery door.
• Please follow the installation diagrams (page 6 an 7) when installing built-in CLEAVER Dry Ageing Cabinet ensuring no less than the minimum installation dimensions.
• The Cabinet will draw air from right of ventilation frame and expel through left of ventilation frame under the front door.
• The power cord is 2.0m in length and is fixed on the right side at the back when looking from front of cabinet.
• In warm climates extra ventilation is required. An air vent or grid, 200mm x 40mm, MUST be cut out at the rear top of the back partitioning or at the top of either side of the partitioning, allowing air around the rear of the cabinet.
• This air vent or grid must not open on the same side as other appliances such as ovens, or an area that is sealed and without access to fresh cool air. Failing to comply with the above specifications could result in the cabinet overheating and voiding the warranty.

Before Turning Your Cabinet On

Before Using Your CLEAVER Dry Ageing Cabinet

• Remove the exterior and interior packing.
• Select an appropiate location for the cabinet which is;
  • Well ventilated
  • Away from heat sources and direct sunlight
  • Not too damp
  • At least 1 metre away from a microwave oven
• We recommend fitting a surge protector to the power outlet.
• Level your CLEAVER Dry Ageing Cabinet using the 4 adjustable feet. We recommend setting the rear feet first and then adjusting front feet to level your cabinet.
• Before connecting CLEAVER Dry Ageing Cabinet to the power source, let the cabinet stand upright for at least 6 hours. This will reduce the possibility of a malfunction in the cooling system as a result of transportation.
• Clean the interior surface with lukewarm water and gentle detergent and a soft cloth.
• Remove any factory smells in the cabinet by spraying the internal services with a solution of 2 tablespoons of baking soda dissolved in one litre of water. Leave on surfaces and wipe clean after 24 hours.

Turning Your Cabinet On

Plug in and switch on the cabinet by pressing and holding the power button for a few seconds.
If you are using the CLEAVER Dry Ageing Cabinet for the first time (or restarting after prolonged period of disuse), it will require running for a couple of hours to reach the temperature and humidity settings.

Important: If the unit is unplugged, power is lost, or turned off, wait 3 to 5 minutes before restarting the unit. The CLEAVER Dry Ageing Cabinet may not start if you attempt to restart
before this time delay.

Operating Noises
The CLEAVER Dry Ageing Cabinets operate using a compressor and fans to achieve the desired temperature and humidity settings, this may produce the following types of noises. These noises are normal and may occur as follows:

• Gurgling sound: caused by the refrigerant flowing through the appliance’s coils.
• Cracking/popping sounds: resulting from the contraction and expansion of the refrigerant gas used in the chilling process.
• Fan operating sound.

CONTROL PANEL

1. ON/OFF Button:
   Press and hold for 3 seconds to power off.

2. Function Button:
   Press once to set the temperature displayed on the LED screen ⑦.
   Use the buttons ④ or ⑤ to decrease or increase temperature.
   Press twice to set the humidity displayed on the LED screen ⑧ .
   Use the buttons ④ or ⑤ to decrease or increase humidity.

3. Light and oC/oF Display Function Button:
   Press to turn the light will be ON or OFF.
   Press and hold for 3 seconds to change between Celsius or Fahrenheit degrees.

4. Temperature/Humidty setting DOWN button:
   Decrease the Temperature/Humidity setting when activated by Function Button ②

5. Temperature/Humidty setting UP button:
   Increase the Temperature/Humidity setting when activated by Function Button ②.

6. UVC light switch button:
   UVC Light – Default: UVC light will automatically turn on for 1 hour every 24 hours of use. UVC Light – Manual: Open door of the cabinet. Please press and button ⑥ for 3 seconds, until it beeps. The UVC light will remain on until it is turned off by the same method.
   The UVC light will turn off automatically when the door is opened and turn on again when the door is closed.

7. Temperature display: Display actual indoor temperature when at rest.
   Display the set temperature if button ② is pressed once.

8. Humidity Display: Display actual humidty when at rest.
   Display the set humidity if button ② is pressed twice.

9. UVC Light Display: UVC is operating when “UU” symbol is showing.

Controlling Temperature

Important: By default, the LED displays the actual internal air temperature.
The temperature range for the CLEAVER Dry Ageing Cabinets is 1oC to 25oC.

The temperature settings are pre-set for 2oC. Prolonged power failure may reset temperature to this setting. Short power outages should not effect your temperature setting.

Please note that you may need to wait up to 6 to 12 hours before noticing the effects of any temperature adjustment. This is due to the critical mass of the cabinet and any/all food held within a stocked CLEAVER Dry Ageing Cabinet.
Best results are achieved with minimal or infrequent adjustments to the temperature settings.

While the thermostat will maintain the temperature inside the CLEAVER Dry Ageing Cabinet within a +/- 2.5oC range, the thermal inertia of the cabinet, glass and any meat inside is such that the actual temperature of any meat held in the cabinet will only fluctuate by 0.5oC to 1oC.

Recommended Temperature Settings
We recommend the following settings for each function:
Dry Ageing Meat – 1°C to 2°C
Salumi Curing – 9°C to 12°C
Cheese Maturation – 10°C to 16°C

Controlling Humidity

Important: By default, the LED displays the actual internal relative humidity.
The humidity range for the CLEAVER Dry Ageing Cabinets is 60% to 95% relative humidity. The humidity setting is pre-set for 80% RH.
Prolonged power failure may reset humidity to this setting. Short power outages should not effect your humidity setting.

Recommended Humidity Settings
We recommend the following settings for each function:
Dry Ageing Meat – 80% to 85%
Salumi Curing – 70% to 75%
Cheese Maturation – 85% to 95%

Humidification (Dry Ageing & Cheese)

The Bullock
To set up the humidification system:

• Remove the water tank cover on the base of the cabinet and lift water tank to remove.
• Remove the lid on the tank and fill with about 750mL of distilled or purified water. Close lid on tank.
• Return tank to its original position and replace cover.

The cabinet will indicate low water reserve with an error message “E5” on the humidifier display panel on the control panel.

The Ox
Installing Water Connection:

• Connect Water Inlet Pipe ③ provided to Water Inlet ②.
• Connect other end of Water Inlet Pipe provided to a tap.
• Turn on tap and Water Inlet Valve ① to start the flow of water into the reservoir.

Water Connection Options

For The Stag and The Ox

1. Stop Valve – Dedicated Outlet: connect tap ① to cold water stop valve. Connect cap ② to tap.
2. Stop Valve – Shared Outlet: Turn off stop valve. Remove connection. Attached tap ① to cold water stop valve. Attach existing connection to tap.
3. Header Tank/Reservoir: Remove bung from drum. Fit M/M brass reducer ④ into drum. Attach tap ① into reducer and fit cap ② onto tap. Store reservoir above the height of the cabinet.
4. Outdoor Garden Tap: Fit F/M brass reducer ③ to a garden tap. Attach tap ① to reducer and fit cap ② onto tap.

Use Telfon/PFTE Water Sealing Tape on the thread of all fittings.
Please contact Dave on 0418 139 409 if you have any questions.

Care and Maintenance

Cleaning Your Cabinet

• Your cabinet should be cleaned regularly and maintained to prevent possible corrosion and any build up of mould or bacteria.
• Turn off the power, unplug the appliance, and remove all items including shelves and rack.
• Wash the inside surfaces with warm water and baking soda solution. The solution should be about 2 tablespoons of baking soda dissolved litre of warm water.
• Wash the shelves with a mild detergent solution.
• Wring excess water out of the sponge or cloth when cleaning the controls, or any electrical parts.
• Wash the outside cabinet with warm water and mild liquid detergent. Rinse well and wipe dry with a clean soft cloth.

When Not in Use
If the appliance will not be used for several months, remove all items and turn off the appliance. Clean and dry the interior thoroughly so as to reduce odours and mould. Prop the door slightly ajara all the time, if necessary. Check for any rodent damage to the wiring at the back of the cabinet before turning back on.

Moving Your CLEAVER Dry Ageing Cabinet

• Remove all items.
• Securely tape down all loose items (shelves) inside your cabinet.
• Tighten adjustable leg up to the base to avoid damage.
• Lock door shut.
• Be sure the cabinet stays secure in an upright position during transportation.
• Allow the cabinet to rest upright for at least 3 hours before turning on.
• Protect outside of appliance with a blanket, or similar item.

Replacing Water Filters
Water filters should be replaced every 12 months of use.

The Bullock
Take out the water tank assembly (see page 12) to access filters and replace
Diagram 1.

The Ox
Note: The water source to the cabinet must be turned off before changing the filters

• Place a 2L bucket under the drainage point in cabinet, then unscrew the drain cap to empty water reservoir (Diagram 2 and 3). Replace drain cap.
• Unscrew and remove the display board and the water tank baffle as per diagrams 4, 5 and 6 (Page 15).
• Unplug the connecting wires connected to the fan and water inlet pipe and remove the water tank as per diagram 7 (Page 15).
• Remove and replace the absorbent water filters as per Diagrams 8 and 9 (Page 15).

Troubleshooting

•    The appliance is turned off.

•    The circuit breaker has been tripped or a blown fuse.

•    Electrical fault in cabinet circuit board. Please call service department immediately.

Cabinet is not cold enough.| •    Check the temperature control setting.

•    External environment may require a

higher setting.

•    The door is opened too often.

•    The door is not closed completely.

•    The door gasket does not seal properly.

•    Turn unit off at the powerpoint for 20 minutes to reset. Turn on and set temperature.

•    Sensor or condensor failure. Please call service immediately.

Turn on and off frequently.| •    The room temperature is hotter than

normal.

•    A large amount of contents has been added to the cabinet.

•    The door is opened too often.

•    The door is not closed completely.

•    The temperature control is not set correctly.

•    The door gasket does not seal properly.

Vibrations.| •    Check to assure that the cabinet is level.
The door will not close properly.| •    The cabinet is not level.

•    The door was reversed and not properly installed.

•    The door seal is dirty.

•    The shelves are out of position.

Water leaking from humidifier tank| •    Humidifier tank is over filled. Empty

excess water via drainpipe

Excessive mould growth or sticky surface on

meat.

| •    Humidity level is set too high.

•    Excess humidity in cabinet. Empty water

from humidifier tank.

If you have any questions or have an error not outlined above, please call our service team on 0418 139 409 immediately to discuss.

Dry Ageing Tips

What is dry ageing?
Dry ageing is a process of resting or storing whole cuts of beef and venison in a controlled environment, designed primarily to intensify flavour as well as promote tenderness.
When you age beef or venison, the enzymes that are present in the meat will start to break down the tough muscle fibers that are present in the meat.
In addition, if you are dry aging your steak the flavor will improve over time thanks to enzymatic and bacterial actions, as well as oxidization of the fat on the steak. As time goes on your steak will develop a deeper, beefier taste. Eventually, the steak will begin to take on a pungent, cheese-like aroma as well.
The CLEAVER Dry Ageing Cabinets are designed to provide the ideal environment for getting the most out of your aged meats.

What cuts can you dry age?
The best meat for dry ageing beef and vension are large muscle or sub-primal cuts on the bone like a strip loin, ribeye or sirloin. Bones and fat layers are the best way to protect the meat from drying out too much.

It’s not advisable to try dry-aging single steaks because you will lose too much volume when cutting off the outer, dried layer that you won’t be left with much.
The meat should be as freshly slaughtered as possible. Tell your butcher that you’re going to dry age so you’ll be recommended a good cut.

What is the ideal environment?
The three main areas of control required for dry ageing meat are temperature, humidity and airflow. Your new CLEAVER Dry Ageing Cabinet will control all of these for you.

Temperature: setting should be between 1oC and 2oC
Humidity: setting between 80% to 85%
Airflow: passive airflow is controlled automatically by the cabinet fan
Environmental sterilisation: UVC light and/or rock salt/slab in salt tray.

How long should you dry age for?
There is no exact age you should aim for. When it comes to dry ageing meat, the length of time comes down to a personal preference. However, the longer you age your beef will determine the outcome of your final cooked steak in terms of changes to tenderness and taste.

Age your meat for at least 14 days in order to notice any real changes. Anything less is not long enough to allow the tougher tissues to break down or for the flavour to change.
Between 14 to 28 days you will start to notice a difference in texture and tenderness.

Past 28 days the flavour will start to dramatically improve. As you approach 45 days ageing you will begin to notice an intensity of the beefy flavours and nuttiness to the meat.
After 45 days your meat will begin to develop more pronounced funky smells and flavours, kind of like a mild stinky cheese. At this age it starts to become a personal preference. We recommend not ageing longer than 120 days.

Preparing and cooking the final product?
You have aged your meat to your desired level, now what?

Firstly, prepare the meat for cooking by removing the rind – the dark hard outer shell that forms during ageing, the cap of fat and the bone.
It is important to remove all the rind at this stage as it will not soften during the cooking process and will reduce your dining pleasure. Removing the bone is also important as it is difficult to increase the temperature at the centre of the bone to a food safe level. Carefully remove any areas on the surface or internal air pockets which have grown any mould.

When you sear a steak, the surface area comes into contact with high heat which kills of any bacteria. The middle of the steak is safe to keep rare, as it’s sterile, and has never been exposed to bacteria.

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