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Steak Locker SL-103 User Manual

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Summary of Contents for Steak Locker SL-103

  • Page 2 STEAK LOCKER Foreword This Instruction Manual is the universal-purpose version for the models of steak locker manufactured by our company. The appearance of the units that you purchase might be slightly different from the Manual, but it does not affect your proper operations and usage.

  • Page 3: Table Of Contents

    CONSTRUCTION CONTENT OF STEAK LOCKER 1- Construction ---------------------------------------------------------- 2- Important safety instructions-------------------------------------- 3- Power supply connection------------------------------------------ 4- Installation------------------------------------------------------------ 5- Temperature setting------------------------------------------------- 6- Change the position of shelf -------------------------------------- 7- Routine maintenance----------------------------------------------- 8- Operating problems------------------------------------------------- 9-Dry Age Historically-------------------------------------------------- 10- Flavour and texture of Dry Aged Beef------------------------...

  • Page 4: 3- Power Supply Connection

    POWER SUPPLY CONNECTION (1) This Steak locker requires a standard 115VAC, 60HZ electrical outlet. IMPORANT （2） Standard socket with earth connection (12~16A， 115V~) （3） The appliance should always be plugged into its own individual electrical outlet which has a voltage rating that SAFETY INSRUCTION matches the rating label on the appliance.

  • Page 5: 5- Temperature Setting

    5.5. The control of cooling system （4） Locate the steak locker away from direct sunlight and sources of heat and high humidity areas, such as The compressor will stop working when the cooling system in the cabinet reaches the presetting temperature, laundry room and bathroom, etc.

  • Page 6: 8- Operating Problems

    OPERATING PROBLEMS Refit the sliding shelf as shown below: 8.1 Start-Up: Compressor does not start even though the desired temperature is lower than the temperature in the room, do the following steps: 1. Check the wall socket by plugging in any type of electrical device, 2.
  • Page 7 Dry Aging Meat is an old artesian process that dates back to the middle ages. It used to be the only way to preserve meat longer than a few days, was to cellar it, before it would spoil. Before refrigeration was introduced in the mid 1940 almost all meat was dry aged.
  • Page 8 Flavor & Texture of Dry Aged Beef Beef Rib, Oven Prepared Bone In Beef Porterhouse - Beef Porterhouse is cut from a primal cut called the short - NAMP # 107 loin. This primal cut is located just after the rib primal and is one NAMP # 174 of the most well known parts of the animal.

  • Page 9: 12-Preparation To Dry Age Sub

    – it is a little cleaner but a lot more labor intensive as you have to change www.harveysgussmeat.com the cloth every week). Set it on the Steak Locker rack with all sides exposed to the forced air flow. www.oliviersbutchery.com Ensure the UV (Germicidal Light) is always on while the meat is in the Steak Locker.