Equipment · Instruments
Sensor validation and commissioning kit
A reference thermometer and hygrometer, data logger and repeatable non-food loads used to map a food chamber before any food goes in.
What to map
The brief maps the upper, lower, front and rear of the chamber, then tests door openings, the heaviest wet load, a dry near-finished load, room-temperature extremes and power restoration.
Start with an empty chamber. Guidance for biltong boxes advises running the empty box for an hour and checking a digital hygrometer before hanging any meat.
Sources for this section
Equipment details
Made of
- Independent reference thermometer and hygrometer — Digital, not analogue, per the guidance
- Data logger — component
Optional; the brief treats logging as a feature to check - Non-food thermal and moisture test loads — Repeatable
Load size not given - Recording templates — component
Limits
Software features such as min and max values and actuator states are proposals; none is a confirmed product feature.
SourcePlaces
Documented for international use, with no single place of origin assigned.
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Sources
Curing ChamberMethod · Materials · Safety
Biltong Box Design and Build GuideTargets of roughly 25-30 C at 40-60% relative humidity; if humidity stays above 60%, add airflow, more bulb heat or a dehumidifier.
Intake vents low, exhaust vents high; mesh over vents keeps insects out.
A 120 mm computer fan is the main moisture remover; a 15-40 W incandescent bulb gives gentle warmth; keep the interior under about 35 C.
Plywood is the author preference; stainless S-hooks or food-safe twine; avoid galvanised hooks touching the meat.
Hang pieces so none touch; run the empty box for an hour and check a digital hygrometer before use.
Cited in: What to map