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Meat Maturing (Dry Age) and Deydrating Equipment
Dry Aging – the art of meat maturing
The Definition Of Aging
Beef needs aging. And aging needs time. Dry Aging – translated “to mature dry” – is THE traditional way of aging meat to produce an extraordinary tender and intensive flavour. A technique, many decades old, through which beef reaches the highest possible grade.
The pleasure associated with dry-aged meat is like nothing you have ever tasted before. The texture cannot be compared to an “ordinary piece of meat”. So no wonder dry-aged beef is renowned by foodies as the “king of meats” on the steak menu.
Our mission: To develop an affordable full-maturing professional fridge, which looks as good as it works. We succeeded and the result is the DRY AGER On the outside a timeless modern design inside high, precise engineered technology.
The meat ages on the bone inside the fridge at a humidity of about 85% The precise electronic control system of the DRY AGER guarantees the accurate regulation of temperature.
The humidity as well can be controlled accurately through the integrated system, which can be set between 65% and 85%. This guarantees together a perfect micro-climate, an ideal air-flow and continuous sterilisation inside the DRY AGER, even when the outside temperature fluctuates.
The DRY AGER is not only for dry ageing beef, the perfect partner, it can also be used for the production of charcuterie including sausages, ham and many other different kinds of meat. Why not try maturing cheeses too.......
These products allow the aging process to be achieved by all types of food suppliers - Restaurants, Hotels, Butchers, small farmers and retail outlets.
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External Dimensions (WxDxH): 1400x800x2050 mm
Beef needs aging. And aging needs time. Dry Aging – translated “to mature dry” – is THE traditional way of aging meat to produce an extraordinary tender and intensive flavour. A technique, many decades old, through which beef reaches the highest possible grade.
Quick view
External Dimensions (WxDxH): 800x800x2050 mm
The meat ages on the bone inside the fridge at a humidity of about 85% The precise electronic control system of the DRY AGER guarantees the accurate regulation of temperature.
Quick view
External Dimensions (WxDxH): 920x550x910 mm
The meat ages on the bone inside the fridge at a humidity of about 85% The precise electronic control system of the DRY AGER guarantees the accurate regulation of temperature.
Quick view
We offer a wide range of components for the refrigerators Meat maturing (Dry Age)
Showing 1 to 4 of 4 (1 Pages)
