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FAQ

About the unit

What experience does Landig & Lava have in the area of meat cooling?

Expect the best and nothing else!

Landig & Lava is a family owned company in Southern Germany, where all big car-brands manufacture their great products.

We have developed the DRY AGER® with a lot of passion and love in detail over the past 6 years, together with a food laboratory and 2 butchers and we can say with full pride, that the technology, the design and the price fits. In addition to the DRY AGER®, we also produce since many years high-quality Vacuum Packing-Machines, Sous-Vide devices, refrigerators and cooling-devices for home- and commercial use.

In total, Landig & Lava has over 30 years experience in meat cooling.

Why is the DRY AGER® so inexpensive and yet has so much technology?

The DRY AGER® is a great product for retailers to satisfy in this field 100 % all customer needs, but has not been calculated primarily for retailers. In was possible to use existing housings and moulds to avoid high investment costs in tools. The elaborate technology (5 patented systems) have been manufactured cost effectively in Germany and Europe, through much experience and years of development work.

How much meat fits into the fridges and how big is the weight-loss through drying?

At the moment there are 2 sizes available:

DX 500® (for up to 20 kg of meat)
The small DRY AGER® is the perfect product for private and commercial use, where there is not that much space available. The small unit has the same great technology installed and is perfect for Dry-Aging meat, charcuterie, salami and ham. You can use it as a free standing unit or just install it in a wall, which looks even better. To load this unit, we recommend to use the shelves, which are included and also the optional hanger for pieces up to 50 cm in length.

DX 1000® (for up to 100 kg of meat)
The Bestseller in our range – perfect as a free standing unit or as an installation in a wall single or side-by-side. This fantastic Dry-Aging Fridge is perfect to load with up to 2-3 complete back loins hanging, each up to 25 kg. Mixing is possible as well, just take full shelves or half shelves and hang the pieces inside + put them on shelves, it is your decision. To fill the fridge completely, just take 5 full shelves and put your meat on the shelves to have in total approx. 100 kg inside. Important: Do not fill it up too much, otherwise you block the air-flow

Dry Aging = meat loses weight. The weight loss in the DRY AGER® is surprisingly small:

-Beef:  After 4 weeks approx. 7 – 8 %  |  After 6 weeks approx. 12 %
-Pork:  After 3 weeks approx. 9 – 10 %

This is a very important benefit to our Dry Aging Fridge. We have found out after intensive testing, theat many others so called “Dry Aging Cabinets and Fridges” of other companies, loose up to 3 times more weight. So you see, in the DRY AGER® the result immediately effects your wallet!

Are there smaller or larger units available?

At the moment there are 2 sizes available and both can be installed as a single unit free standing or installed in a wall and also you can easily put them side-by-side in a wall which looks fantastic:

DX 500®
For or up to 20 kg of meat
External dimensions: 60 x 60 x 91 cm (LxWxH)
220-240 V and 50/60 Hz / 110 V on request

DX 1000®
For up to 100 kg of meat
External dimensions: 70 x 75 x 165 cm (LxWxH)
220-240 V and 50/60 Hz / 110 V on request

Is the DRY AGER built to Dry-Age (fully aging process from fresh to aged) or just for storing?

Also here, expect the best and nothing else!

The DRY AGER® is a professional dry-aging cabinet, it matures fresh meat to perfect dry-aged meat or produces from fresh meat lovely ham or sausages.

Can this refrigerator also mature ham, cheese and sausages?

The DRY AGER® naturally can be used for ham and sausages, the respective values for humidity (60 to 90%) and temperature (0 to +25 °C) can be adjusted electronically. Also the device can be used as a cheese storage cabinet.

What do existing customers say, are there any testimonials?

Popular and famous chefs like Gordon Ramsey, almost every big hotel-group and many others, from all over the world love this cabinet. All existing customers are enthusiastic and have almost doubled their meat sales in Dry Aged Beef in the commercial sector. Also from domestic sector, there is consistently positive feedback. You can find here some of the DRY AGER® testimonials and reviews.

What are the advantages compared to other makes?

The DRY AGER® is now the most popular Dry-Aging Fridge in the world and has a solid quality, at an affordable price, with production facilities in Germany.

It is worth to emphasize as well the attractive design, the silent working and the plug & play delivery. On top, what makes it unique is the UVC sterilisation system, activated carbon filter, Saltair System and the independecy from any water supply.

Included as well: The metallic tinted glass door, LED interior lighting, adjustable shelving and hanging system.

Unique as well, the very low weight loss in the DRY AGER:

-Beef:  After 4 weeks approx. 7 – 8 %  |  After 6 weeks approx. 12 %
-Pork:  After 3 weeks approx. 9 – 10 %

This is a very important benefit to our Dry Aging Fridge. We have found out after intensive testing, theat many others so called “Dry Aging Cabinets and Fridges” of other companies, loose up to 3 times more weight. So you see, in the DRY AGER® the result immediately effects your wallet!

Why is no water supply required?

Due to sophisticated technology and a special combination of components, the DRY AGER® does not need a water connection. The water in the device is already present in the meat, collected and stored as ice. It also has an activated charcoal filter (protected as a utility model in maturing cupboards for meat), along with ongoing air exchange with decreasing air pressure in the unit.

Can I control the temperature and humidity exactly?

Of course, electronically controlled: Humidity (60 to 90%) and temperature (0 to +25 °C) respectively in 0.5 % and 0.1 °C increments on display.

Is the device inside an air circulation or a forced-air system?

Yes, the unit has an air circulation system which is matched in terms of air velocity and air guide specifically for the dry maturation of meat, ham and sausage.

What effect / impact have the Saltair blocks?

Salt has a sterlising effect. Also, once the salt is slightly wet it can pass into the air and act on the meat. It also positively influences stability to the set air humidity inside the unit.

The unit inside is made of plastic, is this better than stainless steel?

It is not just plastic, it is a special mixture of antibacterial silver-ion coating combined with an extra strong plastic.

The advantages: Round corners and no edges, so it is very easy and quick to clean with the special DRY AGER cleaner. Through the new antibacterial coating inside bacterias will be detroyed within seconds, this is unique in the DRY AGER® and worldwide in no other Dry-Aging Fridge available. The inner plastic body has been protected for meat maturing cabinets and registered as a utility model.

Does the glass door mist up?

No, the triple glazing will not mist up when the door is closed. Only when the door is open for more than half a minute will the glass briefly mist over, but clears seconds later.

Do I need to defrost the appliance myself?

No, the appliance defrosts automatically and the water evaporates into a receptacle on the compressor in the back of the device.

Is the device made of stainless steel all round or only at the front?

DX 500®
Door: Stainless-Steel
Housing: Satin black and available in stainless-steel on request

DX 1000®
Door and housing: Stainless-Steel
Also available for this model is a purpose built DRY AGER podium.

Can I install the unit as a stand alone unit?

Yes, no problem, the feet are height adjustable. Also available for the DX 1000® is a purpose built DRY AGER podium.

What is the noise level of the device?

The laborytory measurement gives a sound performance value of 48 dB (A) for the smaller DX 500 and 52 dB (A) for the big DX 1000.

In order to compare this value: A talking person at 1 m distance has a sound source of: 40 – 60 dB (A).

Where can I find information on refrigerant, terminal values and operating voltage?

DX 500®
Cooling Gas = Isobutane:  R 600 a  (33 gram)
Connected Wattage:  0,61 A / 220-240 V / 50 / 60 Hz

DX 1000®
Cooling Gas = Isobutane:  R 600 a  (45 gram)
Connected Wattage:  1,0 A / 220-240 V / 50 / 60 Hz

Where can I find the installation dimensions for integration?

This information can be found in the user guides or directly on the device detail page.

What is the energy consumption?

The German engineering guarantees a low energy consumption!

DX 500®
Energy consumption in 24 hours just approx. 1,0 KWh = 365 KWh per year

DX 1000®
Energy consumption in 24 hours just approx. 1,7 KWh = 621 KWh per year

The datas above have been indicated at a temperature of +25 °C and a setting-temperature of +1 °C.

Are the feet adjustable in height?

Yes, each foot is adjustable in height of about 2 cm.

Is the delivery of a 110 V version possible?

Yes, please enquire if you are interested and e-mail here: verkauf@dry-ager.com

About meat and the right aging period

Which types of meat can be matured and how long?

Beef, pork, lamb and game – basically any red meat. Do you have questions about the perfect aging-time for your meat? Just send us a mail and we can tell you: verkauf@dry-ager.com

Is there a food regulation which does see a problem in Dry-Aging meat for weeks?

In a professional maturity cabinet such as the DRY AGER® it is absolutely harmless. Aging here is nothing more than an electronically controlled decomposition process in a purpose built unit. Laboratory tests that we ourselves have done (every week a meat sample was sent to a laboratory, a total of 10 weeks) confirm the sensorial neutrality and released for consumption and sale, even after 10 weeks maturity period.

Even after 25 weeks a meat, which fullfills all criterias for perfect aging comes out of the DRY AGER® just fantastic.

Why is animal welfare important?

In addition to the breed, age and good welfare of the animal will contribute to the quality of meat, which is why we recommend animals that are grass fed, free roaming and are not or rare fed little silage.

What values ‌‌for temperature and humidity do I set?

Each user has her or his own preference. We recommend, for example, a temperature of about +1.5 °C and 85 % humidity for a period of approx. 4 – 6 weeks for beef.

How can I speed up the maturing process in the Dry Ager?

By slightly increasing the temperature to about +3 °C, the maturing period would then be reduced to about 3 weeks. The best results are normally achieved with a maturing period of 4 – 6 weeks at about +1.5 °C.

Why does Dry Aged Beef taste better than meat from the vacuum bag?

Wet matured meat from a vacuum bag is influenced by lactic acid bacteria often sour with a metallic taste. Dry Aged meat or Dry Aged Beef matures slowly and develops a very special, nutty intense flavour, those who’ve tried it once won’t want to eat meat any other way.

Where can I buy the meat and what is recommended?

The best solution:
Directly from the slaughter-house or a trusted butcher, it must be fresh and maximum 5 days old after the slaughtery. This meat will develop the maximum in flavour. We recommend here especially meat from a young cow (female, who has not yet calved). The back should have an ordinary fat cover plus good marbling. What is great as well, an old cow (between 12 and 15 years) that has already calved at least 10 times – perfect for aging as well, you will be thrilled. Aging-time here 4-6 weeks for a great result.

Still a good solution:
Take wet aged meat out of the vacuum-bag and Dry-Age it for maximum 2-3 weeks in the DRY AGER®.

You can also order right here at the DRY AGER Shop top quality meat – for deliveries in Germany only.

Can you also use other cuts or only the back?

The bigger the piece you dry-age, the less you cut away after the aging. The maturation of pure meat cuts is possible, ideally rub with beef tallow, especially on areas that have no protective fat layer this prevents too much wastage.

Can I really expertly mature meat at home?

This is definitely possible, here are our top 10 useful tips.

In addition to the DRY AGER®, we recommend a few important items such as: latex gloves, bone saw, work apron, boning knife and, for the packaging/freezing, a Vacuum Sealer.

What should I be aware of, when in contact with meat and meat transportation?

Whenever in contact with meat wear protective gloves and take meticulous care that your meat supplier complies with all hygiene guidelines. In addition, the cold chain must not be interrupted and the meat must be fresh (up to 5 days after slaughter in the DRY AGER).

Can I dry-age meats of different aging-levels the same time?

Unique in the DRY AGER®

You can hang different loins with different levels of maturity in the device. The AIRREG® UVC sterilisation (patented system) ensures that germs are not transmitted through the air, if one of the loins should be infected.

Can I open the door while maturing?

Yes, no problem, the DRY AGER® regulates back pretty fast to previously set values – just ensure, that you open it not the whole day.

What is the advantage of maturing a whole back?

There is much less to cut away, because the pure meat surface is not exposed, there is also the bone side and the layer of fat which protects the meat against being unduly dehydrated. It is, therefore, even more aromatic.

Dry Aged beef in the USA often has a mould layer, is this the same with this unit?

In Germany and Europe, the rubbing of mould spores is not allowed. With the DRY AGER® you need no additional flavourings that could cause mould. The meat matures brilliantly and naturally with no need for additives. Also, this unit it considerably more controlled than in any US-Dry-Aging Cooling House, which is not usually built specifically for the dry aging process.

Does the Saltair salt blocks influence the meat taste?

The salt only changes the taste if it liquifies and passes into the air. It has been checked in a laboratory test whether in fact it changed the meat flavour. It proved positive and supports compliance with the humidity inside the unit and also is eye-catching to the customers. In addition, the salt has a sterilizing effect.

If I mature very lean meat how do I stop it drying too much?

We recommend rubbing with beef tallow, this protects the very thin pieces. Fillet should be removed after 1 week of the dry aging period on the back or be rubbed with tallow.

Can I improve poor meat quality in the Dry Ager?

Poor here refers to the quality, not to hygiene!

The delicacy will certainly positively influence the taste not because the output quality is decisive for the result of maturity. To say it in a popular phrase: Shit in shit out.

How long can I store the meat after maturing in the Dry Ager?

Up to 1 week without any problem, then it should be vacuum packed. Thereafter, keep chilled for 1 week or directly put in the freezer. With a good vacuum sealer it will keep as good as the day you put it in 3 years later.

What do I do with the meat, if I can not sell anything?

Vacuum packing with a high quality vacuum sealer and freezing the meat ensures the quality remains fully maintained up to 3 years. Also, rapid freezing has a positive impact on meat quality.

Can I freeze the matured meat, if so, how long for?

Up to 3 years in the freezer, if it is vacuum packed.

How do I stop the maturing process?

By vacuum packing and freezing it.

Does the meat continue maturing after it’s been vacuum packed?

If kept chilled in a refrigerator then, yes, for up to a maximum of 1 week. In the deep freezer the maturing process stops.

My meat has gone mouldy, what happened?

Our testings confirm: Even after 10 weeks of Dry Aging, not one piece of our own meat got mouldy.

If it happens it could be because of: There has not been enough respect given during the slaughter (high airflow, temperature, bacterial contamination …) hygiene guidelines not followed. As a rule, you can remove the mouldy area. For further questions send a photo to verkauf@dry-ager.com and we will get back to you shortly.

Will Landig & Lava provide any meat courses or seminars?

Yes, the DRY AGER® team is holding up to 15 seminars and courses per year. One thing we can promise: You will get the taste and its content without expense. At the moment it is only available in German, but soon we have all content in other languages as well.

Delivery and service

What's included when I order a device?

DX 500®
1 x Full shelf (DX0025) and 1 x bottom shelf (DX0028)

DX 1000®
1 x Hanger for meat (DX0010)

Here, more accessories are available for both devices.

How will the device be delivered?

You have no risk at all!
We deliver by courier, standing on a pallet and very well secured and insured.

Is the delivery insured?

Yes, fully insured. Important: In the presence of the driver unpack and check for transport damage.

Will I be notified prior to delivery?

Yes, they will phone prior and agree a delivery date.

Can I request a delivery date?

Yes, after ordering, please send a mail or call: +49 (0) 7581-489590. The delivery date should be at least 10 days after the order date, delivery is possible between Monday and Friday.

Is the device ready for operation or is installation required?

The device is ready for use (plug & play): Unboxing & Dry-Aging!

How do I reach the service team?

Call: +49 (0) 7581-489590 or e-mail: verkauf@dry-ager.com

Where can I go with a technical problem?

Directly to the sales and service team at DRY AGER: Call: +49 (0) 7581-489590 or e-mail: verkauf@dry-ager.com

Is there an emergency service, if so, where?

24-hour emergency hotline: +49 (0) 7581-489590 and throughout Europe we offer over 200 service stations. Also, any certified refrigeration technician in your area would be able to check/repair the unit with our service manual in front of them.

Are there any wearing parts which should be changed annually?

The UVC bulb and the activated carbon filter should be replaced annually.

What is the warranty period?

You have 1 year full warranty, as a commercial customer, and 2 years as an end user. In addition, an extended 3 year warranty is available when purchasing the unit (for household and commercial customers). Extra costs for the longer warrenty directly in the shop available when ordering the unit.

Where can I find the user manual?

This is located in the product when it’s delivered or can be downloaded here:

Operating Instructions DRY AGER DX 500

Operating Instructions DRY AGER DX 1000

Where can I find the installation instructions for installation?

Directly here as well, just open the files and check the first pages:

Instructions DRY AGER DX 500

Instructions DRY AGER DX 1000

Accessories

Are there any additional accessories for the appliance available?

Yes, there is an extensive range of accessories, which can be found in the manual supplied or right here online at the store: Accessories DRY AGER

Where can I buy meat?

The best solution:
From a slaughter-house or a trusted butcher, it must be fresh and maximum 5 days old after the slaughtery. This meat will develop the maximum in flavour. We recommend here especially meat from a young cow (female, who has not yet calved). The back should have an ordinary fat cover plus good marbling. What is great as well, an old cow (between 12 and 15 years) that has already calved at least 10 times – perfect for aging as well, you will be thrilled. Aging-time here 4-6 weeks for a great result.

Still a good solution:
Take wet aged meat out of the vacuum-bag and Dry-Age it for maximum 2-3 weeks in the DRY AGER®.

You can also order right here at the DRY AGER Shop top quality meat – for deliveries in Germany only.

Why are there half shelves available?

This allows you to hang strip loins and also place joints on the half shelf at the front of the fridge for display.

How do I label the meat in the refrigerator ?

Ideally suited are the DRY AGER plastic labels, these are reusable and very stable, also very attractively designed.

How often should I replace the salt blocks?

The salt dissolves slowly through moisture. However, the device must be used for quite a long time (over 3 years) until you should need to replace the salt blocks.

How many hangers can I put in the unit?

A maximum of 2 hangers are possible per side locators. The small DX 500 will take maximum 2 hangers and the bigger DX 1000 can take even more hangers, because the fridge is much bigger in height. In the end, it depends on how you want to load your fridge and with which product.

What hooks are best, normal s-hook or swivel hook?

Definitely the swivel hooks, because they have a hinge in the middle so you can re-position the meat without it turning and ensure it’s best side is on view to the customer.

How do I make the device higher, is there a pedestal?

Yes, for the bigger DX 1000 there is a 40 cm high metal pedestal in satin black available: DRY AGER podium.

On request, it is possible to request individual heights or even lettering in matt black.

Are accessories also available for maturing sausages and salami?

Yes, there are bars that you can use for the salami and sausage maturing. Please request this on a separate e-mail: verkauf@dry-ager.com

Where can I order consumables or spare parts?

Contact your authorised dealer/retailer or order directly from DRY AGER: Call: +49 (0) 7581-489590 or e-mail: verkauf@dry-ager.com