The DRY AGER® dry aging refrigerator is much more than a fridge, or a modified standard fridge, as many shops worldwide try to sell a meat-fridge or meat-locker nowadays without having any knowledge in the sector of meat curing or refrigeration and we all now, meat is a sensitive product, that needs the best possible curing & maturation.
A professional cabinet for dry-aging is more than a fridge, it is a “climate chamber” – the DRY AGER® dry aging meat fridge does control through an intelligent mechanism in software and system the following in a worldwide unique way:
Can be set from 0 to +25 °C for production of all kinds of meat, charcuterie like ham, salami etc… high accuracy and minimal fluctuation. Other mostly cheaper units on market (Made in China) have another “quality level” of temperature control.
Fully electronic, can be set from 60 to 90 % in precise steps. Many other units on market do not allow any active humidity setting at all and when it can be set, the word “accuracy” should not be used here at all.
Humidity Control (HUMICONTROL®)
Only the DRY AGER® dry aging fridge does work 100 % without external water supply or humidifier / water box. You will have no problems with lime in humidifier or bacterias getting sprayed into the atmosphere through humidifiers. Clean & save – that’s it.
Airflow & Airspeed (DX AIRREG®)
The secret is not having as much as possible ventilators inside – after a research time of many years, we have found the perfect airflow, air-guiding system and airspeed, because only this guarantees such a minimal weight loss after aging, we do have now – unique!
Patented UVC ventilated system. This unique system has nothing in common with just placing an UV bulb in the unit like many others do. Our system does sterilize the air inside the unit when needed and not the meat surface. In Europe for example it is not allowed that UV light in high concentration does shine on meat directly, because it does destroy the meat surface.
Mold has nothing to do with dry aging. DRY AGER® does guarantee, when the meat product was handled correct, that even after a period of 50 weeks, there will not be any particle of dangerous mold on the dry aged beef. In case customer does prefer white mold, for example during production of a salami Milanese, the “good mold” will obviously be able to grow on the sausages.
Aging meat means besides a complex enzymatic process inside the meat always a loss of water = loss of weight, which is connected to tenderness and an incredible development of a unique taste profile. In a DRY AGER® dry aging refrigerator the weight loss after 4 weeks of aging fresh meat on the bone is between only 8 and 9 % which offers incredible opportunities for resellers, because compared to “old fashioned dry aging” it does save up to 15 % of weight.
Trust the Original, because your meat deserves the best care!
-Made in Germany – where the best butchers in the world were born!
-Superior & unmatched performance for meat, charcuterie, cheese & many more products
-Original DRY AGER® patented technology, design and construction
-Award winning protected design and technology