Dry Ager – Cabinets for dry meat aging
DRY AGER is the number 1 brand in the world under which special refrigerated cabinets for dry ripening (aging) of meat are produced. The equipment is autonomous in relation to the water supply system. Produced and assembled entirely in Germany. It looks just as good as it works.
Dry Aging Technology
Extract of meat (mainly beef) is one of the oldest methods of preparation and storage of the product. The point is that the meat in the carcass or pieces is kept at a certain temperature for a set time in the refrigerator, where it is naturally fermented, exposed to stable humidity and optimal air circulation. Here it matures or, as cooks and gourmets say, “rests”, “breathes”, reaching the highest possible state, instead of lying in an airtight plastic wrap. The result of such exposure is the destruction of muscle fibers and enhance the natural taste of the product without marinade and any artificial additives.
Dry-aged meat is considered a unique, noble dish, however, with an intense aroma. It is due to the latter that only true gourmets can appreciate this specialty. The gastronomic pleasure associated with dry meat is unlike anything else. The texture can not be compared with the “ordinary piece of meat.” So it is not surprising that dry-ripening beef is known among gourmets as the “king of meat.”
DRY AGER cabinets for the ripening of meat, cheese, ham, sausages
The device is a refrigerator with an insulated tinted glass door framed by stainless steel. This protects the valuable contents from the harmful effects of ultraviolet radiation.
In such a dry aging cabinet, the meat ages at a constant humidity of about 85% and a temperature of 2 ° C. The DRY AGER ® precision electronic control system provides precise temperature control without hesitation. It can be set with an accuracy of 0.1 ° C. In addition, humidity can be precisely controlled and set in 0.1% increments between 60% and 90% thanks to the integrated HumiControl® system. And this is even without water supply. Together with the DX AirReg ® system, this guarantees an ideal microclimate, optimal air circulation and continuous sterilization inside the DRY AGER® even when the temperature fluctuates. The DX 1000® is the first refrigeration cabinet to combine an activated carbon filter with an active UV cleaning system, so that the air in the refrigerator is cleaned every minute. As a result, microbes and bacteria have no chance.
DRY AGER – the best conditions for dry meat aging
The advantages of this equipment:
Amazingly small weight loss in DRY AGER®. After 4 weeks, beef loses only about 7-8% on bone and after about 6 weeks – about 12%. Pork loses in 3 weeks only about 9-10% in weight. This qualitatively distinguishes the DRY AGER system from other devices and allows a good saving!
Maximum flexibility: DRY AGER® is suitable for ripening not only meat, but can also be used for the production of ham, sausages, and cheese aging.
Attractive cabinet design: a metal door with shaded glass, LED camera lighting, an adjustable system of shelves and hooks. Such a device will be a real brutal decoration of any restaurant, gastronomic boutique, store, vinotheque … Many users admit that they managed to double their meat sales.
Easy installation, quiet operation, lack of water connection. Thanks to a certain technology and a special combination of components, the cabinet does not require a connection to the water supply. Moisture from meat accumulates and freezes. The device also has an activated carbon filter, a system of constant circulation and air pressure reduction.
High compliance with hygiene standards: UV sterilization and integrated activated carbon filter, Saltair system. The latter is needed then that the salt has a sterilizing effect. In addition, partially sprayed in the air, it has a positive effect on the taste of meat and stabilizes the humidity in the chamber.
Extending the shelf life of red meat after dry aging: after extraction from DRY AGER®, the “aged” sesame can be stored for one week. If you need to store longer, you need to vacuum it in bags. After this, the products can be kept in a standard refrigerator for another week. Or you can freeze it. In a vacuum and in the freezer, it will last up to 3 years!