127L Dry Aging Fridge, Meat maturing fridge, Steak ager

Dry aging is a dry seasoning technique that aims to obtain optimal beef taste and tenderness through use for a long period of time.
In fact, the drying process needs to be carried out in an all-round and safe manner, the temperature, humidity and ventilation are constantly controlled, and the use of a germicide UV lamp is required.
Dry aging gives the meat a typical beef taste. As a result of the enzyme, the meat becomes soft and through forced ventilation, it produces up to 30% of the internal liquid. This loss results in a concentrated taste due to the presence of natural glutamic acid present in the meat.
Once the first layer of the surface has been removed from ruby red to purple, it depends on the type.

THE IMPORTANCE OF DRY-AGING

The dry-ageing process gives a unique taste to high-quality meat and makes the incision incredibly soft.
Store meat at a temperature between 0°C and 3°C, control the moisture at 80%, allowing you to obtain a tender and delicious product that will exceed its own taste and proper cooking.

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Compressor Auto. Vacuuming

Functional Inspection – Continuously testing 8 hours

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SGS, CSA certified in-house lab conducting accurate temperature &
humidity testing, as well as ERP energy efficiency testing.