Коммерческий гостиничный и ресторанный шкаф для сухой выдержки говядины сушильное Оборудование холодильника мяса

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The steak and beef are Dry Aged freezer . Constant temperature, constant humidity. Circulating cooling.. The steak beef is more
tender, fragrant and juicy when Dry Aged.

Warm reminder: it will be stored for more than 28 days (most of the western restaurants are Dry Aged in 30 days). The longer the
time, the more flavor the steak and beef will have, forming a cheese flavor and nutty flavor.



(1) Working environment design: temperature 32℃, humidity 65%
(2) Bottom refrigeration system design, installation and maintenance is extremely convenient
(3) High-density environmental insulation layer of 60mm thickness, energy saving
(4) Environmentally friendly fluorine-free refrigerant R134a
(5) Optional mirror/black titanium/stainless steel plate inside and outside the box
(6)High efficiency and energy saving imported compressor
(7) Intelligent digital temperature controller, with humidity display
(8)4D uniform cooling technology, back type air discharge
(9) Hollow electric heating defogging glass door
(10) Intelligent defrosting system
(11) Upper and lower adjustable shelf design
(12) Automatic drainage and evaporation system
(13) Inner box with rounded corners and sunken bottom plate design, easy to clean
(14) Automatic regression door design Customizable content: Size, plate,
refrigerating unit location, shelf type, number of glass doors, etc


Product name
Meat Dry Aging Cabinet
Temperature
2~15 C(35.6~59 F )
Humidity range
60-85%
Cooling Type
Air Cooling(R134A refrigerant)
Volatge
110V-240V/50Hz-60Hz
Ambience temperature
32℃




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