DRY AGEING CABINETS
304 stainless steel construction
Painted exterior available on request
Choice of internal layout - Shelves and/or hanging rails
Double glazed hinged doors
Double glazed sliding doors on request (same cost)
Full auto defrost with electronic controller
Internal illumination with meat coloured tubes
Choice of integral or remote unit
Dimensions shown on the right are not fixed.
If you require bespoke measurements let us know as
everything is built to order.
The Optimum temperature is between 2 - 5°C. Any cooler and the meat may become frosty or even freeze. Any warmer, and the rate at which enzymes break down the protein in the muscle fibers may become too quick, and the meat become sticky or tainted.
There needs to be a gentle flow of air circulating the refrigerated area, with the meat hanging and not resting against any surfaces. Not enough air and the meat cannot release the necessary moisture to achieve the drying process. Too much air and the meat will dry out too quickly. The air flow also keeps bacteria on the meat at an acceptable level.
The cabinet has a very large evaporator coil that maintains a high humidity. This ensures the correct amount of moisture is drawn from the meat. If the humidity is too high the meat can sweat, creating an unpleasant sticky surface.