NEW: Meat Age Cabinet
New for 2023, XL's Meat Ageing Cabinet brings the technology and striking look of our larger Dry Age Cabinets to a smaller, more compact way of improving the flavour of meat.
Constructed from all 304 spec stainless steel and equipped with a selection of wire grid shelves and a hanging bar, XL's Meat Age cabinet will bring added style to any retail situation.
Adaptive defrost (controlled by door opening frequency) helps maintain accurate temperatures, ensuring a more consistent ageing process.
Pink LED meat lighting enhances the natural look of the meat with near zero heat emission reducing the work required from the fridge system, lowering the energy consumption of the cabinet.
Dimensions: W:690mm x D:600mm x H:1840mm
All 304 stainless steel construction, brushed finish
Adjustable internal layout (supplied with 4x wire shelves & 1x hanging bar)
Double glazed, hinged clunk door
Internal illumination with LED meat lights (pink colour)
Low ambient temperature cabinet
Salt brick cabinet
The Optimum temperature is 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 fibres 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.
minimum ambient temperature of standard cabinet installation environment is 13°C
(low ambient temperature cabinet available, please call for details)