DRY AGEING CABINETS

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Fortnum and mason 1
Boxcar butchers
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Stockdales, Leeds Dry Ageing Cabinet 5
tempur restaurant
Parkin Butchers Vrowle + Epworth 01
Darren's Family Butchers - Dry Age On Wa
Laveracks Dry Age
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Dry Age London
Haverfordwest - Prendegrast - Dry Age Ca
backwall cabinet
jones1
Parkin Butchers Vrowle + Epworth
Sheppys Cider
PC100449 copy
Galgorm Golf Club Dry Age
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Standard Specification:

  • All 304 stainless steel construction

  • Choice of brushed or mirror stainless steel

  • Other finishes such as RAL colours available

  • Chocie of internal layout (combination of wire grid shelves and / or hanging rails)

  • Double glazed, hinged clunk doors

  • Solid ends and back (see above gallery for other options)

  • Full auto defrost

  • Electronic controller

  • Internal illumination with LED meat lights

Controlled Temperature:

 

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.

 

Controlled Airflow:

 

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.

 

Controlled Humidity

 

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.

*Recommended*

minimum ambient tempersature of installation enviroment is 13 degrees celcius

Dry ageing cabinet - Cross Section.jpg
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