0% Interest for 30 Days
Commercial Dry‑Aging Solution for High‑Volume Kitchens
Achieve restaurant‑grade dry‑aged meats, charcuterie, fish and cheese with reliable, hygienic performance.
Key Features
- 5.3 cu ft capacity with 44 lb load supports high‑volume aging operations.
- Digital microclimate control from 32‑77 °F and 60‑90 % RH ensures consistent product quality.
- UX Airreg UVC sterilization circulates air while preventing UV exposure to the food.
- Stainless‑steel exterior and antibacterial polystyrene interior with integral rack slides simplify cleaning.
- Self‑contained R600a refrigeration, 115 V 2.0 A, NEMA 5‑15P, cETLus certified for safe commercial use.
From The Manufacturer
Professional Dry Aging Cabinet, for commercial production of dry-aged meat, charcuterie, fish and cheese, reach-in, one-section, free standing or integration installation, 23-5/8"W, 5.3 cu ft. capacity, 44 lbs load capacity, (1) lockable right hinged double pane glass door (reversible), digital display, microclimate with electronic temperature (32°F to 77°F) & relative humidity (60% to 90%) control, no water or drain connection required, UX Airreg UVC sterilization system for optimal airflow & air quality, no UV exposure of product, LED interior lighting, auto defrost & condensation evaporation, visual/audible alarm, antibacterial polystyrene interior with integral rack slides & stainless steel back cover, stainless steel exterior, self-contained refrigeration, R600a refrigerant, 115v/60/1-ph, 2.0 amps, NEMA 5-15P, cETLus, ETL-Sanitation
