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Optimized Dry‑Aging for Commercial Kitchens
Achieve consistent, premium dry‑aged meat, charcuterie, fish and cheese with precise microclimate control and minimal weight loss.
Key Features
- 5.3 cu ft interior (151 L) with 44 lb (20 kg) load capacity for high‑volume production.
- SmartAging™ processor automatically regulates temperature 32‑86 °F and humidity 40‑90 % for each product type.
- UVC‑free UX Airreg system provides sterile airflow while protecting product from UV exposure.
- Lockable right‑hinged double‑pane glass door with reversible hinges and magnetic seal meets certifications 29197, 29198.
- Self‑contained R600a refrigeration (115 V/2 A, NEMA 5‑15P) with LED interior lighting, auto‑defrost and visual/audible alarms.
From The Manufacturer
Professional Dry Aging Cabinet, with SmartAging Technology, 5.3 cu ft. interior capacity, 44 lbs load capacity, 23-5/8"W, for commercial production of dry-aged meat, charcuterie, fish and cheese, reach-in, single section, free standing or integration installation, self-contained, refrigeration, custom color glossy or matte exterior in RAL / Pantone color, lockable right hinged double pane glass door, door hinge reversible, XL accessory package PRO S (includes (1) Book "The Dry Aging Bible", (1) double hanger, (1) tray, (4) full shelves, (4) swivel hooks),digital display, perfect microclimate with electronic temperature (32°F to 86°F) and relative humidity (40% to 90%) control, no water or drain connection required, UVC sterilization system UX Airreg for optimal airflow & air quality, no UV exposure of the product, LED interior lighting, auto defrost and condensation evaporation, visual/audible alarm, antibacterial polystyrene interior with integral rack slides and stainless steel back cover, 115v/60/1-ph, 2.0 amps, R600a refrigerant, NEMA 5-15P, cETLus, ETL-Sanitation
