3 FRONT DRY AGED CABINET WITH HIMALAYA STONES

DRY AGED CABINET – 140x80x205

2 pieces of resisted block glass door
Back and interior side panels with Himalayan Salt Stones
With iron profile carcass
With blown cooling system
80% RH, 0/+3 C storage (28 days holding time)
With digital temperature display
With automatic defrost system
2-year cooling system warranty
Production in desired size and design

Since fresh meat is harder than rested meat, it is less preferred in terms of taste. Rested meat is both tastier and healthier.

In the Dry-Age process, the meat is rested in the Dry Aged Refrigerator for 27-28 days at 0/+2 C and 80-84% humidity without breaking into pieces. During this resting period, the proteins in the meat will decompose into amino acids, which are the building blocks, and an approximate 40% mass loss will occur due to both drying and water loss.

Dry Aged Cabinets allow the food to rest without allowing bacteria to grow, thus providing the customer with a healthy and delicious presentation. Another point to be considered in dry resting refrigerators is; The cold room storage temperature of the meat before it is placed in the dry-aged refrigerator is in the range of +3 / +5 C, that is, it has not been kept frozen. It is dangerous for health to serve meat that has been kept in frozen storage as dry-rested.

It is quite simple to understand whether the meat served is dry-rested. If you see blood when you cut the meat with a knife, it means that the meat has not rested dry.