DRY AGED CABINET WITH ROTATING MECHANISM

Dry Aged Cabinet – With Swivel Mechanism

- Facade or wall type production according to demand

– 2 pieces of resistive block glass cover

– 0/+3C operating temperature, 65-80% relative humidity 21-28 days rest

– Production in desired size, color/pattern and number of doors

– Embraco (Italy) brand compressor

- Desired number of chrome pipes with rotating mechanism

– With AISI 304 Cr-Ni stainless steel shelf

- Illuminated back panel with Himalayan salt stone

– Possibility of production according to countries with direct or alternating current

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.