Meat Aging Cabinet / Dry Age Showcase (without Himalayan Stone)

Dry Resting Showcases – Single Door

– 40x40mm iron profile skeleton

– 80x80x205h cm outer dimension

– 0/+3oC operating temperature, 28 days rest at 80% relative humidity

– Production in the desired size, color and number of doors

– Embraco (Italy) brand compressor

– With AISI 304 Cr-Ni stainless steel shelf

- Illuminated back panel without Himalayan salt stones

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

Dry Aged Beef Showcases

– 40x40mm iron infrastructure

– 70x80x205h exterior dimension

– 28 days aging in 0/+2oC and 80% relative humidity

– Production upon color/dimension/door quantity request

– Embraco (Italy) branded compressor

– AISI 304 Cr-Ni stainless steel shelves

– W/o lightened Himalayan stone rear panel

– Production for countries using 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.