MINI DRY AGED CABINET / HOME TYPE DRY AGE DISPLAY

HOME TYPE / MINI MEAT REST / DRY AGED CABINET – Automatic defrost system – 0/+3C operating temperature, 21-25 days rest at 65/85% relative humidity –50x60x115H cm size – Embraco (Italy) brand compressor – 2 pcs AISI 304 Cr -Ni stainless steel shelf - Himalayan salt stone on the bottom - Possibility of production according to countries with direct or alternating current - Suitable for 50/60 Hz, 220/230V operation For detailed information: Tel / WhatsApp: 0212 297 16 19 - 0554 994 32 31 E-mail : info@dogasogutma.com Web: www.dogasogutma.com 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; before the meat is placed in the dry-aged refrigerator, the cold room storage temperature is in the range of +3/+5 C, that is, it has not been kept frozen. Serving the meat that has been kept in frozen storage as dry-rested poses a health hazard. 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.