Mini Dry Aged Cabinet / Small Household Meat Proofing Display

MINI / HOME TYPE MEAT RESTING CABINET

– With automatic defrost system

– 0/+3oC operating temperature, approx. Rest for 28 days at 80% RH

–70x70x130H cm size

– Embraco (Italy) brand compressor

– 2+1 pieces of AISI 304 Cr-Ni stainless steel shelves

– Meat hanger system (optional)

- Illuminated back panel with Himalayan salt stone

– Himalayan stone on interior side walls (optional)

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

– Suitable for 50/60 Hz, 220/230V operation

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.