Dry Age Schrank

Dry-Aged Fridge

“Dry Aged” defines the meat not about the age itself but about the degree of ripeness. age itself, but about the degree of ripeness. With dry ripening in the dry-age cupboard, the aroma becomes stronger than with wet ripening in a vacuum bag. The consistency improves and the meat becomes softer and more tender over time. The disadvantage compared to wet ripening: When wet ripening, the liquid remains in the meat and the weight is higher. This is one of the main reasons why dry-aged products belong to the high quality meat category: The process makes the meat softer and stronger, but it loses some of its weight.

Important

An important aspect of dry-ageing is that there are no temperature fluctuations. And that’s exactly what the Dry-Age fridge is perfect for. Join in, your customers will be thrilled. We deliver the device, you deliver good meat, together a good project.

Dry-ripened

The fridge for what may be the best steaks in the world. Cult in the USA, increasingly popular in Europe. The system behind it is simple: the meat is hung over a certain period of time at a controlled temperature and humidity: dry-ripened. We offer fridges in two sizes. The large one accommodates 120 kg to 180 kg. Or from 60kg to 80kg meat. We will also show you how to start and adjust the programs.

Dry-ripened

The fridge for what may be the best steaks in the world. Cult in the USA, increasingly popular in Europe. The system behind it is simple: the meat is hung over a certain period of time at a controlled temperature and humidity: dry-ripened. We offer fridges in two sizes. The large one accommodates 120 kg to 180 kg. Or from 60kg to 80kg meat. We will also show you how to start and adjust the programs.