Dry ager meat aging cabinet DX500

The maturing of meat, one of the oldest techniques in the field of meat processing. It gives the meat the highest possible quality with a soft and intense taste.

The Dry Ager aging cabinet takes this old technique to a new level. It combines craftsmanship with high-tech, which guarantees the quality of the meat.

• Insulated and tinted glass door
• Constant temperature of 2 °, constant humidity of 85%
• The patented AirReg system that monitors the perfect air flow
• A carbon filter and active UVC ventilation disinfection against the formation of germs and bacteria
• A technology that minimizes the weight loss of the product
• No water supply required
• Modern and timeless design
• In addition to ripening beef, the maturing cabinet can also be used for many other applications
• such as producing processed meats, air drying of ham, storing cheese ...

These aging cabinets are made for use by resaurants, artisanal meat suppliers and the enthusiastic "Home foodie"

• Dimensions: 600x610x900 mm (WxDxH)
• Dimensions internal: 500x430x710 mm (WxDxH)
• Content: Gross: 147 liters
• Net capacity: 132 liters
• Maximum capacity: 2 beef saddles up to a length of 0.5 meters or up to 20 kg of meat on the shelves
• Temperature range: 0 ° C to 25 ° C
• Voltage: 230V

Comes standard with:

• 1x bottom grid
• 1x adjustable schedule

Disinfected every minute.
In addition to the DX 1000®, the DX 500® is the first Dry Aging refrigerator in the world to integrate an active carbon filter coupled to a UVC-ventilated disinfection that sterilizes all air per minute in the maturing cabinet. As a result, germs and bacteria have no chance.

Precise regulation of the humidity
This is unique: The DX 500® cooperates with the larger DX 1000® without water supply: The humidity can be adjusted in 0.5% steps from 60 to 90% by HumiControl® system. Together with the integrated DX AirReg® system, even in the event of large fluctuations in ambient temperature, a perfect microclimate with optimum air flow and continuous disinfection is always available.

Full electronic temperature control
When you start to ripen meat, we recommend that you let meat on the bone and ripen at a humidity of 82% to 85% and a temperature of 1 ° C to 2 ° C
The precise electronic of the DRY AGER DX 500® guarantees the constant maintenance of the temperature, which can be precisely adjusted in steps of 0.1 ° C from 0 ° C to 25 ° C.

Low weight loss
The weight loss in the DRY AGER® is surprisingly small!
Beef loses only about 7% to 8% after 4 weeks on the bone and only about 12% after 6 weeks. After 3 weeks, pork will only lose around 9% to 10% in weight

Maximum flexibility
DRY AGER® is not limited to dry aging beef, but can also be used for the production of meat products, air-drying ham and many other types of meat and for storing various cheeses.

Perfect UV protection
To protect the valuable content against harmful UV light, the Dry ager has an elegant stainless steel frame with insulating door made of tinted glass (metallized).