FHC Shanghai Exhibition | Dry Aging, Exploring the New "Food" Trend in Catering

What kind of magic does dry aging possess that makes the top of the food chain, the diners, flock to it in such numbers? 

From high-end private banquets to top restaurants, this delicious dish with its inherent popularity has been gradually becoming familiar to more and more catering professionals and diners. 
Dry aging is a meat processing method that originated in the 17th century. By utilizing the proteins and enzymatic activity of the meat itself, a slow transformation occurs over a certain period of time, resulting in a rich, distinctive, and complex taste and flavor profile. This is the scientific principle behind the mystery of dry aging.

Thanks to the development of modern refrigeration technology, the aging cabinet was born. Compared with the traditional dry aging method, the aging cabinet equipped with a digital precision control system is undoubtedly more convenient to operate and provides a higher level of food safety and quality assurance. 

As a pioneer in the Chinese food storage industry, SICAO Xin Chao has deeply integrated into the food and beverage sector, creating a new wave of taste sensations and opening a door to innovative dining. At the same time, it is continuously researching and developing technologies and setting standards, leading the industry towards healthy development. 

SICAO's new generation has always been based on technology. Its products have undergone several iterations and have become increasingly mature, achieving a quality that is on par with international brands. The intelligent technology is also far ahead of the competition.

Among all the new SICAO aging cabinets selected by commercial clients such as restaurants, the DA400S is the one that has been chosen the most. 

The SICAO new model DA400S can be equipped with left or right doors as needed, making it convenient for businesses with high food consumption rates to choose and install the appropriate option. Multiple units or even up to twenty or more units can be combined and assembled.

A temperature range of 1 to 22℃ and a humidity level of 50% to 85% are controlled to meet the maturation needs of various ingredients. Coupled with a gentle, non-intrusive soft wind of 1.3 to 3.2 meters per second and a UV sterilization lamp that is always ready to operate, a perfect dry maturation environment is created. 

The SICAO new-age aging cabinet is like a highly skilled magician, patiently nurturing the ingredients through the passage of time, eventually transforming them into astonishingly delicious delicacies, and thereby increasing its value significantly.

The advanced version of SICAO's new DA400S Pro features the Smart Aging intelligent dry aging system. With the "one-click aging" intelligent control, it offers a refreshing user experience. 

The wide-edge black titanium stainless steel door is simple and elegant, complemented by a high-definition touch screen, giving it a strong sense of technology. Without opening the cabinet door, you can monitor and set various parameters in real time, and always keep track of the changes in the ingredients.

As the saying goes, "Food and wine go hand in hand." For the dining scenario, SICAO has innovatively launched a combined product of aging cabinets and wine cabinets. Through the cabinet doors， all the exquisite wines and delicacies are clearly displayed before your eyes， allowing diners to not only enjoy their meals but also feast their eyes. 

For restaurants with a large consumption of dry-aged ingredients, they can consider customizing aging cabinets and aging warehouses. SICAO New Dynasty can provide personalized customization solutions as per the requirements. 

For commercial customers of the restaurant industry, SICAO New Dynasty has also launched a one-on-one on-site training service by professional consultants, ensuring that the restaurant staff can quickly master the usage methods of the aging cabinets and develop various unique-flavored dry-aged dishes.

Since its listing six years ago, SICAO's new aging cabinet has undergone several iterations and has become increasingly mature. It strives to lower the threshold for dry aging through more professional, intelligent and inclusive products, and reduce the operating costs for restaurants. 

As of now, the SICAO New Dynasty Aging Cabinet has been exported to 35 countries and regions, earning high recognition and praise from overseas users. In China, the sales volume of the SICAO New Dynasty Aging Cabinet has consistently ranked among the top, and they can be found in many high-end restaurants. 

During the just-ended Double Eleven event, SICAO New Dynasty once again topped the sales ranking list for mature cabinets on Tmall, demonstrating reliable quality and excellent reputation, which were the key factors in winning the trust and selection of numerous buyers.

People's demands for delicious food are becoming increasingly diverse. Therefore, catering brands need to constantly seek innovation and breakthroughs. They should innovate in aspects such as ingredient selection, pre-processing, cooking, and presentation, in order to create a more delicious, healthier, and more fashionable high-quality dining experience for consumers. 

The dry-aged delicacies, highly sought after by food connoisseurs, are being included in the must-order menus of an increasing number of consumers. Meanwhile, the aging cabinets have become a secret weapon for many high-end restaurants. 


The catering market is becoming increasingly segmented. The New SICAO Aging Cabinet will utilize its unique technique of "turning individual orders into profits" to facilitate catering innovation, allowing more consumers who value food quality to enjoy the mouthwatering dry-aged delicacies.