Leading the New Trend in High-End Catering: SICAO Dry Aging Refrigerator Shines at HOTELEX Shanghai 2026

Celebrating 21 Years of Brand Excellence: Hardcore Strength Backed by 57 Countries
The year 2026 marks the 21st anniversary of the SICAO brand. Over the past 21 years, SICAO has been consistently dedicated to providing top-tier professional cellaring and advanced ingredient-processing solutions for global users. To date, SICAO's products have been successfullymarketed to 57 countries worldwide, chosen by over 5,000 high-end restaurants, star-rated hotels, and premium private clubs. This exhibition was not only a comprehensive showcase of SICAO’s hardcore technology but also a milestone presentation of its 21-year deep cultivation in the industry, continuing to lead the innovativeDA400S: Creating a Visualized "Aesthetics of High-End Ingredients"

DA400S: Creating a Visualized "Aesthetics of High-End Ingredients"

During the exhibition, the SICAO booth was packed with visitors, and the most eye-catching highlight was undoubtedly SICAO’s star model for high-end dry aging—theDA400S. With its exquisite industrial design and precise temperature and humidity control technologies, this model perfectly presented the entire process of Dry Aging for premium ingredients.

Inside the refrigerator, top-tier Tomahawk steaks boasting rich colors, massive tunas, and rare red groupers underwent a silent "transformation" in a constant temperature, constant humidity, clean, and sterile environment. This "visualized" aging aesthetic fully demonstrated SICAO’s technology in gravity suspension, precise air ducting, sterilization, and odor removal. It delivered a double impact of visual appeal and modern culinary technology to the audience, attracting numerous catering chefs, hotel procurement executives, and industry experts to stop by for deep communication and business discussions

About "Dry Aging"

Dry aging is universally recognized in the high-end culinary world as the ultimate secret to elevating the flavor of ingredients. By placing beef, premium seafood, and other ingredients in a strictly controlled environment with a constant temperature , constant humidity (60%–85%), and high cleanliness for an extended period, the natural enzymes within the food break down connective tissues. This makes the meat juicier and more tender, while condensing rich aromas of nuts and cheese. SICAO's dry aging refrigerators serve as the core technological backbone behind this sophisticated craftsmanship
Empowers High-End Catering: Full-Scenario Aging Solutions Highly Favored by the Market
At HOTELEX Shanghai 2026, SICAO did not just display the ultimate performance of standalone equipment; it also rolled out customized "Full-Scenario Dry Aging Solutions" tailored for various catering business models

With the continuous upgrade of the Chinese consumer market, the public has shown an unprecedented pursuit of exquisite dining, healthy ingredients, and deep culinary flavors. The perfect conclusion of SICAO’s journey at HOTELEX Shanghai 2026 once again consolidated its industry status as "the inventor and market leader of dry aging refrigerators in China".

The director of SICAO’s exhibition site stated: "The 21st anniversary is a brand-new starting point. In the future, SICAO will continue to uphold its spirit of craftsmanship, focus on the frontier developments of catering technology, and constantly optimize its product matrix. We aim to empower our global catering colleagues with more professional and intelligent dry aging equipment, allowing more gourmands to taste the ultimate flavor perfected by time."