| Temp | 1-22℃，+-1 discrepancy |
| Humidity | 50%-85%,+-10% discrepancy |
| UVC light | Yes |
| Carbon Filter | Yes |
| Available |
Dry aged beef,fish,duck,salami,cheese etc |
| Voltage | AC 220V/50HZ and AC 110V/60HZ ready stock |
| Customs | Marroit,Hilton, Ritz-Carlton,Butcher shop,Michelin |
| Lead time | 7-10 days |
| Certification | CE,NRTL,NSF Certification |
| Size | Height 680MM✖Width 430MM✖Depth 500MM |
Accurate and stable temperature and humidity control to create an ideal dry mature environment
Dual evaporator + dual air duct system, 24-hour circulation ventilation and purification, long-term air cleanliness
Ultraviolet rays with a spectral wavelength of 254mm can effectively inhibit the growth of harmful bacteria
Livestock, poultry, fish, sausage, ham, cheese... all kinds of meat can dry aging
Equipped with a professional temperature and humidity sensor, it automatically adjusts the temperature and humidity according to changes in the use environment, creating a stable and unchanging mature environment.
The UVC sterilization lamp is equipped with a UVC sterilization lamp that can effectively inhibit the growth of harmful bacteria and ensure the hygiene and safety of food ingredients.
It tightens the moisture of the meat and maintains the texture of fresh meat inside. During the 30-day maturity process, the loss can be controlled at about 10%.
Compared with regular salami, dry-aged salami has a longer aging period (possibly several months or even several years), a more intense and complex flavor, and a harder texture.
Best parts (beef as an example).grain-fed beef ribeye, T bone, fatwrapped is best, notrecommended to clean leanmeat, this loss is less.
It is recommended to choose large strips of fresh sea fish orlarge strips of fresh water fish,andit suitable for hanging fish.
The duck meat should be fresh and not frozen.Smaller ones can be put into the cabinet as a whole.
Dry-aged cheese is a type of cheese that has been carefully aged under controlled conditions to develop deeper, more complex flavors and a firmer texture.
Learn how to dry age a steak to perfection with Dry Aging Cabinet.
Learn how to make tender, flavorful dry-aged elk loin using Wild Game blend for a perfectly seasoned finish.
Dry aged bacon made cinnamon spice rub combines savory bacon with a touch of sweet cinnamon
Unlike fresh chorizo, Spanish style chorizo is a type of cured hard salami spiced with paprika, garlic and other old spices
If you have any comments and suggestions to our company please leave a message here
Address:12/F, Guowei E-Commerce Bld Guowei Road Luohu District Shenzhen China.
Tel:+86-755-82383909
Fax:{fax}
E-Mail:niti@cnsicao.com
whatsapp:+86-18924648232
