| 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 1865MM✖Width 595MM✖Depth 680MM |
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
Selected by over 1000 high-end restaurants across the country
Beef, pork, chicken, fish, ham, salami, etc. can all be matured.
LED display& touch panel, control temp. & hum. easily.
In the 17 century,people found the secret of dry aging beef.
Primal or sub primal cuts are hung or placed on a rack to dry for several weeks.
Then the meat become more tender and develop better flavor than it's fresh.
Briefly speaking, dry aged beef involves numerous processes,including enzymatic and bacterial action.
It greatly imporves beef tendemess and flavor, and make it juicy.
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:+86-755-82383797
E-Mail:niti@cnsicao.com
whatsapp:+86-18924648232
