| 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 1190MM✖Depth 680MM |
.jpg)
.jpg)
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
Beef,pork,panceta,poultry, fish, sausage, ham, cheese... all kinds of meat can dry aging
.jpg)
1. Temperature range: 1°C-22°C/33.8°F-71.6°F
2. Humidity range：50-85% adjustable
3. UV Light: 24-hour intelligent UvC bacterial light
4. Touch panel:LCD touch panel
5. Handle:handle S.S 304,right/left handle opetional
6. Racks: 6 PCS of FDÁ #304stainess steel steek racks
7. Glass: Double glass door with S.S frame anti UV glass
8. Capacity: 760L(260kg meat)
9. Shelves: 10 meat pegs
10. Net weight: 240kgs
11. Safety lock:Yes
12. Front outlet: built-in/freestanding
Air circulation Wind speed: 1.3-3.2m/s
Inverter Embraco compressor Save energy,Low noise
.jpg)
1. Accurant Temp.&Hum.Humidity: +-10% discrepany
2. Super low weight loss 15% less after 30days
3. UVC light Kill the bacteria
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
