Dry Aging
Dry aging is a natural process that begins after slaughter. This process makes the meat more tender, flavorful, and delicious.
During the "rigor mortis" phase, the muscles shrink and harden, resulting in the meat becoming tougher and having a slightly metallic taste.
Dry Aging
Dry aging is a method of aging that aims for optimal tenderness and flavor of the meat. This process takes over 90 days.
The aging process gives the meat its typical beefy flavor. Thanks to the action of enzymes, the meat becomes tender and with the help of accelerated ventilation, up to 30% of the internal fluids evaporate. This loss results in the accumulation of flavors.
Main Features:
- Construction made of AISI 304 stainless steel
- BLACK model made of stainless steel / exterior with plastic-coated painted metal cladding
- 75 mm insulation made of environmentally friendly polyurethane
- Easy removable side supports
- Ventilated cooling unit
- Internal temperature from 0°C to 30°C
- Temperature adjustment via probe from 40% to 90%
- No need to connect it to a water supply network
- U.V. lamps
- Temperature management alarms and alarm in case of dirty condenser
- Meat hook (included in the basic equipment) up to 80 kg
- Maximum working ambient temperature: +38°C
- Cooling fluid: R404a - (R452a)
- Automatic water condensate evaporation
- Internal LED lighting (glass door)
- Lock
- Automatic door reset with easily replaceable magnets
- Adjustable height (130-200mm), stainless steel feet