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The DRY AGER Dry Aging Fridge combines time-honored methods with state-of-the-art technology to make dry aging easier, safer, and more consistent than ever before. As soon as you hang meat in the DRY AGER, a chemical process begins. Enzymes start to break down the tissue structures and proteins are formed, a natural change that results in meat that is exceptionally tender. At the same time, the meat loses moisture and the outer layers dry out, forming a protective coating and intensifying the flavor. Properly dry-aged meat may look dry and dark on the outside, but it hides a treasure within.
The DRYAGER cabinet features several patented innovations that will take your meat from good to great:
Ensures accurate control over temperature from 0–25°C regulated in 0.1 increments and of humidity from 60-90% in 0.5% increments, for perfect results every time.
NO WATER SUPPLY NEEDED
The unique HumiControl™ system maintains constant humidity without the need for an external water supply or drain.
ANTIBACTERIAL INNER LINING
The interior surface of the DRYAGER cabinet features a special coating which discourages microorganism growth.
OPTIMAL AIR QUALITY
DXAirReg® eliminates germs and bacteria using continuous air diffusion, charcoal carbon filters, and UVC sterilization.
LOW WEIGHT LOSS
The weight loss in the DRY AGER® is surprisingly small. Beef loses only about 7% to 8% after 4 weeks on the bone and only about 12% after 6 weeks. After 3 weeks, pork will only lose around 9% to 10% in weight.
DRY AGER® is not limited to dry aging beef, but can also be used for the production of meat products, air-drying ham and many other types of meat and for storing various cheeses.