{"id":10122,"date":"2021-11-22T15:58:18","date_gmt":"2021-11-22T20:58:18","guid":{"rendered":"https:\/\/testek.ca\/?post_type=product&p=10122"},"modified":"2026-06-11T13:42:08","modified_gmt":"2026-06-11T17:42:08","slug":"dryager-dry-aging-cabinet-44lbs-capacity","status":"publish","type":"product","link":"https:\/\/testek.ca\/en\/produit\/dryager-dry-aging-cabinet-44lbs-capacity\/","title":{"rendered":"\u201cDryAger\u2122\u201d Dry Aging Cabinet, 44lbs capacity"},"content":{"rendered":"\n\n\n\n\n\n\n\n\n\n\n\n
SKU# <\/strong><\/td>\n620100-015<\/strong><\/td>\n620100-016<\/strong><\/td>\n<\/tr>\n
DryAger model#<\/td>\nUX750PRO S<\/td>\nUX1500PRO S<\/td>\n<\/tr>\n
Temperature range \/<\/p>\n

Echelle temp\u00e9rature<\/td>\n

0 \u2192 25\u00b0C (32 \u2192 77\u00b0 F)<\/td>\n<\/tr>\n
Humidity range \/ Echelle humidit\u00e9<\/td>\n60 \u2192 90%RH<\/td>\n<\/tr>\n
Meat capacity \/ Capacit\u00e9 de viande<\/td>\n44 lbs \/ 20 Kg<\/td>\n220 lbs \/ 100 Kg<\/td>\n<\/tr>\n
Refrigerant \/ R\u00e9frig\u00e9rant<\/td>\nR600a<\/td>\n<\/tr>\n
Overall dimensions \/<\/p>\n

Dimensions hors-tout<\/td>\n

35.63\u201d X 23.62\u201d X 24.02\u201dH<\/td>\n64.96\u201d X 27.56\u201d X 29.21\u201d<\/td>\n<\/tr>\n
Shipping weight \/ Poids d\u2019exp\u00e9dition<\/td>\n119 lbs<\/td>\n241 lbs<\/td>\n<\/tr>\n
Power rating \/ Alimentation<\/td>\n115V\/2A\/60Hz<\/td>\n<\/tr>\n
Warranty \/ Garantie<\/td>\n2\u00a0 years parts and labor, 5 years for the compressor<\/p>\n

2 ans pi\u00e8ces et main d\u2019oeuvre et 5 ans pour le compresseur<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

***This product cannot be ordered on-line. Please contact us to get pricing and availability.<\/span>\u00a0<\/strong><\/p>\n

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.<\/p>\n

The DRYAGER cabinet features several patented innovations that will take your meat from good to great:<\/p>\n

PRECISION ELECTRONICS<\/strong><\/p>\n

Ensures accurate control over temperature from 0\u201325\u00b0C regulated in 0.1 increments and of humidity from 60-90% in 0.5% increments, for perfect results every time.<\/p>\n

NO WATER SUPPLY NEEDED<\/strong><\/p>\n

The unique HumiControl\u2122 system maintains constant humidity without<\/u><\/strong> the need for an external water supply or drain.<\/p>\n

ANTIBACTERIAL INNER LINING<\/strong><\/p>\n

The interior surface of the DRYAGER cabinet features a special coating which discourages microorganism growth.<\/p>\n

OPTIMAL AIR QUALITY<\/strong><\/p>\n

DXAirReg\u00ae eliminates germs and bacteria using continuous air diffusion, charcoal carbon filters, and UVC sterilization.<\/p>\n

LOW WEIGHT LOSS <\/strong>
\nThe weight loss in the DRY AGER\u00ae 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.<\/p>\n

FLEXIBILITY
\n<\/strong>DRY AGER\u00ae 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.<\/p>\n","protected":false},"featured_media":10117,"template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[603,579],"product_tag":[],"class_list":{"0":"post-10122","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-dry-aging-curing","7":"product_cat-high-price","9":"first","10":"instock","11":"taxable","12":"shipping-taxable","13":"product-type-simple"},"acf":[],"yoast_head":"\n\u201cDryAger\u2122\u201d Dry Aging Cabinet, 44lbs capacity - Testek<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/testek.ca\/en\/produit\/dryager-dry-aging-cabinet-44lbs-capacity\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u201cDryAger\u2122\u201d Dry Aging Cabinet, 44lbs capacity - Testek\" \/>\n<meta property=\"og:description\" content=\"***This product cannot be ordered on-line. Please contact us to get pricing and availability.\u00a0 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: PRECISION ELECTRONICS Ensures accurate control over temperature from 0\u201325\u00b0C 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\u2122 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\u00ae eliminates germs and bacteria using continuous air diffusion, charcoal carbon filters, and UVC sterilization. LOW WEIGHT LOSS The weight loss in the DRY AGER\u00ae 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. 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