Why this meat ageing fridge earns its place
The Dry Age Cabinet is a purpose-built meat-ageing fridge for kitchens that want to mature beef, game and charcuterie on site. Instead of paying a supplier's margin on aged product, you control the process yourself and can put the results on show — the black and stainless steel cabinet has LED interior lighting, so dry-ageing can be a front-of-house statement as well as a back-of-house process.
Day to day it runs as a dedicated ageing environment: load your primals or muscles, set the digital controller, let them mature, and pull them when they are ready. The 127 litre gross volume gives a compact, controlled space, with ventilated R600a cooling, automatic defrost, 45 mm insulation and a supplier-stated +1 to +25 °C range.
It is a free-standing single-door cabinet that sits in a back-of-house or display position and runs from a 230V/50Hz supply. At 595 mm wide, 570 mm deep, 820 mm high and 45 kg gross weight, it is much easier to site than a full upright ageing cabinet, and the lock helps keep high-value stock controlled between checks.
