Payment & Shipping Terms:
|Cooling System:||Compressor Fan Coolor||Temp.Range:||2-25degree|
|Humidity System:||Professional Design||Suit For:||Making Beef, Salami, Hams Etc.|
New Tech - 127L Dry Ager, Meat Aging Machine, Dry aged beef machine, Dry Aged Steak Fridge - professional series
WHAT IS CICO DRY AGING MACHINE?
Dry Aging Machine – the concept of meat maturing
To achieve the best result from any Beef it needs aging and aging needs time. Dry Aging is a traditional way of aging meat to produce an extraordinary tender and intensive flavour. A method used for many years, through which beef reaches the highest possible grade.To obtain the perfect teak, you need do no more than use this tried and tested method, but now in a high tech controlled environment. For best results, meat should be hung on the bone for a specific time in a microclimate of controlled temperature, humidity and air quality. In this way it can age naturally. The pleasure when eating dry-aged meat is like nothing you’ve ever tasted before. The texture cannot be compared to an “ordinary piece of meat”. So no wonder dry-aged beef is recognised by foodies as the “king of meats” on the s teak menu.
-Beef: After 4 weeks approx. 7 - 8 % | After 6 weeks approx. 12 %
-Pork: After 3 weeks approx. 9 - 10 %
|Item Number||Professional Series Dry Aging Machine DA-270A|
|Cooling System||Compressor Fan Cooling|
Humidity system, to keep the machine in 65-85%
UVC System , to protect the meat in a good condition
Steady cooling system.
suit for make beef, salami, hams etc.
|Unit Size||W595 x D710 x H1270mm|
|Temp.Control||Touchpad controller with LED display.|
The perfect steak – a question of perfect timing.
The best meat recognised for Dry Aging is beef, especially the sirloins from a young animal. The meat becomes extremely tender, especialy if it has a good fat content and high rate of internal marbling.
The longer the beef is hung in the CICO dry aging machine, the more intense the flavour becomes. Over this period an unusual aroma is apparent. A similar smell to cured ham or musk, freshly baked bread or hoar frost.
Over time, the beef acquires a dark colour and thin crust on the exposed surface. When process is complete, this thin crust is trimmed off and the dry aged meat is de-boned or cut into steaks ready for the pan or grill.
The result is unlike a normal steak. The texture is softer, the flavour is more intense – it just melts in your mouth. The secret is oxygen, which titillates the natural enzymes of the meat over time.
Important Please , The PICTURES are for reference only .
the system we are now in redesign,
so it might be a little differnce looking,
but be sure it will be a professional machine
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