|Place of Origin:||China|
|Model Number:||CICO dry aging DA-458FS|
|Minimum Order Quantity:||negotiate|
|Packaging Details:||it will be packed in carton-box, also we will add a wooden pallet to protect it.|
|Payment Terms:||L/C, T/T, Western Union|
|Supply Ability:||2000 pieces per month|
|Product Name:||Dry Aging Display Fridge||Dry Ager Color:||Stainless Steel|
|Application:||Fast Food Restaurant||Cooling System:||Compressor Cooling|
|Voltage (V):||220||Shelf:||6 Shelf +6 Hangers|
|Door Frame:||Stainless Steel Door And SS Handle||Unit Size(mm):||900*515*1820|
What is Dry Aging?
A good meat aging process can give the meat tenderness, intense flavour and digestibility. The CICO dry ager will allow the aging process to be achieved by all types of food suppliers - restaurants, hotels, butchers, specialist farmers and retail outlets.
CICO equipment has multiple uses. For example it is possible to age food such as cheese & meat, dry fruit and vegtables or allow cold fermentation all in one appliance - saving space and capital costs.The Perfect partner for dry aging any meat, charcuterie or storing cheese.
The Dry Aging machine can be intergrated or free standing.
Dry Aging meat expected weight loses. The weight loss in CICO Dry Aging Machine is surprisingly little compared to other makes of maturing fridges which tend to loose up to 30% more:
-Beef: After 4 weeks approx. 7 - 8 % | After 6 weeks approx. 12 %
-Pork: After 3 weeks approx. 9 - 10 %
CICO -- Bring a better life for you ...!!!
|Item Number||CICO Commercial dry aging display fridge DA-458FS|
|Temperature Range||1-10 degree|
|Loading Qty||50pcs/ 40HQ|
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 steak menu.
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