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| Place of Origin: | China |
| Brand Name: | CICO |
| Certification: | CE,CB,UL |
| Model Number: | DA-280A |
| Minimum Order Quantity: | Negotiation |
|---|---|
| Price: | Negotiation |
| Packaging Details: | carton-Box |
| Delivery Time: | Normally in 45 days |
| Payment Terms: | L/C, T/T |
| Supply Ability: | 4000pcs/month |
| Model: | Dry Ager Machine DA-280A | Temp. Range: | 5-22 Degree |
|---|---|---|---|
| Cooling System: | Compressor Fan Cooling | Voltage (V): | 220-240V/50-60HZ, 115V/60HZ |
| Humidity Control: | Drying Ager: 60-85% | Door: | Auto Closing Glass Door |
| Material: | Stainless Steel Door And SS Handle | Temp.Control: | Temperature Control With LED Display. |
| Unit Size(mm): | 595*600*1225 | Packing Size(mm): | 660*660*1260 |
CICO OEM Upright Glass Door Dry Aging Meat Curing Cabinet DA-280A
Why is it called dry aging?
As long as the meat hangs in the air during dry aging, escaping liquid can evaporate. The meat matures dry. With wet aging, the meat is matured in a vacuum bag ready for consumption. The liquid cannot escape, the meat matures in its own juice.
With the DA-280A you buy a professional dry-aging refrigerator, that looks just as good as it works. Outdoor timeless modern design – inside high-precision, sophisticated technology.
The perfect partner for Dry-Aging: This maturing fridge is made for use by restaurants, artisan meat suppliers and the enthusiastic home “foodie” – always remember: No Dry-Aging fridge worldwide works like a DRY AGER?
And there can be only one refrigerator: our “Dry Ager”. For home, forever, for you!
The Dry Ager is the only possibility to make our meat even better.
Top! So goes Quality.
| Item Number | Dry aging machine DA-280A |
| Dry Ager Capacity | 280L |
| Cooling System | Compressor |
| Unit Size | 595*600*1225mm |
| Packing Size | 660*660*1260mm |
| Temperature Range | 5-22 degree |
| Humidity Range | 60-85% |
| Net Weight | 70kgs |
| Refrigerant | R600a |
| Dry Ager Function | Make beef, salami or sth like that |
Advantages of Dry Aged Beef
Dry aging not only produces unmistakable aromas of nut and butter, it also improves the consistency. During aging the meat becomes mellow, what means that the fibres become softer and the steak tender. In addition, the colour myoglobin is formed, which turns the meat into an attractive dark red. Up to 30% of the weight is lost due to the release of moisture evaporation and the outer crust is cut off. This makes the Dry Aged Meat among to other things so expensive.
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