A dry-aging cabinet offers several benefits for a restaurant, enhancing both the quality of the food and the overall dining experience for customers.
  
 

   
Improved flavor and tenderness
 
 The aging process breaks down muscle tissue, resulting in tender, flavorful meat that is highly sought after.
 

   
Controlled environment
 
 A controlled environment ensures optimal temperature, humidity, and airflow. This consistency is essential for producing high-quality aged meat and preventing spoilage.
 

   
Customization
 
 Tailor the aging process to your preferences, experimenting with aging time and conditions to create unique flavors and textures for your clientele.
 

   
Cost-effective
 
 Save on costs associated with purchasing pre-aged meat from suppliers by aging meat in-house.
 

   
Enhanced menu offerings
 
 Expand your restaurant's menu and attract customers seeking a unique and high-quality dining experience.
 

   
Brand differentiation
 
 Set your restaurant apart from the competition as a high-quality, innovative dining destination.
 
  
 
 Features
 

   
Compact size and elegant design
   
Glossy black trim and all-glass door with UV treatment
   
LED lights reflect off the interior stainless steel surfaces
   
Interior TOUCH digital control panel
 

   
Temperature
   
Relative Humidity
   
Air flow
 
 
 
 
 

   
Freestanding or built-in installation
   
High-performance refrigeration system with a low-noise compressor
   
Included: set of Himalayan salt plates
 
  
 
 Note: Includes cabinet. All internal accessories sold separately.
 
  
 
 Accessories
 

   
Stainless steel shelf: DR5/01 

   
Hanging rods for meat with no. 2 tubes and no. 3 hooks: DT5/02 

   
Stainless steel hook: 60002120 

   
Stainless steel top cover: WPS/5 

   
Set of 3 salted plates (7.9" x 3.9" x 0.98"): 60002130 

   
Core probe for dry-aging: 60002140

   
Ozone sterilizer kit: 60002170

   
Wi-Fi supervising system: 60002150

 
        
          


        

• Volts : 115V