Dry ripening is a dry-aging technique for meat with controlled temperature and humidity. In the Infrico dry-aging meat cabinet, with the maturation in dry, the meat in 5-8 weeks loses from 10% to 20% of the liquids. This process concentrates the flavors giving the meat a unique flavor. The dry-aged showcase works in a field of +2°C +6°C with controlled humidity of 45% to 80%. Infrico dry-aging meat cabinet is designed for dry-aging meat in (+2ºC to +6ºC), with a ventilated cooling system. SOFT TOUCH thermostat with 2.8-inch graphic display and touch screen, humidity control standard. The equipment has a double meat bar with stainless steel hooks and three inox shelves. Manufactured in triple glazing without aluminum profiles except for the door in double glazing, it has treatment to avoid UVA rays.

• Lighting with double LED strip
• Temperature range: +2°C to +6°C @ 30°C
• Humidity loss: 10% to 20% in 5-7 weeks
• Controlled humidity: 45% to 80%.
• Power supply: 900 watts
• Overall Dimensions: 850 mm Wide x 650 mm Deep x 1900 mm or 2300 mm High

The Infrico dry-aging cabinet is available in two widths of 650 mm and 850 mm,  apart from two heights of 1900 and 2300 mm. They also give an option for only front-side glass or all four-side glass to choose from while you shop on the cart.

View Dry-Aging Meat Cabinet AMCX71XXL specs