Dry Age



The isolating tinted glass door of the fridge, framed with stainless steel protects the valuable content from the harmful influence of UV light.

Inside the dry aging fridge, the meat ages on the bone at a constant humidity of around 85 % and a temperature of 2 °C. The precise electronic control system of the DRY AGER® ensures the accurate temperature regulation, which can be set in precise 0.1 °C increments.

Furthermore, the humidity can be accurately controlled and set anywhere in 0,1 % steps between 60 % and 90 % thanks to the integrated HumiControl® system, even without a water supply.

Together with the DX AirReg® system, this guarantees a perfect microclimate, an ideal airflow and continuous sterilization inside the DRY AGER® – even if the outside temperature fluctuates.

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