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Refrigeration Equipment - Meat maturing (Dry Age) DR80G
- Code: OM/DR80G
External Dimensions (WxDxH): 800x800x2050 mm
The meat ages on the bone inside the fridge at a humidity of about 85% The precise electronic control system of the DRY AGER guarantees the accurate regulation of temperature.
4,800.00€
TAX not Included
TAX not Included
Description
External Dimensions (WxDxH): 800x800x2050 mm
Temperature range: -3°C / +5°C
Capacity: 600 Ltr
Standard equipment: shelf unit 5 stainless steel 304 (20 shelf unit holder capacity vertical distance between 2,5 cm)
Door: 1 with special heated glass
Humidity control: The humidity as well can be controlled accurately through the integrated system, which can be set between 65% and 85%. This guarantees together a perfect micro-climate, an ideal air-flow and continuous sterilisation inside the DRY AGER, even when the outside temperature fluctuates.
Ambient Temperature: +32 C° & % 40 Humidity.
Electric Power: 0,40 kW 220V~1N 50Ηz
Cooling Gas CFC Free: R 134 A / R 404 A
Automatic Water Evaparation System ( Hot Gas )
Automatic Defrost System
Removable and Easy Cleaning Magnetic Gaskets
Lighting: LED
35/40 Kg/m³ Ecology Friendly HCFC Free Polyurethane Insulation
Insulation Thickness: 60 mm
Inside / Outside Body 304 Stainless Steel
Packing dimensions (WxDxH): 850x850x2200 mm
Weight: 179 Kg.
Plas for HACCP Digital control € 70,00
CE certification
These products allow the aging process to be achieved by all types of food suppliers - Restaurants, Hotels, Butchers, small farmers and retail outlets.
The DRY AGER is not only for dry ageing beef, the perfect partner, it can also be used for the production of charcuterie including sausages, ham and many other different kinds of meat. Why not try maturing cheeses too.......
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We offer a wide range of components for the refrigerators Meat maturing (Dry Age)
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External Dimensions (WxDxH): 1400x800x2050 mm
Beef needs aging. And aging needs time. Dry Aging – translated “to mature dry” – is THE traditional way of aging meat to produce an extraordinary tender and intensive flavour. A technique, many decades old, through which beef reaches the highest possible grade.
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External Dimensions (WxDxH): 920x550x910 mm
The meat ages on the bone inside the fridge at a humidity of about 85% The precise electronic control system of the DRY AGER guarantees the accurate regulation of temperature.
