Dry aging fridges and curing cabinets — cabinets that hold meat at a set temperature and humidity for weeks rather than days, with controlled airflow, UV sterilization and salt-block options for dry-aged steak, charcuterie and air-dried poultry.
Humidity and airflow, not just temperature. Dry aging holds meat near 1-3 °C at a steady relative humidity with gentle constant circulation, so the surface dries evenly instead of the meat spoiling or freezing.
Steak programmes usually run 21-45 days; charcuterie and air-dried poultry run longer. Tell us the cycle you want and we'll size the cabinet to it.
It keeps the air in the cabinet low in bacteria and mould spores over a weeks-long cycle. Salt blocks are a separate option and work on humidity buffering, not sterilization.
Glass-door models are built to be seen and are a common steakhouse feature. Solid-door models are cheaper and suit a back kitchen or a butchery.
Yes. A dry aging cycle needs its own humidity and airflow for weeks, and opening a shared fridge all service long breaks it.
Dry aging is permitted, but you need documented temperature control and HACCP records for the cycle. Requirements vary by member state — check with your local authority before you commit to a programme.
