The Perfect partner for dry aging any meat, charcuterie or storing cheese.
The Dry Ager can be integrated or free standing.
EXTERNAL BODY – Stainless Steel door / Mild steel body
INSULATED GLASS DOOR – UV Protection with metallic tint
INTERNAL DIMENSIONS – 71 x 50 x 43 cm (H x W x D)
EXTERNAL DIMENSIONS – 90 x 60 x 61 cm (H x W x D)
INTERNAL CAPACITY/NET – 147 / 132 litres
VOLTAGE – 230 / 240 Volt Standard domestic13 amp supply.
TEMPERATURE RANGE – electronic controller in 0.1°C increments from: 0°C to +25°C
HUMICONTROL – electronic humidity controller from 60% to 90%
(no external water supply necessary)
DX AIRREG – optimal airflow, activated carbon filter & UVC sterilization system
LED LIGHTING DX – the light spectrum does not contain any ultraviolet radiation, the result is a minimum of heat generated and will not affect the core meat temperature
DEFROST AUTOMATIC, AUTOMATIC CONDENSATION EVAPORATION
OPTIC AND ACUSTIC ALARM ALERT
LOCKABLE DOOR, REVERSIBLE DOOR
CAN BE INTERGRATED
MAGNETIC DOOR SEAL
MAXIMUM LOAD – 2 beef saddles, up to 50cm in length
MAXIMUM LOADING CAPACITY PER HANGER – 20kg
(per hanger upto 2 saddles possible)
MAXIMUM QUANTITY OF SHELVES – 2 pieces
MAXIMUM LOAD CAPACITY ON SHELF IN TOTAL– 20kg
1 YEAR COMMERCIAL WARRANTY
Parts and Labour included.
Dry Aging meat expected weight loses. The weight loss in our DRY AGER is surprisingly little compared to other makes of maturing fridges which tend to loose up to 30% more
-Beef: After 4 weeks approx. 7 - 8 % | After 6 weeks approx. 12 %
-Pork / Lamb: After 3 weeks approx. 9 - 10 % | Longer period not recommended
DX500 user manual
Product Code:DX0500 A