An Outcome Worth Waiting For
The Game Changer for Dry Aging
Good things come to those who wait — especially when it comes to meat. Dry Aging is one of the oldest preparation techniques known to man, requiring time, patience, and a careful attention to detail. It’s a process that can’t be rushed, but the rewards are more than worth it.
In Dry Aging, an entire carcass or wholesale cut is refrigerated for a set length of time, while the temperature, humidity, and air quality are precisely controlled. Here, the meat is able to age and breathe, and reach its highest possible grade.
The DRYAGER Dry Aging Fridge blends old-world methods with state-of-the-art technology to make Dry Aging easier, more affordable, and more consistent than ever before. And the DRYAGER refrigerators versatility means you’re no longer limited to just beef—ham, salami, charcuterie, fish, cheese, and more are now on the menu!
DRYAGER Pro Line
The technology and handling of the DRYAGER units is so sophisticated that you don‘t need to worry. Dry aging has never been so easy.
The weight loss of beef due to Dry Aging on the bone is only approx. 7-8 % after 4 weeks and approx. 12 % after 6 weeks. These values are considerably lower than in most other maturing cabinets on the market. This makes your business even more lucrative.
The precise electronic control of the fridge ensures that the temperature is constantly maintained, which can be regulated in exact 0.1 °C steps from 0 to +25 °C.
Dry Ages more than just meat. With the DRYAGER unit you are flexible. Ham, Salami, Charcuterie, Cheese, Fish and much more. Everything your business idea needs.
With Dry Aging in the DRYAGER cabinet you achieve an incomparable taste of meat. With this you achieve an immense increase in value. Good for business and your customers will love it.