Dry Aging – a natural process that allows bovine cuts to reach a state of enrichment in terms of taste and tenderness and cured meats a higher level of seasoning. The ability to set different temperatures and different humidity levels to reach the standards required by the most demanding palates.
Frollo ®️ Meat Ager An elegant and innovative design, a modern element for restaurants, steak house and butchery shops.
Temperature Control Adjustable temperature range from 1-25 ℃, tolerance not more than 1℃ Humidity Control Humidity control in 60-85%, according to different meat humidity can be adjusted UVC Disinfection System UVC Disinfection function start automatically and stop when opening the door Cooling system Ventilated cooling system, more stable temparature inside the cabinet
According to USMEF recommendations, the suggested storage temperature is 0-4 °C, relative humidity is 80-85%, and the air flow should be 0.5-2 m/s, aging time should be around 14 -135 days.