Холодильник для сухого старения на 118л холодильник мясного созревания стайлер

UNIQUE AGER Pro: With Ultrasonic humidification system.

UNIQUE AGER Lite: With Fan humidification system;

Unique humidification system

Unique ultrasonic atomization humidification method keeps the internal humidity stable at 80% for a long time

Unique air flow design

The unique air path promotes the air circulation of the cabinet and ensures that the aging process maintains a stable temperature and humidity.

Unique UVC system

High humidity and highly fluctuating temperature in your household fridge that promotes bacterial growth which in turn can cause foodborne illnesses and ruin your meat.These lamps are vital to kill bacteria that are present on the meat and inside the fridge.

Unique SS shleves

Food grade stainless steel shelves, strong enough and won't rust

DRY AGING

Dry aging is a dry seasoning technique that aims to obtain optimal beef taste and tenderness through use for a long period of time.
In fact, the drying process needs to be carried out in an all-round and safe manner, the temperature, humidity and ventilation are constantly controlled, and the use of a germicide UV lamp is required.
Dry aging gives the meat a typical beef taste. As a result of the enzyme, the meat becomes soft and through forced ventilation, it produces up to 30% of the internal liquid. This loss results in a concentrated taste due to the presence of natural glutamic acid present in the meat.
Once the first layer of the surface has been removed from ruby red to purple, it depends on the type.

THE IMPORTANCE OF DRY-AGING

The dry-ageing process gives a unique taste to high-quality meat and makes the incision incredibly soft.
Store meat at a temperature between 0°C and 3°C, control the moisture at 80%, allowing you to obtain a tender and delicious product that will exceed its own taste and proper cooking.