Dry ageing cabinets

Choosing an ageing cabinet

The range includes Meatico cabinets for ageing meat and fish and processing salami and cheese. Separate Storage models hold meat that has already been aged. These units perform different tasks: choose a cabinet for the specific product and process.

Compare temperature range, humidity control, air circulation and capacity. Settings and cycle duration depend on the product and model; there is no single ageing regime for the whole range. Follow the equipment instructions and the hygiene and monitoring requirements of your production process.

What to check

• Capacity, product dimensions and the arrangement of shelves, rods or hooks.
• Temperature and humidity setting ranges and control-panel functions for the intended process.
• A glass or solid door and lighting, depending on whether the cabinet will be on display or in a work area.
• Check which shelves, rods and hooks are included with the specific model.

Choose for the process

For ageing meat or fish, choose a model intended for that use. For salami and cheese, check the model’s suitability for the relevant process. For holding already-aged meat, choose a Storage cabinet.

Talk to our specialist

Tell our specialist about the product, process and quantity handled at one time. We can help you compare suitable ageing and storage cabinets. Sales and advice: +372 5559 3678.