Dry ageing cabinets

Choosing a dry-ageing cabinet

Dry-ageing cabinets hold meat for weeks at a steady +1…+3 °C with controlled humidity. Alongside refrigeration, compare humidity regulation, airflow and any UV lamp or salt block. Safe ageing also depends on the food and operating procedure.

Compare meat capacity in kilograms, adjustable humidity for the intended ageing method, and glass doors where the cabinet is on display.

What to check

• Capacity: the weight of meat and the length of cuts stored together.
• Humidity range and manual adjustment.
• Glass door and lighting where guests can see the cabinet.
• Check which hooks and racks are included.

Where to use it

Glass-door models can display meat in steak restaurants and butchers' shops; solid-door models may suit back-of-house production.

Talk to our specialist

Call our specialist to discuss your existing equipment and what you need. We will help you choose a suitable model. Sales and advice: +372 5559 3678.