The isolating tinted glass door of the dry ager fridge is framed with stainless steel and protects the valuable content inside the cabinet from the harmful influence of UV light.

Inside this meat aging fridge, every piece of meat ages on the bone at a constant humidity of around 85 % and a temperature of 2 °C. The precise electronic control system of the DRYAGER™ ensures the accurate temperature regulation, which can be set in precise 0.1 °C increments.

Furthermore, the humidity can be accurately controlled and set anywhere in 0,1 % steps between 60 % and 90 % thanks to the integrated HumiControl™ system, even without a water supply.

Together with the UX AirReg™ system, this guarantees a perfect microclimate, an ideal airflow and continuous sterilization inside the DRYAGER™ dry aging beef refrigerator – even if the outside temperature fluctuates.

The DRYAGER™ dry aging fridges are the first worldwide with an active UVC-ventilated-disinfection system, which sterilizes all of the air in the meat aging fridge every minute. As a result, germs and bacteria don’t stand a chance.

Best dry aging technology – your benefit:
The weight loss in the meat aging fridges, produced by DRYAGER™ is surprisingly small! Beef loses after 4 weeks on the bone only approx. 7 – 8 % and after 6 weeks only approx. 12 %. Pork loses after 3 weeks only approx. 9 – 10 % in weight. And most importantly, the flavor of the aged meat ist outstanding.

Maximum flexibility:
The dry ager fridges are not only limited to dry-aging beef, but can also be used for the production of charcuterie, air drying cured ham and many other meats, as well as storing cheese.