DRY AGER® SOLUTIONS – As individual as your requirements

Walk-in Dry Aging Chambers

Think big!

Experience the new individual walk-in dry aging meat aging chambers and plug-in cooling units. For the production of dry aged beef, ham or salami – without external water connection. Perfect technology, individual design and relentless results - DRY AGER Solutions.

Our team develops an individual solution to create a product which meets your demands. Dimensions, colour, materiality, big or small glass windows – there are no limits.

External body – thermally insulated tinted glass and metal powder coated foam panel, as standard with solid panel door – lockable

Floor – stainless-steel anti-slip or any other surface

Dimensions – from 100 x 100 cm up to 600 x 600 cm in 10 cm steps

Available heights – 211, 226, 241 or 271 cm

Voltage – 230 V – 16 amp Domestic Supply

Temperature range – electronic controller in 0.1 °C increments from: 0 °C to +25 °C

Humicontrol – electronic humidity controller from 60% to 90%
(no external water supply necessary)

DX AirReg – optimal airflow & UVC sterilization system

LED lighting DX – the light spectrum does not contain any ultra violet radiation, the result is a minimum of heat generated and will not affect the core meat temperature

Defrost automatic, automatic condensation evaporation optic and acoustic alert, lockable door, magnetic door seal

Available cooling units
A-unit – Plug & play ceiling unit, see next page
B-unit – Split-system, for installation by cooling engineer

Dry-Aging technology from the manufacturer – Made in Germany

The perfect solution for larger quantities of meat. These ready to plug-in cooling units are made for the production of dry-aged beef, pork and lamb as well as for the production of charcuterie, air drying cured ham and many other meats. Can also be used for storing cheese. The dry aging unit gets top-mounted on your refrigeration cell and turns your cooling solution into a proper dry aging walk-in chamber.

SUPER EASY INSTALLATION

• This high quality, super efficient cooling unit can be retro-fitted to any existing walk-in cooler or cold room that is fully insulated, with a minimum of 70 mm insulation
• For installation just cut a hole in the ceiling and put the unit on top
• Plug it in and you are ready for dry aging
  
  

Specification

HumiControl® – system as standard – does not need any water supply
DX AirReg® – system as standard, for an accurate control of temperature + humidity
Sterilisation – unit as standard (UVC system) for a perfect air quality
Ventilation system – guarantees a perfect microclimate and an ideal airflow for dry-aging
Ready to plug-in – no more installation-work neccessary
Temperatur range – from 0 to +25 °C fully electronic
Humidity range – from 60 to 90 % fully electronic
Defrosting – all units are made with hot-gas defrosting
Refrigerant – R 404 a  /  Isobutane
Voltage – 230 V

The 3 on stock Dry Aging Production Unit systems at a glance:

• ALL-IN-ONE System – Can be ordered here directly in the store
  Compressor, condenser, evaporator, and Dry Aging technology in one unit as a compact, plug-in ceiling solution. You can select and purchase the Dry Aging Production Units rom the All-In-One System directly here in the store.
  Three performance classes for different room volumes are available:
  DX 6000 Premium – up to. 10 m³
  DX 7000 Premium – up to. 16 m³
  DX 8000 Premium – up to. 24 m³

• SPLIT System – Available upon request
  Exterior unit and evaporator unit are physically separated. You use the Split-System when the space above your refrigeration cell is limited and it is not possible to mount a larger module on the cell ceiling. Together with an expert from DRY AGER®, the Split-System is customized for you.

• VERDAMPFER System – Available upon request
  Evaporator unit with Dry Aging technology is supplied separately so you can connect it to your existing refrigeration system. This makes it possible to use your existing refrigeration infrastructure and extends it with related Dry Aging technologies. The Evaporator System must be individually adapted to your refrigeration system.

The Dry Aging Bible from DRY AGER®

The new standard work for dry aging and refining meat.

The Dry Aging Bible will make you a pro – and meat pros even more creative. On its more than 300 pages, you will learn everything about the refinement of meat, poultry, ham, sausage, cheese, and even fish in the DRY AGER® Dry Aging Fridge. From food to super delicacy.

336 pages, bound in fine cloth. Here you will learn everything you need to know about dry aging and refining.

• Fundamentals of Dry Aging
• Product knowledge
• The practice of Dry Aging with tips and tricks
• All about SmartAging®
• Workshops with step-by-step directions
• Aging recipes for meat (beef, pork, game, poultry, and lamb)
• Aging recipes for ham
• Aging recipes for sausage
• Aging recipes for fish
• Aging recipes for cheese
• Aging recipes for drying vegetables or pasta
• Cooking recipes
• All about the science of Dry Aging
• And don’t forget: Food photography at the highest level
• And so much more

DRY AGER® Vision 360° – Exceptional Product Presentation – Made in Germany
The new Vision 360° is another masterpiece of engineering from DRY AGER. Ideal for producing and displaying dry-aged meat, ham, sausage, fish, cheese, and much more. With a load capacity of up to 140 kg.

The panoramic glass provides the best possible view of the food throughout the aging process. It allows for the refinement of all types of meat, sausage, and ham, as well as fish and cheese, making it a stunning highlight in any location. It can be used flexibly as a pure display unit for product presentation or as a fully equipped aging cabinet to transform fresh meat into beautifully aromatic dry-aged beef or pork, as well as ham, cheese, or sausages.

Give your customers the chance to select their steak personally. With the DRY AGER Vision 360°, the high-quality refinement process is visible to all, enhancing trust and guaranteeing that guests will be impressed and eager to share their experience—in line with the principle: “Impressed customers speak highly.”

EXTERIOR – Black powder-coated thermoplastic
LOCKABLE DOORS – Both doors are lockable as standard

INTERIOR DIMENSIONS – 62.0 x 62.5 x 133 cm (W x D x H)
EXTERIOR DIMENSIONS – 70.5 x 80.5 x 202.5 cm (W x D x H)
CAPACITY – 515 L
POWER SUPPLY – 220-240 V / 2A / 50 Hz

TEMPERATURE RANGE – Electronically adjustable in 0.1 °C increments: 0 °C to +25 °C

HUMIDITY CONTROL – Electronically adjustable humidity via HumiControl® from 60 to 90% (no water connection or container required)

AIRFLOW & HYGIENE – Optimal airflow and UVC sterilization with DX AirReg® technology

INTERIOR LIGHTING – 4 DX-LED Premium light strips integrated for optimal illumination of cabinet contents. The light spectrum excludes ultraviolet rays, with minimal heat output to prevent localized warming of the meat. Dimmable.

MAXIMUM LOAD – Up to 140 kg for meat

ADDITIONAL FEATURES – Automatic defrost, visual and acoustic alarm signals, lockable doors (details above), and reversible door hinges

EU REGULATION COMPLIANCE – Meets requirements for dry aging meat per amending regulation (EU) 2024/1141 to Regulation (EC) 853/2004.

DRY AGER DX 500® Premium S

DRY AGING IS COMING HOME!
With the small DX 500® you buy a professional Dry Aging Fridge, that looks just as good as it works. Made in Germany! Outdoor timeless modern design – inside high-precision and sophisticated technology: craftsmanship meets high-tech – protected with 5 patents.

Your perfect partner for professional Dry-Aging: This Dry Aging Cabinet is made for use by restaurants, artisan meat suppliers and the enthusiastic home “foodie” – always remember: No Dry Aging Cabinet worldwide works like a DRY AGER® cabinet.

HOUSING – black powder-coated & stainless steel door
INNER CONTAINER – antibacterial polystyrene
INNER BACK WALL – black steel, black brushed stainless steel
INSULATING GLASS DOOR – UV protection, tinted (metalized)

INTERNAL DIMENSIONS – 71.2 x 49.0 x 43.7 cm (H x W x D)
EXTERNAL DIMENSIONS – 90.5 x 60.0 x 61.0 cm (H x W x D)
INTERNAL CAPACITY / NET – 155 / 134 l
VOLTAGE – 220-240 V / 50 Hz
POWER CONSUMPTION – despite glass door only 1.0 kWh / 24 hours

TEMPERATURE RANGE – electronically adjustable in 0.1 °C steps: 0 °C to 30 °C

RELATIVE HUMIDITY – Thanks to HumiControl®, the relative humidity is electronically adjustable from 40 to 90% (no water connection or tank required)

AIR FLOW & HYGIENE – Thanks to DX AirReg® optimal air flow, Fresh-air activated carbon filter, and UVC sterilization

SMARTAGING® – SmartAging® technology enables automated aging including guaranteed success

INTERIOR LIGHTING – DX LED Premium light strips, integrated into side panels for the best possible illumination of the cabinet contents. Light spectrum does not contain ultraviolet radiation. Minimal heat generation, no spotty heating of the product.

MAXIMUM LOAD – up to 20 kg of meat

AUTOMATIC DEFROSTING, VISUAL AND AUDIBLE ALARMS, LOCKABLE DOOR, CHANGEABLE DOOR HINGE, CAN BE INSTALLED OR USED AS A FREE-STANDING UNIT

EU REGULATION COMPLIANCE – Meets requirements for dry aging meat per amending regulation (EU) 2024/1141 to Regulation (EC) 853/2004.

DRY AGER® SOLUTIONS – As individual as your requirements

Walk-in Dry Aging Chambers

Think big!

Experience the new individual walk-in dry aging meat aging chambers and plug-in cooling units. For the production of dry aged beef, ham or salami – without external water connection. Perfect technology, individual design and relentless results - DRY AGER Solutions.

Our team develops an individual solution to create a product which meets your demands. Dimensions, colour, materiality, big or small glass windows – there are no limits.

External body – thermally insulated tinted glass and metal powder coated foam panel, as standard with solid panel door – lockable

Floor – stainless-steel anti-slip or any other surface

Dimensions – from 100 x 100 cm up to 600 x 600 cm in 10 cm steps

Available heights – 211, 226, 241 or 271 cm

Voltage – 230 V – 16 amp Domestic Supply

Temperature range – electronic controller in 0.1 °C increments from: 0 °C to +25 °C

Humicontrol – electronic humidity controller from 60% to 90%
(no external water supply necessary)

DX AirReg – optimal airflow & UVC sterilization system

LED lighting DX – the light spectrum does not contain any ultra violet radiation, the result is a minimum of heat generated and will not affect the core meat temperature

Defrost automatic, automatic condensation evaporation optic and acoustic alert, lockable door, magnetic door seal

Available cooling units
A-unit – Plug & play ceiling unit, see next page
B-unit – Split-system, for installation by cooling engineer

Dry-Aging technology from the manufacturer – Made in Germany

The perfect solution for larger quantities of meat. These ready to plug-in cooling units are made for the production of dry-aged beef, pork and lamb as well as for the production of charcuterie, air drying cured ham and many other meats. Can also be used for storing cheese. The dry aging unit gets top-mounted on your refrigeration cell and turns your cooling solution into a proper dry aging walk-in chamber.

SUPER EASY INSTALLATION

• This high quality, super efficient cooling unit can be retro-fitted to any existing walk-in cooler or cold room that is fully insulated, with a minimum of 70 mm insulation
• For installation just cut a hole in the ceiling and put the unit on top
• Plug it in and you are ready for dry aging
  
  

Specification

HumiControl® – system as standard – does not need any water supply
DX AirReg® – system as standard, for an accurate control of temperature + humidity
Sterilisation – unit as standard (UVC system) for a perfect air quality
Ventilation system – guarantees a perfect microclimate and an ideal airflow for dry-aging
Ready to plug-in – no more installation-work neccessary
Temperatur range – from 0 to +25 °C fully electronic
Humidity range – from 60 to 90 % fully electronic
Defrosting – all units are made with hot-gas defrosting
Refrigerant – R 404 a  /  Isobutane
Voltage – 230 V

The 3 on stock Dry Aging Production Unit systems at a glance:

• ALL-IN-ONE System – Can be ordered here directly in the store
  Compressor, condenser, evaporator, and Dry Aging technology in one unit as a compact, plug-in ceiling solution. You can select and purchase the Dry Aging Production Units rom the All-In-One System directly here in the store.
  Three performance classes for different room volumes are available:
  DX 6000 Premium – up to. 10 m³
  DX 7000 Premium – up to. 16 m³
  DX 8000 Premium – up to. 24 m³

• SPLIT System – Available upon request
  Exterior unit and evaporator unit are physically separated. You use the Split-System when the space above your refrigeration cell is limited and it is not possible to mount a larger module on the cell ceiling. Together with an expert from DRY AGER®, the Split-System is customized for you.

• VERDAMPFER System – Available upon request
  Evaporator unit with Dry Aging technology is supplied separately so you can connect it to your existing refrigeration system. This makes it possible to use your existing refrigeration infrastructure and extends it with related Dry Aging technologies. The Evaporator System must be individually adapted to your refrigeration system.

The Dry Aging Bible from DRY AGER®

The new standard work for dry aging and refining meat.

The Dry Aging Bible will make you a pro – and meat pros even more creative. On its more than 300 pages, you will learn everything about the refinement of meat, poultry, ham, sausage, cheese, and even fish in the DRY AGER® Dry Aging Fridge. From food to super delicacy.

336 pages, bound in fine cloth. Here you will learn everything you need to know about dry aging and refining.

• Fundamentals of Dry Aging
• Product knowledge
• The practice of Dry Aging with tips and tricks
• All about SmartAging®
• Workshops with step-by-step directions
• Aging recipes for meat (beef, pork, game, poultry, and lamb)
• Aging recipes for ham
• Aging recipes for sausage
• Aging recipes for fish
• Aging recipes for cheese
• Aging recipes for drying vegetables or pasta
• Cooking recipes
• All about the science of Dry Aging
• And don’t forget: Food photography at the highest level
• And so much more