Dry Age Fridges

A dry aged cabinet is a humidity-controlled fridge that can be used to dry age meats or aged cheeses, among other products. 

Dry aging is a process that  goes back thousands of years and there’s a reason it remains popular to this day. Prior to the invention of fridges, dry aging was the safest and most effective way to preserve meat. These days, the process is largely carried out to create a distinct flavour.

By hanging and storing meat in a temperature and humidity-controlled environment, the natural enzymes break down, increasing tenderness. The natural growth of yeast and bacteria also changes the flavour profile, giving it a very distinct taste. 

Not all of your customers will appreciate the flavour and premium price point of dry aged meat and cheese. However, if you run a steakhouse or high-calibre restaurant, many customers prefer their steaks aged 22 to 58 days and are happy to pay for that premium product. 

So it’s critical that you have the specialist equipment and appliances to deliver these types of dishes.

The optimal conditions for dry aging include:

• Humidity between 75% and 80%
• Temperature between 0°C and 4°C
• Fan-forced air circulating around the meat
• Optional salt block for additional flavour and dehumidification

When it comes to dry aging your meat, it's essential to have the right equipment. That's why we take pride in working closely with our customers to find the perfect dry age fridge that meets their specific needs. Whether you're a small butcher shop or a large restaurant, we have the perfect dry aging solution for you. 

What to look for in a dry aging cabinet

When looking for a dry aging cabinet, here are some important factors to consider:

1. Temperature & humidity control: The ability to control and maintain the temperature within the cabinet is crucial for the dry aging process. It is also is important to have robust humidity control to keep the meat from drying out too quickly and to prevent the growth of bacteria. For example, this Thermaster Dry Aging Chiller Cabinet has a temperature range between -2 to 8°C to simulate ideal aging conditions.
2. Doors: Doors in dry age equipment are essential in ensuring easy accessibility. Restaurant Equipment Online’s range of dry age fridges is available in single-door, and double-door options, with either a solid door or glass door, depending on your needs.
3. Air circulation: The cabinet should have proper air circulation to ensure that the temperature and humidity are evenly distributed throughout the cabinet.
4. Size: Make sure the dry aging cabinet you choose is the right size for your needs. They usually have standard depths at around 500mm and extra deep sizes at 1 meter for larger cuts of meat.
5. Material: The cabinet should be made of high-quality materials that can withstand the rigors of dry aging. Stainless steel is a popular choice as it's durable and easy to clean.
6. Brand reputation: Consider buying from a reputable brand that has a good track record of producing high-quality dry aging cabinets. At Restaurant Equipement Online, we offer only the most reputable brands, including Thermester, Williams, Butcherquip, and more!
7. Warranty: Make sure the cabinet comes with a warranty that covers any defects. All our dry agers have a warranty of at least 12 months, and some even have a 48-month warranty!