Dry-aging cabinet
Dağitim sayfasına dön 
Rising product’s value.
Meat, cheese or salami dry aging is a process that provides added value to the product. This is obtained by keeping these foods in very precise set of conditions of cold, humidity and ventilation for a certain amnount of time.
During meat maduration, as an example, meat is evolving, softening its texture while it’s flavor gets concentrated. This fact allows selling the meat at a price higher than the original, increasing the business profits.
MEAT-AGER is Fagor's concept for dry aging and display that increases the value of each product (meat, salami, cheese) stored inside. The solution is based on a set of benefits.
360º display enhances product visibility from any angle. Full length glasses in all sides.
System controlled by a compact ultrasonic nebulizer (MA) or by evaporator and fan (MD).
In MA models, external water supply through reverse osmosis system. Its filters purify water from odors, flavors and impurities.
Product can be placed on different shelves or hung on hooks, depending on the need of each establishment.
Flexible design that allows combining multiple units when joined one against the other. This feature enables to create separating walls in large dining halls with a stylish, attractive aesthetics that ensures the visual continuity of the room.
As an option, dry-aging cabinets could be delivered with remote condensing unit. In these models, the height of the upper part is reduced to 300 mm.
Very precise ventilated refrigeration system. Germicidal ultraviolet light in the aspiration of the evaporator for air sterilization.
Version for climate class V (temperature up to 40ºC and relative humidity 40%) including heated glass frames.
Dry-aging cabinets are shipped in two sections, body and removable top evaporator section, for easy delivery. During installation, it is enough to place the cold unit on top of the body to attain a hermetic block.
Light intensity could be controlled by a remote control to adjust the lighting to that of the environment.
Other options of wine cellar color and LED light available on demand.
Meat-Ager is the ideal product for any business that wants to sell aged meat, salami or cheese as it serves a dual purpose: it ages the product thanks to its very precise control systems that allows keeping the food in the optimal zone for aging and at the same time it displays the offer to the client.
Part of the aging process implies weight-loss due to the evaporation of water held within the product, specially in meat. This weight loss directly affects the investment made. Thanks to the humidity control with a water contribution system, Meat-Ager is able to reduce the weight loss due to evaporation. In this way, the profitability is guaranteed.
Great product display since dry-aging cabinets have full length glasses with LED light in all sides. It is also possible to combine Meat-Ager cabinets with Enolux cellars to create spaces that allow the joint display of food and wine.
Product can be placed on different shelves or hung on hooks, depending on the need of each establishment.
MA models include external water supply for dry aging of meat, salami and cheese. The contribution of water allows the humidity to be independent of the temperature, so it is possible to dry age salami or cheeses.
MD models, without water supply, are designed for maturation and presentation of meat. They are able to maintain the temperature between 0 and 4º and the relative humidity between 60 and 90%, required conditions to dry-age meat.
