The new line of dry aging display chambers for the maturation of meat is ideal for all types of premises, with a compact size and an elegant design.

Thanks to the traditional process of "dry aging" it is possible to store cuts of meat in an environment where temperature, humidity and ventilation are controlled to obtain a soft meat with a strong flavor. In addition, it helps to limit the risks of bacterial contamination during conservation.

This display case makes it possible to carry out this process, thanks to electronic regulation of temperature (from 0° to +20°C) and humidity (from 60 to 90%). For optimum ripening, we recommend setting the temperature at +1/+2°C and the humidity at 60/70%.

It's important to use Himalayan pink salt sheets for better meat maturation. (not supplied) This salt, reputed to be the purest in the world, helps dry out the indoor atmosphere, purifies the air and enhances the taste of the meat thanks to its negative ions. We recommend replacing these plates every year.

With its modern design, stainless steel finish and glass door, this superb meat maturing cellar will easily find its place in a restaurant, butcher's shop, or any other food business.

Full-height LED interior lighting enhances visibility of products stored on 4 anti-bacterial plastic-coated racks.

This cellar features an automatic defrost function. It can be installed in a room with a temperature of between 18 and 43°C.