Meat Aging Cabinets

Dry ageing is controlled dehydration. The cabinet holds temperature, humidity and airflow within a narrow band for weeks, concentrating flavour and tenderising the muscle — and a domestic or standard commercial fridge cannot hold those conditions.

Humidity is the specification that matters most. Too high and the meat spoils; too low and it dries to a crust with little usable yield. Purpose-built cabinets control it actively, usually with UV sterilisation and filtered airflow as well.

Glass door cabinets let the ageing product double as a dining room feature, which is a large part of why restaurants buy them. Charcuterie and salumi curing cabinets in this range work on the same principles at different set points.

Fagor, Williams and Cleaver supply the range. See the Williams MAR1-HC meat ageing glass door refrigerator and the Fagor FMD-2302A meat ageing cabinet.

Dry ageing is regulated food handling. Check your requirements with your local health authority before you start.

Part of the full commercial kitchen equipment range at Commercial Fridge Sales. Ask us about lead times before you commit to a fit-out date.