CICO 458L Meat Dry Aging Refrigerator With Stainless Steel Material When Dry Aging, we recommend to dry-age the meat on the bone, at about 82 to 85 % humidity and a temperature of 1 to 2 °C. The CICO Dry aging machine guarantees the constant maintenance of the temperature 1-10 degree for making beef. Product Description
Product Name | DA-458FS |
Net Capacity(L) | 458L |
Relative humidity | 60% ~ 80% |
Temperature Range | 1-10 degree |
Door frame | Stainless steel door and SS handle |
Shelves | 6 shelf +6hangers |
Unit Size | 900×515×1820mm |
Packing Size | 955x580x1860mm |
More Spec : Compressor with fan(air) cooling ; 220-240V/50-60HZ, 115V/60HZ Auto Closing Door ; Temperature Control with LED display. Active UVC-ventilated-disinfection system ; Blue/White LED light Black Ventilation plinth ; Security lock system |
Detailed Images
The CICO Dry Ager Meat Maturing Fridge – for use by restaurants, artisan meat suppliers and the enthusiastic home “foodie”
Our ambition was to develop and produce an affordable dry aging fridge, which looks as good as it works. We succeeded CICO Dry ager machine.A timeless modern design, bristling with modern technology. Old techniques meet modern technology. Inside the fridge, the meat ages on the bone at a cons tant humidity of around 85% and a temperature of 2 °C. The precise electronic control system of the can be set in pr ecise 0.1 °C increments. The humidity is also controlled accurately through the integrated HumiControl sytem, which can be set between 60% and 90%. This guarantees, together with the DX AirReg system, a perfect micro-climate, an ideal air-flow and continuous sterilization inside the CICO Dry ager machine – even when the outside temperature fluctuates.
To protect the contents inside the fridge from harmful UV-light, the stylish insulated stainless door incorporates a metallic tinted glass.
CICO dry ager machine is not only restricted to dry aged beef, but can also be used for the production of charcuterie, air drying cured ham and many other applications as well as maturing cheese.
TAGS:
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