DRY AGER DRY AGING MACHINE – Dry-Aging fridge for retailers / shops / restaurants made by KHOLANHPHUMYHUNG.COM
DRY AGER DRY AGING MACHINE | Dry Aging – Meat Fridges & Cabinets
The isolating tinted glass door of the fridge, framed with stainless steel protects the valuable content from the harmful influence of UV light.
Inside the dry aging fridge, the meat ages on the bone at a constant humidity of around 85 % and a temperature of 2 °C. The precise electronic control system of the DRY AGER ensures the accurate temperature regulation, which can be set in precise 0.1 °C increments.
Furthermore, the humidity can be accurately controlled and set anywhere in 0,1 % steps between 60 % and 90 % thanks to the integrated HumiControl system, even without a water supply.
Together with the DRY AGER system, this guarantees a perfect microclimate, an ideal airflow and continuous sterilization inside the DRY AGER – even if the outside temperature fluctuates.
The DRY AGER is the first dry aging fridge worldwide that combines an activated carbon filter with an active UVC-ventilated-disinfection system, which sterilizes all of the air in the fridge every minute. As a result, germs and bacteria don’t stand a chance.
Best Dry Aging technology – your benefit:
The weight loss in the DRY AGER is surprisingly small! Beef loses after 4 weeks on the bone only approx. 7 – 8 % and after 6 weeks only approx. 12 %. Pork loses after 3 weeks only approx. 9 – 10 % in weight.
The DRY AGER is not only limited to dry aging beef, but can also be used for the production of charcuterie, air drying cured ham and many other meats, as well as storing cheese.
DRY AGED BEEF
Although Dry-Aged Beef is very much the “trendy meat” at present, it is not a new invention. On the contrary, this process has a tradition dating back centuries.
Here you get all information and expert tips!
Dry-aged beef production also used to be referred to simply as “hanging meat”. This is because after slaughtering the sides of beef are first allowed to dangle freely in the air, well chilled at temperatures of around freezing point. This allows liquid to escape and vital enzymes to quietly do their work. This produces a delicate, full-flavoured dry-aged meat that is very popular not just with steak connoisseurs.
But dry-aged beef production has two small drawbacks: It is time-consuming and entails a loss of volume of up to 30% – but not in the DRY AGER. In this fridge, the pure weight loss resulting from liquid escaping after four weeks of aging on the bone is only around 7 to 8%, so more of the meat is retained. Before the DRY AGER existed, the advent of vacuum machines and the higher weight loss during dry aging meant that many businesses opted to switch to wet aging in a bag. At the time, the method seemed to be more reliable, faster and still less expensive. As the slow-food movement has developed in the 21st century, this process has happily been rediscovered and championed again. Dry-aged beef is now even available to buy in the supermarket.
DRY AGED BEEF GOOD FLAVOUR DEMANDS GOOD QUALITY
In this case, the trend towards dry-aged meat is a real boost for flavour and quality. This is because to achieve a good result a good product must also be employed in dry-aged beef production. When it comes to sourcing animals, professional chefs and master-butchers therefore prefer breeds of cattle that grow at a slower rate. The slower growth of the muscle flesh gives it a fine fat-marbled effect. This is vital for the resulting flavour. Even if the dry aged beef is allowed to age at rest, the meat should come from younger animals. Ideally from the heifer, a young, female cow which has not yet calved but is already fully grown. But pork, lamb and game are also suitable for dry aging – give it a try!
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