Structure
Dry ripening is a dry aging technique of meat with controlled temperature and humidity. With the maturation in dry, the meat in 5-8 weeks loses
from 10% to 20% of the liquids.
This process concentrates the fl avors giving the meat a unique flavor.
The Dry Aged showcase works in a fi eld of +2 °C +6 °C with controlled humidity of 45% to 80%.
Range of cabinets designed for the dry-aging meat (+ 2 ºC to + 6 ºC), with ventilated cooling system.
SOFT TOUCH thermostat with 2.8 “graphic display and touch screen, humidity control standard.
Manufactured in triple glazing without aluminum profi les except door in double glazing, it has treatment to avoid U.V.A rays.
SILVER QUARTZ finishing, on request in BLACK OPAL and WHITE PEARL
Available in two lengths 650mm and 850mm, refrigeration unit in the lower or upper part (AMC 67 / 87 L).
Double meat bar with stainless steel hooks and three inox shelves Modularity, there is the possibility of channeling diff erent models independently of their size with the Assembly Kit, up to a maximum of 2 doors.
Structure with wheels..
Lighting
Lighting with double LED strip, special tonality for meat.
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