Frequently Asked Questions
Have a question about DRY AGER Aging Cabinets?
Chances are that someone else had the same thought, so we've compiled a list of the most frequently asked questions below. If you still find your query unanswered, contact us and we'll happily assist.
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ACCESSORIES DELIVERY & SERVICE
GENERAL ADVICE MEAT AND THE RIGHT AGING PERIOD
Accessories
Definitely the swivel hooks, because they have a hinge in the middle so you can re-position the meat without it turning and ensure it’s best side is on view to the customer.
A maximum of 2 hangers are possible per side locators. The small DX 500 will take maximum 2 hangers and the bigger DX 1000 can take even more hangers, because the fridge is much bigger in height. In the end, it depends on how you want to load your fridge and with which product.
The salt dissolves slowly through moisture. However, the device must be used for quite a long time (over 3 years) until you should need to replace the salt blocks.
Ideally suited are the DRY AGER plastic labels, these are very stable, also attractively designed.
This allows you to hang strip loins and also place joints on the half shelf at the front of the fridge for display.
Yes, there is an extensive range of accessories, which can be found in the manual supplied or right here online at the store
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Delivery & Service
Order directly from DRY AGER: Call: +61 (03) 8401 3291 or through our online store.
Yes, for the bigger DX 1000 there is a 40 cm high metal pedestal in satin black available: DRY AGER podium.
Directly here as well, just open the files and check the first pages:
Instructions DRY AGER DX 500
Instructions DRY AGER DX 1000
This is located in the product when it’s delivered or can be downloaded here:
Operating Instructions DRY AGER DX 500
Operating Instructions DRY AGER DX 1000
You have 1 year full warranty. In addition, an extended 3 year warranty is available when purchasing the unit (for household and commercial customers).
Extra costs for the longer warranty will apply. Speak to our team to learn more.
The UVC bulb and the activated carbon filter should be replaced annually. These can be easily ordered through our online store, and dispatched on the next business day.
Directly to the sales and service team at DRY AGER: Call: +61 (03) 8401 3291 or email us hello@dryager.com.au
Yes, if you would like to be contacted prior to delivery we can easily organise this for you, or if you would prefer to have your unit preferred on a specific date/time, we will endeavour to meet this if possible.
Depending where you are located, we will engage with a third-party courier, and the unit/s will be standing on a pallet with very well secured strapping. We will of course try and minimise any chance of damage during delivery, however if your unit or accessory has been damaged upon arrival, please ensure that you take a photo of this and notify DRY AGER Australia and we will endeavour to have this rectified ASAP.
DX 500®
1 x Full shelf (DX0025) and 1 x bottom shelf (DX0028)
DX 1000®
1 x Hanger for meat (DX0010)
Any accessories that you have purchased, either on your online store receipt or invoice will be dispatched to you, otherwise if on back-order, will be communicated to you on the next business day after order.
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General
The German engineering guarantees a low energy consumption!
DX 500®
Energy consumption in 24 hours just approx. 1.0 KWh = 365 KWh per year
DX 1000®
Energy consumption in 24 hours just approx. 1.7 KWh = 621 KWh per year
The data above have been indicated at a temperature of +25 °C and a setting-temperature of +1 °C.
The laboratory measurement gives a sound performance value of 48 dB (A) for the smaller DX 500 and 52 dB (A) for the big DX 1000.
In order to compare this value: A talking person at 1 m distance has a sound source of: 40 – 60 dB (A).
Yes, no problem, the feet are height adjustable. Also available for the DX 1000® is a purpose built DRY AGER podium.
DX 500®
Door: Stainless-Steel
Housing: Satin black and available in stainless-steel on request
DX 1000®
Door and housing: Stainless-Steel
Also available for this model is a purpose built DRY AGER podium.
No, the appliance defrosts automatically and the water evaporates into a receptacle on the compressor in the back of the device.
No, the triple glazing will not mist up when the door is closed. Only when the door is open for more than half a minute will the glass briefly mist over, but clears seconds later.
It is not just plastic, it is a special mixture of antibacterial silver-ion coating combined with an extra strong plastic.
The advantages: Round corners and no edges, so it is very easy and quick to clean with the special DRY AGER cleaner. Through the new anti-bacterial coating inside bacteria will be destroyed within seconds, this is unique in the DRY AGER® and worldwide in no other Dry-Aging Fridge available. The inner plastic body has been protected for meat maturing cabinets and registered as a utility model.
Salt has a sterlising effect. Also, once the salt is slightly wet it can pass into the air and act on the meat. It also positively influences stability to the set air humidity inside the unit.
Yes, the unit has an air circulation system which is matched in terms of air velocity and air guide specifically for the dry maturation of meat, ham and sausage.
Of course, electronically controlled: Humidity (60 to 90%) and temperature (0 to +25 °C) respectively in 0.5 % and 0.1 °C increments on display.
Due to sophisticated technology and a special combination of components, the DRY AGER® does not need a water connection. The water in the device is already present in the meat, collected and stored as ice. It also has an activated charcoal filter (protected as a utility model in maturing cupboards for meat), along with ongoing air exchange with decreasing air pressure in the unit.
The DRY AGER® is now the most popular Dry-Aging Cabinet in the world and has a solid quality, at an affordable price, with production facilities in Germany.
It is worth to emphasise as well the attractive design, the silent working and the plug & play delivery. On top, what makes it unique is the UVC sterilisation system, activated carbon filter, Saltair System and the independecy from any water supply.
Included as well: The metallic tinted glass door, LED interior lighting, adjustable shelving and hanging system.
Unique as well, the very low weight loss in the DRY AGER:
-Beef: After 4 weeks approx. 7 – 8 % | After 6 weeks approx. 12 %
-Pork: After 3 weeks approx. 9 – 10 %
This is a very important benefit to our Dry Aging Fridge. We have found out after intensive testing, that many others so called “Dry Aging Cabinets and Fridges” of other companies, loose up to 3X more weight. So you see, in the DRY AGER® the result immediately effects your wallet!
The DRY AGER® naturally can be used for ham and sausages, the respective values for humidity (60 to 90%) and temperature (0 to +25 °C) can be adjusted electronically. Also the device can be used as a cheese storage cabinet.
Also here, expect the best and nothing else!
The DRY AGER® is a professional dry-aging cabinet, it matures fresh meat to perfect dry-aged meat or produces from fresh meat lovely ham or sausages.
At the moment there are 2 sizes available and both can be installed as a single unit free standing or installed in a wall and also you can easily put them side-by-side in a wall which looks fantastic:
DX 500®
For or up to 20 kg of meat
External dimensions: 60 x 60 x 91 cm (LxWxH)
DX 1000®
For up to 100 kg of meat
External dimensions: 70 x 75 x 165 cm (LxWxH)
At the moment there are 2 sizes available:
DX 500® (for up to 20 kg of meat)
The small DRY AGER® is the perfect product for private and commercial use, difference is the physical size of the unit. The small unit has the same great technology installed and is perfect for Dry-Aging meat, charcuterie, salami and ham. You can use it as a free standing unit or just install it in a wall, which looks even better. To load this unit, we recommend to use the shelves, which are included and also the optional hanger for pieces up to 50 cm in length.
DX 1000® (for up to 100 kg of meat)
The bestseller in our range – perfect as a free standing unit or as an installation in a wall single or side-by-side. This fantastic Dry-Aging Fridge is perfect to load with up to 2-3 complete back loins hanging, each up to 25 kg. Mixing is possible as well, just take full shelves or half shelves and hang the pieces inside + put them on shelves, it is your decision. To fill the fridge completely, just take 5 full shelves and put your meat on the shelves to have in total approx. 100 kg inside. Important: Do not fill it up too much, otherwise you block the air-flow
Dry Aging = meat loses weight. The weight loss in the DRY AGER® is surprisingly small:
-Beef: After 4 weeks approx. 7 – 8 % | After 6 weeks approx. 12 %
-Pork: After 3 weeks approx. 9 – 10 %
This is a very important benefit to our Dry Aging Fridge. We have found out after intensive testing, that many others so called “Dry Aging Cabinets and Fridges” of other companies, loose up to 3 x more weight.
So you see, in the DRY AGER® the result immediately effects your wallet!
The best solution:
From a slaughter-house or a trusted butcher, it must be fresh and maximum 5 days old after the slaughtery. This meat will develop the maximum in flavour. We recommend here especially meat from a young cow (female, who has not yet calved). The back should have an ordinary fat cover plus good marbling. What is great as well, an old cow (between 12 and 15 years) that has already calved at least 10 times – perfect for aging as well, you will be thrilled. Aging-time here 4-6 weeks for a great result.
Still a good solution:
Take wet aged meat out of the vacuum-bag and Dry-Age it for maximum 2-3 weeks in the DRY AGER®.
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Meat and the right aging period
No, in short the fan in the DRY AGER is built for gentle air movement through the cabinet and is too subtle for effective Biltong drying. However, some customers have manage to make it work but we don’t recommend the DRY AGER as the optimal Biltong cabinet.
Our testing confirms that even after 10 weeks of Dry Aging, not one piece of our own meat got mouldy.
If it happens it could be because of: there has not been enough respect given during the slaughter (high airflow, temperature, bacterial contamination …) hygiene guidelines not followed. As a rule, you can remove the mouldy area.
If kept chilled in a refrigerator then, yes, for up to a maximum of 1 week. In the deep freezer the maturing process stops.
Rule of thumb is to consume within 6 months after placing in the freezer, vacuum sealed.
Vacuum packing with a high quality vacuum sealer and freezing the meat ensures the quality remains fully maintained up to 3 years. Also, rapid freezing has a positive impact on meat quality.
Up to 1 week without any problem, then it should be vacuum packed. Thereafter, keep chilled for 1 week or directly put in the freezer. Rule of thumb is to consumer within 6 months after placing in the freezer.
Poor here refers to the quality, not to hygiene!
The delicacy will certainly positively influence the taste not because the output quality is decisive for the result of maturity.
We recommend rubbing with beef tallow, this protects the very thin pieces. Fillet should be removed after 1 week of the dry aging period on the back or be rubbed with tallow.
The salt only changes the taste if it liquefies and passes into the air. It has been checked in a laboratory test whether in fact it changed the meat flavour. It proved positive and supports compliance with the humidity inside the unit and also is eye-catching to the customers. In addition, the salt has a sterilising effect.
There is much less to cut away, because the pure meat surface is not exposed, there is also the bone side and the layer of fat which protects the meat against being unduly dehydrated. It is, therefore, even more aromatic.
Yes, no problem, the DRY AGER® regulates back pretty fast to previously set values – just ensure, that you open it not the whole day.
Unique in the DRY AGER®, you can hang different loins with different levels of maturity in the device. The AIRREG® UVC sterilisation (patented system) ensures that germs are not transmitted through the air, if one of the loins should be infected
Whenever in contact with meat wear protective gloves and take meticulous care that your meat supplier complies with all hygiene guidelines. In addition, the cold chain must not be interrupted and the meat must be fresh (up to 5 days after slaughter in the DRY AGER).
The bigger the piece you dry-age, the less you cut away after the aging. The maturation of pure meat cuts is possible, ideally rub with beef tallow, especially on areas that have no protective fat layer this prevents too much wastage.
The best solution:
Directly from the slaughter-house or a trusted butcher, it must be fresh and maximum 5 days old after the slaughter. This meat will develop the maximum in flavour. We recommend here especially meat from a young cow (female, who has not yet calved). The back should have an ordinary fat cover plus good marbling. What is great as well, an old cow (between 12 and 15 years) that has already calved at least 10 times – perfect for aging as well, you will be thrilled. Aging-time here 4-6 weeks for a great result.
Still a good solution:
Take wet aged meat out of the vacuum-bag and Dry-Age it for maximum 2-3 weeks in the DRY AGER®.
Wet matured meat from a vacuum bag is influenced by lactic acid bacteria often sour with a metallic taste. Dry Aged meat or Dry Aged Beef matures slowly and develops a very special, nutty intense flavour, those who’ve tried it once won’t want to eat meat any other way.
By slightly increasing the temperature to about +3 °C, the maturing period would then be reduced to about 3 weeks. The best results are normally achieved with a maturing period of 4 – 6 weeks at about +1.5 °C.
Each user has their own preference. We recommend, for example, a temperature of about +1.5 °C and 85 % humidity for a period of approx. 4 – 6 weeks for beef.
In addition to the breed, age and good welfare of the animal will contribute to the quality of meat, which is why we recommend animals that are grass fed, free roaming and are not or rare fed little silage.
In a professional maturity cabinet such as the DRY AGER® it is absolutely harmless. Aging here is nothing more than an electronically controlled decomposition process in a purpose built unit. Laboratory tests that manufacturers have done (every week a meat sample was sent to a laboratory, a total of 10 weeks) confirm the sensorial neutrality and released for consumption and sale, even after 10 weeks maturity period.
Even after 25 weeks a meat, which fulfills all criteria for perfect aging comes out of the DRY AGER® just fantastic.
Beef, pork, lamb and game – basically any red meat. Do you have questions about the perfect aging-time for your meat? Just send us an email!
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e: sales@dryager.com.au
p: +61 3 8401 3291
35 Shirley Way EPPING VIC 3076
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