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
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®.
Delivery & Service
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®.
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®.
Meat and the right aging period
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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CONTACT US
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e: sales@dryager.com.au
p: 1300 113 115
Victoria: 35 Shirley Way EPPING VIC 3076
New South Wales: 9 Mcilwraith Street WETHERILL PARK NSW 2164
Western Australia: 21 Hoyle Road, Hope Valley WA 6165
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