What is the difference between a dry age fridge and a regular fridge?

Tutorials are constantly found on the Internet on how Dry Aged Meat can be matured in the refrigerator. Maybe, for individual cases, this is an alternative, but this does not replace the dry-aging fridge, as it holds a high risk for germs to contaminate the meat and therefore making it inedible. In order to produce a correct maturity, the Dry Aged Beef needs not only cool but also clean air- and that only happens in a special dry-aging fridge like the DRY AGER.

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Not only cool, but also constant

For a successful dry-aging of meat you need low temperatures. A range between +1,5°C and +2°C are regarded as being ideal and in addition these can be held to precisely within a tenth of the appropriate temperature.  Theses temperatures can not be obtained with a normal refrigerator that has a thermostat- controlled regulation, even electronically controlled refrigerators have a fluctuation range of many degrees which prevents a professional Dry-Aging.

The correct climate for the maturity

Apart from the temperature, the right and accurate humidity is also decisive for Dry-Aging. The ideal air circulation aligned to the meat is an important factor which cannot be achieved with a refrigerator. Should mould develop, this can very quickly make the meat inedible and even be a danger to our health. Therefore a high- class dry-aging fridge is also a climate cabinet. The humidity is controlled, sterilised and unnecessary moisture extracted and returned to the air-circulation without needing a water-connection, a complicated process, which makes it possible to produce delicious smelling Dry-Aged Beef.

The ideal technique

Not only do the developers of the DRY AGER understand the tricky task of producing the perfect climate in the fridge, they also know how to keep it constant. The DRY AGER FRIDGE is equipped with the ideal technology to complete this task. The electrical temperature control operates in 0,1 degrees stages and counterbalances the difference in external temperatures. The technical highlight is the Humicontrol- the air-circulation system. It does not need to be connected to the water mains and is able to be regulated in a range between 60 and 90 percent. Due to a legally protected intergrated DX AirReg technique, with activated-carbon filter and sterilisation box, the air is kept clean in the dry-aging fridge. In order to keep the hygienic requirements stable, the dry.aging fridge needs the correct care and maintenance.

A good Dry-Ager can do more than Dry Aged Beef

The optimised, continuous climate requirements are not only suited for Dry Aged Meat. Cured meats and hams can also be perfectly matured. The Dry Ager is not only a maturing cabinet, but also a climate cabinet. Fresh herbs can be kept longer and fruit and vegetables are kept in sterilised conditions and are stored at a constant temperature. In addition, the DRY AGER appearance is excellent, which the award at the German Design Award 2018 proves.

In order to safely and properly dry age beef, it needs to be aged in the perfect climate. It needs precise humidity levels, temperature, and air circulation, and normal refrigerators fluctuate too much as people are going in and out of it. Any meat you’re trying to age can go bad.

When a steak is aged in a controlled environment like a special dry-aging fridge or chamber, it creates the rich, flavorful piece of meat that is associated with dry-aging. With a dry-aging chamber, you can control temperature, humidity, air volume, and ventilation to help properly manage the beef.

What to Look for in a Dry-Aging Chamber

When looking for a dry-aging chamber, you want one that has a great ventilation system, advanced temperature control, and a system that creates a cold, humid climate that ensures an optimal drying and ripening process.

With the proper equipment, you can age steak to perfection, accomplishing the rich, nutty taste and tender beef that is a staple of dry-aged meat. Restaurants and butcher shops often age steak between 14 to 240 days, although The Aging Room has identified the sweet spot between 30 to 45 days.

In order to create an appetizing, palpable dry-aged steak, there are important factors to consider when choosing the right equipment:

The chamber needs to maintain an 80% humidity level.

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The climate should stay between 33.8 and 37.4 degrees Fahrenheit.

There needs to be an advanced ventilation system that circulates fresh air and maintains the perfect climate.

With an antibacterial environment, you can enhance the flavor profile and ensure a healthy aging environment.

The Aging Room Premium Dry-Aging Chamber

The Aging Room’s dry-aging chamber combines traditional aging processes with modern technologies. Our precise climate control equipment combined with a Himalayan salt wall creates an aging-friendly, natural microclimate that dry-ages steak.

With a Premium Dry Ager like The Aging Room Chamber, you’ll get more benefits on top of a perfect system that will manage temperature and climate so you can offer your customers premium, dry-aged beef:

Design The Aging Room Chamber to fully merge with the concept of your store or restaurant.

Engineers determine the chamber volume to ensure the correct operation of the chamber.

The chamber creates and circulates a salty, cold, and humid microclimate to ensure an optimal ripening process.

Present your steak in the right shade with better contrast to generate positive emotions with LED lighting and inside black walls.

Meat specialists can cut meat inside the chamber with a high-quality, wooden-cut butcher block to avoid entering and exiting the chamber unnecessarily.

Learn more about The Aging Room and how we design it for your business.

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