Dry Age Cabinet
Elevate your steak offering with a professional Dry Age Cabinet from Connacht Catering. These specialized units do more than just cool; they create a precision-controlled microclimate that manages temperature, humidity, and airflow to transform high-quality beef into a gourmet delicacy. By allowing enzymes to break down connective tissue while moisture evaporates, these cabinets intensify flavor and improve tenderness. Perfect for high-end steakhouses and artisan butchers, our dry-agers feature UV sterilization and activated carbon filters to ensure the aging process is safe, hygienic, and consistently delicious.
How to Choose the Right Dry Age Cabinet
Precision is the most important factor. You need a cabinet with an electronic control system capable of maintaining humidity within 1 and temperature within 0.1C increments. Look for units with integrated UVC sterilization systems to kill airborne bacteria and mold spores. Aesthetics matter too, as these are often used as "showpieces" in dining rooms; look for tinted, UV-resistant glass to protect the meat while allowing customers to view the aging process. Finally, check the load capacity of the meat hangers and salt block trays.
Care & Maintenance
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UV Lamp Replacement: Change the UVC bulbs annually to ensure the sterilization process remains effective.
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Salt Block Rotation: If using Himalayan salt blocks, check them for moisture saturation and replace as needed.
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Filter Changes: Replace activated carbon filters every 6 months to keep the internal air fresh and odor-free.
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Deep Sanitization: Conduct a full interior sanitization between aging cycles to maintain a sterile environment.