Dry Ager

KEY POINTS

	ABSOLUTE HYGIENE
	WITH OUR ANTIBACTERIAL INNER CONTAINER, ACTIVATED CARBON FILTER & UVC STERILIZATION.
	MINIMAL WEIGHT LOSS
	MAX. 7-8 % AFTER 4 WEEK DRY AGING* DUE TO PERFECT TUNED MICROCLIMATE.
	PRECISE PARAMETER
	CONSTANT HUMIDITY AND TEMPERATURE DUE TO HUMICONTROL® AND DX AIRREG® - NO EXTERNAL WATER SUPPLY REQUIRED.
	REAL TASTE
	THE REFINING PROCESSES IN THE DRY AGER® CREATES AN INCOMPARABLE FLAVOR.
	ALL-ROUNDER
	DRY AGED MEAT, HAM, SALAMI, SAUSAGES, CHEESE, FISH AND MUCH MORE.
	PLUG AND PLAY
	DRY AGING HAS NEVER BEEN THAT EASY- JUST PLUG-IN AND GET STARTED.

VARIETY 

	MEAT
	Due to the refining process in the dry ager the dry aged meat develops an incomparable, intensive flavor. The texture cannot be compared to an "ordinary piece of meat".
	HAM
	Make your own ham delicacies quite simply and cost-efficiently. Black Forest ham, Serrano ham and ham from game meats. Pancetta, Lardo, Viande des Grisons. No problem for the DRY AGER.
	SAUSAGES & SALAMI
	The production and aging of sausages requires various and very demanding climatic conditions in the aging fridge which can be adjusted in the DRY AGER conveniently.
	POULTRY
	From duck to chicken. The Dry Aging of poultry is something very special. The meat is extraordinarily sensitive to germs, which is no problem for the technology of the DRY AGER.
	CHEESE
	Refining cheese in the DRY AGER works best when you have the rounds refined as a whole. The soul of the cheese approaches culinary heights. For this application there are special wooden shelves for both models available.
	FISH
	The Dry Aging of fish is considered the supreme discipline worldwide because the line between a perfect result and an inedible product is a very fine one. With the DRY AGER you have a reliable partner.