Structure
Dry maturation is a technique of dry aging of meat with controlled temperature and humidity. With dry maturation, the meat loses 10% to 20% of its liquids in 5-8 weeks.
This process concentrates the flavors giving the meat a unique taste.
The Dry Aged fume hood operates in a temperature range of +2 °C to +6 °C with controlled humidity of 45% to 80%.
Range of cabinets designed for meat maturation (+2 ºC to +6 ºC), with ventilated refrigeration system.
SOFT TOUCH thermostat with 2.8″ graphic display and touch keypad, humidity control as standard.
Made of triple glass without aluminum profiles except for the double glazed door, it is treated to prevent U.V.A. rays from entering
SILVER QUARTZ finish, on request in BLACK OPAL and WHITE PEARL
Available in two lengths 650mm and 850mm, refrigeration unit in the lower part AMC 67/87L or upper part AMC 67/87XL.
Double butcher bar with stainless steel hooks and three stainless steel shelves.
Modularity, there is the possibility of channeling different models regardless of their size with the assembly kit, up to a maximum of 2 doors
Structure with wheels.
Lighting
Lighting with double LED strips, special color for meat.
AGB 600/1300L Series GN 2/1 Refrigerated and Freezing Cabinet GN 2/1
