SCG-10SZ/SCG-10XZ Air-cooled Single Door Dry-aged Beef Maturation Cabinet Black Titanium Wire Stainless Steel

SCG-10SZ/SCG-10XZ Air-cooled single door Dry-aged Beef Maturation Cabinet；size:600×700×2100MM；Unloaded temperature:3℃~～-3℃. You can choose the top-mounted or bottom-mounted unit.

     Dry-aged Beef Maturation Cabine is a device used in food processing, mainly for the ripening process of meat,  and other foods. By controlling temperature, humidity, and air circulation, the ripening cabinet can optimize the flavor, texture, and taste of food.

★ The outer box is made of fingerprint-free stainless steel (black titanium satin stainless steel), which is beautiful, elegant, and classy.
★ The inner box is made of mirror-finished stainless steel.
★ Intelligent temperature control table, efficient and precise, intelligent maturation.
★ Double-layer hollow tempered glass with anti-fog coating, fresh sight without any obstruction.
★ LED white lights are installed on the left and right sides of the inner box.
★ Imported brand compressor.
★ Stainless steel square tube, electroplated layer net. 8. The humidity is controlled between 60% and 85%, and the beef is matured under the perfect combination of temperature and humidity, resulting in a more delicious taste.

The dry beef maturation cabinet gives the beef a second life:

① Promote beef drying

The dry aging cabinet helps to form a drying membrane on the surface of beef by controlling temperature and humidity, which helps to preserve the freshness and enhance the flavor of beef.

② Softening muscle fibers

During the maturation process, the muscle fibers of beef become more loose, and the connective tissue becomes softer, which makes the beef taste more delicate after maturation.

③ Enhance flavor

During the dry-aging process, the acidic substances in the beef are further removed, and the fat and muscle tissues are better blended, resulting in a more intense aroma and richer flavor.

④ Loss control

 Due to the drying and fermentation processes in the dry aging process and its requirements for the environment, there will be a certain degree of loss during the aging process, which also makes the price of dry-aged beef generally higher.