Meat is one of the most temperature-sensitive foods. During storage, hazardous pathogens such as salmonella can form. Therefore it is important to cool the food properly and constantly from the beginning. This starts right after the slaughter and also applies to the maturing process. In order for meat to dry – and thus become the coveted Dry Aged Beef – it needs an ambient temperature of approx. 1 to 3 ° C.
Meat is not only sensitive to temperature but also sensitive to humidity. In order for the Dry Aged Meat to dry dry, the humidity in the ambient air must not be too high. Otherwise the water does not evaporate. In order to maintain the humidity in the refrigerator compartment, many manufacturers work with water tanks in the unit. This technique has two disadvantages: it requires its own water connection and the tanks are particularly susceptible to germs.
The developers of the DRY AGER® cabinet have therefore devised the intelligent HumiControl® system. It does not need either a water connection, a tank and a constant humidity in the ambient air of 60 to 90%.
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