Dry Aging Cabinets

Upgrade your menu and increase yields with our commercial dry aging cabinets. Designed for butchers, steakhouses, and gourmet kitchens, these cabinets deliver precise humidity control, UV sterilization, and temperature stability for consistent aging of beef, charcuterie, and more.

Perfect for chefs aiming to offer high-margin, restaurant-quality dry-aged meats in-house with full control over flavor and texture development.

Blast Chillers

Blast Chillers

 Shock Freezers

Shock Freezers

 Cold Bain Marie

Cold Bain Marie

 Cool Rooms & Freezer Rooms

Cool Rooms & Freezer Rooms

More About Dry Aging Cabinets

Dry aging cabinets are specialized refrigeration units that control humidity, temperature, and air circulation to enhance the flavor, tenderness, and shelf-life of prime cuts of beef and charcuterie. Unlike basic refrigerators, these units integrate UV sterilization, Himalayan salt blocks, and variable fan systems to prevent spoilage and promote safe enzymatic aging.

Types of Dry Aging Cabinets

  • Single-Zone Cabinets: Ideal for small kitchens focused on one aging spec (e.g., 35 days).
  • Dual-Zone Cabinets: Support different aging processes simultaneously, e.g., charcuterie and beef.
  • Display Dry Agers: Equipped with LED lighting and glass doors, perfect for front-of-house or open kitchen designs.

Installation Guidelines

  • No water connection required – internal humidity system self-regulates.
  • No ventilation hood needed – units are self-contained and don't produce cooking emissions.
  • Most models operate on single-phase 240V, making them plug-and-play for most commercial kitchens. Larger capacity (>300L) models may require 3-phase power.

Maintenance Recommendations

  • Weekly wipe-down with food-safe sanitizer.
  • Inspect and change carbon or UV filters every 3–6 months depending on usage volume.
  • Replenish or rotate salt blocks as needed for humidity balance and bacterial control.

Capacity and Layout

  • 100L to 850L size options available.
  • A standard 200L dry ager can hold approx. 30–35kg of primal cuts, including ribeyes, striploins, and sirloins.
  • Adjustable racks allow for hanging or shelf aging techniques depending on cut type.

Why Dry Aging Cabinets Beat Traditional Refrigeration

  • Upcharges of 100–300% achievable with in-house dry-aged beef programs.
  • Improves tenderness by activating natural enzymes that break down muscle fibers over time.
  • Access to unique flavor profiles—nutty, earthy, umami—only achieveable through dry aging.

Whether outfitting a butcher shop or high-end kitchen, investing in a commercial dry aging cabinet adds serious brand and plate value. Talk to our team for sizing guidance and ROI modeling.

WE’RE HERE TO ANSWER

Dry Aging Cabinets FAQs

What's the difference between single-zone and dual-zone dry aging cabinets?

Single-zone dry aging cabinets maintain one consistent environment, ideal for aging a specific product like beef. Dual-zone models offer separate chambers with independent humidity and temperature control, allowing simultaneous aging of multiple products (like charcuterie and meats) at optimal conditions. Dual zones are favored by kitchens with diverse aging programs.

Do dry aging cabinets require a water connection or ventilation?

Most commercial dry aging cabinets are fully self-contained and do not require a plumbed water connection or a type 1 ventilation hood. They use built-in humidity controls (often regulated via external salt blocks or internal systems) and sealed refrigeration systems. This makes installation simple in most commercial kitchens.

How do you clean and maintain a dry aging cabinet?

Weekly cleaning with a food-safe, non-abrasive sanitizer is recommended. UV filters and carbon filters should be changed every 3–6 months, depending on usage. Regularly inspect seals and internal fans, and replenish Himalayan salt blocks to maintain ideal humidity and microbial protection.

What is the capacity of a standard commercial dry aging cabinet?

A typical 200L dry aging cabinet can store about 30–35 kg of beef. Larger units can exceed 100 kg capacity. Adjustable shelving and integrated hanging systems allow customization based on primal cut sizes and volume requirements.

What are the benefits of using a dry aging cabinet over standard refrigeration?

Dry aging cabinets optimize meat tenderness and enhance flavor, delivering premium cuts that command higher prices. Unlike standard refrigeration, they precisely control humidity, airflow, and temperature for safe, consistent aging. They also serve as visual merchandising tools in open kitchens or butcher shops, enhancing customer engagement and brand prestige.