Cobalance Home/Commercial Dry Aging Meat Refrigerator
- Dec 31 - Jan 04
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Get your order in the US in just 10 business days.
Money back within 30 days for an exchange.
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ROOMY YET COMPACT: 1-door design with beef dry age machine dimensions of 26.85"x24.43"x73.43"(DxWxH),2 pieces of shelves + 2 pieces of hooks (detachable), lift 30 kg of meat (embeddable), suitable for use in various settings, from home to catering halls, to cater to different dry aging and beef display needs.
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Customize Your Aging Experience: Tailor the aged beef process to your preferences with our adjustable temperature (36°C to 57℉） and humidity (50%-85%) controls. Experiment with different steak cuts and aging times to discover your ideal dry ager steak.
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High-quality dry aging cabinet: This meat dry ager is constructed of durable stainless steel, ensuring long-lasting performance and corrosion resistance. Short-wave UVC intensive sterilization provides a bacteria-free space for dry aged steaks with wind speeds reaching 1.2-3.2 m/s for safe, smooth, and high-quality aged meat with rich flavor.
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Quality dry aging refrigerator: aging cabinet With advanced features and a sleek design, it's the perfect addition to any gourmet kitchen. suitable for use in hotels, Bars, Cafes, Restaurants, Home, Shopping Malls, Catering Halls, Nursing Homes, Cafeterias, and more for dry aging and keeping beef fresh.
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Ensuring High-quality & Warranty Service: Three Year Warranty! Every aspect and detail has been refined to ensure high-quality meat and the safest process!
Enjoying aged meat anytime worth the initial cost
Steak Gift for Any Occasion
FAQs
FAQs
Turn on the UV light: Before placing the meat, make sure the UV light is on to sanitize the area.
Leave some space: When you put the meat in, leave about an inch of space around it for air to circulate.
Keep the door closed: Try not to open the door too often. And remember to lock it when you're going out for a long time.
Before turning on the device, clean it with alcohol and a cloth. Please turn off the device before each cleaning. Do not use a high-pressure water jet to clean.
If the power is out for more than a day, the meat should be taken out and consumed as soon as possible. All accessories and the machine body should be cleaned thoroughly with alcohol and a cloth.
1.Allow the unit to stabilize for 24 hours post-unpacking.
2.Clean the exterior, activate the unit, and engage the UV sterilization function. Set the temperature and humidity parameters to 36℉ and 75%, respectively, and maintain these conditions for a minimum of 12 hours prior to introducing meat for aging.
By choosing the optimal aging time within 14 to 45 days according to your personal taste, you can ensure every bite matches your preference. With a dry-aged fridge, enjoy anytime—its shelf life extends until fully consumed.
1.The meat becomes darker. This is normal and is caused by the maturing process.
2.The fat layer of the meat changes color.
Our dry aged fridges come equipped with advanced temperature and humidity control systems, ensuring perfect conditions for aging meat. You'll find it easy to monitor and maintain these settings for consistent results.
