UVC Replacement Bulb for Cobalance Home/Commercial Meat Aging Cabinet(66lbs)

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.