Dry Ager

Dry Ager

The Dry Ager offers full control of temperature (in precise 0.1°C increments) and humidity (in 0.1% increments between 60-90%) without the need for an external water supply. This takes the guesswork out of producing a quality steak, leading to consistent, high standard results.

The isolating, tinted, lockable glass door ensures the meat is protected from harmful UV rays, while the carefully regulated microclimate by the DX AIRREG system takes care of the meat from the inside. A activated charcoal carbon filter and UVC ventilated disinfectant system sterilizes the air inside the cabinet every minute, instantly obliterating germs or bacteria and ensuring the meat is always 100% safe.

To find out more about dry aging, give us a call at 0800 503 335 or email us at WebOrders@SouthernHospitality.co.nz to find out more.

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  1. Stainless Steel Salt Block Tray for Dry Ager DX1000
    $177.43 plus GST

    This stainless steel saltair tray is perfect for 4 salt blocks (EVF9) and is made for the Dry Ager DX1000.

     


     

    Features of the DX500 and DX1000 Dry Agers

    Inside the fridge, the meat ages on the bone at a humidity of around 85% and a temperature of 2 °C. The precise electronic control system of the DRY AGER DX500 & DX1000 ensures the accurate regulation of temperature, which can be set in precise 0.1 °C increments.

    The humidity is also controlled accurately through the integrated HumiControl system, which can be set between 60% and 90%. This guarantees, together with the DX AirReg system, a perfect micro-climate, an ideal air-flow and continuous sterilization inside the DRY AGER – even when the outside temperature fluctuates.

    To protect the contents inside the fridge from harmful UV-light, the stylish insulated stainless door incorporates a metallic tinted glass.

    The DRY AGER is not only restricted to dry aging beef, but can also be used for the production of charcuterie, smallgoods, air drying cured ham, dry aging pork and lamb, maturing cheese, or simply as a stylish fridge.

    • Inside the fridge, the meat ages on the bone with humidity of around 85% and a temperature of 2 °C. The precise electronic control system of the DRY AGER DX500 & DX1000 ensures the accurate regulation of temperature, which can be set in precise 0.1 °C increments.
    • The humidity is also controlled accurately through the integrated HumiControl system, which can be set between 60% and 90%. This guarantees, together with the DX AirReg system, a perfect micro-climate, an ideal air-flow and continuous sterilization inside the DRY AGER - even when the outside temperature fluctuates.
    • To protect the contents inside the fridge from harmful UV-light, the stylish insulated stainless door incorporates a metallic tinted glass.
    • The DRY AGER is not only restricted to dry aging beef, but can also be used for the production of charcuterie, air drying cured ham, dry aging pork and lamb, maturing cheese, or simply as a stylish fridge.

    View the full range of Dry Ager Products

     


     

    How does a dry-aging cabinet improve your meat products?

    The Dry Ager offers full control of temperature (in precise 0.1°C increments) and humidity (in 0.1% increments between 60-90%) without the need for an external water supply. This takes the guesswork out of producing a quality steak, leading to consistent, high standard results.

    The isolating, tinted, lockable glass door ensures the meat is protected from harmful UV rays, while the carefully regulated microclimate by the DX AIRREG system takes care of the meat from the inside. A activated charcoal carbon filter and UVC ventilated disinfectant system sterilizes the air inside the cabinet every minute, instantly obliterating germs or bacteria and ensuring the meat is always 100% safe.

    We suggest a temperature of 2°C and a humidity setting of 85% for the most tender, flavoursome beef. The longer the meat is stored, more intense flavours are produced and the softer it becomes.

    Preparation is very simple, with multiple beef saddles hung or stored on the bone to do its own work. Adjustable shelves and hangers maximise storage space for added quantity as well as quantity. Once the aging process is complete, the thin crust is trimmed off, de-boned or can be cut into individual steaks for cooking or single serve vacuum packages for sale.

    After aging on the bone in the cabinet for 4 weeks, the weight loss of beef is outstandingly small, a maximum of 7-8% as opposed to as much as 30% when dry aged in cool rooms and standard fridges.

    In addition to adding value to your business through higher product standards, a dry-aging cabinet can become a focal point of your retail operation. A large, brightly lit fridge full of quality beef evokes a sense of professionalism and excellence, and illustrates the effort and expertise that is ingrained in each product.

    We guarantee the amazing flavours that are self-produced by using a dry-aging cabinet will transcend any other beef prep method you currently use or don’t use. The variable cabinet sizes cater to a range of food businesses including restaurants, artisan meat suppliers and even home beef enthusiasts.

    The Dry Ager is not only limited to dry aging beef, lamb or pork, but can be used for the production of charcuterie and smallgoods, air drying cured ham, maturing cheese or simply as a good looking fridge.

    Creating your own dry aged experience has never been so easy.

    To find out more about Dry Aging, give us a call at 0800 503 335 or email us at WebOrders@SouthernHospitality.co.nz to find out more.

    Read More
  2. Stainless Steel Salt Block Tray for Dry Ager DX500
    $129.60 plus GST

    This stainless steel saltair tray is perfect for 2 salt blocks (EVF9) and is made for the Dry Ager DX500.

     


     

    Features of the DX500 and DX1000 Dry Agers

    Inside the fridge, the meat ages on the bone at a humidity of around 85% and a temperature of 2 °C. The precise electronic control system of the DRY AGER DX500 & DX1000 ensures the accurate regulation of temperature, which can be set in precise 0.1 °C increments.

    The humidity is also controlled accurately through the integrated HumiControl system, which can be set between 60% and 90%. This guarantees, together with the DX AirReg system, a perfect micro-climate, an ideal air-flow and continuous sterilization inside the DRY AGER – even when the outside temperature fluctuates.

    To protect the contents inside the fridge from harmful UV-light, the stylish insulated stainless door incorporates a metallic tinted glass.

    The DRY AGER is not only restricted to dry aging beef, but can also be used for the production of charcuterie, smallgoods, air drying cured ham, dry aging pork and lamb, maturing cheese, or simply as a stylish fridge.

    • Inside the fridge, the meat ages on the bone with humidity of around 85% and a temperature of 2 °C. The precise electronic control system of the DRY AGER DX500 & DX1000 ensures the accurate regulation of temperature, which can be set in precise 0.1 °C increments.
    • The humidity is also controlled accurately through the integrated HumiControl system, which can be set between 60% and 90%. This guarantees, together with the DX AirReg system, a perfect micro-climate, an ideal air-flow and continuous sterilization inside the DRY AGER - even when the outside temperature fluctuates.
    • To protect the contents inside the fridge from harmful UV-light, the stylish insulated stainless door incorporates a metallic tinted glass.
    • The DRY AGER is not only restricted to dry aging beef, but can also be used for the production of charcuterie, air drying cured ham, dry aging pork and lamb, maturing cheese, or simply as a stylish fridge.

    View the full range of Dry Ager Products

     


     

    How does a dry-aging cabinet improve your meat products?

    The Dry Ager offers full control of temperature (in precise 0.1°C increments) and humidity (in 0.1% increments between 60-90%) without the need for an external water supply. This takes the guesswork out of producing a quality steak, leading to consistent, high standard results.

    The isolating, tinted, lockable glass door ensures the meat is protected from harmful UV rays, while the carefully regulated microclimate by the DX AIRREG system takes care of the meat from the inside. A activated charcoal carbon filter and UVC ventilated disinfectant system sterilizes the air inside the cabinet every minute, instantly obliterating germs or bacteria and ensuring the meat is always 100% safe.

    We suggest a temperature of 2°C and a humidity setting of 85% for the most tender, flavoursome beef. The longer the meat is stored, more intense flavours are produced and the softer it becomes.

    Preparation is very simple, with multiple beef saddles hung or stored on the bone to do its own work. Adjustable shelves and hangers maximise storage space for added quantity as well as quantity. Once the aging process is complete, the thin crust is trimmed off, de-boned or can be cut into individual steaks for cooking or single serve vacuum packages for sale.

    After aging on the bone in the cabinet for 4 weeks, the weight loss of beef is outstandingly small, a maximum of 7-8% as opposed to as much as 30% when dry aged in cool rooms and standard fridges.

    In addition to adding value to your business through higher product standards, a dry-aging cabinet can become a focal point of your retail operation. A large, brightly lit fridge full of quality beef evokes a sense of professionalism and excellence, and illustrates the effort and expertise that is ingrained in each product.

    We guarantee the amazing flavours that are self-produced by using a dry-aging cabinet will transcend any other beef prep method you currently use or don’t use. The variable cabinet sizes cater to a range of food businesses including restaurants, artisan meat suppliers and even home beef enthusiasts.

    The Dry Ager is not only limited to dry aging beef, lamb or pork, but can be used for the production of charcuterie and smallgoods, air drying cured ham, maturing cheese or simply as a good looking fridge.

    Creating your own dry aged experience has never been so easy.

    To find out more about Dry Aging, give us a call at 0800 503 335 or email us at WebOrders@SouthernHospitality.co.nz to find out more.

    Read More
  3. Clearance
    Dry Ager Salt Block - Set of 2 for DX500

    was $126.51

    $113.86 plus GST

    Saltair Himalayan Salt Block Set for more intensive flavour. These are made specifically for Dry Ager DX500 and Dry Ager DX1000. This is 1 set of 2 blocks specifically for the Dry Ager DX500.

     


     

    Features of the DX500 and DX1000 Dry Agers

    Inside the fridge, the meat ages on the bone at a humidity of around 85% and a temperature of 2 °C. The precise electronic control system of the DRY AGER DX500 & DX1000 ensures the accurate regulation of temperature, which can be set in precise 0.1 °C increments.

    The humidity is also controlled accurately through the integrated HumiControl system, which can be set between 60% and 90%. This guarantees, together with the DX AirReg system, a perfect micro-climate, an ideal air-flow and continuous sterilization inside the DRY AGER – even when the outside temperature fluctuates.

    To protect the contents inside the fridge from harmful UV-light, the stylish insulated stainless door incorporates a metallic tinted glass.

    The DRY AGER is not only restricted to dry aging beef, but can also be used for the production of charcuterie, smallgoods, air drying cured ham, dry aging pork and lamb, maturing cheese, or simply as a stylish fridge.

    • Inside the fridge, the meat ages on the bone with humidity of around 85% and a temperature of 2 °C. The precise electronic control system of the DRY AGER DX500 & DX1000 ensures the accurate regulation of temperature, which can be set in precise 0.1 °C increments.
    • The humidity is also controlled accurately through the integrated HumiControl system, which can be set between 60% and 90%. This guarantees, together with the DX AirReg system, a perfect micro-climate, an ideal air-flow and continuous sterilization inside the DRY AGER - even when the outside temperature fluctuates.
    • To protect the contents inside the fridge from harmful UV-light, the stylish insulated stainless door incorporates a metallic tinted glass.
    • The DRY AGER is not only restricted to dry aging beef, but can also be used for the production of charcuterie, air drying cured ham, dry aging pork and lamb, maturing cheese, or simply as a stylish fridge.

    View the full range of Dry Ager Products

     


     

    How does a dry-aging cabinet improve your meat products?

    The Dry Ager offers full control of temperature (in precise 0.1°C increments) and humidity (in 0.1% increments between 60-90%) without the need for an external water supply. This takes the guesswork out of producing a quality steak, leading to consistent, high standard results.

    The isolating, tinted, lockable glass door ensures the meat is protected from harmful UV rays, while the carefully regulated microclimate by the DX AIRREG system takes care of the meat from the inside. A activated charcoal carbon filter and UVC ventilated disinfectant system sterilizes the air inside the cabinet every minute, instantly obliterating germs or bacteria and ensuring the meat is always 100% safe.

    We suggest a temperature of 2°C and a humidity setting of 85% for the most tender, flavoursome beef. The longer the meat is stored, more intense flavours are produced and the softer it becomes.

    Preparation is very simple, with multiple beef saddles hung or stored on the bone to do its own work. Adjustable shelves and hangers maximise storage space for added quantity as well as quantity. Once the aging process is complete, the thin crust is trimmed off, de-boned or can be cut into individual steaks for cooking or single serve vacuum packages for sale.

    After aging on the bone in the cabinet for 4 weeks, the weight loss of beef is outstandingly small, a maximum of 7-8% as opposed to as much as 30% when dry aged in cool rooms and standard fridges.

    In addition to adding value to your business through higher product standards, a dry-aging cabinet can become a focal point of your retail operation. A large, brightly lit fridge full of quality beef evokes a sense of professionalism and excellence, and illustrates the effort and expertise that is ingrained in each product.

    We guarantee the amazing flavours that are self-produced by using a dry-aging cabinet will transcend any other beef prep method you currently use or don’t use. The variable cabinet sizes cater to a range of food businesses including restaurants, artisan meat suppliers and even home beef enthusiasts.

    The Dry Ager is not only limited to dry aging beef, lamb or pork, but can be used for the production of charcuterie and smallgoods, air drying cured ham, maturing cheese or simply as a good looking fridge.

    Creating your own dry aged experience has never been so easy.

    To find out more about Dry Aging, give us a call at 0800 503 335 or email us at WebOrders@SouthernHospitality.co.nz to find out more.

    Read More
  4. Dry Ager Dry Aging Fridge - DX500

    Dry Ager

    DX 500® – The German-Made Dry-Aging Fridge for up to 20 kg of meat. Order your unit now! Professional Dry-Aging Refrigerator for dry-aged beef, pork, ham and salami, does not need any water-connection or water-container! A dry age meat cabinet – for use by restaurants, artisan meat suppliers and the enthusiastic home “foodie”. 

    The DX 500® is beside the larger DX 1000® the first Dry Aging fridge worldwide, with an integrated activated carbon filter, combined with an active UVC-ventilated-disinfection system, which sterilizes all of the air in the fridge every minute. As a result, germs and bacteria don’t stand a chance. 

    Without any water-supply: The humidity can be adjusted in 0,5 % steps from 60 to 90 % thanks to HumiControl® system. This, together with the integrated DX AirReg® system even with large fluctuations in the ambient temperatures are always a perfect microclimate inside, an optimal air flow and a continuous disinfection.

    What Makes Dry Aged Beef So Special?


     

    Features

    Inside the fridge, the meat ages on the bone at a humidity of around 85% and a temperature of 2 °C. The precise electronic control system of the DRY AGER DX500 ensures the accurate regulation of temperature, which can be set in precise 0.1 °C increments.

    The humidity is also controlled accurately through the integrated HumiControl system, which can be set between 60% and 90%. This guarantees, together with the DX AirReg system, a perfect micro-climate, an ideal air-flow and continuous sterilization inside the DRY AGER – even when the outside temperature fluctuates.

    To protect the contents inside the fridge from harmful UV-light, the stylish insulated stainless door incorporates a metallic tinted glass.

    The DRY AGER is not only restricted to dry aging beef, but can also be used for the production of charcuterie, smallgoods, air drying cured ham, dry aging pork and lamb, maturing cheese, or simply as a stylish fridge.

    • Inside the fridge, the meat ages on the bone with humidity of around 85% and a temperature of 2 °C. The precise electronic control system of the DRY AGER DX500 ensures the accurate regulation of temperature, which can be set in precise 0.1 °C increments.
    • The humidity is also controlled accurately through the integrated HumiControl system, which can be set between 60% and 90%. This guarantees, together with the DX AirReg system, a perfect micro-climate, an ideal air-flow and continuous sterilization inside the DRY AGER - even when the outside temperature fluctuates.
    • To protect the contents inside the fridge from harmful UV-light, the stylish insulated stainless door incorporates a metallic tinted glass.
    • The DRY AGER is not only restricted to dry aging beef, but can also be used for the production of charcuterie, air drying cured ham, dry aging pork and lamb, maturing cheese, or simply as a stylish fridge.
    • The DX500 comes with a Top Shelf and a Bottom Shelf.

     

    Dry Ager

    Technical specs:

    • Door - stainless steel
    • External housing - satin black
    • Insulated glass door - uv protection - metallic tint
    • Internal dimensions - 71 x 50 x 43 cm (h x w x d)
    • External dimensions - 90 x 60 x 61 cm (h x w x d)
    • Internal capacity - 132 liters
    • Voltage - 230 v
    • Temperature range - electronic controller in 0.1°c increments from: 0°c to +25°c
    • Maximum load - 2 beef saddles, each up to 0,5 m in length or up to 20 kg meat-cuts on the shelves inside.
    • Humicontrol - electronic humidity controller from 60% to 90% (no water connection or water container necessary)
    • Dx airreg - optimal airflow, activated carbon filter & sterilization
    • Led lighting dx - the light spectrum does not contain any ultraviolet radiation, the result is a minimum of heat generated and will not affect the core meat temperature.
    • Defrost automatic, automatic condensation evaporation
    • Optic and acustic alarm alert, lockable door, reversible door
    • Magnetic door seal can be integrated

    To find out more about this machine, give us a call at 0800 503 335 or email us at WebOrders@SouthernHospitality.co.nz to find out more.


     

    Dry Ager

    How does a dry-aging cabinet improve your meat products?

    The Dry Ager offers full control of temperature (in precise 0.1°C increments) and humidity (in 0.1% increments between 60-90%) without the need for an external water supply. This takes the guesswork out of producing a quality steak, leading to consistent, high standard results.

    The isolating, tinted, lockable glass door ensures the meat is protected from harmful UV rays, while the carefully regulated microclimate by the DX AIRREG system takes care of the meat from the inside. A activated charcoal carbon filter and UVC ventilated disinfectant system sterilizes the air inside the cabinet every minute, instantly obliterating germs or bacteria and ensuring the meat is always 100% safe.

    We suggest a temperature of 2°C and a humidity setting of 85% for the most tender, flavoursome beef. The longer the meat is stored, more intense flavours are produced and the softer it becomes.

    Preparation is very simple, with multiple beef saddles hung or stored on the bone to do its own work. Adjustable shelves and hangers maximise storage space for added quantity as well as quantity. Once the aging process is complete, the thin crust is trimmed off, de-boned or can be cut into individual steaks for cooking or single serve vacuum packages for sale.

    After aging on the bone in the cabinet for 4 weeks, the weight loss of beef is outstandingly small, a maximum of 7-8% as opposed to as much as 30% when dry aged in cool rooms and standard fridges.

    In addition to adding value to your business through higher product standards, a dry-aging cabinet can become a focal point of your retail operation. A large, brightly lit fridge full of quality beef evokes a sense of professionalism and excellence, and illustrates the effort and expertise that is ingrained in each product.

    We guarantee the amazing flavours that are self-produced by using a dry-aging cabinet will transcend any other beef prep method you currently use or don’t use. The variable cabinet sizes cater to a range of food businesses including restaurants, artisan meat suppliers and even home beef enthusiasts.

    The Dry Ager is not only limited to dry aging beef, lamb or pork, but can be used for the production of charcuterie and smallgoods, air drying cured ham, maturing cheese or simply as a good looking fridge.

    Creating your own dry aged experience has never been so easy.

    Read More
  5. UVC-Bulb for DX500 and DX1000

    was $58.63

    $52.77 plus GST

    UVC-Bulb for Dry Ager DX500 and Dry Ager DX1000 . It is recommended to replace this part once a year.

     


     

    Features of the DX500 and DX1000 Dry Agers

    Inside the fridge, the meat ages on the bone at a humidity of around 85% and a temperature of 2 °C. The precise electronic control system of the DRY AGER DX500 & DX1000 ensures the accurate regulation of temperature, which can be set in precise 0.1 °C increments.

    The humidity is also controlled accurately through the integrated HumiControl system, which can be set between 60% and 90%. This guarantees, together with the DX AirReg system, a perfect micro-climate, an ideal air-flow and continuous sterilization inside the DRY AGER – even when the outside temperature fluctuates.

    To protect the contents inside the fridge from harmful UV-light, the stylish insulated stainless door incorporates a metallic tinted glass.

    The DRY AGER is not only restricted to dry aging beef, but can also be used for the production of charcuterie, smallgoods, air drying cured ham, dry aging pork and lamb, maturing cheese, or simply as a stylish fridge.

    • Inside the fridge, the meat ages on the bone with humidity of around 85% and a temperature of 2 °C. The precise electronic control system of the DRY AGER DX500 & DX1000 ensures the accurate regulation of temperature, which can be set in precise 0.1 °C increments.
    • The humidity is also controlled accurately through the integrated HumiControl system, which can be set between 60% and 90%. This guarantees, together with the DX AirReg system, a perfect micro-climate, an ideal air-flow and continuous sterilization inside the DRY AGER - even when the outside temperature fluctuates.
    • To protect the contents inside the fridge from harmful UV-light, the stylish insulated stainless door incorporates a metallic tinted glass.
    • The DRY AGER is not only restricted to dry aging beef, but can also be used for the production of charcuterie, air drying cured ham, dry aging pork and lamb, maturing cheese, or simply as a stylish fridge.

    View the full range of Dry Ager Products

     


     

    How does a dry-aging cabinet improve your meat products?

    The Dry Ager offers full control of temperature (in precise 0.1°C increments) and humidity (in 0.1% increments between 60-90%) without the need for an external water supply. This takes the guesswork out of producing a quality steak, leading to consistent, high standard results.

    The isolating, tinted, lockable glass door ensures the meat is protected from harmful UV rays, while the carefully regulated microclimate by the DX AIRREG system takes care of the meat from the inside. A activated charcoal carbon filter and UVC ventilated disinfectant system sterilizes the air inside the cabinet every minute, instantly obliterating germs or bacteria and ensuring the meat is always 100% safe.

    We suggest a temperature of 2°C and a humidity setting of 85% for the most tender, flavoursome beef. The longer the meat is stored, more intense flavours are produced and the softer it becomes.

    Preparation is very simple, with multiple beef saddles hung or stored on the bone to do its own work. Adjustable shelves and hangers maximise storage space for added quantity as well as quantity. Once the aging process is complete, the thin crust is trimmed off, de-boned or can be cut into individual steaks for cooking or single serve vacuum packages for sale.

    After aging on the bone in the cabinet for 4 weeks, the weight loss of beef is outstandingly small, a maximum of 7-8% as opposed to as much as 30% when dry aged in cool rooms and standard fridges.

    In addition to adding value to your business through higher product standards, a dry-aging cabinet can become a focal point of your retail operation. A large, brightly lit fridge full of quality beef evokes a sense of professionalism and excellence, and illustrates the effort and expertise that is ingrained in each product.

    We guarantee the amazing flavours that are self-produced by using a dry-aging cabinet will transcend any other beef prep method you currently use or don’t use. The variable cabinet sizes cater to a range of food businesses including restaurants, artisan meat suppliers and even home beef enthusiasts.

    The Dry Ager is not only limited to dry aging beef, lamb or pork, but can be used for the production of charcuterie and smallgoods, air drying cured ham, maturing cheese or simply as a good looking fridge.

    Creating your own dry aged experience has never been so easy.

    To find out more about Dry Aging, give us a call at 0800 503 335 or email us at WebOrders@SouthernHospitality.co.nz to find out more.

    Read More
  6. Dry Ager Carbon Filter

    was $61.71

    $55.54 plus GST

    Dry Ager Carbon Filter for Dry Ager DX500 and Dry Ager DX1000 . It is recommended to replace this part once a year.

     


     

    Features of the DX500 and DX1000 Dry Agers

    Inside the fridge, the meat ages on the bone at a humidity of around 85% and a temperature of 2 °C. The precise electronic control system of the DRY AGER DX500 & DX1000 ensures the accurate regulation of temperature, which can be set in precise 0.1 °C increments.

    The humidity is also controlled accurately through the integrated HumiControl system, which can be set between 60% and 90%. This guarantees, together with the DX AirReg system, a perfect micro-climate, an ideal air-flow and continuous sterilization inside the DRY AGER – even when the outside temperature fluctuates.

    To protect the contents inside the fridge from harmful UV-light, the stylish insulated stainless door incorporates a metallic tinted glass.

    The DRY AGER is not only restricted to dry aging beef, but can also be used for the production of charcuterie, smallgoods, air drying cured ham, dry aging pork and lamb, maturing cheese, or simply as a stylish fridge.

    • Inside the fridge, the meat ages on the bone with humidity of around 85% and a temperature of 2 °C. The precise electronic control system of the DRY AGER DX500 & DX1000 ensures the accurate regulation of temperature, which can be set in precise 0.1 °C increments.
    • The humidity is also controlled accurately through the integrated HumiControl system, which can be set between 60% and 90%. This guarantees, together with the DX AirReg system, a perfect micro-climate, an ideal air-flow and continuous sterilization inside the DRY AGER - even when the outside temperature fluctuates.
    • To protect the contents inside the fridge from harmful UV-light, the stylish insulated stainless door incorporates a metallic tinted glass.
    • The DRY AGER is not only restricted to dry aging beef, but can also be used for the production of charcuterie, air drying cured ham, dry aging pork and lamb, maturing cheese, or simply as a stylish fridge.

    View the full range of Dry Ager Products

     


     

    How does a dry-aging cabinet improve your meat products?

    The Dry Ager offers full control of temperature (in precise 0.1°C increments) and humidity (in 0.1% increments between 60-90%) without the need for an external water supply. This takes the guesswork out of producing a quality steak, leading to consistent, high standard results.

    The isolating, tinted, lockable glass door ensures the meat is protected from harmful UV rays, while the carefully regulated microclimate by the DX AIRREG system takes care of the meat from the inside. A activated charcoal carbon filter and UVC ventilated disinfectant system sterilizes the air inside the cabinet every minute, instantly obliterating germs or bacteria and ensuring the meat is always 100% safe.

    We suggest a temperature of 2°C and a humidity setting of 85% for the most tender, flavoursome beef. The longer the meat is stored, more intense flavours are produced and the softer it becomes.

    Preparation is very simple, with multiple beef saddles hung or stored on the bone to do its own work. Adjustable shelves and hangers maximise storage space for added quantity as well as quantity. Once the aging process is complete, the thin crust is trimmed off, de-boned or can be cut into individual steaks for cooking or single serve vacuum packages for sale.

    After aging on the bone in the cabinet for 4 weeks, the weight loss of beef is outstandingly small, a maximum of 7-8% as opposed to as much as 30% when dry aged in cool rooms and standard fridges.

    In addition to adding value to your business through higher product standards, a dry-aging cabinet can become a focal point of your retail operation. A large, brightly lit fridge full of quality beef evokes a sense of professionalism and excellence, and illustrates the effort and expertise that is ingrained in each product.

    We guarantee the amazing flavours that are self-produced by using a dry-aging cabinet will transcend any other beef prep method you currently use or don’t use. The variable cabinet sizes cater to a range of food businesses including restaurants, artisan meat suppliers and even home beef enthusiasts.

    The Dry Ager is not only limited to dry aging beef, lamb or pork, but can be used for the production of charcuterie and smallgoods, air drying cured ham, maturing cheese or simply as a good looking fridge.

    Creating your own dry aged experience has never been so easy.

    To find out more about Dry Aging, give us a call at 0800 503 335 or email us at WebOrders@SouthernHospitality.co.nz to find out more.

    Read More
  7. Dry Ager DX500 Hanger Bracket

    Hanger Bracket for Dry Ager DX500

    • Made of Stainless Steel
    • Maximum Weight: 15kg
    • 2 hangers per section possible

     


     

    Features

    Inside the fridge, the meat ages on the bone at a humidity of around 85% and a temperature of 2 °C. The precise electronic control system of the DRY AGER DX500 & DX1000 ensures the accurate regulation of temperature, which can be set in precise 0.1 °C increments.

    The humidity is also controlled accurately through the integrated HumiControl system, which can be set between 60% and 90%. This guarantees, together with the DX AirReg system, a perfect micro-climate, an ideal air-flow and continuous sterilization inside the DRY AGER – even when the outside temperature fluctuates.

    To protect the contents inside the fridge from harmful UV-light, the stylish insulated stainless door incorporates a metallic tinted glass.

    The DRY AGER is not only restricted to dry aging beef, but can also be used for the production of charcuterie, smallgoods, air drying cured ham, dry aging pork and lamb, maturing cheese, or simply as a stylish fridge.

    • Inside the fridge, the meat ages on the bone with humidity of around 85% and a temperature of 2 °C. The precise electronic control system of the DRY AGER DX500 & DX1000 ensures the accurate regulation of temperature, which can be set in precise 0.1 °C increments.
    • The humidity is also controlled accurately through the integrated HumiControl system, which can be set between 60% and 90%. This guarantees, together with the DX AirReg system, a perfect micro-climate, an ideal air-flow and continuous sterilization inside the DRY AGER - even when the outside temperature fluctuates.
    • To protect the contents inside the fridge from harmful UV-light, the stylish insulated stainless door incorporates a metallic tinted glass.
    • The DRY AGER is not only restricted to dry aging beef, but can also be used for the production of charcuterie, air drying cured ham, dry aging pork and lamb, maturing cheese, or simply as a stylish fridge.

    To find out more about Dry Aging, give us a call at 0800 503 335 or email us at WebOrders@SouthernHospitality.co.nz to find out more.

     


     

    How does a dry-aging cabinet improve your meat products?

    The Dry Ager offers full control of temperature (in precise 0.1°C increments) and humidity (in 0.1% increments between 60-90%) without the need for an external water supply. This takes the guesswork out of producing a quality steak, leading to consistent, high standard results.

    The isolating, tinted, lockable glass door ensures the meat is protected from harmful UV rays, while the carefully regulated microclimate by the DX AIRREG system takes care of the meat from the inside. A activated charcoal carbon filter and UVC ventilated disinfectant system sterilizes the air inside the cabinet every minute, instantly obliterating germs or bacteria and ensuring the meat is always 100% safe.

    We suggest a temperature of 2°C and a humidity setting of 85% for the most tender, flavoursome beef. The longer the meat is stored, more intense flavours are produced and the softer it becomes.

    Preparation is very simple, with multiple beef saddles hung or stored on the bone to do its own work. Adjustable shelves and hangers maximise storage space for added quantity as well as quantity. Once the aging process is complete, the thin crust is trimmed off, de-boned or can be cut into individual steaks for cooking or single serve vacuum packages for sale.

    After aging on the bone in the cabinet for 4 weeks, the weight loss of beef is outstandingly small, a maximum of 7-8% as opposed to as much as 30% when dry aged in cool rooms and standard fridges.

    In addition to adding value to your business through higher product standards, a dry-aging cabinet can become a focal point of your retail operation. A large, brightly lit fridge full of quality beef evokes a sense of professionalism and excellence, and illustrates the effort and expertise that is ingrained in each product.

    We guarantee the amazing flavours that are self-produced by using a dry-aging cabinet will transcend any other beef prep method you currently use or don’t use. The variable cabinet sizes cater to a range of food businesses including restaurants, artisan meat suppliers and even home beef enthusiasts.

    The Dry Ager is not only limited to dry aging beef, lamb or pork, but can be used for the production of charcuterie and smallgoods, air drying cured ham, maturing cheese or simply as a good looking fridge.

    Creating your own dry aged experience has never been so easy.

    Read More
  8. Display Podium Stand for Dry Ager DX1000

    Display Podium Stand for Dry Ager DX1000

     


     

    Features of the DX500 and DX1000 Dry Agers

    Inside the fridge, the meat ages on the bone at a humidity of around 85% and a temperature of 2 °C. The precise electronic control system of the DRY AGER DX500 & DX1000 ensures the accurate regulation of temperature, which can be set in precise 0.1 °C increments.

    The humidity is also controlled accurately through the integrated HumiControl system, which can be set between 60% and 90%. This guarantees, together with the DX AirReg system, a perfect micro-climate, an ideal air-flow and continuous sterilization inside the DRY AGER – even when the outside temperature fluctuates.

    To protect the contents inside the fridge from harmful UV-light, the stylish insulated stainless door incorporates a metallic tinted glass.

    The DRY AGER is not only restricted to dry aging beef, but can also be used for the production of charcuterie, smallgoods, air drying cured ham, dry aging pork and lamb, maturing cheese, or simply as a stylish fridge.

    • Inside the fridge, the meat ages on the bone with humidity of around 85% and a temperature of 2 °C. The precise electronic control system of the DRY AGER DX500 & DX1000 ensures the accurate regulation of temperature, which can be set in precise 0.1 °C increments.
    • The humidity is also controlled accurately through the integrated HumiControl system, which can be set between 60% and 90%. This guarantees, together with the DX AirReg system, a perfect micro-climate, an ideal air-flow and continuous sterilization inside the DRY AGER - even when the outside temperature fluctuates.
    • To protect the contents inside the fridge from harmful UV-light, the stylish insulated stainless door incorporates a metallic tinted glass.
    • The DRY AGER is not only restricted to dry aging beef, but can also be used for the production of charcuterie, air drying cured ham, dry aging pork and lamb, maturing cheese, or simply as a stylish fridge.

    View the full range of Dry Ager Products

     


     

    How does a dry-aging cabinet improve your meat products?

    The Dry Ager offers full control of temperature (in precise 0.1°C increments) and humidity (in 0.1% increments between 60-90%) without the need for an external water supply. This takes the guesswork out of producing a quality steak, leading to consistent, high standard results.

    The isolating, tinted, lockable glass door ensures the meat is protected from harmful UV rays, while the carefully regulated microclimate by the DX AIRREG system takes care of the meat from the inside. A activated charcoal carbon filter and UVC ventilated disinfectant system sterilizes the air inside the cabinet every minute, instantly obliterating germs or bacteria and ensuring the meat is always 100% safe.

    We suggest a temperature of 2°C and a humidity setting of 85% for the most tender, flavoursome beef. The longer the meat is stored, more intense flavours are produced and the softer it becomes.

    Preparation is very simple, with multiple beef saddles hung or stored on the bone to do its own work. Adjustable shelves and hangers maximise storage space for added quantity as well as quantity. Once the aging process is complete, the thin crust is trimmed off, de-boned or can be cut into individual steaks for cooking or single serve vacuum packages for sale.

    After aging on the bone in the cabinet for 4 weeks, the weight loss of beef is outstandingly small, a maximum of 7-8% as opposed to as much as 30% when dry aged in cool rooms and standard fridges.

    In addition to adding value to your business through higher product standards, a dry-aging cabinet can become a focal point of your retail operation. A large, brightly lit fridge full of quality beef evokes a sense of professionalism and excellence, and illustrates the effort and expertise that is ingrained in each product.

    We guarantee the amazing flavours that are self-produced by using a dry-aging cabinet will transcend any other beef prep method you currently use or don’t use. The variable cabinet sizes cater to a range of food businesses including restaurants, artisan meat suppliers and even home beef enthusiasts.

    The Dry Ager is not only limited to dry aging beef, lamb or pork, but can be used for the production of charcuterie and smallgoods, air drying cured ham, maturing cheese or simply as a good looking fridge.

    Creating your own dry aged experience has never been so easy.

    To find out more about Dry Aging, give us a call at 0800 503 335 or email us at WebOrders@SouthernHospitality.co.nz to find out more.

    Read More
  9. Bottom Shelf for Dry Ager DX500

    Bottom Shelf for Dry Ager DX500

    • Bottom Shelf to Maximise space
    • Maximum weight: 20kg

     


     

    Features

    Inside the fridge, the meat ages on the bone at a humidity of around 85% and a temperature of 2 °C. The precise electronic control system of the DRY AGER DX500 & DX1000 ensures the accurate regulation of temperature, which can be set in precise 0.1 °C increments.

    The humidity is also controlled accurately through the integrated HumiControl system, which can be set between 60% and 90%. This guarantees, together with the DX AirReg system, a perfect micro-climate, an ideal air-flow and continuous sterilization inside the DRY AGER – even when the outside temperature fluctuates.

    To protect the contents inside the fridge from harmful UV-light, the stylish insulated stainless door incorporates a metallic tinted glass.

    The DRY AGER is not only restricted to dry aging beef, but can also be used for the production of charcuterie, smallgoods, air drying cured ham, dry aging pork and lamb, maturing cheese, or simply as a stylish fridge.

    • Inside the fridge, the meat ages on the bone with humidity of around 85% and a temperature of 2 °C. The precise electronic control system of the DRY AGER DX500 & DX1000 ensures the accurate regulation of temperature, which can be set in precise 0.1 °C increments.
    • The humidity is also controlled accurately through the integrated HumiControl system, which can be set between 60% and 90%. This guarantees, together with the DX AirReg system, a perfect micro-climate, an ideal air-flow and continuous sterilization inside the DRY AGER - even when the outside temperature fluctuates.
    • To protect the contents inside the fridge from harmful UV-light, the stylish insulated stainless door incorporates a metallic tinted glass.
    • The DRY AGER is not only restricted to dry aging beef, but can also be used for the production of charcuterie, air drying cured ham, dry aging pork and lamb, maturing cheese, or simply as a stylish fridge.

    To find out more about Dry Aging, give us a call at 0800 503 335 or email us at WebOrders@SouthernHospitality.co.nz to find out more.

     


     

    How does a dry-aging cabinet improve your meat products?

    The Dry Ager offers full control of temperature (in precise 0.1°C increments) and humidity (in 0.1% increments between 60-90%) without the need for an external water supply. This takes the guesswork out of producing a quality steak, leading to consistent, high standard results.

    The isolating, tinted, lockable glass door ensures the meat is protected from harmful UV rays, while the carefully regulated microclimate by the DX AIRREG system takes care of the meat from the inside. A activated charcoal carbon filter and UVC ventilated disinfectant system sterilizes the air inside the cabinet every minute, instantly obliterating germs or bacteria and ensuring the meat is always 100% safe.

    We suggest a temperature of 2°C and a humidity setting of 85% for the most tender, flavoursome beef. The longer the meat is stored, more intense flavours are produced and the softer it becomes.

    Preparation is very simple, with multiple beef saddles hung or stored on the bone to do its own work. Adjustable shelves and hangers maximise storage space for added quantity as well as quantity. Once the aging process is complete, the thin crust is trimmed off, de-boned or can be cut into individual steaks for cooking or single serve vacuum packages for sale.

    After aging on the bone in the cabinet for 4 weeks, the weight loss of beef is outstandingly small, a maximum of 7-8% as opposed to as much as 30% when dry aged in cool rooms and standard fridges.

    In addition to adding value to your business through higher product standards, a dry-aging cabinet can become a focal point of your retail operation. A large, brightly lit fridge full of quality beef evokes a sense of professionalism and excellence, and illustrates the effort and expertise that is ingrained in each product.

    We guarantee the amazing flavours that are self-produced by using a dry-aging cabinet will transcend any other beef prep method you currently use or don’t use. The variable cabinet sizes cater to a range of food businesses including restaurants, artisan meat suppliers and even home beef enthusiasts.

    The Dry Ager is not only limited to dry aging beef, lamb or pork, but can be used for the production of charcuterie and smallgoods, air drying cured ham, maturing cheese or simply as a good looking fridge.

    Creating your own dry aged experience has never been so easy.

    Read More
  10. Top Shelf for Dry Ager DX500

    Individual Joint Shelves for Dry Ager DX500

    • Maximum Weight: 20kg

     


     

    Features

    Inside the fridge, the meat ages on the bone at a humidity of around 85% and a temperature of 2 °C. The precise electronic control system of the DRY AGER DX500 & DX1000 ensures the accurate regulation of temperature, which can be set in precise 0.1 °C increments.

    The humidity is also controlled accurately through the integrated HumiControl system, which can be set between 60% and 90%. This guarantees, together with the DX AirReg system, a perfect micro-climate, an ideal air-flow and continuous sterilization inside the DRY AGER – even when the outside temperature fluctuates.

    To protect the contents inside the fridge from harmful UV-light, the stylish insulated stainless door incorporates a metallic tinted glass.

    The DRY AGER is not only restricted to dry aging beef, but can also be used for the production of charcuterie, smallgoods, air drying cured ham, dry aging pork and lamb, maturing cheese, or simply as a stylish fridge.

    • Inside the fridge, the meat ages on the bone with humidity of around 85% and a temperature of 2 °C. The precise electronic control system of the DRY AGER DX500 & DX1000 ensures the accurate regulation of temperature, which can be set in precise 0.1 °C increments.
    • The humidity is also controlled accurately through the integrated HumiControl system, which can be set between 60% and 90%. This guarantees, together with the DX AirReg system, a perfect micro-climate, an ideal air-flow and continuous sterilization inside the DRY AGER - even when the outside temperature fluctuates.
    • To protect the contents inside the fridge from harmful UV-light, the stylish insulated stainless door incorporates a metallic tinted glass.
    • The DRY AGER is not only restricted to dry aging beef, but can also be used for the production of charcuterie, air drying cured ham, dry aging pork and lamb, maturing cheese, or simply as a stylish fridge.

    To find out more about Dry Aging, give us a call at 0800 503 335 or email us at WebOrders@SouthernHospitality.co.nz to find out more.

     


     

    How does a dry-aging cabinet improve your meat products?

    The Dry Ager offers full control of temperature (in precise 0.1°C increments) and humidity (in 0.1% increments between 60-90%) without the need for an external water supply. This takes the guesswork out of producing a quality steak, leading to consistent, high standard results.

    The isolating, tinted, lockable glass door ensures the meat is protected from harmful UV rays, while the carefully regulated microclimate by the DX AIRREG system takes care of the meat from the inside. A activated charcoal carbon filter and UVC ventilated disinfectant system sterilizes the air inside the cabinet every minute, instantly obliterating germs or bacteria and ensuring the meat is always 100% safe.

    We suggest a temperature of 2°C and a humidity setting of 85% for the most tender, flavoursome beef. The longer the meat is stored, more intense flavours are produced and the softer it becomes.

    Preparation is very simple, with multiple beef saddles hung or stored on the bone to do its own work. Adjustable shelves and hangers maximise storage space for added quantity as well as quantity. Once the aging process is complete, the thin crust is trimmed off, de-boned or can be cut into individual steaks for cooking or single serve vacuum packages for sale.

    After aging on the bone in the cabinet for 4 weeks, the weight loss of beef is outstandingly small, a maximum of 7-8% as opposed to as much as 30% when dry aged in cool rooms and standard fridges.

    In addition to adding value to your business through higher product standards, a dry-aging cabinet can become a focal point of your retail operation. A large, brightly lit fridge full of quality beef evokes a sense of professionalism and excellence, and illustrates the effort and expertise that is ingrained in each product.

    We guarantee the amazing flavours that are self-produced by using a dry-aging cabinet will transcend any other beef prep method you currently use or don’t use. The variable cabinet sizes cater to a range of food businesses including restaurants, artisan meat suppliers and even home beef enthusiasts.

    The Dry Ager is not only limited to dry aging beef, lamb or pork, but can be used for the production of charcuterie and smallgoods, air drying cured ham, maturing cheese or simply as a good looking fridge.

    Creating your own dry aged experience has never been so easy.

    Read More

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