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Idiomas disponibles
Professional supervision of the whole process is essential: knowing the origin and quality
of the meat to be matured, mastering the cutting and positioning of each piece, and
labelling each piece correctly.
Once the meat has completed its ageing time, the dark and dry parts of the joint must be
removed.
The table shows the minimum and optimum ageing times for each commercial category of
beef.
BEEF TYPE
VEAL
YEARLING
OX
COW
Times may vary depending on the animal's genetics, sex and fat.
10 GENERAL FEATURES
These appliances have been built to comply with EU food processing and preservation
directives.
The cabinet you have purchased creates ideal conditions for the meat dry ageing process. It
is available in cabinet format and in various sizes. It has a digital electronic controller that
maintains the temperature and relative humidity within the required ranges, and a
continuous air circulation system with an external air exchanger system to renew the
inside air, equipped with an active carbon filter. It also has an optional automatic UV-C light
to eliminate germs and bacteria for purer tasting meat.
The cabinets monitor the higher temperature and relative humidity given off by fresh meat
when it is put inside and bring the levels down to the set limit. However, these appliances
cannot increase the humidity because they are not equipped with a humidifier.
Only qualified meat control personnel should use this appliance. We recommend carefully
monitoring the process during the first few runs to achieve a correct adjustment between
the appliance's working process, location, meat type and the ageing desired by the user.
Remember that dry ageing is recommended only for high-quality cuts of meat, as the
process requires meat with a high degree of uniformly distributed fat. Also, bear in mind
that the weight of the final product can be between 20% and 30% lower due to moisture
loss and final trimming and cleaning before consumption.
The following table specifies the features of each model:
MODEL
outside
length
MINIMUM AGEING
TIME
5-7 DAYS
7-14 DAYS
7-14 DAYS
7-14 DAYS
OUTSIDE
CAPACITY
outside
outside
Shelves
height
depth
OPTIMAL AGEING
TIME
21 DAYS
21 DAYS
21 DAYS
21 DAYS
REFRIGERATION EQUIPMENT
refrig.
Gas
voltage
power
consump
tion
25
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