Products That Make a Difference in Dry Aged Fridge Models

Dry aged fridges are kept meat in special conditions to age them and making it easier to cook, eat and make meat delicious. We can also explain products as conditioner for obtaining dry aged meat.

What conditions should a dry-aged cabinet provide to dry meat? First of all, let's talk about this.

Temperature: should be stable between 0-2 degrees.

Airflow: As far as possible, a flow of air must be provided which contacts every surface of the meat.

Humidity: Inside the cabinet should remain moist between 70% and 85%. It is possible to use himalaya salt wall.

Sterilization: It should be sterilized inside the cabinet and should be protected against the factors that will disrupt this condition.

Cabinet models that should include these features should not compromise these issues. This is necessary for a quality meat. When researching the dry aged cabinet manufacturer, you should pay attention to this issue. In this respect, the restaurants or steakhouses that a manufacturer has produced before will be the best reference for you to find the right manufacturer.

DIFFERENCES IN DESIGN

The design issue is very important for this type of refrigerators. Because dry aged cabinets are design part of your restaurant or steakhouse. Customers should see this fridge. When they saw it for a while, they talked about it and they found a positive thought about the restaurant.

The dry aged cabinets fit the design concept of your restaurant and ensure the design integrity. Thus, post-placement, such as a so-called image does not occur. In the cabinets, wood, metallic, black and gold-like coatings are used.

S2000 Kitchen's camber glass and rotary type dry-aged cabinet has been appreciated and its design has been appreciated with an innovative approach. The product, which was sold on the first day of the exhibition, also revealed the design and production power of the S2000.

DIFFERENCES ACCORDING TO THE FORM OF USE

In the dry aged cabinet, the meats are usually stored in either fixed shelves, meat rack hooks or on a rotating platform with meat rack hooks. Each of these has a beauty of its own. Here, which types of meat will be important to dry aging.

These three types can be used in a single fridge, which can be used to place or hang meat. For this you need to use a dry aged cabinet in special production. Turkey's dry aged cabinet producer leader you will be able to offer the best solutions by S2000 Kitchen.

Like Nusret Steakhouse, leader steakhouse restaurants in Turkey uses the dry aged fridges produced by the S2000 Kitchen and Refrigeration. For example, the model located in the Kebapçı Mahmut Aksaray branch has a fixed shelf with two sides and a rotating hanger hook in the middle. Tis product adds a positive atmosphere to restaurant and those who see this product.

Nusret D-Maris Marmaris also looks like a window, standing in a recessed dry-aged cabinet is also a design element that enhances the exterior of the restaurant.

S2000 Kitchen and Refrigeration, with dry aged cabinet models that makes a difference with design, has added value to restaurants in Turkey and over 20 countries that exports. Following many years of experience and technological developments in the cooling industry, the S2000 produces modern, stylish and efficient dry aged cabinets.