Maturation Cabinets

A cabinet holding 100 to 200 kg is typically sufficient for a mid-size steakhouse. Dry aging cabinets in this range provide enough rack space to keep a rotating stock of cuts at different stages.

Dry aging cabinets use integrated systems like ClimaTouch or Dry-Age Control 3.0 that manage temperature, humidity, airspeed, and ventilation through automated climatic recipes.

Twin-zone dry aging cabinets let you age different meats or manage different stages of aging in separate compartments within the same unit. Single-zone models are simpler and suit smaller programs.

Omcan, Trento, Stagionello, and Dry Ager all offer dry aging cabinets with varying capacities and control systems to match different business needs.

Yes. Modern dry aging cabinets like the Stagionello Dry-Age 3.0 include preset recipes for fish as well as beef, pork, and wild game. This versatility adds value for multi-protein operations.

Advanced dry aging cabinets with Dynaflow and Umiright systems manage air circulation and moisture to minimize unwanted mould and reduce weight loss, resulting in less waste and higher yield.

Yes. Glass-door dry aging cabinets are designed to double as display units. Their attractive appearance and interior lighting make them effective merchandising tools that highlight the quality of your program.