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Maturation Cabinets

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Frequently Asked Questions

What capacity dry aging cabinet do I need for a steakhouse?

Consider your weekly output. A 100 to 150 kg dry aging cabinet handles most single-location steakhouses, while larger models suit butcher shops and operations selling dry-aged cuts at high volume.

How do dry aging cabinets control humidity during the aging process?

Dry aging cabinets use automated humidity management systems that maintain precise moisture levels. Models from Stagionello include Fumotic technology for advanced humidity and aroma control.

Should I choose a dry aging cabinet with a glass display door?

A glass door on a dry aging cabinet doubles as a selling tool in front-of-house settings, letting customers see the aging process. Solid-door models work better for back-of-house storage.

Can dry aging cabinets be used for aging fish in addition to beef?

Yes. Premium dry aging cabinets support both meat and fish aging programs. Look for models with dedicated fish drying modes for optimal results.

Which brands offer dry aging cabinets at Zanduco?

Dry Ager, Omcan, and Stagionello all offer dry aging cabinets with precise climate controls and AISI 304 stainless steel construction.

Are dry aging cabinets worth the investment for a restaurant adding a charcuterie menu?

Yes. Dry aging cabinets let you produce premium cuts and cured meats in-house, boosting margins. Pair with a Stagionello Curing Cabinet for a full charcuterie program.

Do dry aging cabinets include weight-tracking technology?

Advanced dry aging cabinets feature drop-weight management systems that track moisture loss automatically, helping you predict yield and plan production accurately.

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