The DA-2003-NI Dry Ageing Cabinet is designed for dry ageing meat: it keeps temperature, humidity and ventilation stable for weeks and makes the process part of the venue's experience. It is designed for restaurants offering aged meat, specialist butcher's shops, hotels and gourmet shops that want to stand out with their own product.

What the DA-2003-NI Dry Ageing Cabinet offers

The DA-2003-NI measures 2055 × 850 × 2130 mm (width, depth and height), has a working range of -2°C +8°C and a volume of 2197 litres. It also holds up to 450 kg of meat and comes with 3 meat hanging bars and 6 shelves. It further offers a cooling capacity of 1710 W, R290 refrigerant and climate class 4 30°C 55%.

A digital control sets temperature and humidity and logs the process if the Wi-Fi or Bluetooth module is added. The evaporator with anti-corrosion coating and activated carbon filter keeps the interior atmosphere clean, and the low-emissivity double-glazed door prevents condensation.

The -NI version has a stainless steel interior.

Construction and materials

There are a few construction details worth knowing. First, it features dual interior LED lighting in reddish tones. In addition, it has AISI-304 steel shelves and meat hanging bars. It also includes an optional tray and salt blocks. All of this is designed for daily professional use and easy cleaning.

Typical applications

In a restaurant, the cabinet is usually placed in the dining room or at the entrance so that customers can see the cuts ageing: it is as much a sales tool as a piece of process equipment. In butcher shops it is used to age in-house batches and sell them at a premium, and in hotels and gourmet stores as a display piece that explains the product.

Options and configuration

It can also be configured with a Bluetooth or WIFI module, DA750/1002/2003 extra shelf, additional meat hanging bars, set of 4 castors, set of 5 castors, set of 6 castors, tray for 3 salt blocks, salt block 200x100x25, lacquered exterior and 230v 60Hz / 115v 60Hz.

Installation and maintenance of the DA-2003-NI Dry Ageing Cabinet

Installation is simple: a standard socket, a level surface and clear space for condenser ventilation. Maintenance is limited to cleaning the stainless steel interior, replacing the carbon filter when it loses effectiveness and keeping the condenser clean.

How to choose the right cabinet

To choose between the models in the range, consider the volume and number of meat hanging bars, the available space and whether the unit will go in the dining room, where finish and lighting matter more, or in the workshop.

The Meat Dry Ageing line by Coreco Gourmet

The Meat Dry Ageing line by Coreco Gourmet includes compact countertop models and large-capacity upright cabinets; they share the same control system and differ in volume, number of bars and finish. You can compare all meat dry ageing cabinets and choose the model that best suits your business. And if you would like to know more about the manufacturer, you can also visit the corporate website of Coreco.

Frequently asked questions about the DA-2003-NI Dry Ageing Cabinet

How long can meat be aged in this cabinet? The time depends on the product and the desired degree of ageing; it is usually between three and eight weeks. The unit maintains stable temperature and humidity throughout the process.

Can it be controlled remotely? With the optional Wi-Fi or Bluetooth module, temperature and humidity can be checked and logged from a mobile phone, which is useful for HACCP records.

Meat Line (“Dry Aging” maturation):
These are display cabinets developed specifically for the complex process of meat ageing and maturation. They operate within a very precise temperature range (from -2°C to +8°C) and allow interior humidity to be controlled between 40% and 90% without the need for an external water supply. They feature AISI-304 stainless steel interiors, LED lighting in reddish tones to enhance the product's appearance, activated carbon filters and meat hanging bar kits. They also offer the option of adding trays with salt blocks to help control humidity and flavour during the “Dry Aging” process.

The Meat line by CORECO GOURMET consists of display cabinets designed for the dry ageing process of meat (“Dry Aged”). They combine the function of an ageing chamber with that of a display unit in the dining room, so the cut can be seen and sold while it ages.

• Temperature range from -2 °C to +8 °C and humidity control between 40 % and 90 %, without an external water supply.
• Interior in AISI-304 stainless steel with rounded corners and pressed bottom, easy to clean.
• LED lighting in reddish tones that enhances the appearance of the meat.
• DAV series (small cuts and pieces) and DA / DAW series (larger cuts), with one-, two- and three-door versions.
• Natural refrigerant R290 or R600a and 40 kg/m³ polyurethane insulation with no ODP or GWP.

Other notable features include:

• Master Ageing Controller: control of the seven essential parameters of the ageing process.
• Adjustable humidity without a water connection: the system works with the product's natural moisture.
• Activated carbon filter in the evaporator that removes odours and keeps the air clean.
• Optional salt trays and blocks to help control humidity and flavour.
• Meat hanging bar kits and AISI-304 shelves for hanging or resting the cuts.
• Low-emissivity double glazing that prevents condensation and keeps the product visible.
• Fans stop automatically when the door is opened.

GOURMET line units are entirely designed and manufactured at CORECO's facilities in Lucena (Córdoba), with two production plants and more than 30,000 m² dedicated to commercial refrigeration since 1986.

Each model is developed in our R&D department and validated in our own laboratories, where its cooling performance, energy consumption and features are tested before going into production. All production processes are supervised by in-line quality controls.

• CE marking in accordance with the applicable European directives.
• Environmental management system in accordance with ISO 14001: natural refrigerants, recyclable materials and low-consumption units.
• Climate class and energy efficiency declared in accordance with Regulation (EU) 2015/1094 and standard EN 16825.
• Technical data sheets available in Spanish, English and French.

Meat dry ageing cabinets are designed in accordance with the European regulations applicable to commercial refrigeration equipment and to materials in contact with food:

• Regulation (EU) 2015/1094 and standard EN 16825: energy labelling and climate class of professional cabinets.
• Regulation (EU) 2015/1095: ecodesign requirements for professional refrigerated storage cabinets.
• Regulation (EU) 517/2014 on fluorinated gases: use of natural refrigerants (R290, R600a) with virtually zero global warming potential.
• Regulation (EC) 1935/2004: materials and articles intended to come into contact with food.
• Regulation (EC) 852/2004 on the hygiene of foodstuffs: temperature and humidity logging compatible with the establishment's HACCP systems.

Digital temperature and humidity control is the heart of these units. It allows the conditions of each ageing phase to be set and maintained and the process to be monitored for weeks.

• Independent control of temperature (-2 °C to +8 °C) and relative humidity (40 % to 90 %).
• Efficient energy management and optimised defrosting.
• High and low temperature, door open and probe failure alarms.
• HACCP logging and remote monitoring via WIFI or Bluetooth connection (optional).
• Custom settings to create cuts with a flavour and texture that are a house signature.

The Meat line is built to a standard of finish designed for the dining room and for daily cleaning:

• Exterior in black plastic-coated steel, with stainless steel or colour-lacquered exterior as an option, except the back.
• Interior in AISI-304 stainless steel, with rounded corners and pressed bottom.
• Reversible doors with self-closing system and magnetic gasket, anodised aluminium frame and low-emissivity double glazing. They stay open when opened beyond 90°.
• Dual interior LED lighting in reddish tones.
• Ventilated condensing unit and forced-air evaporator with anti-corrosion epoxy coating.
• Automatic evaporation of defrost water.
• Injected polyurethane insulation, density 40 kg/m³, zero ODP and GWP.
• Levelling feet; optional set of castors or legs.