With the DAV-200 Meat Aging Cabinet, dry aging no longer remains a black box: the meat ages visibly, with controlled parameters and a carefully curated display finish. It is used by butcheries, meat restaurants, hotels, and artisans who need to age their products safely while showcasing them.

What the DAV-200 Meat Maturity Cabinet offers

The DAV-200 has dimensions of 600 × 650 × 900 mm (length, width and height), a working range of -2°C to +8°C and a volume of 120 litres. In addition, it has a capacity of up to 20 kg of meat, 1 meat bar and 1 shelf. It also incorporates a refrigeration power of 304 W, refrigerant R290 / R600a and a climatic class 4 at 30°C 55%.

The temperature and humidity are regulated by the digital control panel, with efficient consumption management and the possibility of recording HACCP data via Wi-Fi or Bluetooth. The air circulates by forced draft through an active carbon filter and the discharge is automatically evaporated.

Construction and materials

Three details stand out in its construction. First, it incorporates a forced-feed evaporator system with an epoxy anti-corrosion coating and an activated carbon filter. Additionally, it features forced-feed fan shutdown when the door is opened. It also includes automatic evaporation of waste water. These solutions are designed to last in a demanding work environment.

Common applications

The most common uses are three: maturing whole pieces for a grill’s menu, preparing batches of matured meat for sale at butcher shops, and displaying high-end products in gourmet stores and hotels. In all three cases the goal is the same: to control the process and teach it.

Options and configuration

The standard configuration can also be supplemented with a Bluetooth or WIFI module, an additional shelf, additional meat bars, a set of 4 wheels, a tray for 2 salt blocks, a 200x100x25 salt block, stainless steel or painted exterior, and 230v 60Hz / 115v 60Hz.

Installation and maintenance of the DAV-200 meat maturation cabinet

Installation is simple: standard plug, level surface and space for the condenser's ventilation. Maintenance consists of cleaning the stainless steel interior, replacing the charcoal filter when it becomes ineffective, and keeping the condenser clean.

How to choose the right wardrobe

Before deciding, calculate the usual load of pieces, measure the available space, and decide whether the wardrobe will be visible to the customer; from there, volume, number of shelves, and finish are chosen.

The Coreco Gourmet Meat Maturity Line

The Coreco Gourmet Meat Maturity line is designed to allow each business to find the format that best suits them: from the small cabinet for a bar to the double cabinet for a high-turnover grill. You can compare all meat maturation cabinets and choose the model that best fits your business. And if you want to get to know the manufacturer, you can also visit the corporate website Coreco.

Frequently Asked Questions about the DAV-200 Meat Maturity Cabinet

Can it be controlled remotely? With the optional Wi-Fi or Bluetooth module, temperature and humidity can be viewed and recorded from a mobile device, useful for HACCP registration.

How long can the meat in this cabinet be left to mature? Time is dictated by the product and the desired maturation point; the usual time is between three and eight weeks. The team maintains stable temperatures and humidity throughout the process.

Línea Meat (Dry Aging):
These are display cabinets developed specifically for the complex aging and maturation process of meat. They operate in a very precise temperature range (from -2°C to +8°C) and allow controlling the internal humidity between 40% and 90%, without the need for external water intake. They feature stainless steel AISI-304 interiors, LED lighting in reddish tones to enhance the visual appearance of the product, activated carbon filters and meat bar kits. Additionally, they offer the possibility of incorporating trays with salt blocks to help control humidity and flavor during the «Dry Aging» process.

The Meat line from CORECO GOURMET consists of display cabinets designed for the dry aging process of meat («Dry Aged»). They combine the function of a maturation chamber with that of a display cabinet in the room, so that the piece 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 intake.
• Interior in AISI-304 stainless steel with curved edges and a recessed bottom, easy to clean.
• LED lighting in reddish tones that enhances the appearance of the meat.
• Series DAV (small parts and cuts) and DA / DAW (larger parts), with versions of one, two and three doors.
• Natural refrigerant R290 or R600a and polyurethane insulation of 40 kg/m³ without ODP or GWP.

Among other features, they include:

• Master Ageing Controller: control of the seven essential parameters of the maturation process.
• Regulated humidity without water installation: the system works with the product's natural humidity.
• Activated carbon filter in the evaporator that removes odors and keeps the air clean.
• Optional trays and salt blocks to help control moisture and flavor.
• Meat bar kits and shelves in AISI-304 for hanging or supporting the pieces.
• Double glazing with low-emissive treatment that prevents condensation and maintains product visibility.
• Automatic shutdown of the fans when the door is opened.

The GOURMET line of equipment is designed and manufactured entirely in the CORECO facilities in Lucena (Córdoba), with two production centers 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 performance are verified before it is put into production. All production processes are supervised by in-line quality controls.

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

Meat maturation 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 EN 16825 standard: energy labeling and climatic class of professional cabinets.
• Regulation (EU) 2015/1095: ecological design 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 objects intended to come into contact with food.
• Regulation (EC) 852/2004 on food hygiene: temperature and humidity records compatible with the establishment's APPCC systems.

Digital temperature and humidity control is at the heart of these devices. It allows you to set and maintain the conditions for each phase of ripening and monitor the process over several weeks.

• Independent temperature control (-2 °C to +8 °C) and relative humidity (40 % to 90 %).
• Efficient energy consumption management and optimized discharge rates.
• High and low temperature alarms, open door and probe failure.
• APPCC/HACCP registration and remote monitoring via WIFI or Bluetooth connection (optional).
• Customized settings to create cuts with a flavor and texture unique to each home.

The Meat line is built with a finishing standard designed for the living room and for daily cleaning:

• Black plasticized steel exterior, with the option of stainless steel or painted in a color, except for the backrest.
• Interior in AISI-304 stainless steel, with curved edges and a recessed bottom.
• Reversible opening doors with automatic closing and magnetic shield, anodized aluminum frame and double low-emissive glass. They remain open when opened beyond 90°.
• Double LED interior lighting in reddish tones.
• Ventilated condenser unit and forced-feed evaporator with an epoxy coating for anti-corrosion.
• Automatic evaporation of waste water.
• Injection-molded polyurethane insulation, density 40 kg/m³, zero ODP and GWP.
• Height regulators; wheel set or feet optional.