How to Choose a Meat Aging Cabinet: Comparison of DA and DAV Models and Capacities

Choosing a meat aging cabinet isn't just about picking a size. The unit must maintain stable temperature, humidity, and ventilation for weeks, fit into the available space, and, in many cases, display the cut to the customer while it ages. This comparison reviews the technical criteria you should consider before making a decision and compares the models in CORECO Gourmet’s DA and DAV series using the data from their technical specifications.

What a meat aging cabinet should be able to do

Dry aging is a slow process in which the meat loses water and gains flavor and tenderness under controlled conditions that the equipment must maintain without fluctuations. In the CORECO Gourmet aging line, all models operate between -2 °C and +8 °C, with humidity control between 40 % and 90 % without an external water supply, an AISI-304 stainless steel interior with rounded edges and a recessed bottom, and a forced-draft evaporator with an anti-corrosion coating and an activated carbon filter.

Criteria for Choosing a Model

Application: indoor exhibition or production

All DA and DAV display cases feature double-paned glass doors with a low-emissivity coating, which reduces condensation, and dual LED lighting in reddish tones, allowing them to operate in full view of customers. The difference lies in scale: the DAV series is designed for small cuts and portions, while the DA series is intended for larger cuts and higher production volumes. A restaurant that wants to display just a few cuts in the dining room does not need the same equipment as a butcher shop that ages entire batches.

Meat Capacity and Volume

Each product sheet lists the meat capacity in kilograms, as well as the volume in liters and the number of meat racks and shelves. This is the most useful information for sizing: the range goes from 20 kg for the DAV-200 to 450 kg for the DA-2003. Calculate your typical load and leave room for air to circulate between the pieces.

Dimensions and Installation

The height and depth determine where the equipment can be placed. The DAV-200, which is 900 mm tall, fits in spaces where a vertical cabinet won’t fit; the DA-750, DA-1002, and DA-2003 all share a height of 2130 mm and a depth of 850 mm, with widths ranging from 680 to 2055 mm. All models feature a fan-cooled condenser unit, so they require clear space to dissipate heat, and are rated for climate class 4 (30 °C and 55 % relative humidity). They plug into a 230 V, 50 Hz outlet.

Process Control and Monitoring

The digital control system regulates temperature and humidity while efficiently managing energy consumption and supports HACCP logging via Wi-Fi or optional Bluetooth. To operate using application-specific parameters and monitor the unit’s performance throughout the entire aging process, CORECO has developed the Master Ageing Controller, which applies to the DA and DAV families.

Options and Finishes

Options include a Bluetooth or Wi-Fi module, additional shelves and meat racks, wheel sets, and trays for salt blocks (for two blocks in the DAV series and for three in the DA series), 200 × 100 × 25 mm salt blocks, a lacquered exterior, and power supply options of 230 V 60 Hz or 115 V 60 Hz. The exterior is made of black powder-coated steel or stainless steel, and the DA series is also available in versions with the suffixes -II and -NI, as detailed in each product sheet.

Comparison of DA and DAV Meat Aging Cabinets

The table summarizes the base model for each size. All models use R290 refrigerant; the DAV-200 is listed as R290 / R600a.

When to Choose Each Model

• DAV-200: For restaurants that start with aged meat or want to display a few cuts in the dining room. It has a capacity of 120 liters and can hold up to 20 kg.
• DAV-400: The same design, 1,545 mm tall, with a capacity of 240 liters and a weight capacity of up to 55 kg, featuring two shelves and a meat rack.
• DA-400: It retains its 600-mm width but increases in height to 1,900 mm, with a capacity of 320 liters and a weight of 75 kg. It's useful when the space is narrow and you need more cargo capacity.
• DA-750: 680 mm wide, 645 liters, and up to 150 kg; suitable for rotisseries and butcher shops with high turnover.
• DA-1002 and DA-2003: For continuous production or to make the aging process a central feature of the room, with capacities of 300 and 450 kg and two or three meat racks.

Common Mistakes When Choosing

• Size the system based on the load on a specific day, not on actual turnover.
• Ignoring the refrigeration unit's ventilation and climate class: a very hot kitchen may exceed the specified operating conditions.
• Using the meat aging cabinet as a storage chamber for other products, with frequent openings that alter the humidity.
• Do not require data recording if the establishment follows HACCP.
• Choosing the finish without considering the location: in the living room, aesthetics are key; in the kitchen, cleanliness is key.

You can view all models, including trim levels, on the product line page at meat aging or in the Gourmet Equipment Catalog. If you have questions about which size is right for your establishment, the technical team at CORECO Gourmet can guide you through the contact form.

Frequently asked questions

Does a meat aging cabinet need a water supply? No. The DA and DAV models control humidity between 40 % and 90 % without an external water supply; all that is needed is a 230 V, 50 Hz electrical outlet and ventilation space for the condenser unit.

What is the difference between the DA and DAV series? The DAV series includes compact models that are 600 mm wide, with capacities of 120 or 240 liters. The DA series ranges from 320 to 2,197 liters, is up to 2,055 mm wide, and offers more meat rails and shelves.

Can the process be completed remotely? Yes. With the optional Wi-Fi or Bluetooth module, temperature and humidity are monitored and recorded, and the Master Ageing Controller adds monitoring based on parameters defined for each application.