dry ageing cabinets for meat

Dry Ageing meat maturation cabinets for HORECA

CORECO Gourmet solutions for Dry Ageing processes in which temperature, humidity, air circulation, hygiene and visibility must work together consistently.

Dry ageing does not depend on time alone. The equipment must support the process, make monitoring easier and respond to the establishment's daily use.

dry ageing cabinets for meat

TECHNICAL CRITERIA

A dry ageing cabinet must maintain stable conditions throughout the process and respond to the real pace of service, loading, door opening and cleaning.

When the unit is visible, it must also blend into the product presentation without losing technical rigour

Dry ageing cabinets

Equipment for Dry Ageing processes with control of the main process variables.

Dry Ageing display cabinets

Solutions for projects in which dry ageing is also part of the product presentation in the dining room or sales area.

Temperature and humidity control

Solutions for processes in which stability, readability of the unit and monitoring are part of the technical choice.

dry ageing cabinets for meat

Technology applied to dry ageing

Master Ageing Controller is the CORECO Gourmet technology applied to meat dry ageing and charcuterie drying/curing processes.

In meat dry ageing, it helps you work with a clearer reading of variables such as temperature, humidity, air circulation and process monitoring.

dry ageing cabinets for meat

KEY VARIABLES

Temperature control

Basic condition for keeping the process within the defined range.

Humidity control

Key variable in how the product develops and how the cut behaves.

Air circulation

Helps maintain a more even distribution inside the unit.

Hygiene

The design must facilitate cleaning, access and professional maintenance.

Product visibility

When the cabinet is in a visible area, display is also part of the project

TYPICAL APPLICATIONS

dry ageing cabinets for meat

Restaurants with a Dry Ageing offering

dry ageing cabinets for meat

Specialist butcher shops

dry ageing cabinets for meat

Hotels

dry ageing cabinets for meat

Gourmet shops

dry ageing cabinets for meat

Spaces with visible product

Food ageing chamber

SELECTION CRITERIA

Before defining the equipment, it is advisable to review each aspect to ensure the best performance and seamless integration.

01

Product type

Define which foods will be aged in order to select the right configuration.

02

Load volume

Calculate the required capacity based on planned production.

03

Estimated ageing time

Determine the usual cycles to optimise the unit's performance.

04

Equipment location

Assess the available space and installation conditions.

05

Visibility in the dining room or sales area

Decide whether the unit will be in the kitchen or on display to customers.

06

Door opening frequency

Consider daily use in order to maintain interior stability.

07

Humidity control requirements

Select the right system for each type of product.

08

Cleaning and maintenance

Prioritise units with easy access and simple maintenance.

09

Integration with the project

Ensure perfect harmony with the design of the establishment.

Dry ageing project

Meat dry ageing requires method, control and continuity.

CORECO Gourmet can help shape the project based on the product, the space, daily use and the level of control required.

Coreco S.A. - C.I.F: ES A-14071559
I.R.M. de Córdoba (Commercial Register), Volume 263 general, 177 of the Public Limited Companies Section, Sheet number 4349 General, 2483 of Public Limited Companies, 1st Entry dated 21-1-86

Scroll to Top