{"id":5134,"date":"2026-10-08T02:43:00","date_gmt":"2026-10-08T00:43:00","guid":{"rendered":"https:\/\/gourmetcoreco.com\/?post_type=equipos-gourmet&p=5134"},"modified":"2026-10-12T17:32:40","modified_gmt":"2026-10-12T15:32:40","slug":"dry-ageing-cabinet-da-750","status":"publish","type":"equipos-gourmet","link":"https:\/\/gourmetcoreco.com\/en\/equipos-gourmet\/armario-maduracion-de-carne-da-750\/","title":{"rendered":"DA-750"},"content":{"rendered":"

The DA-750 Dry Ageing Cabinet is a Dry Aged maturation cabinet designed to age cuts of meat in a controlled way and display them to customers while they mature. 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.<\/p>\n

What the DA-750 Dry Ageing Cabinet offers<\/h2>\n

The DA-750 measures 680 \u00d7 850 \u00d7 2130 mm (width, depth and height), has a working range of -2\u00b0C +8\u00b0C and a volume of 645 litres. It also holds up to 150 kg of meat and comes with 1 meat hanging bar and 2 shelves. It further offers a cooling capacity of 502 W, R290 refrigerant and climate class 4 30\u00b0C 55%.<\/p>\n

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.<\/p>\n

Construction and materials<\/h2>\n

Three details stand out in its construction. First, it features a fan-cooled condensing unit. In addition, it has a forced-draught evaporator with anti-corrosion epoxy coating and an activated carbon filter. It also includes automatic shutdown of the forced-draught fans when the door is opened. These solutions are built to last in a demanding working environment.<\/p>\n

Typical applications<\/h2>\n

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.<\/p>\n

Options and configuration<\/h2>\n

The following can also be added to the standard configuration: 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.<\/p>\n

Installation and maintenance of the DA-750 Dry Ageing Cabinet<\/h2>\n

It requires a standard power socket and ventilated space around the refrigeration unit. It should be levelled using the height adjusters, the stainless steel interior cleaned with neutral products and the activated carbon filter and condenser checked regularly.<\/p>\n

How to choose the right cabinet<\/h2>\n

Before deciding, calculate your usual load of cuts, measure the available space and decide whether the cabinet will be in view of customers; from there, choose the volume, number of bars and finish.<\/p>\n

The Meat Dry Ageing line by Coreco Gourmet<\/h2>\n

The Meat Dry Ageing line by Coreco Gourmet brings together Dry Aged cabinets of different volumes, with display versions and workshop versions, all with temperature and humidity control and an activated carbon filter. You can compare all meat dry ageing cabinets<\/a> 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<\/a>.<\/p>\n

Frequently asked questions about the DA-750 Dry Ageing Cabinet<\/h2>\n

Can it be controlled remotely?<\/strong> 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.<\/p>\n

How long can meat be aged in this cabinet?<\/strong> 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.<\/p>","protected":false},"featured_media":4917,"parent":0,"menu_order":0,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"categoria_equipo-gourmet":[13],"class_list":["post-5134","equipos-gourmet","type-equipos-gourmet","status-publish","format-standard","has-post-thumbnail","hentry","categoria_equipo-gourmet-maduracion-de-carne"],"acf":{"imagen_equipo":4917,"galeria_fotos":[4918,4916,4914,4915],"categoria_equipo":[13],"caracteristicas_tecnicas":"