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THE DRY AGING CABINET

for domestic & commercial use

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DRY AGER® DX 500 - THE HALF SIZE (holds 20kg)
DRY AGER DX 1000 (up to 100 kg)


HUNGRY FOR MORE? - Dry Aging in XXL format

HUNGRY FOR MORE?

Dry Aging in XXL format


Walk-in Dry-Aging larders from DRY AGER®. Solutions for the production of dry aged beef, pork, ham or charcuterie – without a water connection. Solutions as individual as your requirements. Determine the larder size and select the materiality, colour and equipment. One Dry-Aging larder – endless possibilities.

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UNPRECEDENTED FLEXIBILITY
IN BIG STYLE

Dry Aging has never been so easy.


Super efficient plug & play production units, which can be retrofitted to any existing walk-in chamber or cold room. Make an opening in the ceiling, put this solution on top and plug it in – done! Your are ready to produce Dry Aged beef, pork, salami, ham and cheese in big quantities.

REQUEST NOW
 

UNPRECEDENTED FLEXIBILITY IN BIG STYLE
UNPRECEDENTED FLEXIBILITY IN BIG STYLE

 

UNPRECEDENTED FLEXIBILITY
IN BIG STYLE

Dry Aging has never been so easy.


Super efficient plug & play production units, which can be retrofitted to any existing walk-in chamber or cold room. Make an opening in the ceiling, put this solution on top and plug it in – done! Your are ready to produce Dry Aged beef, pork, salami, ham and cheese in big quantities.

REQUEST NOW
 

DRY AGER® DX 500 - THE HALF SIZE (holds 20kg)

DRY AGER DX 500
HALF THE SIZE (takes 20 kgs)

OUTER SURFACE – Satin Black
INSULATED GLASS DOOR – metallic screen blocks UV

INNER MEASUREMENTS – 71 X 50 X 43 CM (W X H X D)
OUTER MEASUREMENTS – 90 X 60 X 61 CM (W X H X D)
INTERNAL VOLUME/LITRE VOLUME – 147 / 132
ELECTRIC FORCE – 220-240 VV (50 HZ + 60 HZ)
POWER OUTPUT – just 365 / KWH per annum

ELECTRONIC HEAT CONTROL – precise increments of 0.1 ºC from 0 ºC to 25 ºC
HUMICONTROL® – variable system from 60% to 90% (without the need for water supply)
DX AIRREG® – optimum circulation of air, functional carbon filtration and UV sterilising structure
DX LED LIGHT – the range of illumination is free from UV radiation; thus little heat is given off to cause a problem to the contents

LOAD CAPACITY – 2 strip loins, 50cms long or up to 20kgs of individual joints on the racks

MADE WITH KNOWLEDGE AND PASSION 100 % IN GERMANY


RETAIL 2 695,00 €
INCLUDING VAT
SPECIAL PRICE
DRY AGER® DX 1000 - THE FULL SIZE (holds 100kg)

DRY AGER DX 1000
THE FULL SIZE (100kg load)

OUTER FINISH – Stainless Steel
INSULATED GLASS DOOR – metallic finish prevents harmful UV
INNER MEASUREMENTS – 138 X 54 X 56 CM (W X H X D)
OUTER MEASUREMENTS – 165 X 70 X 75 CM (W X H X D)
INTERNAL VOLUME/LITRE VOLUME – 478 / 435
ELECTRIC FORCE – 220-240 VV (50 HZ + 60 HZ)
POWER OUTPUT – just 621 /KWH per annum

ELECTRONIC HEAT CONTROL – precise increments of 0.1 ºC from 0 ºC to 25 ºC
HUMICONTROL® – variable system from 60% to 90% (without the need for water supply)
DX AIRREG® – optimum circulation of air, functional carbon filtration and UV sterilising structure
DX LED LIGHT – the range of illumination is free from UV radiation; thus little heat is given off to cause a problem to the contents

LOAD CAPACITY – 2-3 strip loins, each 1.2m in length


RETAIL 3 995,00 €
INCLUDING VAT
SPECIAL PRICE

Dry Aged beef is the best and there is only one way oto achieve this

Use our DRY AGER meat-aging cabinet. Purchase this unit once and it will be yours forever!

The region of Lampertsweiler in deep Upper Swabia, is the centre of the universe – did you not know this?! If not, then you are probably not a game hunter. Hunters from Latvia to Andalusia, who want the best cooling system, probably have one of our game fridges from here. In Lampersweiler, a quiet area of Bad Saulgau, 30 kilometres north of Ravensburg, resides the Landig family. They run their business supplying game cooling units (game fridges), Vacuum Packing Machines and Sous Vide equipment to around the world. Father Manfred (57) and his sons, Christian (34) and Aaron (30) are at the top of their game and they don’t want this to change any time soon. So, this is why they have developed a new item in their range; the “DRY AGER” – it’s the only easy to use cabinet that even the beginner can use to ripen their own meat. Before we talk about the sons, here’s what the father had to say. In 2013, there was a lot being said about where was the best place for a good steak. This led to top chefs and suppliers re-discovering meat maturing from beef strip loins to pork and lamb and hung for up to 60 days to achieve a fantastic result, like no other. Before the invention of the vacuum packing machine in the 1960’s, the only way to dry age beef was to hang it freely without any control over temperature, humidity or air quality. This led to a hard layer forming, which had to be cut away. By the time this was done the meat could have lost up to 30% in weight and, as such, 30% fewer sales. Thereafter, “wet” aging in a vacuum sealed bag reduced the weight loss and resulted in a tender piece of meat. Now, most meat has been matured this way, but it leaves a sharp metallic note that most consumers have become use to. Recently, however, a growing popularity in high end steakhouses has seen a need for a perfectly flavoured dry aged steak by people. But where could you obtain this?

 

Vision: a meat maturing fridge that fits perfectly in terms of hygiene, handling and appearance into the restaurant, in the clubhouse and even in the home. The ready to plug in – 220 volt unit without external water supply – that costs less than 4,000 euros. For butchers and steakhouses, a unit that will pay for itself, after sales from filling the Dry Ager with meat only three times. A realistic calculation, because a high quality, raw side of beef and with a good marble content, for example from a young Hereford (a female heifer before first calving), costs 11 to 18 euros per kilo directly from the slaughter house. After four to six weeks of dry aging, the cuts have doubled in market value – a Dry Aged steak, from a local cattle breed, rarely costs in store less than 50 euros per kilo, sirloin steak of beef cattle breeds such as Angus and Hereford from Ireland, America and Australia or alpine Simmental are even more expensive. The time and the market were right, so it only needed the product. But its development continued, and with Swabian characteristics such as accuracy, ingenuity, efficiency and ambition in the business, one could expect results. While Christian with some clients from large corporate database wondered whether any would be interested in a mature refrigerator for the home, Aaron devoted art. And concluded: A project is even for an experienced refrigeration engineer like him who has designed artificial ice rinks and large cold storage rooms, no small task. “First of all, we played about for months with the unit, making sure it kept temperature humidity and air circulation perfectly at a set value. Then we bought some meat and for weeks observed what happened in the maturation and how we could improve on the unit,” he says, whilst he checked the readings on the data tracker, which were still in the experimental “Ager ” in the office.

CONTACT FORM

Send us your enquiry quickly and easily by filling out the following contact form. We guarantee, that your request will be processed within 24 hours (on workdays). We are looking forward to assist you.

 

DRY AGER® – HONGKONG | MACAU
Langtech Limited

Room 2401, 24/F
Berkshire House
25 Westlands Road,
Quarry Bay
Hong Kong

Sales-Manager: Mrs. Charmaine Hung

Tel: (852) 25126606
E-mail:   info@dry-ager.hk
Website: www.dry-ager.hk





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PIECE(S)DRY AGING FRIDGES
DRY AGER DX 1000
for max 220 lb of meat
incl. 1 x hanger (DX0010)
DRY AGER DX 1000 (SIDE BY SIDE)
2 x Model DX 1000
for max. 440 lb meat
incl. 2 x hanger (DX0010)
DRY AGER DX 500
for max. 44 lb meat
incl. 1 x Shelf (DX0025) + 1 x Bottom Shelf (DX0028)
DRY AGER DX 500 (SIDE BY SIDE)
2 x Model DX 500
for max. 88 lb meat
incl. 2 x Shelf (DX0025) + 2 x Bottom Shelf (DX0028)
PIECE(S)DRY AGING COOLING UNITS
DRY AGING COOLING UNIT DX 6000
for retrofitting a walk-in chamber, delivery ready to plug-in, for up to 10m³
DRY AGING COOLING UNIT DX 7000
for retrofitting a walk-in chamber, delivery ready to plug-in, for up to 16m³
DRY AGING COOLING UNIT DX 8000
for retrofitting a walk-in chamber, delivery ready to plug-in, for up to 24m³
PIECE(S)WALK-IN DRY AGING CHAMBERS
INDIVIDUAL WALK-IN DRY AGING CHAMBER
custom-made Walk-In solution, available in different sizes and styles

 

DRY AGER DX 1000 ACCESSORIES
DX 1000 – ADDITIONAL HANGER (STAINLESS STEEL)
for up to 176 lb
DX 1000 – HALF DEPTH SHELVES FOR INDIVIDUAL JOINTS
for hanging meat behind the shelves, max. weight 55 lb
DX 1000 – SHELVES FOR INDIVIDUAL JOINTS
max. weight 88 lb
DX 1000 – SHELVES FOR SAUSAGE
For Sausage, Salami and Ham
DX 1000 – SALTAIR DRY AGER SALT BLOCK SET
4 blocks in a set, for a more intensive flavour
DX 1000 – SALTAIR TRAY (STAINLESS STEEL) FOR THE BOTTOM
perfect fit for the 4 salt blocks (DX0055)
DX 1000 – DISPLAY PODIUM SATIN BLACK
height: 40 cm, made of metal, with height adjustment
DRY AGER DX 500 ACCESSORIES
DX 500 – STAINLESS STEEL HANGERS
Possible load up to 33 lb, max. 2 hanger per level
DX 500 – SHELVES FOR INDIVIDUAL JOINTS
up to 44 lb, 1 piece in shipment
DX 500 – SHELF
For Sausage, Salami und Ham
DX 500 – SALTAIR DRY AGER SALTBLOCK SET
2 blocks in a set, for a more intensive flavour
DX 500 – SALTAIR TRAY (STAINLESS STEEL) FOR THE BOTTOM
perfect fit for the 2 salt blocks (DX0058)
OTHER ACCESSORIES
LABLES FOR THE MEAT
(set of 20 pieces) reusable, including a nylon tie
S-HOOK STAINLESS STEEL
holds up to 220 lb (160 x 8 mm)
TURNING HOOK STAINLESS STEEL
holds up to 220 lb (180 x 8 mm)
UVC-BULB
recommended to replace once a year
CARBON FILTER
recommended to replace once a year

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DRY AGER® – HONGKONG | MACAU
Langtech Limited

Room 2401, 24/F
Berkshire House
25 Westlands Road,
Quarry Bay
Hong Kong

Sales-Manager: Mrs. Charmaine Hung

Tel: (852) 25126606
E-mail:   info@dry-ager.hk
Website: www.dry-ager.hk