Stalgast Meat Dry-Aging Cabinet 400 L for Professional Kitchens

A dry-aging cabinet creates the exact climate meat needs to develop flavour and tenderness over weeks. Cool air circulates at a steady low temperature, while a controlled humidity level slows moisture loss without encouraging mould. A fan draws air across a refrigeration coil, lowering its temperature and condensing out excess water; the same fan then pushes the dry, chilled air evenly around the cabinet, so every piece of meat ages at the same rate. UVC lamps sterilise the air and surfaces, while an activated carbon filter removes odours that could taint the meat. The process relies on consistent conditions: if the temperature or humidity drifts, the meat can spoil or dry unevenly, so the cabinet monitors both and sounds an alarm if either leaves the set range. To begin ageing, the operator loads the meat onto the three adjustable shelves or hangs it from the rod and two hooks. A salt block can be placed in the dedicated holder to help regulate humidity. The digital control unit is set to the desired temperature between 1 °C and 4 °C and humidity between 60% and 90%. Once the cabinet reaches the target climate, the fan and refrigeration cycle maintain it automatically. The tempered glass doors allow the meat to be checked without opening the cabinet, which would disturb the climate. If the temperature or humidity moves outside the set range, the alarm alerts the operator. The cabinet is built from stainless steel finished in silver, with three adjustable shelves and a hanging rod fitted with two hooks. The doors are tempered glass resistant to UV radiation, and the interior includes a UVC lamp sterilisation system and an activated carbon filter. A special holder is provided for a salt block, which helps stabilise humidity. The refrigeration system uses R600a refrigerant, and the fan control is energy-efficient, reducing power consumption while maintaining consistent airflow. The 400 L capacity allows up to three shelves and a hanging rod to be used simultaneously, providing space for multiple cuts of meat. The 0.16 kW power rating indicates a low electrical load, suitable for standard kitchen circuits. The 102 kg weight means the cabinet should be positioned on a stable, level floor and moved with a trolley or two people. The 700 mm width, 800 mm depth and 1650 mm height determine the space it occupies on the worktop or floor, and the clearance needed for door opening and ventilation. Cleaning involves wiping the interior and exterior with a damp cloth and mild detergent, avoiding abrasive cleaners that could damage the stainless steel or glass. The shelves and hanging rod can be removed for thorough cleaning. The UVC lamp and activated carbon filter should be checked periodically and replaced as needed to maintain sterilisation and odour control. The salt block holder should be emptied and cleaned after each use to prevent residue build-up. The cabinet is supplied with three shelves, one hanging rod and two hooks. This cabinet is built exclusively for dry-aging whole primals and sub-primals without sacrificing shelf spacing or airflow. The product is categorised under professional refrigeration for meat preparation and ageing.