What is Dry Aging?
A good meat aging process can give the meat tenderness, intense flavour and digestibility. The CICO dry ager will allow the aging process to be achieved by all types of food suppliers - restaurants, hotels, butchers, specialist farmers and retail outlets.
CICO equipment has multiple uses. For example it is possible to age food such as cheese & meat, dry fruit and vegtables or allow cold fermentation all in one appliance - saving space and capital costs.The Perfect partner for dry aging any meat, charcuterie or storing cheese.
The Dry Aging machine can be intergrated or free standing.
Dry Aging meat expected weight loses. The weight loss in CICO Dry Aging Machine is surprisingly little compared to other makes of maturing fridges which tend to loose up to 30% more:
-Beef: After 4 weeks approx. 7 - 8 % | After 6 weeks approx. 12 %
-Pork: After 3 weeks approx. 9 - 10 %
||Dry Ager Machine DA-293F
|Unit Size (mm)
|Packing Size (mm)
THE PERFECT PARTNER FOR DRY-AGING
The CICO Dry Ager Meat Maturing Fridge – for use by restaurants, artisan meat suppliers and the enthusiastic home “foodie”
Our ambition was to develop and produce an affordable dry aging fridge, which looks as good as it works. We succeeded CICO Dry ager machine . A timeless modern design, bristling with modern technology. Old techniques meet modern technology.
Inside the fridge, the meat ages on the bone at a cons tant humidity of around 85% and a temperature of 2 °C. The precise electronic control system of the can be set in pr ecise 0.1 °C increments. The humidity is also controlled accurately through the integrated HumiControl sytem, which can be set between 60% and 90%. This guarantees, together with the DX AirReg system, a perfect micro-climate, an ideal air-flow and continuous sterilization inside the CICO Dry ager machine – even when the outside temperature fluctuates.
To protect the contents inside the fridge from harmful UV-light, the stylish insulated stainless door incorporates a metallic tinted glass.
CICO dry ager machine is not only restricted to dry aged beef, but can also be used for the production of charcuterie, air drying cured ham and many other applications as well as maturing cheese.
The perfect steak – a question of perfect timing.
The best meat recognised for Dry Aging is beef, especially the sirloins from a young animal. The meat becomes extremely tender, especialy if it has a good fat content and high rate of internal marbling.
The longer the beef is hung in the CICO dry aging machine, the more intense the flavour becomes. Over this period an unusual aroma is apparent. A similar smell to cured ham or musk, freshly baked bread or hoar frost.
Over time, the beef acquires a dark colour and thin crust on the exposed surface. When process is complete, this thin crust is trimmed off and the dry aged meat is de-boned or cut into steaks ready for the pan or grill.
The result is unlike a normal steak. The texture is softer, the flavour is more intense – it just melts in your mouth. The secret is oxygen, which titillates the natural enzymes of the meat over time.
Packing And Delivery
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