Dry Aged Cabinet Construction

The Dry Aged cabinet creates suitable spaces for the dry aging process, which elevates meat quality and flavor to the next level. By maintaining the correct temperature, humidity, and hygiene, this cabinet helps the meat mature for 28 days, ensuring tenderness, aroma, and durability.

With over 15 years of industry experience, Tuz Odası specializes in dry-aging cabinets. This service, offered to professional kitchens and meat production facilities, enhances the flavor and tenderness of meat. Our service focuses on technical installation and optimizing performance.

Construction Process and Technical Requirements

When building a dry-aged cabinet, a wide range of criteria must be considered, from temperature to humidity levels. These criteria include:

●      Temperature Control: The temperature inside the cabinet is precisely controlled between 0 and 2 degrees to allow the kinetic aging enzymes to work.

●      Humidity Balance: The ideal humidity range for dry aging is between 80% and 86%. This allows the meat to dehydrate naturally.

●      28-Day Rule: Meat must be kept in stable conditions for 28 days before opening the refrigerator. This is because the meat's enzymatic structure and aromatic development are completed during this time.

Salt Brick Integration

Dry-Aged Himalayan salt bricks and Çankırı rock salt bricks, used in dry-aging cabinet construction, serve important functions within the cabinet environment. These functions include:

●      Salt bricks absorb excess moisture from both the meat and the environment, ensuring that the aging process is carried out in a healthy and controlled manner.

●      The natural antimicrobial properties of salt prevent meat from creating an environment conducive to bacterial growth and create a safe dry aging process.

●      Salt brick helps the meat gain aroma and flavor by releasing minerals into the ambient air and meat.

●      Brick blocks placed on the wall cladding or between the shelves provide optimum humidity balance and microbial control inside the cabinet.

Advantages of Dry Aging Cabinet

Dry Aged Cabinets offer the following advantages for businesses or meat production facilities:

●      It is possible to create sizes and configurations suitable for the desired kitchen, butchery section or meat production area.

●      Thanks to the integration of correct temperature, humidity and salt brick, the meat is aged deliciously and safely for a long time.

●      With the installation service, properties such as softness, aroma and flavor of meat are optimized.

●      Humidity control supported by salt brick creates a natural and effective barrier against bacterial growth.

This service package, offered by Tuzodasi.tr, is an ideal option for those seeking comprehensive technical equipment for dry aging cabinet construction. With our high-quality salt brick integration and customized installation capabilities, we offer professional support to institutional kitchens and butcher shops. For an antimicrobial environment, optimal flavor, and healthy dry aging conditions, please contact us.