Dry Age Fridges

Dry age fridges allow you to create a range of different meat products, expanding the menu items or products you can offer to your customers. They preserve meat, but can also make it more tender depending on the settings and specific meat product and cut you use. This also increases the value of the products you offer, as the process of dry ageing takes time - depending on what you’re making, anywhere from 30 days to get the more intense flavour from steak to almost a year for certain meat products.

Dry age fridges come with specialised functionality, like precisely controlled humidity levels and temperatures. These intensify the flavours for steaks before you sear them on the grill, and allow butchers to create their own in-house salami, prosciutto or ham, boosting revenue potential.

You can dry age a range of meat products, making them a versatile addition to your kitchen. Opt for smaller items like salami sausage that you can put through a meat slicer when they’re done, or go large with dry-aged steaks or ham. Either bone-in or boneless meats can go in your dry age cabinet, thanks to temperatures that are just above freezing and high humidity levels that slowly tenderise or preserve the meat to give you intensified flavours and incredible results.

We offer personalised advice to restaurants and butchers, making it easy for you to find the right Dry Age Fridges that fits your size and specification requirements. We stock a range of the top commercial brands, ensuring you get the best quality refrigeration to deliver the highest standard of results while also lasting for years to come, giving you a solid return on your investment.

As with any form of fridge or freezer, dry age fridges have precise temperature controls, which are crucial in ensuring the longevity and quality of your meat products. They also come with humidity control, another essential feature that allows you to keep meat in the fridge for the long periods of time they require to cure or tenderise. You can typically refine humidity to anywhere between 60% and 90%, allowing for the perfect environment to achieve exceptional results.

Many also come with sterilisation features and active carbon air filtration to keep your meat in good condition, allowing it to age without deterioration or compromising food safety.

Yes, we stock a broad range of sizes to accommodate both the footprint space you have available, but also the volume of meat you want to dry age. You can find compact biltong fridges that can hold up to 25 kilos of sausage, through to large dry age fridges that hold 200 kilos of meat. The volume each fridge can hold, along with the dimensions, are listed on the individual product pages, making it easy to find the right one for you. If you need further information or want a personal recommendation, contact our team.

Most dry age fridges will have a digital temperature and humidity display, with buttons to refine exactly how cold and humid you want the conditions to be. Many are pre-set, meaning you can’t accidentally disrupt the ageing process.

Depending on what you’re making, the humidity will vary, though typically you’ll keep it at around 85% to 90%. The temperature is always consistently very low, usually between 1℃ and 3℃. The insulation of the fridge is another crucial element in keeping everything stable, ensuring that the conditions inside are consistent for the long periods of time your meat needs to stay in the fridge.

Yes, absolutely! Along with making charcuterie essentials like salami and prosciutto, you can also age cheeses in a Dry Age Fridge. This process serves the same purpose as with meat, enhancing the flavour of your cheeses. It’s especially well suited to hard cheese like parmesan or gouda, though you can also put soft cheeses in to intensify the richness.

The key factor influencing the cost of a Dry Age Fridge is the size and brand. Some will come at a higher price point due to extra functionality, but as with any kitchen appliance, the larger and more high-spec models will cost more.