Professional meat dry aging rooms for controlled maturation
Dry-aging rooms maintain the precise temperature, humidity, and air circulation required throughout the meat-ageing process. They are suitable for butcheries, restaurants, hotels, food retailers, and other establishments seeking controlled conditions and consistent results.
We tailor the size and configuration of each dry-aging room to the quantity of meat, the required ageing period, the loading method, and the available space. A properly designed room supports an efficient workflow, well-organised storage, and reliable control throughout the entire ageing process.
Ripening control system
We design dry-aging system specifically to ensure stable conditions during dry maturing of meat. Precise regulation of temperature and relative humidity as well as uniform air circulation help to create the right environment for a controlled ripening process.
There are monobloc systems in which the cooling unit is installed directly on the chamber, and separate or split systems with an aggregate installed outside the room. The choice of system depends on the layout of the facility, required power, noise level and other conditions of use.
We adapt the offer to the individual project and select suitable evaporators, aggregates, controllers and other cooling equipment.
Accessories
Maturing rooms can be equipped with hanging systems, shelves, protective elements, interior lighting and devices for monitoring and recording ripening conditions.
Various versions of doors, floor coverings and systems for filtration or air treatment are also available. Additional equipment is selected based on the type of products, loading method, required hygiene and work organization.
