Tel: 00 353 (0) 404 69215       Email: INFO@ASTRONENG.IE        

Dry Ager

NEWLY LAUNCHED IN AUGUST 2017

Please take a few moments to look at our new DRY AGER Ireland Facebook page for all the latest information on these fantastic cabinets.

DRY AGER Ireland

2016 Dry Age Logo Brown

Astron Engineering are the sole Agents for Dry-Ager in the Republic of Ireland.  We supply this unit either as a basic standalone unit (with an accessories pack) or as an integrated unit integrated into a design and style of your choice.

Come and view the unit in our showroom in Rathnew, Co. Wicklow.  Contact us on Phone (0)404 69215 or Email info@astroneng.ie

 2016 Dry Age

WHAT IS DRY AGING?

Dry Aging – the concept of meat maturing

To achieve the best result from any Beef it needs aging and aging needs time.  Dry Aging is a traditional way of aging meat to produce an extraordinary tender and intensive flavour.  A method used for many years, through which beef reaches the highest possible grade.

To obtain the perfect teak, you need do no more than use this tried and tested method, but now in a high tech controlled environment.  For best results, meat should be hung on the bone for a specific time in a microclimate of controlled temperature, humidity and air quality. In this way it can age naturally.

The pleasure when eating dry-aged meat is like nothing you’ve ever tasted before.  The texture cannot be compared to an “ordinary piece of meat”. So no wonder dry-aged beef is recognised by foodies as the “king of meats” on the s teak menu.

 2016 Dry Age beef and unit2

THE PERFECT PARTNER FOR DRY-AGING

The 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 and the result is the DRY AGER DX 1000. 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 DRY AGER – 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.

The DRY-AGER 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.

 2016 Dry Age Hot Pan

TASTE DELICIOUS

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 DRY AGER, 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.

Time, balances the meat to produce an exceptional result.

2016 Dry Age beef and unit

TECHNICAL INFORMATION

DRY AGER DX 1000

EXTERNAL BODY – Stainless Steel
INSULATED GLASS DOOR – UV Protection (metallic tint)
INTERNAL DIMENSIONS – 138 x 54 x 56 cm (H x W x D)
EXTERNAL DIMENSIONS – 165 x 70 x 75 cm (H x W x D)
INTERNAL CAPACITY / NET – 478 / 435 Liter
VOLTAGE – 230 V
TEMPARATURE RANGE – electronic controller in 0.1 °C increments from: 0 °C to +25 °C
HUMICONTROL – electronic humidity controller from 60% to 90% (no external water supply necessary)
DX AIRREG – optimal airflow, activated carbon filter & UVC sterilization system
LED LIGHTING DX – the light spectrum does not contain any ultra violet radiation, the result is a minimum of heat generated and will not affect the core meat temperature
DEFROST AUTOMATIC, AUTOMATIC CONDENSATION EVAPORATION OPTIC AND ACUSTIC ALARM ALERT, LOCKABLE DOOR, RESERSIBLE DOOR, CAN BE INTEGRATED, MAGNETIC DOOR SEAL.
MAXIMUM LOAD – 2–3 beef saddles, up to 1.2m in length
MAXIMUM LOADING CAPACITY PER HANGER – 80 kg(per hanger up to 2 saddles possible)
MAXIMIM QUANTITY OF SHELVES – 5 pieces
MAXIMUM LOAD CAPACITY PER SHELF – 40 kg

2016 Dry Age Accessories

2016 Dry Age Cow

 

 

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