Due to the special dry-aging technique, the steaks are exceptionally tender and aromatic. In the United States, the prime rib that matures on the bones has been a cult for decades. The dry ripening of the meat is the oldest method of meat ripening. Here the meat is hung on the bone for a certain period of time at a controlled temperature and humidity.

The CASO Dry Aged Cooler has both a finely adjustable air conditioning technology and a very high-quality finish: a "must have" for pure pleasure for meat lovers.

High quality dry-aging cabinet with compressor technology

• High-quality dry aging cabinet with compressor technology
• Active fan for a very even temperature
• For storing and maturing good quality meat
• UV resistant insulating glass
• Excellent thermal insulation for the most energy efficient consumption
• Temperature electronically adjustable between 2 and 8 °C
• Internal humidity adjustable from 50-85%
• Removable water tank with water level monitoring
• Connectable interior lighting
• Connectable, antibacterial UV light
• Stainless steel grids and hooks
• Very quiet (hardly any noise)
• Timeless design with elegant stainless steel front and ergonomic handle
• Including durable water filter

Specifications

• Power: 60W
• Energy class: A
• Energy consumption: 0.44 kWh per 24 hours
• Interior dimensions (WxHxD): 310x480x370 mm
• Dimensions (WxHxD) without handle: 395x875x545 mm
• Dimensions (WxHxD) with handle: 395x875x585 mm