Description

STEAK AGING 380A

Dry Aging:

• Dry aging involves hanging the beef in a controlled, refrigerated environment for an extended period, usually several weeks.
• During this time, the meat’s natural enzymes break down connective tissues, resulting in a more tender and flavorful steak.
• The outer layer of the meat forms a crust, which is trimmed away before cooking.
• Capacity   280L
• 4 pcs metal shelves
• 4Joint Stainless steel door and SS handle
• Compressor with fan(air) cooling
• JIAXIPERA (R600a)
• 220-240V/50-60HZ, 115V/60HZ
• Climate type: N, ST
• Free-standing installation
• Celsius and Fahrenheit Switch
• UVC Light
• Humidity System
• With Carbon-Filter (replaceable)
• Pull-out Roller Assembly for shelf
• Tinted double panel glass door
• Security lock system
• CB/CE/Rohs/ERP/NTRL/ETL
• 5-22degree
• 60%-85%
• 130W/0.7A
• 45 dB
• 595*680*1625mm
• 83kgs