This equipment is suitable for cooling meat or food in commercial or similar environments. It has a temperature range from 1 to 25 °C and the default is 1° C. It also has a humidity range from 60 to 85% and the default is 85%. It has an automatic humidification operation and power switch.

The quality of a cut of meat is directly proportional to the process and the maturation time.

Maturation is a key process to be able to offer a very high quality service. It is, in the first place, a treatment through which the meat softens naturally. If the maturation of the meat is carried out in a controlled manner, the quality of the product will improve in three fundamental aspects:

+ Greater tenderness

+ Greater juiciness

+ More intensity of flavor

This process is the new trend worldwide, although it is not new, it is used for decades now. For this reason, the optimal ripening points have also been studied.

Dry Maturation or Dry Aged:

This aging process is currently the most widely used in Europe, and consists of preserving the meat under completely controlled humidity and temperature conditions. The meat is frozen from -1.5 ºC, so to mature it with this process it can never be kept below 0.5 ºC. The most frequent is that the temperature for a long maturation is established between 1º and 3º. As for humidity, it must be constant and controlled, and be between 65% and 85%. In order not to break this enzymatic process, the meat must rest continuously within these parameters. It can only be done in suitable facilities that do not substantially modify these levels, which is why our refrigerators are ideal for perfect maturation.

The advantages of a well-executed maturation will be numerous: it will become more tender, increasing its juiciness and enhancing its aroma and flavour. This process gives the meat a more intense flavor and aroma. Unique and spectacular nuances are achieved. There are many consumers who prefer dry-aged meat for its more pronounced and complex flavor. High-level restaurants are characterized by the quality of their dry-aged meats, they often use them for several of their star dishes, aimed at those guests who are willing to pay a premium. Both in Europe and America, especially in Argentina and the United States, these cuts are a passion for consumers, and they look for the product in specialized butcher shops or go to exclusive restaurants that carry out this type of maturation.

Specs:

• Product code MDR40

• Brand Brunetti

• Ability 88 liters

• Voltage 230V

• Forehead 485mm

• Depth 600mm

• Height 820mm

• Temperature range (°C) 1 to 25