Dry Aged Refrigerator

What is Dry Aged?

Dry aged: Dry aged means “dry aging” in Turkish and is the process of maturing meat in a controlled environment for a certain period of time. In this process, the meat is kept free of moisture and at low temperatures to allow natural enzymes to activate. These enzymes break down the proteins and fats in the meat, helping to create a more tender and flavorful texture. Dry aging is usually applied to beef, but other types of meat can also be matured in this way.

The flavor difference ofdry aged meat: Dry aged meat has a distinctly different flavor than regular meat. Meat matured in this way acquires a more intense aroma and a richer flavor profile. The outside of the meat hardens slightly during the dry aging process and a layer called “crust” forms. The inside remains more tender and juicy. This combination allows deep and complex flavors to emerge in every bite of meat. In addition, dry aged meats naturally contain less moisture, so they shrink less during cooking and retain more flavor.

Dry aged process: The dry aged process involves resting the meat in controlled conditions for a certain period of time. Here are the basic steps of this process:

1. Meat Selection: High quality beef is generally preferred for the dry aged process. The fat content and marbling level of the meat affect the success of the process.
2. Maturation Environment: Meat is stored in specially designed dry aged refrigerators or maturation rooms. These environments are controlled at low temperatures (usually 1-3°C) and low humidity levels (around 80%).
3. Process Duration: The dry aged process usually takes between 30 and 90 days. The longer it takes, the more intense and complex the flavor of the meat becomes. However, the longer the aging time, the more drying and toughening of the meat on the outside, so it is important to determine the optimal duration.
4. Inspection and Maintenance: During the dry aged process it is important to regularly check the meat and ensure proper hygiene conditions. This ensures that the meat matures properly and prevents unwanted bacteria or mold growth.
5. Final Processing: When the ripening period is complete, the outer skin is usually cut off and the inside is ready for use. At this stage, the meat can be sliced and packaged or directly ready for cooking.

The dry aged process is an art used to maximize the natural flavors of meat and offers a unique and unforgettable experience for meat lovers.

Benefits of Dry Aged Meat

Flavor and texture advantages: Dry aged meat is characterized by its unique flavor and texture advantages. The main benefits of this process are:

1. Deep and Intense Flavor: The maturation process of dry aged meat allows the natural enzymes in the meat to break down proteins, fats and carbohydrates to create a more intense and complex flavor profile. This results in a richer and deeper flavor.
2. Soft and Juicy Texture: Dry aged meat has a softer and juicier texture. The maturation process of the meat causes the connective tissue to break down and the muscle fibers to soften. This provides a more pleasant chewing experience with every bite of meat.
3. Less Moisture Loss: Dry aged meats lose less moisture during cooking. This keeps the meat juicier and minimizes size loss during the cooking process.
4. Intense Aroma: Dry aged meat develops a distinct aroma thanks to the special maturation process. This aroma further enhances the flavor of the meat, offering a unique taste in every bite.

Nutritional values: The nutritional values of dry aged meat are also remarkable. Here are the effects of this process on nutritional values:

1. Protein Content: Dry aged meat is known for its high protein content. During the ripening process, the protein in meat becomes more digestible, which makes it more easily absorbed by the body. Protein is a critical nutrient for muscle growth and repair.
2. Vitamin and Mineral Richness: Dry aged meat is rich in important vitamins and minerals. It is especially high in vitamin B complex (B12, B6) and iron. These nutrients are essential for energy production and immune system function.
3. Healthy Fats: Dry aged meat contains healthy fatty acids. These fats support heart health and fulfill the body’s energy needs. In addition, the breakdown of fats during the ripening process helps the meat develop a better flavor and texture profile.
4. Low Carbohydrate Content: Meat has a naturally low carbohydrate content. This makes dry aged meat a suitable option for people on a low-carb diet.
5. Collagen and Gelatin: During the maturation process of dry aged meat, the amount of collagen and gelatin in the connective tissue increases. These substances are beneficial for joint health and the digestive system.

The flavor and nutritional values of dry aged meat make it not only a gastronomic delight, but also a healthy source of nutrition. Therefore, the consumption of dry aged meat offers many benefits in terms of both taste and health.

What is a Dry Aged Refrigerator?

Featuresof a dry aged refrigerator: Dry-aged refrigerators are specially designed to provide optimal conditions for the ripening process of meat. Here are the highlights of these refrigerators:

1. Temperature Control: Dry aged refrigerators provide ideal conditions for the ripening process of meat by keeping the temperature constant between 1-3°C. This ensures that the meat remains microbiologically safe and matures optimally.
2. Moisture Control: Humidity is a critical factor in the dry aged process. Dry aged refrigerators usually operate at 80% humidity, preventing the surface of the meat from drying out and the growth of unwanted microorganisms. In this way, the meat remains tender and juicy on the inside, while a protective crust forms on the outside.
3. Air Circulation: Fresh air circulation is important during the ripening process of meat. Dry aged refrigerators are equipped with air circulation systems, which ensure that all sides of the meat ripen evenly. Regular air flow improves the flavor and texture quality of the meat.
4. Odor Control: It is natural for meat to develop a distinctive odor during the dry-aging process. Special filters and air purification systems keep the odors in the refrigerator under control, preventing the formation of unwanted odors.
5. Shelf and Hanging Systems: Dry aged refrigerators have special shelf and hanging systems to ensure that the meat matures in the correct position. The meat is kept in the optimal position throughout the ripening period, which ensures that the process proceeds smoothly.

Differences from standard refrigerators: Dry aged refrigerators differ from standard refrigerators in several important ways:

1. Customized Control Systems: Standard refrigerators are designed to meet the general cooling needs of food and are generally not as precise in temperature and humidity control. Dry aged refrigerators, on the other hand, have control systems optimized specifically for the meat maturation process.
2. Humidity Level: Standard refrigerators generally operate at lower humidity levels, which is not suitable for the dry aged process. Dry aged refrigerators maintain high humidity levels, preventing the meat from drying out and providing ideal ripening conditions.
3. Air Circulation: Air circulation is usually limited in standard refrigerators. Dry aged refrigerators, on the other hand, provide continuous and regular air flow, allowing all sides of the meat to ripen evenly.
4. Odor Control: Standard refrigerators usually do not have odor control systems. Dry aged refrigerators are equipped with special filters and air purification systems, which keep odors under control during the maturation process.
5. Special Storage Areas: Dry aged refrigerators have special shelving and hanging systems for the correct placement of meat. Standard refrigerators do not have such customized storage areas.

Dry aged refrigerators provide all the necessary conditions for the highest quality maturation of meat, making them an indispensable tool for meat lovers and gastronomy professionals. These features make it possible to successfully implement the dry-aging process at home or in commercial settings.

Dry Aged Refrigerator Selection

Things to consider when choosing a refrigerator: When choosing a dry aged refrigerator, it is important to pay attention to the features that will best support the ripening process of the meat. Here are the key factors to consider when choosing a refrigerator:

1. Temperature Control: The temperature range of a dry aged refrigerator should be 1-3°C. The ability to set the temperature consistently and accurately ensures that the meat matures safely and efficiently.
2. Humidity Control: The humidity level in the refrigerator should be about 80%. This prevents the outside of the meat from drying out and keeps the inside tender and juicy. Precise humidity control is critical to the success of the ripening process.
3. Air Circulation: For the meat to ripen evenly on all sides, the refrigerator needs to provide strong and continuous air circulation. The air circulation system improves the quality of the meat by regulating the flow of fresh air.
4. Odor Control: It is important to control odors that may occur during the dry aged process. The odor filtering system of the refrigerator prevents the formation of unwanted odors and preserves the natural aroma of the meat.
5. Shelf and Hanging Systems: The internal layout of the refrigerator must allow the meat to be placed in the correct position. Special shelving and hanging systems ensure that the meat remains in the ideal position throughout the ripening process.
6. Capacity: It is important to choose a refrigerator with the right capacity for your needs. While smaller capacities may be sufficient for home use, larger capacities should be preferred for commercial use.
7. Energy Efficiency: The energy efficiency of the refrigerator is important to reduce costs in the long run. Energy-efficient models offer both an environmentally friendly and economical option.
8. Durability and Warranty: It is important that the dry aged refrigerator is durable and offers long-lasting use. The manufacturer’s warranty provides an additional assurance of the quality and reliability of the appliance.

Popular dry aged refrigerator brands: When buying a dry aged refrigerator, it is important to choose reliable and quality brands. Here are some popular dry aged refrigerator brands from around the world:

1. Dry Ager Dry Ager is one of the leading brands offering high quality dry aged refrigerators for professional and home use. These German engineered refrigerators are known for their superior temperature and humidity control.
2. Steak Locker Steak Locker offers a range of dry aged refrigerator models designed for both home users and restaurants. Characterized by smart technology and energy efficiency, this brand is known for its user-friendly interface and reliability.
3. Klimatic Klimatic offers strong and durable dry aged refrigerator models especially for commercial use. With advanced air circulation and humidity control systems, they are an ideal choice for professional kitchens.
4. Cave Vinum Cave Vinum produces premium dry aged refrigerators that combine aesthetics and functionality. Known for its wine cabinets, the brand brings the same quality and precision to dry-aged refrigerators.
5. Landig: Landig offers affordable and high-performance dry aged refrigerator models for both home and professional use. It stands out with its wide product range and user-friendly features.

When choosing a dry aged refrigerator, you can examine the models offered by these brands and choose the one that best suits your needs and budget. In this way, you can get excellent flavors by maturing your meats in the best way.

Using the Dry Aged Refrigerator

How to use a dry aged refrigerator? The correct use of a dry aged refrigerator is one of the most important factors affecting the maturation process of meat. Here are the steps to consider when using a dry aged refrigerator:

1. Preparing the refrigerator:
   • Installation and Cleaning: Before first use, install the refrigerator and clean the inside thoroughly. Use food-safe cleaning agents for cleaning.
   • Temperature and Humidity Settings: Adjust the temperature and humidity settings of the refrigerator to levels suitable for dry aged meat. Usually 1-3°C and 80% humidity is ideal.
   • Air Circulation: Make sure the air circulation system is working properly. Regular air flow ensures even ripening of the meat.
2. Meat Preparation:
   • Meat Selection: Beef with a high marbling rate is generally preferred for dry aged. This makes the meat more flavorful and tender.
   • Cutting and shredding: Cut the meat to the appropriate size before placing it in the refrigerator. Pieces that are too large can prolong the ripening process.
3. Meat Placement and Arrangement:
   • Shelf Usage: When placing the meat on the refrigerator shelves, leave space between each piece so that there is sufficient airflow around each piece. This allows all sides of the meat to ripen evenly.
   • Hanging Systems: If your refrigerator has a hanging system, place the meat on a hook. This ensures that the entire surface of the meat is in contact with the air and offers a better ripening process.
   • Hygiene and Cleanliness: Observe hygiene rules when placing the meat. You can use a clean tray or shelf protector to prevent the meat from directly touching the surface of the refrigerator.
4. Monitoring the Maturation Process:
   • Process Control: Regularly check the ripening process of the meat. Make sure that the temperature and humidity levels inside the refrigerator remain constant.
   • Smell and Color: The smell and color of meat are indicators of the ripening process. If you notice an abnormal smell or color change, consult a specialist about the condition of the meat.
5. Final Step:
   • Removing the meat When the ripening time is complete, carefully remove the meat from the refrigerator. Cut off and discard the outer layer of skin.
   • Cooking and Storage: Dry aged meats are ready to cook immediately after the ripening process. If you are not cooking it immediately, you can preserve its freshness by storing it in vacuum sealed bags or airtight containers.

Placement and Arrangement of Meats: The correct placement of meats in the dry aged refrigerator directly affects the success of the maturation process. Here are some tips for placing and organizing meats:

1. Proper Positioning: When placing meat on shelves or hanging systems, leave enough space around each piece. This ensures that airflow reaches all pieces of meat evenly and guarantees that all sides of the meat ripen properly.
2. Height and Distance: When placing the meat, avoid overlapping or touching each other. Meat touching each other can cause problems in the ripening process and prevent parts of the meat from fully ripening.
3. Shelf and Tray Use: Use clean shelves or trays to avoid meat coming into direct contact with the surface of the refrigerator. This keeps the meat hygienic and makes cleaning easier.
4. Hanging Systems: If your refrigerator has hanging systems, place the meat on hangers. This ensures that the entire surface of the meat is in contact with the air and ensures a more uniform ripening process.
5. Regular Check: Check the meat at regular intervals after placing it. This ensures that the ripening process goes smoothly and the meat matures in a quality manner.

The correct use of the dry aged refrigerator and the proper placement of the meats will ensure that you get meats with excellent flavor and texture. By following these steps, you can produce professional quality dry aged meats at home or in commercial settings.

Dry Aged Process and Control

Stages of the process: Dry aging is the process of maturing meat in controlled conditions over a certain period of time. This process consists of several important stages:

1. Preparation:
   • Meat Selection: High quality, well marbled beef is generally preferred for the dry aged process. Marbling means that the fat is evenly distributed between the muscle fibers, making the meat tasty and tender.
   • Slaughter and Shredding: The meat is cut to the appropriate size and prepared for the maturation process. Generally, large pieces are suitable for the dry aged process because this way the crust that forms on the outside of the meat protects the inside.
2. Maturation:
   • Temperature and Humidity Adjustment: The meat is kept in a dry aged refrigerator at a temperature of 1-3°C and a humidity level of 80%. These conditions allow the meat to mature safely and efficiently.
   • Air Circulation: The constant flow of air ensures that all sides of the meat ripen evenly. The air circulation system of the refrigerator is therefore critical.
3. Shell Formation:
   • Surface Drying: During the first few days, a crust forms on the outside of the meat. This crust protects the inside of the meat and is a natural part of the ripening process. This crust is cut off at the end of the ripening process.
4. Maturation Period:
   • Duration: The dry aged process usually takes 30 to 90 days. The longer it takes, the more intense and complex the flavor of the meat becomes. However, the ideal duration for each piece of meat may be different and can be adjusted according to personal preferences.
5. Final Step:
   • Skinning: When the ripening period is complete, the skin on the outside of the meat is carefully cut off and discarded. This process ensures that the ripened meat is ready to be eaten.
   • Cooking and Storage: Dry aged meats are ready for cooking immediately after the maturation process. The flavor of the meat is best preserved by using the recommended techniques for cooking. If not cooked immediately, the meat can be stored in vacuum sealed bags or airtight containers.

Considerations during the process: There are some important factors to consider during the dry aged process:

1. Temperature and Humidity Control:
   • Stabilization: Constantly monitor and keep the temperature and humidity levels of the refrigerator constant. This ensures that the ripening process of the meat goes smoothly.
   • Adjustment: If needed, optimize the refrigerator’s settings with fine air circulation and humidity control.
2. Hygiene and Cleaning:
   • Regular Cleaning: Clean the refrigerator and the surfaces that the meat comes into contact with on a regular basis. This reduces the risk of possible contamination.
   • Cleanliness of Hands: Wash your hands frequently and observe hygiene rules when handling meat.
3. Air Circulation:
   • Proper Placement: Place the meats at regular intervals in the refrigerator and leave enough space between them. This allows airflow to reach all the pieces of meat.
   • Air Filters: Regularly check and clean the air filters of the refrigerator. Clogged filters can adversely affect air circulation.
4. Odor and Color Control:
   • Regular Check: Check the smell and color of the meat at regular intervals. If you notice an abnormal smell or color change, assess the condition of the meat and consult a specialist if necessary.
   • Visual Inspection: Observe for any abnormal change in the crust that forms on the outer surface of the meat.
5. Process Tracking:
   • Daily Log: Keep a daily log to monitor the ripening process. This makes it easy to keep track of temperature, humidity and other important parameters.
   • Time Setting: Adjust the ripening time according to personal preferences and the condition of the meat. Lengthen or shorten the process as needed.

Dry aging is a process that requires careful control and monitoring. By following these steps, you can ensure the best maturation of the meat and get dry aged meats with excellent flavor and texture.

Preparation of Dry Aged Meat

Cooking dry aged meat: Dry aged meat can be optimized for flavor and texture using the right cooking techniques. Here are the steps to consider when cooking dry aged meat:

1. Bringing Meat to Room Temperature:
   • Preparation: Before cooking, remove the dry aged meat from the refrigerator and let it stand for 30-60 minutes to come to room temperature. This ensures that the meat cooks evenly inside and out.
2. Salting and Seasoning:
   • Salting Salt the meat just before cooking. Dry aged meat has a strong natural flavor, so you don’t need much seasoning. Salt highlights the flavor of the meat.
   • Seasoning: You can optionally add black pepper or mild spices. However, keep the use of spices to a minimum to avoid overpowering the natural flavor of dry aged meat.
3. Cooking Techniques:
   • Cooking on the grill or in a cast iron skillet: Dry aged meat is best cooked on the grill or in a cast iron skillet. The high heat sealing ensures that the meat is nicely caramelized on the outside and juicy on the inside.
   • Baking in the Oven Cooking thick slices of dry aged meat in the oven at a low temperature after sealing ensures that the meat is cooked evenly inside. First seal at high heat, then cook in the oven at 150-160°C until the desired internal temperature is reached.
   • Reverse Sear: This is the method of first cooking the meat in the oven at low heat and then sealing it at high heat. This allows the meat to cook slowly on the inside and caramelize on the outside in the final stage.
4. Rest:
   • Resting After Cooking: It is important to let the meat rest for at least 5-10 minutes after cooking. This ensures that the juices in the meat are redistributed and a juicier result is obtained.

Flavor enhancement tips: Some tips and tricks to bring out the best of the natural flavor of dry aged meat:

1. Quality Meat Selection:
   • Marbling of Meat: The quality of dry aged meat depends on the level of marbling. High marbling makes the meat more flavorful and juicy.
2. Correct Cooking Degree:
   • Internal Temperature: The ideal cooking temperature of dry aged meat should be medium or medium-rare. Check the internal temperature of the meat with a meat thermometer. Ensure that it reaches an internal temperature of 57-60°C for medium and 52-55°C for medium-rare.
3. Oil Usage:
   • Extra Fat: The natural fats of dry aged meat are sufficient, but adding a little butter or olive oil during cooking can enhance the flavor and caramelization of the meat.
4. Casting Pan Cooking:
   • Caramelized Surface: The cast iron pan distributes the high heat evenly, allowing the outside of the meat to caramelize perfectly. When the pan is well heated, add the meat and seal on both sides.
5. Aromatics:
   • Aromatic Use: You can enhance the flavor of the meat by adding a little garlic, fresh thyme or rosemary to the pan during cooking. These aromatics add depth to the flavor of the meat.
6. Sauces and marinades:
   • Sauces Since the flavor of dry aged meat is strong, simple and light sauces should be preferred. A classic beurre blanc sauce or red wine sauce goes perfectly with dry aged meat.
   • Marinating To preserve the natural flavor of dry aged meat, instead of marinating, it is sufficient to rub butter on it during cooking or sprinkle with quality sea salt after cooking.

Dry aged meat offers an exceptional dining experience when prepared with the right cooking techniques and flavor enhancing tips. By following these steps, you can bring out the best of dry aged meat’s natural flavor and perfect texture.

Dry Aged Meat Recipes

Popular recipes Dry aged meat is noted for its unique flavor and texture and is used in many popular recipes. Here are some of the most popular recipes for dry aged meat:

1. Dry Aged Ribeye Steak:
   • Ingredients:
     • 1 dry aged ribeye steak
     • Sea salt and freshly ground black pepper
     • 2 tablespoons olive oil
     • 2 cloves of garlic (crushed)
     • Fresh thyme and rosemary sprigs
     • 2 tablespoons of butter
   • How to make:
     1. Bring the meat to room temperature and rub well on both sides with sea salt and freshly ground black pepper.
     2. Heat a cast iron skillet over high heat and add the olive oil.
     3. Place the meat in the pan and seal for 2-3 minutes on each side.
     4. Add the butter, garlic and herbs. Tilt the pan slightly and spoon the butter over the meat.
     5. Place the meat in a preheated oven at 200°C and cook until the desired degree of doneness is reached (57-60°C for medium).
     6. Remove the cooked meat from the pan and let it rest for 5-10 minutes before slicing.
2. Dry Aged T-Bone Steak:
   • Ingredients:
     • 1 dry aged T-Bone steak
     • Sea salt and freshly ground black pepper
     • 3 tablespoons olive oil
     • 1 tablespoon of butter
     • Fresh thyme and rosemary sprigs
     • 1 clove of garlic (crushed)
   • How to make:
     1. Bring the meat to room temperature and season both sides with sea salt and freshly ground black pepper.
     2. Heat the grill over high heat and add the olive oil.
     3. Place the meat on the grill and seal for 3-4 minutes on each side.
     4. Add butter, garlic and herbs. Put the meat in a cast iron skillet and continue cooking by drizzling butter over it.
     5. Place the meat in a preheated oven at 200°C and cook until the desired degree of doneness is reached.
     6. Remove the cooked meat from the pan and let it rest for 5-10 minutes before slicing.

Recipe suggestions to try at home:

1. Dry Aged Filet Mignon:
   • Ingredients:
     • 2 dry aged filet mignon
     • Sea salt and freshly ground black pepper
     • 2 tablespoons olive oil
     • 1 tablespoon of butter
     • 1 clove of garlic (crushed)
     • Fresh thyme
   • How to make:
     1. Bring the fillets to room temperature and season both sides with sea salt and pepper.
     2. Heat a cast iron skillet over high heat and add the olive oil.
     3. Place the fillets in the pan and seal for 2-3 minutes on each side.
     4. Add butter, garlic and thyme. Spoon the butter over the fillets.
     5. Place in a preheated oven at 200°C and bake for 6-8 minutes.
     6. Remove the cooked fillets from the pan and rest for 5-10 minutes before slicing.
2. Dry Aged Burger:
   • Ingredients:
     • 500 g dry aged ground beef
     • Sea salt and freshly ground black pepper
     • 4 hamburger buns
     • 4 slices of cheddar cheese
     • Lettuce, tomatoes, pickles and onions
     • 2 tablespoons olive oil
   • How to make:
     1. Divide the minced meat into four equal pieces and make burger patties. Season with salt and pepper on both sides.
     2. Heat the grill or cast iron skillet over high heat and add the olive oil.
     3. Place the meatballs in the pan and cook for 3-4 minutes on each side.
     4. Near the end of cooking, add a slice of cheddar cheese on top of each meatball and let it melt.
     5. Lightly toast the bread on the grill or in a pan.
     6. Prepare the burgers by adding the patties and other ingredients on the buns.
3. Dry Aged Et Carpaccio:
   • Ingredients:
     • 300 g dry aged tenderloin (very thinly sliced)
     • 2 tablespoons olive oil
     • 1 tablespoon lemon juice
     • Sea salt and freshly ground black pepper
     • Parmesan cheese (thinly sliced)
     • Arugula leaves
   • How to make:
     1. Cut the tenderloin into very thin slices or have your butcher cut it.
     2. Place the slices on a serving plate and drizzle with olive oil and lemon juice.
     3. Season with sea salt and freshly ground black pepper.
     4. Top with thinly sliced parmesan cheese and arugula leaves.
     5. Serve immediately.

These recipes allow you to experience the unique flavor of dry aged meat at home. Each recipe is designed to emphasize the natural flavor of the meat, allowing you to achieve excellent results.

Dry Aged Refrigerator Maintenance

Refrigerator cleaning and maintenance: Regular maintenance and cleaning is essential for the long life and efficient operation of your dry aged refrigerator. Here are some basic steps to clean and maintain your dry aged refrigerator:

1. Regular Cleaning:
   • Internal Cleaning: Clean the inside of the refrigerator after each use or at least once a month. Wipe shelves, walls and other surfaces with a clean, damp cloth. Use safe cleaning agents that can come into contact with food.
   • External Cleaning: Regularly wipe the exterior of the refrigerator to prevent dust and dirt accumulation. This preserves the aesthetic appearance of your refrigerator and ensures its long life.
   • Door Seals: Check the door seals regularly and keep them clean. Clean and flexible seals ensure that the refrigerator closes correctly and remains energy efficient.
2. Air Filters and Circulation:
   • Air Filters: Check and clean the air filters regularly. Clogged filters prevent the refrigerator from working efficiently and negatively affect the ripening process. Replace the filters if necessary.
   • Air Circulation: Keep the airflow area behind the refrigerator clean and open. This ensures that the refrigerator works efficiently and optimal temperature and humidity levels are maintained.
3. Humidity and Temperature Control:
   • Humidity Levels: Regularly check the humidity levels inside the refrigerator. Adjust the refrigerator if necessary to ensure that the humidity level remains around 80%.
   • Temperature Control: Check the internal temperature of the refrigerator regularly and keep it constant. The temperature should be between 1-3°C. To minimize temperature changes, do not open and close the refrigerator door frequently.
4. Control Panels and Sensors:
   • Control Panels: Check the refrigerator’s control panels and settings regularly. If any errors or warnings are displayed, check the user manual and seek professional help if necessary.
   • Sensors Make sure that the humidity and temperature sensors are working properly. If the sensors are not working correctly, you will not be able to set the internal conditions of the refrigerator correctly.

Tips for long-lasting operation: Take note of the following tips for the long life and trouble-free operation of your dry-aged refrigerator:

1. Pay Attention to Capacity:
   • Overloading: Avoid overloading the refrigerator. Loading beyond the capacity of the refrigerator hinders air circulation and adversely affects the ripening process.
   • Regular Arrangement: Arrange the meat in the refrigerator in an orderly and properly spaced manner. Optimize the ripening process by ensuring that air flow reaches all pieces of meat.
2. Energy Saving:
   • Door Usage: Avoid opening and closing the refrigerator door unnecessarily. Each time the door is opened, the temperature and humidity levels change, causing the refrigerator to use more energy.
   • Energy Efficient Models: Opt for energy efficient models. This ensures environmentally friendly use while reducing energy costs.
3. Professional Care:
   • Periodic Maintenance: Have your refrigerator professionally serviced periodically. This ensures that the internal and external parts of the appliance are checked and necessary repairs are carried out.
   • Warranty and Service: Know the warranty and service conditions of the refrigerator. Get support from authorized services when necessary.
4. Correct Placement:
   • Suitable Location: Position your refrigerator in a cool, well-ventilated place out of direct sunlight. This allows the refrigerator to work more efficiently.
   • Air Flow Make sure there is sufficient airflow around the refrigerator. Make sure that the back is not too close to the wall.
5. Follow the usage guide:
   • Manufacturer Instructions: Carefully read the instruction manual provided by the manufacturer and follow the instructions. This ensures correct and safe use of your refrigerator.

Regular maintenance and proper use of the dry aged refrigerator prolongs the life of the appliance and maximizes the quality of the dry aged meat. By following these steps, you can keep your refrigerator running smoothly and efficiently.

Frequently Asked Questions