Industrial refrigerator

foodcabinet1-door

Product overview
Foodline Machinery offers professional commercial beef dry aging cabinets designed for restaurants, steakhouses, butcher shops, supermarkets and industrial meat processing facilities.

Key benefits

• Richer beef flavor
• Improved tenderness
• Better texture
• Concentrated umami taste
• Premium steakhouse-quality beef

Commercial Beef Dry Aging Cabinet — summary
A commercial beef dry aging cabinet is a professional refrigeration system specially designed for safely aging beef under controlled temperature, humidity and airflow conditions. Multiple models and capacities are available to suit restaurants, butcher shops and industrial operations.

Technical specifications of dry aged beef machine (table)
Model: Single door | Double door | Triple door
Overall Dimensions (W×D×H): 630 × 700 × 2130 mm | 1260 × 700 × 2130 mm | 1860 × 700 × 2130 mm
Number of Shelves: 5 | 10 | 15
Cooling Method: Air Cooling | Air Cooling | Air Cooling
Temperature Range: −5 to 10 °C | −5 to 10 °C | −5 to 10 °C
Rated Power: 500 W | 890 W | 1180 W
Key Configuration (applies across models): Imported brand compressor
Black titanium stainless steel exterior with mirror-finish stainless steel interior
Copper tube condenser, anti-corrosion–coated evaporator
EC energy-saving fan motors
Automatic humidity control and timed UV sterilization
Uniform temperature distribution with temperature variation within 3°C
Stainless steel shelves

Applications
Our industrial dry aging cabinets are widely used in:

• Steakhouses
• BBQ restaurants
• Premium butcher shops
• Beef processing plants
• Hotels and resorts
• Supermarkets
• Meat distributors
• Central kitchens
• Luxury dining establishments

Features

• Precise temperature & humidity control: intelligent control system maintains stable aging conditions for safe and consistent dry aging.
• Professional airflow circulation system: uniform airflow distribution enables even aging and prevents excessive moisture buildup.
• UV sterilization technology: integrated sterilization systems reduce bacterial contamination risks.
• Food-grade stainless steel structure: industrial-grade stainless steel ensures hygiene, durability, corrosion resistance and easy cleaning.
• Large commercial capacity: multiple models available for different commercial demands.
• Energy-efficient refrigeration system: designed for continuous commercial use with reliable cooling performance and reduced energy consumption.

How long should beef be dry aged?
Most commercial operations age beef between 21 and 45 days. Premium steakhouses may age beef for 60 days or longer for deeper flavor development.

Is dry-aged beef profitable?
Yes. Dry-aged beef can significantly increase menu pricing and product value for restaurants and butcher shops.

Specifications / Technical specifications

• Model names: Single door, Double door, Triple door (commercial beef dry aging cabinet)
• Overall dimensions (W×D×H): 630×700×2130 mm / 1260×700×2130 mm / 1860×700×2130 mm
• Number of shelves: 5 / 10 / 15
• Cooling method: Air cooling
• Temperature range: −5 to 10 °C
• Rated power: 500 W / 890 W / 1180 W
• Compressor: imported brand compressor
• Exterior / interior: black titanium stainless steel exterior; mirror-finish stainless steel interior
• Condenser / evaporator: copper tube condenser; anti-corrosion coated evaporator
• Fans: EC energy-saving fan motors for uniform circulation
• Controls & hygiene: automatic humidity control; timed UV sterilization
• Temperature uniformity: variation within 3 °C
• Shelves: stainless steel shelves