Steak Locker
Dry Aging Locker — refrigeration+
With a meat aging fridge will take meat aging game to the next level with beef, artisanal charcuterie, cheeses, even fish to achieve a new level of refinement and luxury.
0ther temperature, humidity and air flow products are expected to be placed and transported in the dry aging locker.
The meat aging fridge, it’s paying for ribeye steak. Although many types of meat can be drying current focus is a specifically on ribeye steak. The large portion of ribeye steak to be determined culinary team including butchers for optimal purposes.
Korean seasoning and other seasonings are planned, proposed and selected by the culinary team and executive team.
Subscribers can be sure products cooked and uncooked additionally participants can do their own cooking especially after being trained physically or virtually.
Refrigeration including dry aging capabilities
Dry Age Fridges:
Steak Locker Studio
Steak Locker Home
Steak Locker Pro
Meat Ager Fridge
There are five components required to dry age meat properly; humidity, temperature, germicidal light, fan forced air and time.
Creating humidity within a meat ager fridge, such as the Steak Locker is a variable in that fresh meat will create more humidity at the beginning of the dry age process and increasing it towards the end of the process will keep the muscle from drying out too much.
Another variable of humidity is the amount of meat inside the locker, the Home Edition has a 60-pound capacity, and three 20-pound sub-primal cuts would fit comfortably without touching each other. Just remember that this will create more humidity within the locker and the front panel may be set to 65% for the first half of a 45-day process then bumped up to 70% for the second half.
The front panel on the Steak Locker should be set to 35 degrees and 70% humidity. There are defrost cycles and the temperature and humidity will always fluctuate. If temperature stays between 34-41 degrees and humidity stays between 60-80% there is a safe dry aging environment. A fresh product in the meat ager fridge will create more humidity than one that has been in there for more than two weeks.
Ultraviolet light is a type of electromagnetic radiation that comes from the sun and transmitted in waves or particles at different wavelengths and frequencies. When properly utilized, this invisible form of light can safely kill germs, mold, mildew, and in some cases even some bacteria. The UV Light also turn off in the locker when the door is opened.
Fan forced air is required to disburse a consistent speed of air to have better circulation and decrease stagnate air at the same time. If the forced air is at too high of a speed, then the product inside the locker will dry out too soon. The forced air fans within the lockers are designed to turn off when the door is opened to eliminate the external air from entering and during the defrost cycle so that the evaporators can dissolve moisture.
Time is an essential component in how dry aging works because once the meat is placed into the locker, it will take time to reach the desired outcome of tenderness, texture, and flavor.
Description — Dry Aging Locker
Experience the world’s first professional smart dry age fridges that combine traditional craft & skills with modern connectivity. Intelligent connected appliances that will allow you to produce profitable, professional and high quality Dry Aging Programs.
Stay connected and informed at all times with our iOS companion app. Track your cuts over time, monitor current temperature and humidity in real time and get notified to protect your investments with the dry age fridge.
Dimensions — Dry Aging Locker
32.28″ H x 23.42″ W X 22.56″D
Capacity
65lbs – 29kg
Temperature Range
32F – 72F
Materials
304 Stainless Steel
Rated Voltage
110V – 120V