Catering equipment supplier, Euro Catering, has introduced a dry ager to the UK and Irish markets, responding to the growing popularity of dry-aged beef in both restaurants and the eat-at-home market.
These new Klima dry-agers, with climate control and a patented Oxigenklima system, are now available to age meat for the best flavour in a suitable environment.
The Oxigenklima system generates oxygen from the external atmosphere and introduces it into the cabinet. This should inhibit microbe multiplication and create a good ageing environment for meat. By reducing harmful bacteria and sanitising the chamber between processes, the system should also help avoid food contamination and reduce unpleasant smells.
Humidity and temperature probes control the chamber environment, whilst a 7-inch touchscreen display allows users to pre-set and customise their recipes by pre-programming up to 20 phases per recipe.
The Klima equipment is designed to break meat muscle down into amino fatty acids and sugars, which should create tasty meat.
The dry agers come as either countertop (KMVS) or floor-standing (KMS700PV, KMS900PV and KMS1500PV) cabinets. Both use energy-saving LED lighting to create attractive product displays and deliver eco friendliness, and both are Climate Class 5-rated (+43°C ambient/75% humidity) and utilise R290 refrigerant.
The countertop model comes in a black finish as standard and has glass doors on the operator’s side and a glass viewing panel on the customer’s. Sized (mm) 1,100w x 765d x 1,390h and weighing 160kg, this unit has an electrical load of 230v/0.4kW. The free-standing model comes in three sizes and is single-sided, with a full-height glass door and stainless-steel finish. Customised options are black finish, glass rear viewing panel and castors.
Euro Catering’s Tim Charlton said: “As the foodie demand for deeply flavoured and tender beef grows, these dry agers are perfect climate-control devices for ageing cuts, for however many days best suits customer tastes.
“However, the Klima range of cabinets are just as effective at producing distinct and artisan cheeses, home-cured prosciutto and other charcuterie, game, fish, vegetables, pasta, herbs and fermented bakery products. This makes them multi-purpose assets for chefs and butchers alike.
“We also cannot ignore the huge rise in demand for beef jerky and biltong snacks and see the creation of these products as another use of this equipment, for those either specialising in that sort of lifestyle snack or introducing it as another restaurant feature or butchery income stream.
“This equipment offers everything that the on-trend diner or shopper, culinary star-chasing restaurateur, dedicated craft butcher, or artisan cheesemaker could wish for, but could be just as useful for the hipster snack producer trying to create amazing flavoured jerky from dry-aged beef.”