Precision Refrigeration will be showcasing its meat ageing cabinet at Hotelympia with the aid of celebrity chef, Shaun Rankin.
On stand 1620 at London’s ExCel on 5-8 March, Rankin will be passing on his experience of the meat ageing cabinet, a unit of which is installed in his restaurant, Ormer Mayfair.
The MA600-1950 cabinet is designed to provide a suitable temperature and humidity-controlled environment for meat ageing, while showing off the meats to promote sales. The unit’s internal temperature can be set from 1°C to 4°C with the humidity controlled between 75-85%, without the need for a water supply.
A key issue with meat ageing is that the humidity needs to be constant. However, in a refrigerated cabinet, the system turning on and off to control temperature will cause the humidity level to fluctuate considerably. Precision supplies Himalayan rock salt to act as a regulator to overcome this problem, which is claimed to ensure the humidity level stays constant as well as enhancing the taste.
For those wishing to know more about meat ageing, Precision has written a guide to the subject, in conjunction with Rankin, with the publication being launched at the show.