GEA Meat Ager Showcase RTB-320B

A cabinet for dry-ageing fresh meat to improve its flavour and tenderness. Ageing can take from several days to weeks, so the meat's enzymes act naturally. The unit has digital temperature and humidity control. Combined UV-C and activated carbon technology sterilizes the air inside the cabinet, limiting the growth of germs and bacteria. Suitable for ham, dry-aged beef steak, cheese, etc. Note: For the best ageing results, use fresh meat or chilled meat no more than 30 days after slaughter. Frozen meat that has been thawed is not recommended. Ageing time is counted from the date of slaughter until the ageing process is complete.