Dry Aging Cabinets, Dry Aging Walk-in Chambers, and Dry Aging Production Units. Quality Made in Germany. Timeless modern design on the outside – high-precision, sophisticated technology on the inside. Craftsmanship meets high-tech. Produce dry-aged meat, poultry, fish, sausage, ham, and cheese easier than ever before thanks to the unique SmartAging® technology. From food to super delicacy at the touch of a button.
The little one from DRY AGER® goes big with the new SmartAging® technology. It integrates perfectly into your kitchen or sales area, and whets the appetite of guests and customers for perfectly aged food. The compact unit can be freestanding or integrated into the wall, both at home or at work.
Tremendous flexibility. For example, up to 20 kg of meat can be aged in the device at once. With the standard shelves, as well as the optionally available stainless-steel hanger, or even the practical charcuterie shelves, the DRY AGER DX 500 Premium S is ready for the whole spectrum of food products.
+ 3 Year Extended Warranty
So big you can get creative. Whether with sausage, meat, cheese, ham, or more: Now you can age like a pro thanks to SmartAging®. Freestanding or integrated into the wall, it’s a real eye-catcher in any salesroom, restaurant, butcher shop, hotel, or hobby space, with absolute added value.
Maximum flexibility. The included stainless-steel hanger and optional shelves for meat and charcuterie, allow you to dry age up to 100 kg of food at a time. With the DRY AGER DX 1000 Premium S, however, an aging cycle really pays off, with a pay-off period of no more than 6 months in a business setting.
+ 3 Year Extended Warranty
| DX 500 Premium S | DX 1000 Premium S |
|---|---|
| Housing matt black, powder-coated | Stainless steel |
| Door Stainless steel | Stainless steel |
| Internal dimensions 71,2 x 49,0 x 43,7 cm | 137,1 x 57,8 x 58,7 cm |
| External dimensions 90,5 x 60,0 x 61,0 cm | 165,0 x 70,0 x 74,2 cm |
| Gross-/ net content 155 / 134 l | 495 / 435 l |
| Empty weight ca. 48 kg | ca. 88 kg |
| SmartAging® Yes | Yes |
| Electronic temperature range from 0 °C to +30 °C | from 0 °C to +30 °C |
| HumiControl® from 40% to 90% | from 40% to 90% |
| DX AirReg® Yes | Yes |
| Interior lighting DX LED Premium light bar | DX LED Premium light bar – continuously dimmable |
| Maximum load up to 20 kg | up to 100 kg |
Sophisticated aging programs developed by pros that don’t leave you shivering and that age exactly how you like it. You select the appropriate program via the control unit directly on the DRY AGER Dry Aging Fridge, and off you go. Unimagined possibilities await you!
Meat 
The DRY AGER Dry Aging Fridge can do many things, but the refinement of meat is its essence. When dry aging, you end up having to deal with each piece of meat individually. Fortunately, we have a simple solution: our SmartAging® technology.
With sophisticated programs, you’ll easily handle beef, pork, venison, lamb, or kid goat at the touch of a button—depending on the cut and the desired flavor intensity. Choose your aging program and from then on it’s all about: Keep calm and wait patiently!
Overview of aging programs:
Sausage 
When it comes to sausage, you can rely on our DRY AGER Dry Aging Cabinet. Because it’s up to the task. From salsiccia to Milanese salami – it can do it all. Sure, you’ll still need a meat grinder and sausage filler to make sausage, but the rest is a breeze with our DRY AGING BIBLE and SmartAging®.
Step-by-step instructions and recipes explain everything you need to know about preparation and seasoning. And the DRY AGER Dry Aging Cabinet does the rest. Once again, all that’s left for you to do is wait.
For just the right seasoning, we even offer you matching spice blends that you can conveniently buy at DRY AGER.
Overview of aging programs:
Ham 
Time, seasoning, and the right aging parameters turn a piece of meat into a sought-after ham specialty. But dried meat is also more in demand than ever. You can find the perfectly coordinated spice mixtures at DRY AGER and the SmartAging® technology takes care of the right parameters for you at the touch of a button. This turns the production of ham from a nail-biter into a test of patience. Because the most tedious step for you is waiting.
How to make the ham is explained step-by-step in the DRY AGING BIBLE. With suitable recipes, aging program instructions, and ingredient lists, we’ll show you everything you need to know about ham preparation. From spicy Black Forest ham to hearty lardo.
Overview of aging programs:
Poultry 
Definitely the best way to help your poultry reach true heights in taste. The germ-sensitive meat is in good hands in the DRY AGER Premium S. Thanks to the multi-stage sterilization system, you can experience the transformation into an absolute delicacy with a clear conscience.
Whether you have chicken, duck, or pheasant, in the DRY AGING BIBLE, you will find all the information you need for ideal preparation and suitable SmartAging® aging programs. It’s that simple!
Overview of aging programs:
Fish 
Dry aging fish is considered the supreme discipline, because there is a fine line between a perfect result or an inedible product. The result is unexpected flavors ranging from marzipan to butter. Another plus: The shelf life of whole fish is extended to up to 10 days, which saves money.
Feeling like a fish out of water so far when it comes to dy aging fish? That’s nothing to worry about. With SmartAging®, the right aging conditions are guaranteed in the unit. You hook your fish, choose one of the appropriate aging programs, and wait – et voilà!
Overview of aging programs:
Cheese 
It’s about your cheese. Because extraordinary taste takes time. To create ideal conditions for an aging cheese, humidity, temperature, and air flow must be controlled. Sounds like a job for DRY AGER’s Dry Aging Fridge.
So buy a young round of cheese, choose the aging program and, let it refine perfectly over a period of 3-4 weeks. You just need to turn it and brush it off every now and then. Or you can use the DRY AGER Dry Aging Fridge as a “cheese cover” for soft and semi-hard cheese!
Overview of aging programs:
Wine 
When you give up meat, fish, and the like, are your plant-based alternatives wine and cigars? It’s a perfect match.
Your DRY AGER Dry Aging Cabinet is also wonderfully suitable as a wine cabinet and/or humidor during these phases. Because wine loves constant temperatures and cigars need humid air – you can easily regulate both with the DRY AGER Dry Aging Fridge at the touch of a button! And once you’ve made it through the period of time when you’re abstaining, you can get right back to dry aging meat, thanks to its easy cleaning!
Special programs 
Pasta fits right in! But fruits, vegetables, herbs, or mushrooms can now also be dried very easily with special SmartAging® programs. The big advantage over an automatic dehydrator: In the DRY AGER Climate Cabinet, even large quantities are dried extremely gently at lower temperatures than would otherwise be the case. This process is germ-free as well, which ensures a significantly longer shelf life.
The right program can also be a tremendous benefit for storing fresh fruits and vegetables.
After each completed aging cycle, the pre-cleaning program is also available to you if needed, making the DRY AGER Climate and Dry Aging Fridge ready for your next project.
Overview of aging programs:
Ready for the next level of dry aging? We’ll take you on a journey full of delights of high level food refinement. Be inspired by the unprecedented taste experiences SmartAging® technology offers.
In the new DRY AGER® catalog.
Because you care about what you eat: With the new generation of DRY AGER® Dry Aging Cabinets, you can easily refine your food. With results that impress even the pros. No more risk of destroying valuable pieces of meat due to operating errors—thanks to the perfectly coordinated aging programs, meat, sausage, cheese, and more will always turn out absolutely perfectly.
Using a DRY AGER® Dry Aging Fridge also means living sustainability. Because that’s how you can always get the best out of valuable food, in your own home. Without long supply chains, but with transparent origins.
Discover new possibilities with your new DRY AGER® Dry Aging Fridge!
Expand your product portfolio with foods aged in house. It doesn’t matter whether you, as a butcher, want to offer discerning customers dry-aged beef or house-made salami and ham specialties. Or maybe you’d like to add a new touch to your cheese assortment…
Now you save time and nerves, because the expensive goods are really worth it. This is because you will always get the best possible results with consistently high quality, and can also present them in the DRY AGER Dry Aging Fridge in a uniquely appealing way.
This opens up new sales potential, as the refined products also offer an attractive addition to your product range for customers who are willing to pay. Seize the opportunity. By the way, in grocery retail, a DX 1000 model pays for itself in less than 6 months, so what exactly are you waiting for?
When it comes to sausage, no one can fool you. And the same goes for ham and fresh meat. With the DRY AGER® meat Dry Aging Fridge, you have a tool at your disposal that makes you even better and opens up valuable aging opportunities. New exciting goods for your product portfolio at the push of a button – made by you. This saves you time, makes you more creative than ever before, and gives you a sense of product security that lets you sleep soundly. Because for you the number one priority is always the customer.
To keep it that way, with the DRY AGER Dry Aging Fridge you can age your delicacies right in front of your customers. This provides confidence, talking points, and a unique presentation of your products. This is the cutting edge of store design.
Save time and look good doing it – that’s what the DRY AGER® Dry Aging Cabinet can do for you in your restaurant. Since the machine works on its own and the aging processes run continuously and optimally, you and your employees can devote your full attention to your guests.
And staged as an attractive highlight, the DRY AGER® Dry Aging Cabinet still serves as a truly unique selling point for your restaurant. Because where else can guests choose their favorite pieces of meat in such an attractive way?
Offer your guests more!
The DRY AGER® Dry Aging Cabinet also integrates perfectly into large kitchens, offering the opportunity to expand your menu in an attractive way. If the DRY AGER® Dry Aging Cabinet is placed in a hotel restaurant, then you offer your guests not only another culinary delicacy, but also a visual highlight in a class of its own. Age and store meat, ham, cheese, or wine specialties right in front of your guests. That makes for increased sales and is sure to be a conversation starter. And the fact that you enjoy the security of an optimal aging process and don’t have to do anything but watch makes things easy for you.
Exactly as big as you need. The Dry Aging Walk-in Chambers turn your sales area into a Dry Aging experience room. In order to achieve this goal, your Dry Aging chamber is planned step by step together with an expert from DRY AGER and adapted to meet your needs. All the Dry Aging systems, such as HumiControl®, DX AirReg®, and the UVC sterilization unit come standard. The size, shape, material build, color, interior design, distribution cooling system, lighting, and much more. This is how you create the ultimate shopping experience for your customers.
DRY AGER® Dry Aging Production Units are available in different versions and can be perfectly adapted to your existing cooling infrastructure. The All-in-One system includes all the related components and can be installed as a compact ceiling solution on your cell. Depending on the cell size or conditions on site, one of the three available power classes is used.
For those who want to physically separate the exterior unit from the evaporator in the cell due to lack of space, waste heat, or noise, the Split-System or the evaporator system have all the options. The systems are individually tailored to your needs and for almost all performance sizes.
All the technical Dry Aging features come standard on the models offered. The HumiControl®, DX AirReg®, and integrated UVC sterilization systems ensure maximum parameter reliability and guarantee reliable, 100% reproducible aging results at all times, with maximum product safety.
The Dry Aging Bible will make you a pro – and meat pros even more creative. On its more than 300 pages, you will learn everything about the refinement of meat, poultry, ham, sausage, cheese, and even fish from food to supreme delicacy in the DRY AGER® Dry Aging Fridge.
The 336 pages bound in fine linen will teach you everything you need to know about Dry Aging and refining. This book explains the history and present-day practice of Dry Aging down to the last detail, including scientific ones. With stunning photographs, it shows hundreds of examples of meat refining, the production of world-famous hams and salamis, the aging of cheese, and the refinement of fish. With detailed information and concrete recommendations. You can turn your dry-aging successes into culinary highlights with numerous recipes from famous chefs.
Available in english and german
Until now, anyone who wanted to make their own ham and sausage or dry-age it often faced the problem that many different spices were needed to achieve the right taste. These must then also be mixed together in a certain way that the mixture meets the desired taste. But that’s over now!
We have completed our range with the brand new DRY AGER spice mixtures, which are perfectly adapted to the recipes from the Dry Aging Bible. Thanks to the SmartAging technology, the matching recipes in the bible and the perfectly matched spice mixtures, nothing can go wrong.
Our spices are handmade and from selected raw materials of the highest quality. In total, there are more than 20 varieties of DRY AGER spice mixtures to choose from – so there is definitely the right one for every taste.
Contact us by phone, e-mail or send us an enquiry with the form below.
We look forward to your enquiry.
DRY AGER – SOUTH AFRICA
Guldenvrug, 395 Gracelands Dr
Bashewa AH
Pretoria 0056
South Africa
Dry-Aging experts:
Jaco Campher (+27 61 408 6604)
Camron Verster (+27 78 095 5001)
