The Dry Ager is No.1 Dry Aging Cabinet Worldwide with highly patented technologies built in. Making Dry Aging your meats an easy task. The machine produce the best quality of Dry Aged meats with “Real Time Humidity Control” and “UV Sterilization” you can dry age multiple kinds of meats inside the Dry Ager at the same time, Dry Aged for very long time for very premium meat offering to customers without Bad Mold building up.
Points to consider Dry Ager than any other fridge
- Dry Ager has loss of only 6-8% for meat on the bone when dry aged for 4 weeks
- Dry Ager “Energy Star” system only consumes electricity of 620kwh per year!
- Dry Ager patented “Hanging” system. Allows for maximum load capacity 100KG
- Dry Ager has unique patented systems unlike any fridge, produce best quality with no bad mold and no dried cracked exterior
- Dry Ager unique system allow you to dry aged multiples kind of meats, Beef, Pork and Duck for example. In the same fridge without cross contamination!
- Dry Ager is designed with meat presentation in mind. The only system which will impress your guest and make your business stand out
- Dry Ager Thailand offers 1 year warranty for Electronics and 5 years warranty for the compressor
Expect the best and nothing else!
Landig & Lava (owner of the brand DRYAGER™) is a prestigious family owned company in Southern Germany, where all big car-brands manufacture their great products.
We started developing the DRYAGER™ dry aging fridge in 2009 with a lot of passion and love for details. The first prototype was ready in 2013, after 4 years of hard work. We sent it immediately to a food laboratory and two German Master Butchers for a long testing period. The start for selling was in late 2014 and we can say with full pride, that we have met all expectations and even very sceptic German Butchers became a big fan of our “baby”, which is protected with several patents and we do now export to more than 60 countries. It makes us proud to say: We are the No.1 brand worldwide for dry-aging fridges
In addition to the DRYAGER™ dry aging meat fridge, we also produce since many years high-quality vacuum packing-machines, sous vide devices, refrigerators and cooling-devices for home- and commercial use.
Landig & Lava has over 35 years of experience in meat curing & cooling.
The DRYAGER™ dry aging refrigerator is much more than a fridge, or a modified standard fridge, as many shops in the US and Canada try to sell a meat-fridge or meat-locker nowadays without having any knowledge in the sector of meat curing or refrigeration and we all now, meat is a sensitive product, that needs the best possible curing & maturation.
A professional cabinet for dry-aging is more than a fridge, it is a “climate chamber” – the DRYAGER™ dry aging meat fridge does control through an intelligent mechanism in software and system the following in a worldwide unique way:
Can be set from 0 to +25 °C or 32 °F to 77 °F for production of all kinds of meat, charcuterie like ham, salami etc… high accuracy and minimal fluctuation. Other mostly cheaper units on market (Made all in China) have another “quality level” of temperature control.
Fully electronic, can be set from 60 to 90 % in precise steps. Many other units on market do not allow any active humidity setting at all and when it can be set, the word “accuracy” should not be used here at all.
Humidity Control (HUMICONTROL™)
Only the DRYAGER™ dry aging fridge does work 100 % without external water supply or humidifier / water box. You will have no problems with lime in humidifier or bacterias getting sprayed into the atmosphere through humidifiers. Clean & save – that’s it.
Airflow & Airspeed (DX AIRREG™)
The secret is not having as much as possible ventilators inside – after a research time of many years, we have found the perfect airflow, air-guiding system and airspeed, because only this guarantees such a minimal weight loss after aging, we do have now – unique!
Patented UVC ventilated system. This unique system has nothing in common with just placing an UV bulb in the unit like many others do. Our system does sterilize the air inside the unit when needed and not the meat surface. In Europe for example it is not allowed that UV light in high concentration does shine on meat directly, because it does destroy the meat surface, so why would you have just a UV lamp inside your fridge, shining on meat? Trust our system, it does work properly.
Mold has nothing to do with dry aging. DRYAGER™ does guarantee, when the meat product was handled correct, that even after a period of 50 weeks, there will not be any particle of dangerous mold on the meat. In case customer does prefer white mold, for example during production of a salami Milanese, the “good mold” will obviously be able to grow on the sausages.
Aging meat means besides a complex enzymatic process inside the meat always a loss of water = loss of weight, which is connected to tenderness and an incredible development of a unique taste profile. In a DRYAGER™ dry aging refrigerator the weight loss after 4 weeks of aging fresh meat on the bone is between only 8 and 9 % which offers incredible opportunities for resellers, because compared to “old fashioned dry aging” it does save up to 15 % of weight.
Trust the Original, because your meat deserves the best care!
-Made in Germany – where the best butchers in the world were born!
-Superior & unmatched performance for meat, charcuterie, cheese & many more products
-Original DRYAGER™ patented technology, design and construction
-Award winning protected design and technology
Here the same: Expect the best and nothing else!
The DRYAGER™ Dry Aging Fridge is a professional dry aging cabinet, it ages fresh meat to perfect dry-aged meat or produces from fresh meat lovely charcuterie, ham or sausages.
If you are not currently aging meat in it, you can of course also use the DRYAGER™ meat aging fridge for storage, because also your normal meat needs perfect conditions regarding sterilisation and climate.
Thanks to continuous sterilisation, vegetables and herbs also stay fresh in the DRYAGER™ dry aging meat fridge for a particularly long time.
At the moment there are 2 sizes available:
DX 500™ (for up to 44 lb of meat)
The small unit has the same great technology installed and is perfect for dry aging meat, charcuterie, salami and ham. You can use it as a free standing unit or just install it in a wall, which looks even better. To load this unit, we recommend to use the shelves and also the hanger for pieces up to 50 cm (approx. 20 in.) in length.
DX 1000™ (for up to 220 lb of meat)
The bestseller in our range – perfect as a free standing unit or as an installation in a wall single or side-by-side. This fantastic dry aging fridge is perfect to load with up to 2-3 complete back loins hanging, each up to 55 lb. Mixing is possible as well, just take full shelves or half shelves and hang the pieces inside + put them on shelves, it is your decision. To fill the dry aging fridge completely, just take 5 full shelves and put your meat on the shelves to have in total approx. 220 lb inside. Important: Do not fill it up too much, otherwise you block the air-flow.
Dry aging = meat loses weight. The weight loss in the DRYAGER™ dry aging fridge is surprisingly small:
-Beef: After 4 weeks approx. 7 – 8 % | After 6 weeks approx. 12 %
-Pork: After 3 weeks approx. 9 – 10 %
This is a very important benefit to our dry aging fridge. We have found out after intensive testing, that many others so called “Dry Aging Cabinets and fridges” of other companies, loose up to 3 times more weight. So you see, in the DRYAGER™ dry age refrigerator the result does immediately effect your wallet!
Due to sophisticated technology and a special combination of components, the DRYAGER™ meat aging fridges do not need a water connection.
Only the DRYAGER™ dry aging refrigerator does work 100 % without external water supply or humidifier / water box. You will have no problems with lime in humidifier or bacterias getting sprayed into the atmosphere through humidifiers. Clean & save – that’s it.
Yes, the units have a well developed and protected system inside, we call it: DX AIRREG™
This is an air circulation system, which is matched in terms of air velocity and air guide specifically for the dry aging of meat, ham and sausage.
It is not just plastic, it is a special mixture of antibacterial silver-ion coating combined with an extra strong plastic.
Round corners and no edges, so it is very easy and quick to clean with the special DRYAGER™ cleaner. Through the new antibacterial coating inside bacterias will be detroyed within seconds, this is unique in the DRYAGER™ cabinet and worldwide in no other dry aging fridge available. The inner plastic body has been protected for meat maturing cabinets and registered as an utility model.
The German engineering guarantees a low energy consumption.
Energy consumption in 24 hours just approx. 1,0 KWh = 365 KWh per year
Energy consumption in 24 hours just approx. 1,7 KWh = 621 KWh per year
The datas above have been indicated at a temperature of +25 °C/77 °F and a setting-temperature of +1 °C/33,8 °F.
Salt has a sterilizing effect. Also, once the salt is slightly wet it can pass into the air and can affect the flavor of the meat. It also positively influences stability to the set air humidity inside the unit – very important: A DRYAGER™ dry aging refrigerator does not require any salt for a good result, for us, the salt is more a visual highlight.
Many thousands of happy customers all over the world enjoy fantastic dry aging results since 2014.
Additionally, popular and famous chefs like Gordon Ramsey or in USA: Shola Olunloyo as well as one of the best butchers Rob Levitt love our product and they work with it every day. Almost every big hotel group in the world or retailer chain does make customers happy every day with propably the best meat in the world – manufactured in a product of DRYAGER™.
Yes, no problem, the feet are adjustable in height. Also available for the DX 1000™ is a purpose built DRYAGER™ podium = the unit does offer en even better view at the meat inside.
At the moment the DRYAGER™ Dry Aging Fridges are available in two sizes. Both can be installed as a single unit free standing or with cladding inside a wall or kitchen. You can also easily put them side-by-side in a wall, which does look fantastic:
DX 500™ – US version
Made for or up to 44 lb of meat
115 V / 60 Hz / 2 A
INTERNAL – 27.95 x 19.69 x 16.93 in (H x W x D)
EXTERNAL – 35.43 x 23.62 x 24.02 in (H x W x D)
DX 1000™ – US version
Made for or up to 220 lb of meat
115 V / 60 Hz / 2 A
INTERNAL – 54.33 x 21.26 x 22.04 in (H x W x D)
EXTERNAL – 64.96 x 27.56 x 29.53 in (H x W x D)
If you are interested in other sizes, our DRYAGER™ Walk-in Chambers could be interesting for you. Here we can fulfill almost all size requests. Additionally, there are plug & go Dry-Aging production units available in different sizes = you can transfer your walk-in larder into a dry-aging larder.
Dry Ager is not a display fridge, It is a Dry Aging, Money-Making Machine!
Dry Ager saves you money from buying expensive Dry Aged meats
The only system when you use more, you gain more! It is a Dry Aged Meat Production machine
- The Dry Ager offers full control of temperature (in precise 0.1°C increments) and humidity (in 0.1% increments between 60-90%)
- The isolating, tinted, lockable glass door ensures the meat is protected from harmful UV rays
- The carefully regulated microclimate by the DX AIRREG system takes care of the meat from the inside
- The activated charcoal carbon filter and UVC ventilated disinfectant system sterilizes the air inside the cabinet every minute, instantly obliterating germs or bacteria and ensuring the meat is always 100% safe.
- Adjustable shelves and hangers maximise storage space for added quantity as well as quality.
- Removes the need for an external water supply
- The Dry Ager is not only limited to dry aging beef, lamb or pork. It can be used for the production of charcuterie and smallgoods, air drying cured ham, maturing cheese or simply as a good looking fridge.
ROI Return of Investment in 1 year with Dry Ager DX1000
|Meat Capacity||Price gain per KG||Months (30 Days aging)||Savings (THB)|
The DX 1000® is beside the small DX 500® the first Dry Aging fridge worldwide, with an integrated activated carbon filter, combined with an active UVC-ventilated-disinfection system (patented), which sterilizes all of the air in the fridge every minute. As a result, germs and bacteria don’t stand a chance.
Unique worldwide – you do not need any water-supply or water-container: The humidity can be adjusted in 0,5 % steps from 60 to 90 % thanks to HumiControl® system. This, together with the integrated DX AirReg® system even with large fluctuations in the ambient temperatures are always a perfect microclimate inside, an optimal air flow and a continuous desinfection.
When Dry Aging, we recommend to dry-age the meat on the bone, at about 82 to 85% humidity and a temperature of 1 to 2 °C. The precise electronic of the DRY AGER DX 1000® guarantees the constant maintenance of the temperature, which can be regulated in precise 0.1 °C increments from 0 to +25 °C.
Best Dry Aging technology – your benefit:
The weight loss in the DRY AGER® is surprisingly small! Beef loses after 4 weeks on the bone only approx. 7 – 8 % and after 6 weeks only approx. 12 %. Pork loses after 3 weeks only approx. 9 – 10 % in weight.
The DRY AGER® is not only limited to dry aging beef, but can also be used for the production of charcuterie, air drying cured ham and many other meats, as well as storing cheese.
To protect the valuable contents from harmful UV light, an elegant stainless steel frame held insulating door of the DRY AGER® is tinted (metallized).