Armario de maduración en seco Caso DryAged Master 380 Pro, 380L

The Caso DryAged Master 380 Pro is a freestanding dry aging cabinet with compressor technology and a total net capacity of 380L. Constructed in stainless steel, it provides controlled temperature and adjustable indoor humidity for storing, presenting and maturing high quality meat. The unit includes racks and hangers with meat hooks, a built-in activated carbon filter, antibacterial UV light and 3-layer UV glass to support hygienic dry-aging conditions. Touch controls, an interior light, active fans for even temperature distribution and a lockable door are integrated for convenient operation.

Advantages

The cabinet maintains a stable temperature between 2–14°C and allows indoor humidity adjustment from 50–85%, supporting consistent dry-aging results. Compressor cooling and active fans ensure even temperature distribution while the built-in activated carbon filter and antibacterial UV light reduce odours and microbial contamination. Stainless steel construction and a clear 3-layer UV glass door provide durability and visibility. The unit is designed for free-standing placement and includes racks and hangers for flexible meat storage.

Suitable for

• Professional kitchens and butcher shops for dry-aging beef and other meats
• Restaurants and catering operations that present matured meat to customers
• Food artisans and small producers needing controlled meat maturation

Key specifications

• Producer product name: DryAged Master 380 Pro
• Product type: Free standing food-ageing cabinet with compressor technology
• Net capacity: 380 L
• Temperature range: 2–14 °C (operational range)
• Humidity control: adjustable from 50–85 %
• Power: 240 W, Voltage 220–240 V
• Annual energy consumption: 200 kWh
• Dimensions (W×H×D): 66 cm × 186 cm × 73.5 cm
• Weight (gross): 118 kg; net weight: 104 kg; tare weight: 14 kg
• Material/colour: Stainless steel
• Features: Touch control, interior light, built-in display, lockable door, active fans, 3-layer UV glass, antibacterial UV light, activated carbon filter
• Accessories included: Racks and hangers with meat hooks
• Warranty: 24 months

How to use

Place the cabinet on a stable, level floor in a well-ventilated area and connect to a compatible 220–240 V power supply. Load meat on the supplied racks or hangers with meat hooks, ensuring pieces do not touch to allow air circulation. Set the desired temperature within the 2–14 °C range and adjust humidity between 50–85 % according to the dry-aging profile required. Use the touch control and built-in display to monitor and change settings. Regularly check the activated carbon filter and UV systems as part of routine maintenance and follow local food safety rules when handling and storing meat.

Recommendations

For reliable dry-aging results, allow adequate airflow around each cut, monitor humidity and temperature frequently during the maturation period, and use the included racks and hangers to prevent contact between meat pieces. Follow recommended hygiene and food-safety practices, and service the filter and UV components as instructed in the manufacturer manual.