Commercial Dry Aging Cabinet — UV Sterilization & Humidity Control

A dry aging cabinet gives a steakhouse, butcher counter or charcuterie kitchen a controlled environment to mature beef, pork, poultry, fish, ham, salami and cheese in-house. It holds 0–10°C with humidity locked in a 50–85% band at roughly ±5%, so the meat loses moisture evenly and stays juicy however long it ages. Short-wave UVC sterilization runs alongside the cooling to keep the interior surface clean during long aging cycles.Air cooling circulates slow, wrapped cold air around the product rather than blasting it, which keeps the surface from stiffening. An R290 compressor handles the refrigeration, and the whole cycle is set from a digital control panel that shows temperature in real time. The cabinet is built in stainless and painted steel with a single glass door and three height-adjustable shelves, plus anti-corrosion LED lighting rated for high humidity so aging meat stays on display. Temperature range 0–10°C with digital control and real-time readout Humidity held 50–85% at about ±5% via a moisture-proof sensor Short-wave UVC sterilization for the interior Air-cooling system with an R290 compressor, semi-automatic defrost Adjustable shelving and anti-corrosion LED lighting behind a glass door