Modular Walk-In Dry-Aging Chamber, 0–25°C

The DRY AGER Walk-In Chamber PRO is a modular, bespoke dry-aging production unit designed for high-volume aging of beef, pork, lamb, charcuterie, fish, and cheese, with a temperature range of 0–25 °C and humidity held precisely between 60 and 90 % rH. Built to order on a 100 mm grid from 1000×1000 mm up to 6000×6000 mm, it fits virtually any commercial footprint — and requires no water connection thanks to the electronic HumiControl® PRO system.

Inside, DX AirReg® PRO delivers optimised balanced airflow combined with continuous UVC air sterilisation and activated carbon filtration, keeping the aging environment hygienic and consistent around the clock. Three combinable storage systems — ceiling suspension rail for whole carcasses, stainless-steel shelving for cuts and cheeses, and an individual chain system for display aging — give operators full flexibility over how product is stored and presented.

The chamber assembles from galvanized, powder-coated antibacterial panels (available in any RAL colour or stainless steel) with insulation options from 8 to 15 cm, and installs either as a plug-and-play ceiling unit or a split configuration for retrofit into an existing cold room. It is the right choice for butcher shops, meat processors, high-capacity restaurants, and gourmet producers who need a production-scale aging environment built precisely to their space and product requirements.