Description
A range of Dry Aged cellars with salt stone to make matured meat a true siGNature product.
Available in 138, 293 and 458 liters, this range targets meat restaurants, butchers, hotels and premium grocery stores who want to promote maturation as a visible commercial argument.
The temperature range 0/+10°C and relative humidity 65-85% provide a clear technical framework to manage the maturation cycles according to your protocol.
Why choose a dedicated Dry Aged cellar?
1. To create a siGNature offer
Maturation gives a story to the product and better justifies premium positioning.
2. To make quality visible
The cellar participates in the staging: the customer immediately understands that the meat is processed.
3. To adapt the capacity to the rotation
The right volume depends on the number of pieces immobilized and the average maturation time.
ChillerHub advice: do not size only on the displayed capacity. Take into account the immobilized weight, the maturation time, the material loss and the actual rotation of your card.
Which version should you choose?
| Version | Recommended use | Why |
|---|---|---|
| 138 L | Restaurant launching a dry aged offer | Conservative capacity for testing without tying up too much stock. |
| 293 L | Butcher shop or restaurant with regular rotation | Good compromise between visibility, volume and stock control. |
| 458 L | Structured mature meat offer | More relevant when maturation becomes a real commercial pillar. |
Technical details confirmed by manufacturer’s data sheets
All three variants are free-standing cabinets in black finish, with 304 stainless steel interior, lockable glass door, LED lighting, digital control and reinforced cooling. Each model comes with a brick of Himalayan salt and its stainless steel tray, for a consistent presentation with a premium matured meat offering.
The range covers three needs: 138 L to start or run a small offering, 293 L for regular rotation, and 458 L with double door for a more sustained maturation volume.
Technical table
| Feature | 138 Liters | 293 Liters | 458 Liters |
|---|---|---|---|
| SKU | 7455.1950 | 7455.1955 | 7455.1960 |
| EAN | 6153303031029 | 6153303078024 | 6153303078031 |
| Dimensions W×D×H | 600 × 500 × 900 | 600 × 515 × 1820 | 900 × 515 × 1820 |
| Capacity | Gross capacity: 138 L | Gross capacity: 293 L | Gross capacity: 458 L |
| Temperature | 0/+10 °C | 0/+10 °C | 0/+10 °C |
| Power / supply | Power: 0.235 kW Voltage: 230 V Frequency: 50 Hz | Power: 0.29 kW Voltage: 230 V Frequency: 50 Hz | Power: 0.345 kW Voltage: 230 V Frequency: 50 Hz |
| Cold | Gas: R 600 A Gas load: 40 g Defrost: Automatic Maximum atmosphere. : 32°C | Gas: R 290 Gas load: 90 g Defrost: Automatic Maximum atmosphere. : 32°C | Gas: R 290 Gas load: 80 g Defrost: Automatic Maximum atmosphere. : 32°C |
| Weight | Gross weight: 50 kg Net weight: 42 kg | Gross weight: 85 kg Net weight: 80 kg | Gross weight: 115 kg Net weight: 100 kg |
| Energy / noise | Energy class: C EPREL: 2309555 Cons. electric: 1.39 kWh/24h Noise: 45 dB | Energy class: C EPREL: 2309506 Cons. electric: 2.58 kWh/24h Noise: 45 dB | Energy class: C EPREL: 2309458 Cons. electric: 3.23 kWh/24h Noise: 45 dB |
| Useful details | Material: Aisi 304 stainless steel Color: Black Order: Digital Ready to plug in: Yes Mobile: No Accessories: Himalayan salt brick, stainless steel tray for storing the salt brick | Material: Aisi 304 stainless steel Color: Black Order: Digital Ready to plug in: Yes Mobile: No Accessories: Himalayan salt brick, stainless steel tray for storing the salt brick | Material: Aisi 304 stainless steel Color: Black Order: Digital Ready to plug in: Yes Mobile: No Accessories: Himalayan salt brick, stainless steel tray for storing the salt brick |
Points to check before purchase
- Validate the maturation times and the HACCP protocol.
- Anticipate weight loss and its impact on the selling price.
- Choose a capacity based on rotation, not just available space.
- Provide a visible location if the cellar also serves as a commercial argument.
Our recommendation: the 138 L is ideal for starting; the 293 L becomes the right balance if the meat menu is already doing well.
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