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Climate class

The climate class indicates the ambient temperature at which the unit

may be operated in order to achieve full cooling capacity.

• The climate class is printed on the type plate.

• The position of the type plate can be seen in the chapter Unit

description (page 6).

max. rel.

max. ambient

Climate class

temperature

humidity

35 °C

75 %

The minimum permissible ambient temperature at the installation

site is 10 °C.

Do not use the unit outside the specified

ambient temperatures!

Energy saving

• Always ensure good ventilation. Do not cover ventilation openings

or ventilation grilles.

• Always keep fan ventilation slits clear.

• Do not set up the unit in an area of direct sunlight, next to a stove,

heater or similar.

• The energy consumption depends on the installation conditions

such as the ambient temperature.

• Open the unit for as short as time as possible.

Dust deposits increase energy consumption:

Clean away dust from the chiller with the heat exchanger (metal grille

at the back of the unit) once a year.

Power connection

The unit is only to be operated using AC power only.

• The permissible voltage and frequency are printed on the type

plate. The position of the type plate can be seen in the chapter

Unit description (page 6).

• The socket must be properly grounded and electrically fused.

• The tripping current of the fuse must be between 10 A and 16 A.

• The socket must not be behind the unit and must be easily accessi-

ble.

• Do not connect the unit using extension cords or distribution sockets.

• Do not use stand-alone inverters (converting

direct current into alternating or three-

phase current) or energy-saving plugs. Risk

of damage to the electronics!

Noise emission

The noise level during operation of the unit is below 70 dB(A) (sound

power rel. to 1 pW).

Disposal information

The unit contains valuable materials and must be

disposed of separately from unsorted municipal waste.

Disposal of disused units must be carried out profes-

sionally and appropriately in accordance with the locally

applicable regulations and laws.

Do not damage the refrigeration circuit of the disused unit when

removing it, to ensure that the refrigerant contained (information on

the type plate) and the oil cannot escape in an uncontrolled manner.

• Pull out the power plug

• Cut through the connection cable

• Make the unit unusable

WARNING

Danger of suffocation from packaging material

and foils! Do not let children play with packag-

ing material. Take the packaging material to an

official collection point.

Area of application of the unit

The unit is only suitable for cooling/conditioning meat or

food in domestic or household-like environments and busi-

nesses.

All other types of application are not permitted. The unit is not

suitable for the storage and cooling of medications, blood plasma,

laboratory preparations or similar substances and products that are

subject to the Medical Device Directive 2007/47/EC. Improper use of

the unit can lead to damage to the stored goods or their spoilage.

Furthermore, the unit is not suitable for operation in potentially ex-

plosive areas, outdoors or in areas with moisture and splashing water.

The unit complies with the relevant safety regulations as well as the

EU directives 2006/42/EC, 2014/30/EU, 2011/65/EU.

Setting up the unit

• Do not set up the unit in an area of direct sunlight, next to a stove,

heater or similar.

• The floor at the set-up location should be horizontal and even.

Compensate for unevenness using the adjustable feet.

• Do not cover ventilation openings

or ventilation grilles.

• According to the EN 378 standard, the instal-

lation room of the unit must have a volume

of 1 m

per 8 g of refrigerant charge R600a, so

that in the event of a leakage of the refrigerant

circuit, no ignitable gas-air mixture can de-

velop in the installation room of the unit. The

refrigerant quantity is indicated on the type

plate inside the unit (page 14).

• Always install the unit directly against the wall

or install it professionally.

• Place the unit in its final position at the

installation location. Unscrew the adjustable

foot at the lower hinge bracket until it rests

on the floor, then turn it a further 90°.

Quick starter tips

These quick starter tips do not replace the detailed operating, warning and hazard information in the other chapters

of the instructions for use.

General Information

Clean the interior of the unit. It is best to clean with DRY AGER®

Special Cleaner, item no. Z33145. After each completed aging pro-

cess, also activate the pre-cleaning program (P16) in addition to the

spray cleaner. Duration: 2 hours.

When ordered: Unpack the salt blocks (remove the foil)

and place the blocks in the stainless steel tray. Center the tray

on the floor. If liquid is produced, empty the tray. Ideally, check

every 2 - 3 days.

Plug the unit into a 220-240 V outlet and do not use a

multiple outlet.

The DRY AGER® Premium S series cabinet can be operated in

two different modes:

Standard mode

The display shows the values for temperature and humidity. These

can be set in the range between 0 - / +30 °C and 40 to 90 % rH. The

factory setting at start-up is 1.5 °C and 82 % humidity. This setting is

ideal for dry aging beef or pork. Further details on using the Stan-

dard mode can be found from page 11.

SmartAging® mode

The SmartAging® program ("PG" + program number) and the tem-

perature are shown in the display. Well-thought-out aging programs

developed by professionals let you age to perfection. The appropri-

ate program number is selected (see SmartAging® program selec-

tion, page 15), set in the controller and you are ready to go. Details

on the use of the SmartAging® mode can be found from page 12.

Always wear protective gloves when coming into contact with

the product. Likewise when buying, pay attention to how the seller

treats the goods.

The activated carbon filter and the UVC lamp must be re-

placed annually for the unit to function properly. A maintenance

message appears on the display before the end of the service life

(see Maintenance, page 14).

Tips for meat

Meat is by far the most common dry-aged product, so here are a

few special tips:

Meat for dry aging must be fresh, ideally max. 5 days after

slaughter. Meat from vacuum bags can also be aged; the appropriate

aging program can be found from page 16 onwards.

Tip for Dry Aged Beef: Use saddles from a heifer and look for good

marbling and fat cover.

Hang saddles of beef on the hook in the DRY AGER® cabinet

or place cuts on the optional shelves.

Loading capacity with hangers: A maximum of 3 x saddles up

to 20 - 22 kg each fit into the units, 2 hangers are required for this.

Loading capacity with shelves (optional): A maximum of

100 kg pieces or cuts fit on a total of four shelves. When dry aging

meat on the shelves, ensure that the fat is well covered and, if

possible, mature on the bone.

Ideal aging times are 21-28 days, but an aging time of over

4 weeks is also possible. The taste of the meat then becomes even

more intense.

Tip: It is essential to use the functional scope of the integrated

SmartAging® technology here in order to make the correct fully

automatic setting. Details on that from page 12.

The Dry Aging Bible

Further tips on other foods such as sau-

sage, ham, fish, cheese, vegetables and

much more can be found in the book

The Dry Aging Bible - the ultimate stan-

dard work for operating this cabinet.