DRY AGER DX 500 Operating Instructions Manual - Page 5

Browse online or download pdf Operating Instructions Manual for Dryer DRY AGER DX 500. DRY AGER DX 500 17 pages.
Also for DRY AGER DX 500: User Manual (14 pages), Replacement Instructions (2 pages)

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Zum Einsatz des DRY AGER

DX 500

Dry Aging hanging

2x half saddles

( our suggestion! )

Starter-Tips

Clean the inside of the Dry Ager with disinfectant,

which shouldn't be aggressive. Tip: DRY AGER SPECIAL

CLEANER, Art. Nr. Z33145

If ordered: unpack the salt blocks and remove the foil.

Put the salt blocks in the stainless steel tray and place the

tray in the middle of the fridge. Please check every

2 -3 days if there is any remaining water on the salt blocks,

if so, please remove the water.

III

Plug in the device in a 220-240 V socket.

The temperature and humidity are already setted on 1,5 °C

and 82% humidity which are the perfect settings for

dry aging beef & pork.

The meat for the dry aging must be fresh, perfect would

be max. 5 days after slaughtering. Even vacuum matured

meat can be used, but for a maximum of 14 days

(please remove foil)

Our recomendation for the best dry aged beef: use meat

from a young cow with an ordinary fat cover plus good

marbling.

DX 500

Dry Aging of

cuts on shelves

( more waste! )

VII Hang the complete back on the hangers of your Dry Ager

or put the individual cuts on the shelfs.

VIII Load capacity: max. 2x half strip loins on the bone with a

length of 0,5 m , therefore you will need 2 hangers.

Load capacity with shelves: max. 20 kg individual pieces or

cuts will fit on our shelves.

When maturing individual cuts on the shelves, pay

attention on a protective fat layer which prevents too

much wastage and if possible let it mature on the bone.

Ideal size aprox. 2 – 4 kg / cut

XX Please wear protective gloves at each contact with the meat,

no one should ever touch the meat without gloves!

XII The perfect maturing time is between 25 – 28 days, but

more than 4 weeks is also possible.