DRY AGER DX 500 Operating Instructions Manual
Operating Instructions
DRY AGER
®
DX 500
®
2
MADE IN GERMANY, FOR 20 KG MEAT
FITS IN EVERY KITCHEN
for dry-aged beef, pork, ham and salami.
THE ORIGINAL
PERFECT FOR YOUR HOME
3
Dry Aging is no longer a mystery. You too can
produce succulent and tasteful meat for yourself
with the
DRY AGER DX 500
®
When this technique is used, the result is a quality piece of
meat that brings out a nat u r a l, but a more int e n s i v e a vour.
The texture of the matured meat is tender, yet rm and
has a perfect bite.
You will notice that when the Dry Aged meat is grilled or
pan fried, there are hardly any meat juices and that the fat
surrounding it gives o a spicy aroma.
MEAT QUAL ITY
The best meat recognised for Dry Aging is rib-eye on
the bone. It is always best to purchase from a dealer
who sources their meat from a good quality abattoir.
The younger the animal the better the result. It is al-
ways recommended to buy a piece of meat that has a
good fat content and a high rate of internal marbling.
It is advisable to mature the meat on the bone either
hanging or in the largest possible joints. The reason
for this is to minimise the pure meat exposed to the
air, reducing weight loss.
The Dry Aging period is recommended for at least
21 days, then the maximum tenderness is reached.
Thereafter, only the flavour becomes more intense.
Please note : A maturing period of up to 6 weeks is
po s si b l e. The hy g ie n i c han d l i n g of fo o d shou l d al w ays
be addressed for best results. When the process is
complete, the thin crust is trimmed off ready to be
de-boned or cut into steaks.
DRY AGING
The founders of the DRY AGER Manufactur wish you
lots of joy and pleasure at dryaging.
Christian, Aaron and Manfred Landig
4
°C
%RH
Description of the appliance
Bottom-shelve
DX0028
Disposal notes
The appliance contains reusable materials and should
be disposed of properly - not simply with unsorted
household refuse. Appliances which are no longer
needed must be disposed of in a professional and
appropriate way, in accordance with the current local
regulations and laws.
When disposing of the appliance, ensure that the refrigerant
circuit is not damaged to prevent uncontrolled escape of the
refrigerant it contains (data on type plate) and oil.
• Disable the appliance.
• Pull out the mains plug.
• Cut through the connection cable.
WARNING
Danger of suocation due to packing material and plastic lm!
Do not allow children to play with packaging material. Take the
packaging material to an ocial collection point.
Operating
and control elements
Saving Energy
- Always ensure good ventilation. Do not cover ventilation
openings or grill.
- Always keep fan louvres clear.
- Do not place appliance in areas of direct sunlight or next to a
stove, heater or similar object.
- The energy consumption depends on the installation
conditions, e.g. the ambient temperature.
- Keep the time the appliance is open to a minimum.
Accumulated dust increases the energy consumption:
- Once a year, hoover the refrigerating unit together with the
metal grill of the heat exchanger at the back of the appliance.
Range of Appliance Use
The unit is only suitable for the cooling of meat
or food in a home, commercial environment or
similar.
All other types of use are not permitted. The unit is not suitable
for the storing a nd cooling of medic ines, blood plas ma, laborator y
preparations or similar - Medical Devices Directive 2007
/47 / EC with regards to the underlying materials and products .
Any misuse of the appliance may result in damage to the stored
goods or spoilage . Furthermore, the appliance is not suitable
for use in hazardous areas.
Active carbon lter
Grid shelves
DX002 5
Adjustable- height feet
Stainless steel hanger
UVC-System
Type plate
Interior light
(LED light strip)
Integrated systems
HUMICONTROL©
electronic humidity controller from
60% to 9 0%
(no water connection necessary)
DX AIRREG
©
optimal airow, activated carbon
lter & sterilization
LED LIGHTING DX
the light spectrum does not contain any ultraviolet radiation,
the result is a minimum of heat
generated and will not aect the
core meat temperature.
DEFROST AUTOMATIC,
AUTOMATIC CONDENSATION
EVAPORATION
OPTIC AND ACUSTIC ALARM
ALERT
LOCKABLE DOOR, REVERSIBLE
DOOR
CAN BE INTEGRATED
MAGNETIC DOOR SEAL
5
Zum Einsatz des DRY AGER
®
DX 500
®
Dry Aging hanging
2x half saddles
( our suggestion! )
DX 500
®
Dry Aging of
cuts on shelves
( more waste! )
Star ter-Tips
I Clean the inside of the Dry Ager with disinfectant,
which shouldn’t be aggressive. Tip: DRY AGER SPECIAL
CLEANER, Art. Nr. Z33145
II 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.
IV The temperature and humidity are already setted on 1,5 °C
and 82% humidity which are the perfect settings for
dry aging beef & pork.
V 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)
VI Our recomendation for the best dry aged beef: use meat
from a young cow with an ordinary fat cover plus good
marbling.
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.
IX Load capacity with shelves: max. 20 kg individual pieces or
cuts will fit on our shelves.
X 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.
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