Saro Dry-Aging Maturation cabinet with tank, model DA 127 G

Product details

The DA-series Saro Dry-Aging tire cabinets are designed for the controlled maturation and storage of meat in gastronomy, steakhouse, butcher's shop and demanding food processing. The glazed doors allow a clearly visible presentation of the maturing material.

The matt black powder-coated steel housings provide a professional appearance. The doors are lockable and protect the interior from unauthorized access. Depending on the model, different interior sizes as well as different rust and hook configurations are available.

Temperature and humidity can be controlled according to the requirements of the ripening process. The temperature range ranges from +1 to +25 °C, the adjustable humidity from 60 to 85%. An ultraviolet system complements the equipment.

The separately switchable LED lighting improves the view of the stored meat pieces. The scope of delivery includes meat hooks and rusts, the number of which varies depending on the design. The larger version also has a water tank to be filled manually.

Product advantages

• Digital temperature control
• Humidity (60% - 85%)
• LED lighting 0.8 W, separately switchable
• Ultraviolet system
• Incl. salt container
• Self-locking door, double glazed

Technical data

• Material: (case) steel, matt black, powder coated
• Digital temperature control
• Humidity (60% - 85%)
• LED lighting 0.8 W, separately switchable
• Ultraviolet system
• Incl. salt container
• Self-locking door, double glazed
• Door lockable
• Incl. 1 rust and 3 meat hooks
• Temperature range: +1 / +25 °C
• Connection: 230 V - 50 Hz - 0.140 kW
• Content: 130 litres
• Internal dimensions: W 512 x D 443 x H 612 mm
• External dimensions: W 595 x D 570 x H 820 mm
• Weight (net/gross): 42 / 45 kg
• Refrigerant: R600a
• Energy efficiency class: B (Spectrum A to G)
• NO on-site service

Service

No on-site service according to manufacturer

Documents & Downloads

• Technical data sheet (PDF)

Safety & manufacturer's instructions

Manufacturer: Manufacturer: Saro Gastro-Products GmbH - Sandbahn 6 - 46446 Emmerich am Rhein - GERMANY / GERMANY - info@saro.de - www.saro.de

EU responsible person: Not required. Manufacturer is located in the EU.

• Place the device exclusively on a stable, horizontal and ventilated surface.
• The ripening cabinet is intended for indoor use only and should be placed protected from direct sunlight, moisture and heat sources.
• Ensure that the mains voltage matches the information on the type plate.
• Children and unauthorised persons must not use the device or be close to it unattended.
• The device may only be used for the maturation of meat. A mixture of different types of maturation such as meat, cheese or sausage can lead to spoilage and hygiene problems.
• During operation, the ventilation openings must not be blocked or covered to avoid overheating.
• The coolant is flammable. During transport and installation, care must be taken to ensure that the refrigerant circuit is not damaged.
• In the event of a refrigerant outlet, immediately ventilate the room, separate the device from the mains and avoid open flames or sparks.
• Repairs may only be carried out by qualified personnel.
• Before cleaning, maintenance or prolonged non-use, turn off the device, disconnect from the power grid and let it cool completely.
• The door should only be opened if necessary, as frequent opening can affect the humidity and temperature and disrupt the ripening process.
• The UV light in the device is used for air de-greasing and should not be viewed directly. The protective devices must not be removed.
• The water tank must be regularly filled with clean water to ensure the humidity in the unit. Dirty water or contaminated water must not be used.
• There is a risk of injury due to falling pieces of meat or hooks – be careful when disposing of them.
• The ripening cabinet is equipped with an automatic defrosting function. During these cycles, the components must not be touched as they can become hot.
• Dispose of packaging materials safely as they may pose a risk of suffocation.
• Regular cleaning of the interior as well as meat hooks and rusts is required to ensure hygienic conditions.
• In the event of visible damage or malfunctions, immediately adjust the operation and contact qualified personnel.