Commercial Dry Aging coolers

Storing and distributing Dry-Aged meats should be done with the utmost respect and care, to preserve the impressive quality and appearance of the meat. To do this, specialist equipment is essential.

The importance of temperature control

Dry Aging is a unique and complex process that requires very specific temperatures and humidity levels to achieve the best possible outcome. As companies are dealing with raw meat products, this long and drawn-out process can result in dangerous bacterial growth if strict procedures and conditions are not adhered to.

temperature control

Once Dry-Aged meat is in storage and waiting to be distributed, these condition requirements change very little. For a perfect result that’s free from taste or texture damage and contamination, commercial Dry Aging coolers with temperature controls are essential.

Temperature controlled units offer businesses a safe and hygienic atmosphere for Dry-Aged meat on a commercial scale. A low temperature atmosphere slows the development of harmful bacteria which would otherwise be rife after only a few days, ensuring that meat is well Aged and safe to consume.

Whether you’re a meat manufacturer or commercial distributor, finding the right equipment will ensure the taste, appearance and texture of your Dry Aged meat does not change, as well as ensuring it meets all the correct safety and hygiene standards.

commercial dry ageing

What type of commercial Dry Aging cooler do I need?

If you’re looking to stock large quantities of Dry Aged meat, there are a number of things you will need to preserve the process it has been through. It’s these specialist additions that will ensure your meat stock is of the highest quality.

These include but are not limited to:

  • Specialist meat hooks
  • Remote temperature control
  • A food-grade, hygienic environment
  • Plenty of space

At CRS, we offer a range of specialist refrigerated units to safely and securely store Dry-Aged meat. Our commercial Dry Aging meat coolers offer optimised conditions for cured meats, as well as a customisable temperature range between -40°C to +10°C. Electronic temperature monitoring and remote temperature control comes as standard with many of our units and we also offer bespoke customisations for clients with unique needs.

With 252 individual meat hooks and a 6048kg storage capacity, each cooler unit is well equipped to deal with the bulk storage of all Dry-Aged meats. Furthermore, each unit comes with plenty of space to ensure cool air is evenly distributed around the unit, keeping meat at a consistent and even temperature.

Even better still, all units are fully portable, meaning they can be used as static storage or during the transportation process.

Our commercial Dry-Aging units offer all the fantastic features you’d expect from any of our Grade A cold store units, with the added benefit of specialist facilities specifically designed for Dry-Aged meat products.


For more information on our commercial Dry Aging coolers for cured meat storage, contact us online or give us a call on 0800 085 2298.

Monday 1st May 2017

Published by: CRS Cold Storage

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