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ABOUT THE UNIT
Expect the best and nothing else!
Landig & Lava (owner of the brand DRYAGER™) is a prestigious family owned company in Southern Germany, where all big car-brands manufacture their great products.
We started developing the DRYAGER™ dry aging fridge in 2009 with a lot of passion and love for details. The first prototype was ready in 2013, after 4 years of hard work. We sent it immediately to a food laboratory and two German Master Butchers for a long testing period. The start for selling was in late 2014 and we can say with full pride, that we have met all expectations and even very sceptic German Butchers became a big fan of our “baby”, which is protected with several patents and we do now export to more than 60 countries. It makes us proud to say: We are the No. 1 brand worldwide for dry-aging fridges
In addition to the DRYAGER™ dry aging meat fridge, we also produce since many years high-quality vacuum packing-machines, sous vide devices, refrigerators and cooling-devices for home- and commercial use.
Landig & Lava has over 35 years of experience in meat curing & cooling.
The DRYAGER™ dry aging refrigerator is much more than a fridge, or a modified standard fridge, as many shops in the US and Canada try to sell a meat-fridge or meat-locker nowadays without having any knowledge in the sector of meat curing or refrigeration and we all now, meat is a sensitive product, that needs the best possible curing & maturation.A professional cabinet for dry-aging is more than a fridge, it is a “climate chamber” – the DRYAGER™ dry aging meat fridge does control through an intelligent mechanism in software and system the following in a worldwide unique way:
Can be set from 0 to +25 °C or 32 °F to 77 °F for production of all kinds of meat, charcuterie like ham, salami etc… high accuracy and minimal fluctuation. Other mostly cheaper units on market (Made all in China) have another “quality level” of temperature control.
Fully electronic, can be set from 60 to 90 % in precise steps. Many other units on market do not allow any active humidity setting at all and when it can be set, the word “accuracy” should not be used here at all.
Only the DRYAGER™ dry aging fridge does work 100 % without external water supply or humidifier / water box. You will have no problems with lime in humidifier or bacterias getting sprayed into the atmosphere through humidifiers. Clean & save – that’s it.
Airflow & Airspeed (DX AIRREG™)
The secret is not having as much as possible ventilators inside – after a research time of many years, we have found the perfect airflow, air-guiding system and airspeed, because only this guarantees such a minimal weight loss after aging, we do have now – unique!
Patented UVC ventilated system. This unique system has nothing in common with just placing an UV bulb in the unit like many others do. Our system does sterilize the air inside the unit when needed and not the meat surface. In Europe for example it is not allowed that UV light in high concentration does shine on meat directly, because it does destroy the meat surface, so why would you have just a UV lamp inside your fridge, shining on meat? Trust our system, it does work properly.
Mold has nothing to do with dry aging. DRYAGER™ does guarantee, when the meat product was handled correct, that even after a period of 50 weeks, there will not be any particle of dangerous mold on the meat. In case customer does prefer white mold, for example during production of a salami Milanese, the “good mold” will obviously be able to grow on the sausages.
Aging meat means besides a complex enzymatic process inside the meat always a loss of water = loss of weight, which is connected to tenderness and an incredible development of a unique taste profile. In a DRYAGER™ dry aging refrigerator the weight loss after 4 weeks of aging fresh meat on the bone is between only 8 and 9 % which offers incredible opportunities for resellers, because compared to “old fashioned dry aging” it does save up to 15 % of weight.
Trust the Original, because your meat deserves the best care!
-Made in Germany – where the best butchers in the world were born!
-Superior & unmatched performance for meat, charcuterie, cheese & many more products
-Original DRYAGER™ patented technology, design and construction
-Award winning protected design and technology
At the moment there are 2 sizes available:
UX 500™ (for up to 44 lb of meat)
The small unit has the same great technology installed and is perfect for dry aging meat, charcuterie, salami and ham. You can use it as a free standing unit or just install it in a wall, which looks even better. To load this unit, we recommend to use the shelves and also the hanger for pieces up to 50 cm (approx. 20 in.) in length.
UX 1000™ (for up to 220 lb of meat)
The bestseller in our range – perfect as a free standing unit or as an installation in a wall single or side-by-side. This fantastic dry aging fridge is perfect to load with up to 2-3 complete back loins hanging, each up to 55 lb. Mixing is possible as well, just take full shelves or half shelves and hang the pieces inside + put them on shelves, it is your decision. To fill the dry aging fridge completely, just take 5 full shelves and put your meat on the shelves to have in total approx. 220 lb inside. Important: Do not fill it up too much, otherwise you block the air-flow.
Both sizes are available in our DRYAGER SERIES and our DRYAGER PRO SERIES.
Dry aging = meat loses weight. The weight loss in the DRYAGER™ dry aging fridge is surprisingly small:
-Beef: After 4 weeks approx. 7 – 8 % | After 6 weeks approx. 12 %
-Pork: After 3 weeks approx. 9 – 10 %
This is a very important benefit to our dry aging fridge. We have found out after intensive testing, that many others so called “Dry Aging Cabinets and fridges” of other companies, loose up to 3 times more weight. So you see, in the DRYAGER™ dry age refrigerator the result does immediately effect your wallet!
At the moment the DRYAGER™ Dry Aging Fridges are available in two sizes. Both can be installed as a single unit free standing or with cladding inside a wall or kitchen. You can also easily put them side-by-side in a wall, which does look fantastic:
UX 500™ – US version
Made for or up to 44 lb of meat
115 V / 60 Hz / 2 A
INTERNAL – 27.95 x 19.69 x 16.93 in (H x W x D)
EXTERNAL – 35.43 x 23.62 x 24.02 in (H x W x D)
UX 1000™ – US version
Made for or up to 220 lb of meat
115 V / 60 Hz / 2 A
INTERNAL – 54.33 x 21.26 x 22.04 in (H x W x D)
EXTERNAL – 64.96 x 27.56 x 29.53 in (H x W x D)
If you are interested in other sizes, our DRYAGER™ Walk-in Chambers could be interesting for you. Here we can fulfill almost all size requests. Additionally, there are plug & go Dry-Aging production units available in different sizes = you can transfer your walk-in larder into a dry-aging larder.
Here the same: Expect the best and nothing else!
The DRYAGER™ Dry Aging Fridge is a professional dry aging cabinet, it ages fresh meat to perfect dry-aged meat or produces from fresh meat lovely charcuterie, ham or sausages.
If you are not currently aging meat in it, you can of course also use the DRYAGER™ meat aging fridge for storage, because also your normal meat needs perfect conditions regarding sterilisation and climate.
Thanks to continuous sterilisation, vegetables and herbs also stay fresh in the DRYAGER™ dry aging meat fridge for a particularly long time.
The DRYAGER™ Dry Aging Fridge naturally can be used for ham and sausages, the respective values for humidity (60 to 90 %) and temperature (32 °F to 77 °F – 0 °C to +25 °C) can be adjusted electronically. Also the device can be used as a cheese production and storing cabinet.
In case you have questions regarding the right settings for your product, just look into your Starter-Package you will receive with your unit – you will love it!
Many thousands of happy customers all over the world enjoy fantastic dry aging results since 2014.
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Additionally, popular and famous chefs like Gordon Ramsey or in USA: Shola Olunloyo as well as one of the best butchers Rob Levitt love our product and they work with it every day. Almost every big hotel group in the world or retailer chain does make customers happy every day with propably the best meat in the world – manufactured in a product of DRYAGER™.
Due to sophisticated technology and a special combination of components, the DRYAGER™ meat aging fridges do not need a water connection.
In detail: Only the DRYAGER™ dry aging refrigerator does work 100 % without external water supply or humidifier / water box. You will have no problems with lime in humidifier or bacteria getting sprayed into the atmosphere through humidifiers. Clean & save – that’s it.
Of course, this is absolutely necessary for a professional dry aging – the values are electronically adjustable in small steps:
Humidity (60 to 90 %)
Temperature (32 °F to 77 °F – 0 °C to +25 °C)
Yes, the units have a well developed and protected system inside, we call it: DX AIRREG™
This is an air circulation system, which is matched in terms of air velocity and air guide specifically for the dry aging of meat, ham and sausage.
Salt has a sterilizing effect. Also, once the salt is slightly wet it can pass into the air and can affect the flavor of the meat. It also positively influences stability to the set air humidity inside the unit – very important: A DRYAGER™ dry aging refrigerator does not require any salt for a good result, for us, the salt is more a visual highlight.
It is not just plastic, it is a special mixture of antibacterial silver-ion coating combined with an extra strong plastic.
Round corners and no edges, so it is very easy and quick to clean with the special DRYAGER™ cleaner. Through the new antibacterial coating inside bacteria will be destroyed within seconds, this is unique in the DRYAGER™ cabinet and worldwide in no other dry aging fridge available. The inner plastic body has been protected for meat maturing cabinets and registered as an utility model.
No, the strong glazing will not fog up when the door is closed. Only when the door is open for more than half a minute, the glass will briefly mist, but it will clear seconds later.
No, the appliance defrosts automatically and the water evaporates into a receptacle on the compressor in the back of the device = no drain-water system required at all.
UX 500™ / UX 750™ PRO – US Version
Cooling Gas = Isobutane: R 600 a (33 gram)
Connected Wattage: 115 V / 60 Hz / 2 A
UX 1000™ / UX 1500™ PRO – US version
Cooling Gas = Isobutane: R 600 a (45 gram)
Connected Wattage: 115 V / 60 Hz / 2 A
This information can be found in the user guide – you find it in your unit.
The German engineering guarantees a low energy consumption.
UX 500™ / UX 750™ PRO
Energy consumption in 24 hours just approx. 1,0 KWh = 365 KWh per year
UX 1000™ / UX 1500™ PRO
Energy consumption in 24 hours just approx. 1,7 KWh = 621 KWh per year
The datas above have been indicated at a temperature of +25 °C/77 °F and a setting-temperature of +1 °C/33,8 °F.
Yes, every unit has in front two feet and in back 2 rolls, for an easier transportation. Each foot is adjustable in height of about o.78 inch.
About meat and the right aging period
Beef, pork, lamb and game – basically any red meat. Do you have questions about the perfect aging time for your meat? Just send us a mail and our experts will help you immediately: firstname.lastname@example.org
In a professional dry aging refrigerator from DRYAGER™ this whole process is safe. To make a summary: We do have an electronically controlled decomposition process in a purpose built unit. Laboratory tests that we ourselves have done (every week a meat sample was sent to a laboratory, a total of 10 weeks) confirm the sensorial neutrality and released for consumption and sale, even after 10 weeks dry aging period.
Even after 25 weeks of producing dry aged beef in the DRYAGER™ aging cabinet, the meat quality is just fantastic. If the meat fullfills all criterias for perfect aging!
In addition to genes, breed and slaughtery, the food of each animal does influence tremendously the meat quality. For this reason, we recommend to use meat from animals, which were mostly on the pasture, had a lot of exercise and were fed with silage and corn not too much.
Each user has her or his own preference. We recommend a temperature of about 34,7 °F (+1.5 °C) and 85 % humidity for a period of 4 – 6 weeks, especially for beef.
Please notice, units from DRYAGER™ do have an intelligent software, that does generate a perfect program for each type of meat.
Dry Aging is a natural oxidation and enzymatic process of meat and speeding this up by increasing temperature or extremely high airflow, does not help at all and will lead to a much worse quality level or we explain it as “non dry aging”.
Wet-aged meat from a vacuum bag is influenced by lactic acid bacteria and mostly sour with a metallic taste. Dry-aged meat or dry-aged beef ages slowly and develops a very special flavour profile: nutty intense with a mix of old socks and cheese – those who’ve tried it once won’t want to eat any other meat.
The best solution:
Directly from the slaughter-house or a trusted butcher shop. It must be fresh and maximum 5 days old after slaughtery. This meat will develop the maximum flavor-profile. We recommend here especially meat from a young cow (female, who has not yet calved). The whole sirloin should have an ordinary fat cover plus good marbling. What is great as well: An old cow (between 12 and 15 years) that has already calved at least 10 times – perfect for aging as well, you will be thrilled. Aging-time here 4-6 weeks for a great result.
Still a good solution:
Take wet aged meat out of the vacuum-bag and dry age it for maximum 2-3 weeks in the DRYAGER™ dry aging steak fridge. The result is good, but you will have a lot more weight loss, because of mostly missing bones and fat cover. Additionally, when this meat is too sour (was too long in vacuum) the PH is very low = the risk getting mold is very big.
The bigger the pieces you dry age, the less you cut away after the aging process. The dry aging of smaller meat cuts (3-4 rib pieces) is possible, ideally rub it with some beef tallow, especially on areas that have no protective fat layer – this prevents too much weight loss.
Whenever in contact with meat you should wear protective gloves and take meticulous care that your meat supplier complies with all hygiene guidelines. In addition, the cold chain must not be interrupted and the meat has to be fresh (put it not later than 5 days after slaughter in the DRYAGER™ dry aging meat fridge).
This is unique in the DRYAGER™ meat aging fridge:
You can hang different loins with different dry aging levels in the dry aging fridge. The AIRREG® UVC sterilisation (patented system) ensures that germs are not transmitted through the air, if one of the loins should be infected.
You are additionally able to dry age different types of meat together, as long as they do not touch each other: Beef, pork, lamp, game etc…
Yes, no problem, the DRYAGER™ dry aging meat fridge regulates itself automatically immediately and returns to the previous values a few minutes later.
There is much less to cut away, because the pure meat surface is not exposed. There is also the bone side and the layer of fat which protects the meat against being unduly dehydrated. It is, therefore, even more aromatic.
The salt only changes the taste if it liquifies and passes into the air. It has been checked in a laboratory test whether in fact it changed the meat flavor. It proved positive and supports compliance with the humidity inside the unit and also is eye-catching to the customers. In addition, the salt has a sterilizing effect.
We recommend rubbing with beef tallow, this protects the very thin pieces.
Poor here refers to the quality, not to hygiene!
The tenderness will be certainly positively influenced. Unfortunately, it has no effect on the taste, because the output quality is decisive for the result of maturity.
Let us bring that topic to the point: Shit in – shit out!
You can store the meet after dry aging up to 1 week without any problem. After that time, it should be vacuum packed. Now you can store it in an refrigerator for one more week. Alternatively you can directly put in in the freezer. In case you use a good quality vacuum packer, the meat will still be as good after 3 years as it was on the day you froze it.
Vacuum packing with a high quality vacuum sealer and freezing the meat ensures the quality remains fully maintained up to 3 years. Also, rapid freezing (with a blast chiller for example) does have a positive impact on meat quality.
Up to 3 years in the freezer, if it is vacuum packed.
By eating 🙂 or by vacuum packing and freezing.
Here we cannot talk about dry aging anymore, because there is no process with oxidation happening anymore. Under vacuum, dry aged meat will keep the taste when it is chilled for max. up to 1 week, afterwards it does change rapidly into the sour taste of wet aged meat. To avoid that change, just freeze it.
Mold is a problem and never happens in a well developed product, such like a DRYAGER™ cabinet, because during our testings in the DRYAGER™ dry aging meat fridge, even after 10 weeks of dry aging, no mold has yet formed.
If it happens to you, maybe the hygiene guidelines have not been followed during the slaughtery (high airflow, temperature, bacterial contamination …).
Generally you can remove the moldy area generously. For further questions send a photo to email@example.com and we will get back to you shortly.
Delivery and service
You have no risk at all!
We deliver from our US warehouse by freight courier, standing on a pallet and very well secured and insured.
Yes, fully insured. Important: In the presence of the driver unpack and check for transport damage.
Yes, the freight forwarder will call prior and confirm a delivery date.
Yes, after ordering, please send a mail to firstname.lastname@example.org or call +1-844-7DR-YAGE .
The device is ready for use (plug & play): unboxing & dry aging!
Call +1-844-7DR-YAGE or send an e-mail to email@example.com
You can directly contact the DRYAGER™ sales and service team in the USA.
Call +1-844-7DR-YAGE or send an e-mail to firstname.lastname@example.org
24-hour emergency hotline: 408.348.7607 or +1-844-7DR-YAGE and throughout USA and Canada we offer over hundreds of service stations. Also, any certified refrigeration technician in your area would be able to check/repair the unit with our service manual in front of them.
Yes, the UVC bulb (does cost just a few USD) should be replaced and your device does inform you about that early enough.
We are 100 % convinced about our product and it will work properly for many years – best quality from Germany!
HOME SERIES: 2 years
PRO SERIES: 5 years
Parts and labor:
HOME SERIES: 1 year
PRO SERIES: 2 years
Yes, there is an extensive range of accessories, which can be found right here.
This allows you to hang strip loins in the back area of the device and for dry aging smaller pieces on the half shelf in front, so you have 2 in 1.
Ideally for this are the DRYAGER™ plastic labels, these are reusable and very stable and also have a very appealing design.
The salt dissolves slowly through moisture. However, the dry aging fridge must be used for quite a long time (over 3 years) until you need to replace the salt blocks.
With the UX 1000, a maximum of 2 hangers are possible per lateral insertion level, so theoretically up to 4 hangers are recommended if, for example, you hang 8 half loins (2 per hanger) into the device. Inside the smaller UX 500 you are able to use 1 hanger for up to 2 half loins.
Definitely the swivel hooks, because they have a hinge in the middle so you can re-position the meat without it turning and ensure it’s most attractive side is on view to the customer or yourself at home.
Yes, for the bigger UX 1000 there is a 15,7 in. (40 cm) DRYAGER™ podium available. The metal pedestal is satin black.
Yes, there are special shelves available, you can use for dry aging salami and sausage. Please request this per e-mail: email@example.com
Contact your authorized dealer/retailer or order directly from DRYAGER™. Call: +1-844-7DR-YAGE or send an e-mail: firstname.lastname@example.org