excl VAT
Dry aging equipment serves restaurants, steakhouses, butcher shops and specialist small production businesses. Controlled temperature, humidity and airflow help organise the maturation process and present selected cuts to customers.
INFRICO makes premium professional equipment in Spain, with attention to materials, cleaning and daily operation. Choose compact AC cabinets, high-capacity AGB cabinets, low VC counters, customer-facing AMC display cabinets or AN sausage curing cabinets. This INFRICO equipment carries a 2-year warranty; see the warranty terms.
A regular refrigerator primarily controls temperature. Maturation equipment also manages humidity and airflow according to the capabilities of its range. The process must suit the raw material and intended result.
AC suits limited space and smaller batches, AGB offers capacity for larger cuts, and VC provides a low, wide display. AMC makes maturation part of the interior: choose front-only glazing or four-sided panoramic glazing on one product page.
Yes. The manufacturer designs them for sausage seasoning and drying. The controller has 6 adjustable programmes; drying and rest stages help manage moisture migration. Fermentation requiring warmer conditions must take place separately: the AN operating range is +4…+16 °C.
This requires assessment of a validated salting, drying and hygiene process that fits the cabinet’s temperature and humidity capabilities. AN is not manufacturer-declared as a universal fish dryer. Keep fish and meat batches separate.
TEFCOLD offers quality standard professional refrigeration. These INFRICO models provide specialist maturation or curing functions; compare process control, capacity and equipment rather than cabinet size alone. Each product description and technical PDF sets out its capabilities.
