Professional dry aging refrigerators for restaurants, steakhouses, butcher shops and meat businesses. Explore commercial dry age fridges in multiple capacities for beef, steak and other meat aging applications.
52L–415L | 2–14°C | 50–85% RH | Commercial Use
A commercial dry age fridge, also known as a dry age refrigerator, meat aging fridge or dry aging refrigerator, is a specialized refrigeration cabinet designed to provide a controlled environment for aging beef, steak and other meats.
Unlike a standard refrigerator, a dedicated refrigerator for dry aging meat is designed around controlled temperature, humidity and airflow. This makes it suitable for restaurants, steakhouses, butcher shops, meat distributors and other professional food businesses.
For professional businesses, a dedicated dry aging cabinet also provides a cleaner way to organize, monitor and display meat during the aging process.
Maintain a stable low-temperature environment for professional aging applications.
Manage humidity to support a more consistent aging environment.
Distribute air throughout the cabinet for a controlled internal environment.
Keep aging products in a dedicated cabinet rather than using a general-purpose refrigerator.
Different businesses need different cabinet sizes.
Compare capacity, temperature, humidity and configuration across our commercial dry age refrigerators and meat aging fridges.
| Model | SN-52 | SN-75 | SN-125 | SN-415 |
|---|---|---|---|---|
| Volume | 52 L | 75 L | 125 L | 415 L |
| Shelf | 2 pcs | 3 pcs | 2 pcs | 6 pcs |
| Weight | 35kg | 42kg | 57kg | 131kg |
| Body Dimension (mm) | W430xH690xD507 | W395xH875xD545 | W595xH820xD590 | W595xH1860xD685 |
| Temperature Range | 2 to 14 ℃ | 2 to 14 ℃ | 2 to 14 ℃ | 2 to 14 ℃ |
| Humidity Range | 50%~85% | 50%~85% | 50%~85% | 50%~85% |
Not sure which model fits your business?
Tell us your required capacity, installation space and expected aging volume. We’ll recommend a suitable configuration.
A professional dry age refrigerator needs to provide a controlled environment rather than simply low temperature. Sunnai’s dry aging cabinets are designed around several key functions.
A controlled temperature environment supports a more consistent aging process.
Humidity management helps control moisture conditions inside the aging cabinet.
Internal air circulation helps distribute conditions throughout the cabinet.
Selected configurations include activated carbon filtration to help manage odors inside the cabinet.
Selected models use UVC technology as part of their internal hygiene management system.
Control functions allow users to monitor and adjust the cabinet according to the configured operating requirements.
A standard refrigerator is designed for general food storage, while a dedicated fridge for dry aging meat is designed around the controlled conditions required for meat aging.
Using a standard fridge for dry aging may not provide the same level of environmental control as a purpose-built dry aging refrigerator.
| Feature | Standard Refrigerator | Dry Age Refrigerator |
|---|---|---|
| Temperature Control | General refrigeration | Designed for controlled aging conditions |
| Humidity Management | Limited | Dedicated humidity management |
| Airflow | General cooling | Managed internal airflow |
| Aging Environment | Not specialized | Dedicated aging cabinet |
| Meat Display | Limited | Designed for visible aging |
| Commercial Aging | Not optimized | Designed for professional applications |
A dry-age refrigerator is designed around the specific environmental conditions required for meat aging, rather than general food storage alone.
For restaurants, butcher shops and meat businesses, a dedicated dry aging refrigerator provides a more purpose-built environment than using a conventional refrigerator.
A commercial dry age cabinet combines dedicated refrigeration, humidity management, airflow and internal storage in one controlled aging environment.
Display premium cuts while maintaining a dedicated environment for dry aging.
Add in-house dry aging capability while keeping the equipment compact enough for commercial kitchen environments.
Combine meat aging and product display in one dedicated refrigeration cabinet.
Offer premium dry-aged meat as part of high-end dining and hospitality operations.
Use higher-capacity dry aging refrigeration for businesses handling larger volumes.
Use standard models as a starting point for a private-label dry aging equipment product line.
The best dry aging refrigerator depends on your business volume, installation space and product strategy.
Choose a cabinet capacity that matches the amount of meat you expect to age at one time.
Compact models can work well for smaller restaurants and specialty shops, while larger cabinets are more suitable for higher-volume commercial environments.
A butcher shop may prioritize product display and accessibility, while a meat distributor may prioritize capacity and workflow.
Choose a capacity that allows room for your expected business growth.
A dedicated dry aging refrigerator creates a controlled internal environment by managing several conditions together.
The refrigeration system maintains the required temperature range.
Humidity is managed to create the desired aging environment.
Controlled airflow distributes air throughout the cabinet.
The meat remains inside the controlled environment for the required aging period.
Users monitor the environment and manage the aging process according to their product and business requirements.
Temperature
Humidity (RH)
Cooling System
Control Panel
Important Note: Product specifications may vary by model and market configuration. Contact Sunnai for the latest technical datasheet.
52L / 75L / 125L / 415L Capacity Options
Dry aging is a process that develops over time. A dedicated dry aging refrigerator provides the controlled environment required for professional aging applications.
Our standard dry age refrigerator models can also serve as a starting point for customized OEM/ODM projects.
From product selection to sample approval and mass production, our team can support the development process according to your project requirements.
Packaging
Shelving
Control Panel
Branding
A commercial refrigerator should be evaluated by more than its exterior appearance. Sunnai’s manufacturing system includes multiple stages of component and product testing.
A commercial dry age fridge is a dedicated refrigeration cabinet designed to create a controlled environment for aging meat through temperature, humidity and airflow management.
A standard refrigerator is mainly designed for general food storage, while a dry age refrigerator is designed around the environmental conditions required for professional aging applications.A commercial dry age fridge is a dedicated refrigeration cabinet designed to create a controlled environment for aging meat through temperature, humidity and airflow management.
A commercial dry age fridge is a dedicated refrigeration cabinet designed to create a controlled environment for aging meat through temperature, humidity and airflow management.
A commercial dry age fridge is a dedicated refrigeration cabinet designed to create a controlled environment for aging meat through temperature, humidity and airflow management.
The current standard range includes the SN-415, with a capacity of 415L.
Tell us your required capacity, application, target market and estimated order quantity. Our team will recommend a suitable model and provide the relevant specifications.
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