As a dry ager fridge manufacturer, we specialize in producing high-quality dry-aged fridges with highly experienced and mature technology. We focus on product development and constantly introduce new products with German technicians’ innovation. We currently have 4 models ranging from small domestic 52L to large commercial 415L to meet the needs of every class of use. Sunnai is a leading supplier of dry age refrigerators with the perfect solution for maturing meat, ham, sausage, fish or cheese.
Our dry ager OEM & ODM solution serves logo customization, packaging customization, minor custom, etc., and have been focusing on quality to provide security for the expansion of our customers’ brands. Therefore, our commitment to quality enables us to stand in the market for many years. We are expecting to be your trusted partner.
We have many years of research into meat dry agers and have stable technical parameters for curing to ensure that your stored goods complete their metamorphosis in the best possible environment.
The compressor is one of the most important parts of a dry ager, we adopted top brand compressor to extend the service life and improve the cooling effect. Our compressors excel in temperature control, helping to protect and finish dry meat, especially beef and steak. In addition, it also reduces energy consumption and noise.
Humidity control is another key factor in a dry ager, and it is optimal to keep humidity at around 75% typically. Our dry aged fridge utilizes an electronic intelligence system to maintain the internal humidity, which keeps the surface of the meat product moist and prevents it from becoming tough prematurely without adding extra water or tanks.
The lack of suitable ventilation allows bacteria to multiply and ferment within the meat product, which negatively affects its freshness. Our dry ager is equipped with air purification technology, with either front or back air outlets for preserving the flavor and texture of the meat product.
Our dry age cabinets are equipped with an even airflow system to ensure optimal air circulation within, and it is precisely controlled at a stable level of 1.32-3.2m/s. Proper wind speed is essential for achieving even temperature distribution throughout the dry aged machine, which in turn reduces the likelihood of cross-odor.
Our meat dry aging refrigerators are equipped with a UVC function that effectively kills bacteria, viruses, and molds inside the refrigerator, ensuring a hygienic environment during the aging process and protecting the safety and quality of the meat.
The Sunnai dry aged cooler makes it easy to dry age food like never before. You can trust the Sunnai manufacturer.
We customize based on your bulk order, including logo, packaging, etc., to meet the customer's branding needs.
Our dry ager has many certificates, such as CE,EN 55014,EN 61000 and so on, easy to enter into your country.
With nine years of specialized in dry-aging technology, our dry age refrigerators have earned international acclaim, serving clients in over 10 countries and 97% customer satisfaction benchmarks.
The temperature of our maturing cabinet is controlled at 2-14 degrees Celsius, supporting 1 degree Celsius regulation.
We use high quality stainless steel raw material for production, which has a longer service life.
Different models, we will provide 2-6pcs SS 304 shelves and 2-3 pcs hooks and trays to guarantee your meat can be dry aged hanging or flat.
Securing a reliable dry ager supplier can significantly reduce the likelihood of post-sales issues.
Normally, the temperature of the dry age cooler should be controlled between 10 and 15℃. At this temperature, bacteria are more active and can promote the spoilage of meat products, thus changing the flavor and texture of meat products. The humidity is recommended to be controlled at about 75% is optimal for keeping the surface of the meat products moist.
The biggest difference between them is the ability of dry-aged refrigerators to control humidity precisely, as well as with an air circulation system and UVC function, which is very important for dry-aged meat.
Dry-aged meat offers several benefits, such as reducing cholesterol and fat content, while maintaining a superior taste. Furthermore, it facilitates the conversion and absorption of high-quality nutrients. The traditional dry aging process is challenging, with high wastage and costs. Dry ager combines acid removal, preservation, refrigeration, and aging. It employs intelligent temperature control technology to ferment fresh meat at a specified humidity and temperature. The dry aging process ensures flavor and nutrition in a simple and cost-effective.
Using an electronic humidity control system instead of a water tank eliminates the need to rely on an external water tank or humidifier. The electronic humidity control system enables precise monitoring and regulation of dry refrigerator humidity through the synergistic work of sensors, controllers, and actuators, effectively controlling humidity levels between 50% and 85%, ensuring that meat is dry-aged under optimal humidity conditions.
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