Dry-aging-kast Caso DryAged Master 125 — compressor, 125 L, RVS, vrijstaand

Caso DryAged Master 125 is a compressor-driven dry aging cabinet with a 125‑litre interior volume built for freestanding placement. Made largely from stainless steel, the unit provides a compact, easy-to-clean environment with controlled temperature and humidity for dry aging beef, game, charcuterie and similar products. The cabinet is intended for small professional kitchens, specialty food shops and private users who require precise environmental conditions in a space-saving appliance.

Advantages

The stainless steel construction ensures durability and hygienic surfaces that are simple to maintain. A compressor refrigeration system delivers stable temperature control and efficient cooling performance. Integrated humidity and air-flow management allows the cabinet to maintain the specific microclimate required for traditional dry aging processes. Its 125‑litre capacity and freestanding design provide flexibility in placement while keeping footprint and energy use suitable for smaller operations.

Suitable for

• Dry aging beef and larger cuts in a small kitchen or shop
• Maturing charcuterie, hams and sausages under controlled conditions
• Artisanal producers and delis requiring reliable batch processing
• Home enthusiasts who want professional-style dry aging in limited space

Key specifications

• Type: compressor-based dry aging cabinet
• Capacity: 125 litres usable interior volume
• Material: stainless steel interior and exterior surfaces for hygiene and ease of cleaning
• Installation: freestanding unit suitable for placement on level floors
• Control: adjustable temperature and humidity control systems for dry aging
• Air flow: built-in circulation to maintain uniform conditions throughout the cabinet
• Intended use: dry aging of meat and charcuterie in controlled environment

How to use

Position the cabinet on a stable, level surface with adequate clearance for ventilation. Clean interior surfaces before first use and place racks or hooks according to the size and weight of the products to be aged. Set the desired temperature and humidity parameters appropriate for the type of meat and the target ageing period; monitor settings periodically and adjust as required. Load cuts with sufficient space between items to allow air circulation and avoid cross-contamination. Follow routine cleaning and defrosting procedures as described in the product manual to maintain hygienic operation.

Recommendations

Use dedicated trays or hooks and a calibrated thermometer or hygrometer to verify internal conditions. Start with small batches to determine optimal settings for your specific products and local environment, and allow adequate resting time after ageing before slicing and serving.