What to look for in a stainless steel dry-aged beef cabinet — temperature, humidity, airflow, salt walls and capacity — a guide for steakhouses and restaurants.
Dry-aging needs 0–3 °C, 70–80% relative humidity and gentle, even airflow. The cabinet must hold these automatically — a display fridge will not do. Look for a unit with independent temperature and humidity control and a quiet circulation system.
Match capacity to your turnover: whole sub-primals take more space than portioned cuts. Adjustable shelves and wheels for cleaning make daily service practical in a busy kitchen.
Salt walls add flavor complexity and a striking presentation; tempered glass doors let guests see the aging room. Both are popular options on custom stainless steel cabinets.
Specify CE-certified components and food-grade stainless steel interiors, and confirm spare parts and service availability in your market. ROYAL METAL ships worldwide with OEM/ODM support for distributors.
Tell us your capacity and kitchen dimensions for a free design and quote.
Custom stainless steel wine cellars, cabinets, racks, cigar humidors and display showcases — designed, fabricated and installed by Guangdong Jiushiku since 2009.
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