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Ageing Cabinet
What will you primarily use the ageing cabinet for?
Dry-age beef
Dry-age fish / seafood
Charcuterie / cured meats
Cheese maturation
Mixed use
What capacity do you require?
Small (1–2 primal cuts / up to ~20kg)
Medium (3–5 primal cuts / ~20–50kg)
Large (6–10+ primal cuts / 50kg+)
Not sure – need guidance based on volume
Where will the ageing cabinet be located?
Front-of-house
Back-of-house
Cold room / cellar environment
Mobile / repositionable within site
What level of control do you require?
Basic
Adjustable temperature only
Adjustable temperature & humidity
Full digital control with monitoring and alerts
How important is visual presentation?
Critical – part of the guest experience
Important but secondary to function
Not important – performance only
Unsure
What finishing or internal features do you need?
Hanging rails for whole cuts
Shelving for trays or smaller items
UV / antibacterial lighting
Active air circulation & filtration
Combination of the above
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