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  • Factory Price Small 125L Compressor UV Light Meat Beef Steak Dry Ager Dry Age Refrigerator
  • Factory Price Small 125L Compressor UV Light Meat Beef Steak Dry Ager Dry Age Refrigerator
  • Factory Price Small 125L Compressor UV Light Meat Beef Steak Dry Ager Dry Age Refrigerator
  • Factory Price Small 125L Compressor UV Light Meat Beef Steak Dry Ager Dry Age Refrigerator
  • Factory Price Small 125L Compressor UV Light Meat Beef Steak Dry Ager Dry Age Refrigerator
  • Factory Price Small 125L Compressor UV Light Meat Beef Steak Dry Ager Dry Age Refrigerator
Factory Price Small 125L Compressor UV Light Meat Beef Steak Dry Ager Dry Age Refrigerator

Factory Price Small 125L Compressor UV Light Meat Beef Steak Dry Ager Dry Age Refrigerator

  • 48 - 199 Pieces
    $960
  • >= 200 Pieces
    $899

Customization:

Customized logo（Min.Order: 48 pieces）
Customized packaging（Min.Order: 48 pieces）
View product details

Factory Price Small 125L Compressor UV Light Meat Beef Steak Dry Ager Dry Age Refrigerator

Product overview

Core functionalities

Applicable scenarios

Unique advantages

  • Precision Meat Aging: Equipped with a compressor-based cooling system and fan cooling technology, the 125L cabinet maintains optimal temperature (2-4°C) and humidity (80-90%) for dry-aging beef, enhancing flavor and tenderness.
  • UV Light Sanitation: Integrated UV lighting ensures hygienic conditions by eliminating bacteria and mold during the aging process, preserving meat quality.
  • Multi-Shelf Organization: Features adjustable stainless steel shelves to accommodate various meat cuts, maximizing storage efficiency in a compact 125L capacity.

Key features

  • 1. Material Technology

    • With a corrosion-resistant stainless steel body and UV-C sanitation system, ensure durability and hygiene in commercial kitchens. ~30% more hygienic than models without UV light*.

  • 2. Interactive Design

    • With intuitive touchscreen digital controls, adjust temperature and humidity with precision presets. 20% faster setup than manual models*.

  • 3. Performance Parameters

    • With fan-cooled even temperature distribution, achieve optimal aging in 125L capacity. Reduces temperature variance by 40% vs. non-fan-cooled systems*.

  • 4. Scenario Solutions

    • With adjustable multi-shelves and continuous operation capability, age multiple meat cuts simultaneously for commercial kitchens. Outperforms home-grade models in 24/7 usage*.

  • 5. Certification Standards

    • With LVD, GS, and CB certifications, ensure compliance with rigorous safety standards. Exceeds basic safety requirements of uncertified units*.

Product details

Factory Price Small 125L Compressor UV Light Meat Beef Steak Dry Ager Dry Age Refrigerator

The Factory Price Small 125L Compressor UV Light Meat Beef Steak Dry Ager is a compact, commercial-grade refrigerator designed for precise meat aging. Built with durable 304-grade stainless steel and featuring digital controls, it maintains optimal temperature and humidity for tenderizing beef, pork, or lamb. The UV-C sanitation system ensures hygienic aging, while adjustable shelves accommodate various meat cuts.

Technical specifications

FeatureSpecificationApplication Scenario
Material304-grade stainless steel exteriorCommercial kitchens requiring corrosion resistance and hygiene
Capacity125LSmall-scale aging of multiple meat cuts
CertificationsLVD, GS, CBCompliance with international safety standards
Cooling SystemFan-cooled compressor with forced-air circulationEven temperature distribution for consistent aging
UV SanitationBuilt-in UV-C lightEliminating bacteria during aging cycles
Humidity ControlAdjustable 40-80% humidityCustomizing aging conditions for steak/tenderloin
Digital ControlsTouchscreen interface (temp/humidity)Precision settings for professional use
VentilationBottom-mounted airflow systemPreventing condensation and spoilage
LED LightingInterior LED lightsViewing meat without opening the door

Customization guide

Adjustable shelf positions to accommodate varying meat sizes. Customizable humidity levels (40-80%) to suit different aging requirements. UV light intensity adjustable for varying sanitation needs.

Get inspired

With precise humidity and temperature control, this 125L ager is ideal for small butchers or restaurants aiming to enhance meat flavor and texture. The UV-C light ensures hygienic aging, while the compact design fits tight spaces.

Choose your model

ParameterBase ModelAdvanced ModelPro Model
Cooling EfficiencyStandard+15%+30%*
Humidity Range40-60%40-80%40-90%
UV SanitationNoSingle UV-C moduleDual UV-C modules
Shelves3 fixed4 adjustable5 fully adjustable
CertificationsLVD, GS, CBLVD, GS, CBLVD, GS, CB, CE

Supplier's note

  1. Technical Breakthroughs:

    • UV-C Sanitation: With built-in UV-C light, you can eliminate 99.9% of bacteria during aging, ensuring food safety.
    • Precision Humidity Control: Adjustable 40-90% humidity (Pro model) lets you tailor aging for delicate cuts like tenderloin.
    • Enhanced Cooling: The Pro model’s +30% cooling efficiency reduces energy use by 20% compared to traditional models.

  2. Version Selection Guide:

    • Base Model: Ideal for small butchers needing basic aging with minimal space.
    • Advanced Model: Best for mid-sized kitchens requiring UV sanitation and flexible shelf adjustments.
    • Pro Model: Tailored for high-end restaurants demanding premium features like dual UV-C and ultra-precise humidity control. The Pro’s 90% humidity capability, for instance, accelerates collagen breakdown in tougher cuts, yielding fork-tender results in 14 days. Pair this with its stainless steel interior to prevent cross-contamination.

Frequently asked questions

  • Which meat aging cabinet model is best for small butchers with limited space?

  • How do I maintain hygiene in a commercial meat aging cabinet?

  • Why choose stainless steel over plastic for a meat aging cabinet?

  • Can I adjust shelves to fit different meat cuts in the 125L meat ager?

  • Is the compressor-based cooling system energy-efficient for commercial use?

  • Does this meat ager support dry aging, and how does it prevent moisture buildup?

  • Are there certifications ensuring safety for commercial kitchens?

  • How does the UV light in the meat ager enhance food safety?

Product comparison

CategoryUsage ScenariosCharacteristicsAdvantagesDisadvantages
Material/ConstructionCommercial kitchens, butchersIndustry: Basic steelBase: Grade 304 Stainless Steel (ASTM A240) ▲
Advanced: Stainless Steel + Anti-Microbial Coating (ISO 22196) ▲▲		Advanced versions cost 20-30% more due to coating.
Cooling SystemPremium meat aging for restaurantsIndustry: Manual defrost fan coolingBase: Fan Cooling with Compressor (±1°C accuracy)
Advanced: Dual Fan Cooling + Inverter Compressor (±0.5°C accuracy) ▲▲		Advanced models consume 15% more energy.
CapacitySmall-scale butchers vs. large kitchensIndustry: 80-100LBase: 125L (meets 90% small-scale needs) ▲
Advanced: 200L+ (for bulk aging) ▲▲		Advanced requires 50% more floor space.
CertificationsGlobal export marketsIndustry: Basic CEBase: LVD, GS, CB (EU/Global compliance) ▲
Advanced: UL, NSF (food safety) ▲▲		Advanced certifications add 6-8 months to R&D time.
UV Light SterilizationHygiene-critical environmentsIndustry: No UVBase: UV-C (254nm, 15W) ▲
Advanced: UV-C + Ozone-Free (IEC 62471) ▲▲		UV may slightly dry out meat surfaces (reduced by Advanced’s ozone-free UV).
Humidity ControlAging diverse meat cutsIndustry: Manual ventsBase: Digital Humidity (40-80% RH, ±5%) ▲
Advanced: Smart Sensor (40-90% RH, ±2%) ▲▲		Advanced requires user training for optimal settings.

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