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Meat Agers - Fagor Professional
Dry aging cabinets
Rising product’s value Meat-Ager
Meat, cheese or salami dry aging is a process that provides added value to the product. This is obtained by keeping these foods in very precise set of conditions of cold, humidity and ventilation for a certain amnount of time.
During meat maduration, as an example, meat is evolving, softening its texture while it’s fl avor gets concentrated. This fact allows selling the meat at a price higher than the original, increasing the business profi ts.
MEAT-AGER is Fagor’s concept for dry aging and display that increases the value of each product (meat, salami, cheese) stored inside.
The solution is based on a set of benefi ts.
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