Quick Starter Tips; General Information - DRY AGER DX 1000 Premium S Gebrauchsanweisung

Quick starter tips

These quick starter tips do not replace the detailed operating, warning and hazard information in the other chapters
of the instructions for use.

General Information

1.
Clean the interior of the unit. It is best to clean with DRY AGER®
Special Cleaner, item no. Z33145. After each completed aging pro-
cess, also activate the pre-cleaning program (P16) in addition to the
spray cleaner. Duration: 2 hours.
2.
When ordered: Unpack the salt blocks (remove the foil)
and place the blocks in the stainless steel tray. Center the tray
on the floor. If liquid is produced, empty the tray. Ideally, check
every 2 - 3 days.
3.
Plug the unit into a 220-240 V outlet and do not use a
multiple outlet.
4.
The DRY AGER® Premium S series cabinet can be operated in
two different modes:
Standard mode
The display shows the values for temperature and humidity. These
can be set in the range between 0 - / +30 °C and 40 to 90 % rH. The
factory setting at start-up is 1.5 °C and 82 % humidity. This setting is
ideal for dry aging beef or pork. Further details on using the Stan-
dard mode can be found from page 35.
SmartAging® mode
The SmartAging® program ("PG" + program number) and the tem-
perature are shown in the display. Well-thought-out aging programs
developed by professionals let you age to perfection. The appropri-
ate program number is selected (see SmartAging® program selec-
tion, page 39), set in the controller and you are ready to go. Details
on the use of the SmartAging® mode can be found from page 36.
5.
Always wear protective gloves when coming into contact with
the product. Likewise when buying, pay attention to how the seller
treats the goods.
6.
The activated carbon filter and the UVC lamp must be re-
placed annually for the unit to function properly. A maintenance
message appears on the display before the end of the service life
(see Maintenance, page 38).
Tips for meat
Meat is by far the most common dry-aged product, so here are a
few special tips:
1.
Meat for dry aging must be fresh, ideally max. 5 days after
slaughter. Meat from vacuum bags can also be aged; the appropriate
aging program can be found from page 40 onwards.
Tip for Dry Aged Beef: Use saddles from a heifer and look for good
marbling and fat cover.
2.
Hang saddles of beef on the hook in the DRY AGER® cabinet
or place cuts on the optional shelves.
3.
Loading capacity with hangers: A maximum of 3 x saddles up
to 20 - 22 kg each fit into the units, 2 hangers are required for this.
4.
Loading capacity with shelves (optional): A maximum of
100 kg pieces or cuts fit on a total of four shelves. When dry aging
meat on the shelves, ensure that the fat is well covered and, if
possible, mature on the bone.
5.
Ideal aging times are 21-28 days, but an aging time of over
4 weeks is also possible. The taste of the meat then becomes even
more intense.
Tip: It is essential to use the functional scope of the integrated
SmartAging® technology here in order to make the correct fully
automatic setting. Details on that from page 36.
The Dry Aging Bible
Further tips on other foods such as sau-
sage, ham, fish, cheese, vegetables and
much more can be found in the book
The Dry Aging Bible - the ultimate stan-
dard work for operating this cabinet.
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