Preparing The Unit; Loading The Unit With Food; Food Selection; Loading The Unit - DRY AGER DX 1000 Premium S Gebrauchsanweisung

Preparing the unit

1. Clean the unit and accessories
See section Cleaning, page 37.
2. Insert hanger

Loading the unit with food

Important note: In order to obtain an optimum end product, it is
necessary not to overload the unit and to ensure sufficient space
between the products. For example, for sausage production in the
DX 1000 Premium S, the optimum quantity for loading is 10 kg.

1. Food selection

Only use food with a maintained cold chain, that has
been handled under perfectly hygienic conditions.
Notes for suitable meat:
• If possible, use fresh meat on the bone no later than 5 days after
slaughter or max. 2 weeks vacuum matured meat (remove foil for
dry aging).
• Use saddles or individual cuts (at least 2 kg).
• Use meat with a sufficiently thick protective layer of fat to minimize
weight loss during dry aging.
• Recommendation for Dry Aged beef: Saddles from a heifer with good
fat layer and marbling.

2. Loading the unit

Defrost frozen goods before placing them in the unit.
Wear clean protective clothing (gloves etc) (when
handling food).
For optimum Dry Aging, air circulation around the
food is required: avoid mutual contact of food and its
contact with the inner container.
32
Hanger
IMPORTANT
IMPORTANT
3. Insert grid shelf and salt tray
• The humidity control only works properly when the unit is loaded
with food.
Option 1: Store food hanging
Example meat
Grid Shelf
Salt tray