AMC6711L

StructurenDry maturation is a technique of dry aging of meat with controlled temperature and humidity. With dry aging, meat loses 10% to 20% of its liquids in 5-8 weeks.n This process concentrates the flavors giving the meat a unique taste.nThe Dry Aged cabinet operates in a temperature regime of +2°C to +6°C with controlled humidity of 45% to 80%.nRange of cabinets designed for meat maturation (+2 °C to +6 °C), with ventilated refrigeration system.nSoft Touch thermostat with 2.8″ graphic display and touch keyboard, humidity control as standard.nMade of triple glass without aluminum profiles except for the double glass door, treated to prevent the entry of U-rays.V.AnTermination SILVER QUARTZ, on request in BLACK OPAL and WHITE PEARLnAvailable in two lengths 650mm and 850mm, refrigeration unit at the bottom AMC 67/87L or top AMC 67/87XL.nDouble butcher’s counter with stainless steel hooks and three stainless steel shelves.nModularity, there is the possibility of channeling different models independently of their size with the assembly kit, up to a maximum of 2 doors.nnStructure with wheels.nnLightingnLighting with double LED strip, special meat tone.