HOME IS WHERE THE BEEF IS

– 0 2The principle

W H AT I S D R Y A G I N G ?Dr y A g i n g – t h e c o n c e p t o f m e a t m a t u r i n g

The perfectly controlled environment ensures exceptionally tender meat which guarantees incredible results every time.

Produce dry aged beef, pork, ham, salami and other meats.

– 0 3The devices

DX 1000 ®

FOR UP TO 100 KG

DX 500 ®

FOR UP TO 20 KG

– 0 4The unique features

CONSTANT HUMIDITYTHANKS TO HUMICONTROL® SYSTEMWITHOUT ANY WATER CONNECTION

MINIMAL WEIGHT LOSS ONLY A MAX.OF 7 - 8 % UPTO 4 WEEKS MATURINGTHROUGH PERFECTLY CONTROLLEDMICROCLIMATE

OPTIMAL AIR QUALITY USINGDX AIRREG®: OPTIMAL AIR DIFFUSION,ACTIVE CHARCOAL FILTER & UVCSTERILISATION SYSTEM

ABSOLUTE HYGIENE WITH THEDRY AGER SPECIAL CLEANER FOR THECABINET, HANGERS, SHELVES, HOOKS ETC.

– 0 5Technical info

DRY AGER DX 1000®

ART. NO. DX1001

EXTERNAL HOUSING + DOOR – Stainless SteelINSULATED GLASS DOOR – UV Protection – metallic tintINTERNAL DIMENSIONS – 138 x 54 x 56 cm (HxWxD)EXTERNAL DIMENSIONS – 165 x 70 x 75 cm (HxWxD)INTERNAL CAPACITY/NET – 478/435 litersVOLTAGE – 230 VTEMPERATURE RANGE – electronic controller in 0.1°C increments from: 0°C to +25°CHUMICONTROL® – electronic humidity controller from 60% to 90%(no water connection necessary)DX AIRREG® – optimal airflow, activated carbon filter & sterilizationLED LIGHTING DX – the light spectrum does not contain any ultraviolet radiation, the result is a minimum of heat generated and will not a�ect the core meat temperature.

DEFROST AUTOMATIC, AUTOMATIC CONDENSATION EVAPORATIONOPTIC AND ACUSTIC ALARM ALERT, LOCKABLE DOOR, REVERSIBLE DOORCAN BE INTEGRATED, MAGNETIC DOOR SEAL

MAXIMUM LOAD – 2-3 beef saddles, up to 1.2 m in lengthMAXIMUM LOADING CAPACITY PER HANGER – 80 kgMAXIMUM LOAD CAPACITY PER SHELF – 40 kg

FOR UP TO 100 KG

DRY AGER DX 500® | AVAILABLE IN JANUARY 2017ART. NO. DX0500

DOOR – Stainless SteelEXTERNAL HOUSING – Satin BlackINSULATED GLASS DOOR – UV Protection – metallic tintINTERNAL DIMENSIONS – 71 x 50 x 43 cm (H x W x D)EXTERNAL DIMENSIONS – 90 x 60 x 61 cm (H x W x D)INTERNAL CAPACITY/NET – 147 / 132 litersVOLTAGE – 230 VTEMPERATURE RANGE – electronic controller in 0.1°C increments from: 0°C to +25°CHUMICONTROL® – electronic humidity controller from 60% to 90%(no water connection necessary)DX AIRREG® – optimal airflow, activated carbon filter & sterilizationLED LIGHTING DX – the light spectrum does not contain any ultraviolet radiation, the result is a minimum of heat generated and will not a�ect the core meat temperature.

DEFROST AUTOMATIC, AUTOMATIC CONDENSATION EVAPORATIONOPTIC AND ACUSTIC ALARM ALERT, LOCKABLE DOOR, REVERSIBLE DOORCAN BE INTEGRATED, MAGNETIC DOOR SEAL

MAXIMUM LOAD – 2 beef saddles, each up to 0,5 m in lengthOR up to 20 kg meat-cuts on the shelves inside.

– 0 6Technical info

NEW!

FOR UP TO 20 KG

– 0 7The innovation

LIGHT & EMOTION

This patented new lightning concept combines a unique salt look with state-of-the-art LED technology. Depending on your personal mood, adjust the light colour comfortably by remote-control. More than 10 colours are selectable.

NEW!

DX-LED© SALTWALL-SYSTEMEXPERIENCE THIS INNOVATIVE AND OPTIONAL SOLUTION - ONLY IN YOUR DRY AGERDX 1000 – ART. NO. DX0060 | DX 500 – ART. NO. DX0065

– 0 8Reviews & Testimonials

LUDWIG MAURER„The Dry Ager is the only possibility to make our meat even better. We mature our Wagyu from Schergengrub in these top devices and we have noticed: there is no alternative! We are happy to have found a partner in Landig, who shares our quality expec-tations and implements it exactly as we have always desired.“

..Also perfectly to mature ham, salami or cheese.“– Ludwig Maurer

German Bio-Wagyu and Dry Aging expert

DIRK LUDWIG„The scent of fragrant juicy steaks on the grill is for many people, especially in the summer, probably one of the finest in the world. Dry Aged Beef tastes intense and original. The Dry Ager makes this traditional production process possible for each end user. Best with German Simmental cattle back from our online butchers.“

– Dirk LudwigButcher and german Dry Aging pope

BAVARIA‘S BEST BUTCHER„Dry aging, or traditional “hanged well”, has been celebrated by my father and grandfather. The Dry Ager has made our Landsberger meat delicacies even better. The result is so convincing that we have already ordered the third Dry Ager within three months!“

– Michael Moser

www.landsberger-schmankerl.de

BEEF! - ISSUE 05/2015 & 06/2015There can only be one meat: beef, dry-aged. And there can be only one refrigerator: our “Dry Ager”. For home, forever, for you!

M O R E T E S T I M O N I A L S O N :W W W . D R Y - A G E R . C O M / E N / M A G A Z I N