Dry and Wet Butcher Cabinet

Butcher aisles are the aisles used for the display and preservation of meat and offal products, especially for cattle and small cattle, designed for food sales establishments where unprocessed meat is sold. As the storage conditions of each product are different, the storage conditions of meat and offal products vary according to other departments.

Although the butcher sections vary according to the climatic conditions served, the temperature values vary between -2 and +2 degrees. Care is taken to ensure that the butcher aisles, which are produced by our company in line with the experience gained over the years, are durable due to their usage characteristics.

While mounting the butcher's aisles, attention is paid to ensure that the distance between the cooling outdoor unit and the butcher's aisle is kept at an appropriate interval, following the principles of cooling.

Considering the cooling interval values of the butcher departments, the electronic equipment that provides the defrost features and the fan, condenser, compressor, evaporator elements must be of high quality in order to ensure that the values are within the appropriate range.

304 quality stainless steel is used in the skeleton structure to increase the weight bearing capacity of the butcher sections.

In the interior design, chrome and inox metal, which does not leave a handprint, are used according to the preference and the characteristics of the interior decor.

Again, in lighting, there are options such as led, fluorescent and spot led according to preference.

The exterior design, on the other hand, is supported by electrostatic powder coated metal sheet or holistic aesthetic designs with a focus on space decors.

The new trending model of butcher's aisles is called Dry Aged, specially prepared for dry-aged meats that are tried to be flavored by subjecting them to special processes.

The literal translation of the term Dry Aged means dry aged meat, but the definition of dry and aged meat is closer in meaning.

Dry and aged meat is especially preferred for steak house style meat cooking, which is rising as a new taste trend.

Fresh meat is not preferred for delicious and good cooking of dense meat clusters that are suddenly cooked at high temperatures.

Instead, dried meat, whose juice is soaked in salt for days, appeals to the customer's taste with its healthier, delicious and softer form.

In the Dry Aged system, the meat is kept in carcass form without breaking into pieces, in special sections where the temperature value is 0 degrees and 80% humidity is kept constant for about 4 weeks.

During this period, the micro-enzymes in the meat break down the muscle fibers that keep the meat firm and thus make it easier to chew the meat. The fact that the waiting meat also gains aroma also creates a difference in terms of taste.

The most important feature provided by Dry Aged aisles is that it can preserve the meat in a way that prevents the growth of harmful bacteria by allowing the reproduction of preferred beneficial microenzymes and proteins. In this way, it is ensured that the meat reaches the desired aroma and taste values.

Dry Aged aisles are designed to keep the meat between 0 and -2 degrees by means of dry air for 4 weeks.

Therefore, the preference of the departments produced by the experienced staff who follow the innovations in the production of the department, considering the high quality standard, will prevent the undesired large costs that will arise later.

As Orbuz, dry aged departments are under our quality assurance during the manufacturing and production process from design to reaching the end consumer.