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Operating Noises
To reach the desired temperature settings, Our Steak Ager, like all products operating with compressors and fans,
may produce the following types of noises. These noises are normal and may occur as follows:
1.
Gurgling sound - caused by the refrigerant flowing through the appliance’s coils.
2.
Cracking/popping sounds - resulting from the contraction and expansion of the refrigerant gas to produce
cold.
3.
Fan operating sound - to circulate the air within the Steak Ager
4.
“Pa Pa” sound – Solenoid valve start sound
5.
"Sizzle" sound: It is caused by the refrigerant flowing in the pipeline after the solenoid valve of the system is
opened
An individual’s perception of noise is directly linked to the environment in which the Steak Ager is located, as
well the specific type of models. Our Steak Ager are in line with international standards for such appliance. We
will always do its utmost to satisfy its customers but will not retake possession of the goods due to complaints
based on normal operating noise occurrences.
Start Tips
1.
Clean the inside of the Steak Ager with disinfectant, which shouldn’t be aggressive.
2.
If ordered: unpack the salt blocks and remove the foil. Put the salt blocks in the stainless steel tray and place
the tray at the bottom of the cabinet. Please check every 2-3 days if there is any remaining water on the salt
blocks, if so, please remove the water.
3.
The temperature and humidity are already set on 1°C and 85% humidity which are the perfect setting for
dry aging beef &pork.
4.
The meat for the dry aging must be fresh, perfect would be max. 5 days after slaughtering. Even vacuum
matured meat can be used, but for a maximum of 14 days (please remove foil)
5.
Our recommendation for the best dry aged beef: use meat from a young cow with an ordinary fat cover plus
good marbling.
6.
Hang the complete back on the hangers of your Steak Ager or put the individual cuts on the shelves.
7.
Load capacity: max.2x half strip loins on the bone with a length of 0.5m, therefore you will need 2 hangers.
8.
Load capacity with shelves: max.20kg individual pieces or cuts will fit on shelves.
9.
When maturing individual cuts on the shelves, pay attention on a protective fat layer which prevents too
much wastage and if possible let it mature on the bone. Ideal size approx.2-4 kg / cut.
10.
Please wear protective gloves at each contact with the meat, DON’T touch the meat without gloves!
11.
The perfect maturing time is between 25-28 days, but more than 4 weeks is also possible.
Temperature Setting
Important: The LED display is the actual temperature and humidity in the cabinet
The temperature settings are pre-set at the factory as follows. In the event of a power interruption, all previous
temperature settings are automatically erased and it will revert to the preset temperature settings.
The electrical board of all models comes with memory function.
It is important to understand that there is a difference between the temperature inside the Steak Ager and
the temperature shows on display panel: You will need to wait approximately 12 hours before noticing the
effects of temperature adjustment if the steak ager with full loading.
Once the temperature is set, please don’t adjust it frequently. The thermostat will maintain the temperature
inside the Steak Ager within a +/- 2°C range. But the thermal inertia of the Steak Ager and the glass is such that
within this temperature range, the actual temperature of the Steak Ager will only fluctuate 0.5°C to 1°C.
