Curing Cabinets

Curing cabinets are specialised units that allow restaurants and meat product manufacturers to independently ensure a controlled environment for high-quality meat aging or curing. With a curing cabinet, it is possible to offer dry-aged steaks or homemade cured hams as an exclusive product, creating a competitive advantage in the market.

Types of curing cabinets

Professional curing cabinets are available in various types according to the product being cured and the needs of the business. Meat dry-aging cabinets — specialised cabinets for the dry-aging process of beef or other meats with precise control of temperature (1–4°C), humidity (75–85%) and air circulation. Ham and salami curing cabinets — designed for curing salted and spiced meat products with lower humidity (60–80%) and higher temperature (8–15°C) compared to dry-aging cabinets. Cheese aging cabinets — a controlled humidity and temperature environment for aging cheese in restaurants and delicatessen businesses. Combined curing and display cabinets — cabinets with transparent glass doors that simultaneously serve as a curing unit and a visible display for customers in the dining area. Also explore Refrigerators.

Key technical parameters

The effectiveness of a curing cabinet depends on several technical parameters that ensure the proper development of the product. Temperature — the optimal range for dry-aging meat is 1–4°C; for hams and salami — 8–15°C depending on the recipe and stage of maturation. Humidity — during the dry-aging process, a relative humidity of 75–85% is required; too low humidity causes excessive drying, while too high humidity leads to mould. Air circulation — even airflow throughout the cabinet prevents moisture accumulation and ensures uniform aging. UV bactericidal light — in some models, UV light reduces the amount of harmful microorganisms inside the cabinet. Mesh or wooden shelves — special shelf solutions for even air circulation around the product from all sides. Also explore Cold Rooms.

Dry-aging process and curing time

Dry-aging is a controlled process in which beef is matured at a controlled temperature and humidity for 2–3 weeks up to 120 days. 14–21 days — initial maturation, softening the fibres and developing a richer flavour. 28–45 days — classic dry-aged steak with a pronounced concentration of meat flavour and tenderness. 60–120 days — extreme aging with an intense nutty or umami note in the meat. Ham curing — from 3–4 months (partially ready hams) to 12–24 months (premium Spanish serrano or Italian prosciutto-style products). Product weight loss — during the dry-aging process, meat loses 15–25% of its weight due to water evaporation; this factor must be considered in calculations. Also explore Freezers.

HoReCa usage scenarios

Premium steakhouse — a curing cabinet with 28–45 day dry-aged beef as the restaurant’s premium product, distinguishing the business from competitors and justifying a higher price. Delicatessen shop with a meat product range — a homemade ham and salami curing cabinet as a unique offering with a self-produced brand. Restaurant with an open kitchen — transparent-door curing cabinets in the dining area as a visual element that showcases the product’s origin and authenticity.

Frequently asked questions

How long should meat be cured in a dry-aging cabinet? A minimum of 14 days to achieve an effect; optimally 28–45 days for a classic dry-aged steak. Contact BHS. Also explore Refrigerators.

Is a curing cabinet suitable for aging cheese? Some models — yes, if the required temperature and humidity can be adjusted.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.