Imperial Brown partnered with DRYAGER™ USA to create Dry Aging chambers for beef, pork, game, charcuterie, cheese, and fish in large walk-in coolers. The results transform good beef into an extraordinary product, justifying its premium status and enhancing a restaurant's reputation for culinary excellence.
With DRYAGER™ technology, you can achieve the highest Dry Aging results, producing meat with unmatched tenderness, flavor complexity, and intensity, while maintaining minimal weight loss in a consistent, safe manner, load after load.
Imperial Brown and DRYAGER™ USA make it easy for restaurants to incorporate the best Dry Aging Chambers.
Your chamber is planned step by step with experts from Imperial Brown and DRYAGER™ USA. Each custom chamber is equipped with proprietary Dry Aging technologies: HumiControl, DX AirReg, and UVC sterilization. The chamber size, shape, color, lighting types, and viewing windows can be adapted to site conditions and customized to meet your exact needs.
The self-contained refrigeration units from DRYAGER™ USA are certified for commercial use and come in two sizes: UX 7000 and UX 8000. A single UX 7000 handles chambers up to 600 cubic feet, while the UX 8000 handles chambers up to 850 cubic feet. Larger chambers can utilize multiple refrigeration units. No water connection or water drain is needed for humidity control. Also, there’s no need for cumbersome, hard-to-maintain, and expensive Himalayan salt walls.
What does this mean for restaurants?
Dry Aged beef has a superior flavor, texture, and tenderness. As water evaporates, the beef's natural flavors become more concentrated, resulting in a deeper, more robust, and more complex taste profile. In addition, natural enzymes break down tough muscle fibers and tissues, resulting in exceptionally tender, buttery meat. Meaning, culinary professionals can offer a premium product at a premium price and a high-quality, unique culinary experience that diners crave.
Dry Aging adds an artisanal appeal to diners that signifies culinary craftsmanship, attention to detail, and serious attention to the highest quality. Culinary professionals can control aging conditions (temp, humidity) and cuts, ensuring consistent quality and developing their own signature style.
Restaurants that serve Dry Aged beef stand out for the luxury premium steaks their culinary professionals prepare and serve, and the enhanced dining experience that they can’t get at just any restaurant.
Known for integrity, service, and excellence, Imperial Brown is a good place to start when looking for foodservice solutions.
