Everest EDA1-S 24 In. Compact Dry Ager and Thawing Refrigerator, 1 Low-E Glass Door, 10 Cu. Ft., Bottom Mount Blizzard R290

The Everest EDA1-S is the compact model in Everest's ED Series dry ager and thawing refrigerators, sized for steakhouses, butcher counters and chef-driven programs that want to start dry aging in house without surrendering a full upright's worth of floor space. The cabinet stands 24 inches wide and 73 inches on its casters, small enough to live beside a carving station or behind the meat case, yet its 10 cubic foot chamber matures fresh cuts in a controlled environment in as little as 7 days, against the 20 to 30 days other brands take. The low emissivity glass door turns those aging cuts into a display, and when the chamber is not aging, the same controlled airflow thaws frozen product under refrigeration instead of in a sink or on a counter.

Dual Air Path Cross Circulation from a Bottom Mounted Blizzard R290 Cartridge

Two electronically commutated fan motors drive dual air paths through the chamber, and that cross circulation maintains the airflow and temperature-humidity ratio that speeds the maturation process, so cuts on every shelf mature under the same conditions. A full-length air duct and airflow guard keep cold air moving through the whole cavity, and an air circulation guard keeps the floor-level vents from being blocked by whatever gets pushed against the cabinet during a busy shift.

The condensing unit below the chamber is a self-contained Blizzard R290 cartridge that is fully detachable and replaceable in the field with no on-site brazing, so a sealed system problem does not strand weeks of aging inventory while a refrigeration tech opens the circuit. The cartridge runs natural R290 refrigerant with zero ozone depletion potential and a global warming potential of three. The auto defrost cycle starts on a timer and ends on temperature, the condensate pan maintains itself with no external drain line or electric heater, an auto-reverse condenser fan supports compressor ventilation and helps keep the coil clean between cleanings, and pressure relief devices let staff re-open a just-closed door instead of waiting out the vacuum.

Dry Ages Meat in 7 Days and Doubles as a Thawing Refrigerator

Aging fresh meat in a controlled environment gives it richer flavor, texture and aroma, and the ED Series cross circulation matures meat in as little as 7 days where other brands take 20 to 30. The cabinet ships preset to a dry aging temperature that lets meat mature without spoilage, so the program starts the day the unit is plugged in rather than after a week of trial runs. Between aging cycles the chamber works as a thawing refrigerator: frozen product comes up inside the 33°F to 54°F band under steady airflow, with none of the guesswork of counter thawing.

10 Cu. Ft. Anion-Ceramic Coated Aging Chamber Behind One Locking Low-E Glass Door

The interior walls are PFOA free, ceramic coated aluminum that diffuses infrared rays to support proper maturation while keeping the chamber sterilized and odor-free, so back-to-back aging cycles do not hand last month's funk to this month's cuts. The floor is high quality stainless steel, the exterior is heavy duty stainless steel with rounded corners, the top, bottom and rear are galvanized steel, and 2.5 inch high density polyurethane insulation fills the cabinet walls. Three stainless steel shelves ride height adjustable stainless steel clips with a stainless steel drip pan below to catch purge, and shielded LED bar lighting with its own on/off switch shows off the shelves at low heat output. The low emissivity double pane glass door hangs in a matte finish aluminum frame, self-closes through an adjustable torsion system, carries a high strength die-cast handle and a pre-installed lock, and is field reversible; the snap-in magnetic gasket pops out for cleaning or replacement without tools. The cabinet rolls on four 5 inch swivel casters with locks on the front set, and leg stabilizers are included.

Digital Controller that Holds 33°F to 54°F with an Overheat Alarm

A multi-function digital controller with an easy to read LED display ships factory preset at 35°F and adjusts anywhere from 33°F to 54°F. An audible overheat alarm watches the compressor and condenser coil and sounds before a developing problem costs you a chamber full of aged inventory. Everest backs the unit with 3 year parts and labor, 5 year electrical, and 10 year compressor coverage, supported through its service agent network.

To outfit the chamber for hanging work, Everest offers stainless steel hangers and hooks and a meat hanger assembly built for this cabinet, along with additional shelving, 3 inch locking swivel casters in place of the standard 5 inch set, and height adjustable interchangeable legs from 3.5 to 6 inches.

Keep in mind this is a specialty cabinet, not general storage: it holds 33°F to 54°F for aging and thawing, it is not a freezer, and a kitchen that just needs everyday cold storage gets more flexibility from a standard reach-in. Ten cubic feet suits a program measured in select cuts rather than primal volume; a butcher shop aging in quantity is better served by the full-size single door or two door cabinets in the same line. Power is a standard 115V connection on a 9 foot cord, with no dedicated high-voltage circuit needed.