1. Where is the Walk-in chamber set up, inside or outside? *

2. Max. Temperature outside the chamber in summer and winter? *

3. If an air conditioner has been installed, is it switched off at night?

4. Is the chamber under direct sunlight? *

5. Dimensions of the chamber (L x W x H) *

6. What is the maximum number of lb dry aged at one time? *

7. How many watts is the lighting in the cold room? *

8. Does the chamber have glass panes? If yes, specify size and U-value (BTU/ft²·°F).

9. Is the chamber isolated and in what strength and what U-value (BTU / ft² x °F)?

10. Is the floor isolated and in what strength and what U-value (BTU / ft² x °F)?

11. For the All-in-one system: Is there enough space above the chamber to mount the maturing unit?

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We appreciate you contacting us. One of our colleagues will get back in touch with you soon!

Have a great day!

COOKING RECIPES

PERFECTLY DRY-AGED PORK