DRY AGER DX 1000 User manual

User manual
DRY AGER® DX 1000 Premium S
Professional Dry Aging at home and for business,
with the new DRY AGER® Premium S series.

2 3
Table of contents Page
Dry Aging 2
Safety and warning instructions 3
Climate class 4
Energy saving 4
Power connection 4
Noise emission 4
Disposal information 4
Area of application of the unit 4
Setting up the unit 4
Quick starter tips 5
Unit description 6
Integrated systems 6
Dimensions 7
Installation drawings 7
Preparing the unit 8
Loading the unit with food 8
Food selection 8
Loading the unit 8
Considering maturing time 9
During operation 9
 9
Operating and control elements 10
Overview of controllers 10
Control buttons 10
Control buttons combinations 10
Symbols and characters 10
Starting operation 11
Power supply 11
Turning on the unit 11
Switching the interior lighting on/o 11
Switching on the UVC sterilization 11
Standard mode 11
Activate standard mode 11
Selection Dry Aging or ham and sausage production 11
Setting the temperature 12
Setting the humidity 12
SmartAging®mode 12
SmartAging®Select program 12
Start SmartAging®12
Finish SmartAging®12
Locking and unlocking the keypad 12
Locking and unlocking the doors 12
Cleaning 13
Preparation 13
Cleaning the accessories 13
Cleaning the interior 13
Starting the cleaning program 13
Cleaning the outside 13
Troubleshooting 13
Alarm messages 14
Maintenance 14
Customer service 14
Information about the unit 14
Disclaimer 14
SmartAging®program selection 15
Program guide 16
Changing the door hinge 20
Safety and warning instructions
Dry Aging
• To avoid personal injury and material damage, the unit should be
unpacked and set up by two persons.
• In the event of damage to the unit, contact the supplier immediate-
ly before connecting it.
• To ensure safe operation, only install and connect the unit in accor-
dance with the operating instructions.
• In the event of a fault, disconnect the unit from the power supply.
Pull out the power supply plug or remove or unscrew the fuse.
• Do not pull on the connecting cable, but on the plug to disconnect
the unit from the power supply.
• Repairs and interventions on the unit may only be carried out by
the Customer service, otherwise considerable dangers may arise for
the user. The same applies to changing the power supply cable.
• Do not handle open flames or ignition sources inside the unit. When
transporting and cleaning the unit, take care not to damage the re-
frigeration circuit. In the event of damage, keep sources of ignition
away and ventilate the room well.
• Do not use pedestals, drawers, doors, etc. as steps or for support.
• This unit can be used by children aged from 8 years and above and
persons with reduced physical, sensory or mental capabilities or
lack of experience and knowledge if they have been given super-
vision or instruction concerning use of the appliance in a safe way
and understand the hazards involved. Children are not allowed
to play with the unit. Cleaning and user maintenance must not be
carried out by children without supervision.
• Avoid prolonged skin contact with cold surfaces or chilled/frozen
goods. This can lead to pain, numbness, and frostbite. In the event
of prolonged skin contact, take protective measures, e.g. use
gloves.
• Do not consume foods that have expired, this can lead to food
poisoning.
• Explosive substances or spray cans with flammable propellants,
such as propane, butane, pentane, etc. must not be stored in the
unit. Any escaping gases could potentially be ignited by electrical
components. Such spray cans can be identified by the printed con-
tents or a flame symbol.
• Do not store keys for lockable units near the unit or within reach of
children.
• The unit is designed for indoor use. Do not operate the unit out-
doors or in damp areas or close to splashing water.
• The LED light strip in the unit is used to illuminate the interior of the
unit. It is not suitable for room lighting.
• When transporting or operating the unit higher than 1500 m above
sea level, the glass pane of the door may break due to the reduced
air pressure. The fragments are sharp-edged and can cause serious
injuries.
• Repairs and interventions on the device should only be carried out
when the power plug is visibly disconnected.
Good things come to those who wait, especially when it comes to
food that is dry aged.
Dry Aging is one of the oldest known preparation techniques that
requires time, patience, and attention to detail. It is a process that
must not be rushed. The reward is unexpected nuances of flavor and
changes in texture that make the meat, fish, or ham unique. Steaks
as tender as butter. Fish, infinitely intense with an incomparable bite.
Homemade hams and sausages with a phenomenal taste. In short,
food at its highest level of refinement
How does Dry Aging work?
During Dry Aging in the DRY AGER® Cabinet, the meat, fish, ham,
sausage, or cheese age for a certain period of time at controlled
temperature, humidity, air movement, and air quality. Instead of lying
airtight in plastic wrap, the food is allowed to mature in peace and do
what it loves to do: breathe.
The DRY AGER® Dry Aging Cabinet combines time-honored methods
with state-of-the-art technology to make Dry Aging easier, safer, and
more consistent than ever before. Thanks to SmartAging®, not only
beef, but also ham, salami, sausage products, fish, cheese and more
can now be aged - all at the touch of a button!
Sophisticated Dry Aging technology is the key
The DRY AGER® Premium S models have such a large range of
parameters that, in combination with sophisticated technology, the
aging of a wide variety of foods is possible. Various legally protected
innovations ensure precise temperature control in the range between
0 °C and +30 °C. Humidity also plays an important role and, thanks to
HumiControl®, it is electronically controlled in the range from 40% to
90%. Incidentally, without the need for a water connection or water
tank – a 230 V power connection is sufficient.
Together with the integrated DX AirReg® system, a microclimate per-
fectly matched to the product is achieved, even with major fluctua-
tions in ambient temperature.
Innovations Made in Germany!
We wish you a lot of pleasure and enjoyment with Dry Aging
Christian, Aaron, Andreas and Manfred Landig
Do not use any mechanical aids or other means
to accelerate the defrosting process other than
those recommended by the manufacturer.
WARNING
The power cable must not be damaged when
setting up the unit.
WARNING
This unit contains a UVC bulb.
Never look directly into the light source.
WARNING
Do not use electrical devices inside the unit.
WARNING
Multiple sockets/distribution strips and other
electrical devices (e.g. halogen transformers)
must not be placed and operated at the rear of
units.
WARNING
Do not close the ventilation openings in the unit
housing or in the installation housing.
WARNING
Do not damage the refrigerant circuit.
WARNING
Risk of injury from electric shock! Live parts are
located under the cover. LED interior lighting
may only be replaced or repaired by the custom-
er service or by qualified personnel trained for
this purpose.
WARNING
Risk of injury from the LED lamp. If the cover is
defective: do not look directly into the lighting
with optical lenses from close range. This can
result in damage of the eyes.
WARNING
This symbol is shown on the compressor and in-
dicates the danger of flammable hazardous sub-
stances.
At DRY AGER®, questions are competently answered by butchers,
meat sommeliers and BBQ professionals who know what they are
talking about.
Manufacturer direct contact:
[phone] | [e-mail]

4 5
• Always ensure good ventilation. Do not cover ventilation openings
or ventilation grilles.
• Always keep fan ventilation slits clear.
• Do not set up the unit in an area of direct sunlight, next to a stove,
heater or similar.
• The energy consumption depends on the installation conditions
such as the ambient temperature.
• Open the unit for as short as time as possible.
Dust deposits increase energy consumption:
Clean away dust from the chiller with the heat exchanger (metal grille
at the back of the unit) once a year.
The unit contains valuable materials and must be
disposed of separately from unsorted municipal waste.
Disposal of disused units must be carried out profes-
sionally and appropriately in accordance with the locally
applicable regulations and laws.
Do not damage the refrigeration circuit of the disused unit when
removing it, to ensure that the refrigerant contained (information on
the type plate) and the oil cannot escape in an uncontrolled manner.
• Pull out the power plug
• Cut through the connection cable
• Make the unit unusable
The noise level during operation of the unit is below 70 dB(A) (sound
power rel. to 1 pW).
The unit is only suitable for cooling/conditioning meat or
food in domestic or household-like environments and busi-
nesses.
All other types of application are not permitted. The unit is not
suitable for the storage and cooling of medications, blood plasma,
laboratory preparations or similar substances and products that are
subject to the Medical Device Directive 2007/47/EC. Improper use of
the unit can lead to damage to the stored goods or their spoilage.
Furthermore, the unit is not suitable for operation in potentially ex-
plosive areas, outdoors or in areas with moisture and splashing water.
The unit complies with the relevant safety regulations as well as the
EU directives 2006/42/EC, 2014/30/EU, 2011/65/EU.
The climate class indicates the ambient temperature at which the unit
may be operated in order to achieve full cooling capacity.
• The climate class is printed on the type plate.
• The position of the type plate can be seen in the chapter Unit
description (page 6).
The minimum permissible ambient temperature at the installation
site is 10°C.
Energy saving
Disposal information
Area of application of the unit
Noise emission
Climate class
Danger of suffocation from packaging material
and foils! Do not let children play with packag-
ing material. Take the packaging material to an
official collection point.
WARNING
Climate class max. ambient
temperature
max. rel.
humidity
7 35 °C 75 %
Do not use the unit outside the specified
ambient temperatures!
The unit is only to be operated using AC power only.
• The permissible voltage and frequency are printed on the type
plate. The position of the type plate can be seen in the chapter
Unit description (page 6).
• The socket must be properly grounded and electrically fused.
• The tripping current of the fuse must be between 10 A and 16 A.
• The socket must not be behind the unit and must be easily accessi-
ble.
• Do not connect the unit using extension cords or distribution sockets.
• Do not use stand-alone inverters (converting
direct current into alternating or three-
phase current) or energy-saving plugs. Risk
of damage to the electronics!
Power connection
• Do not set up the unit in an area of direct sunlight, next to a stove,
heater or similar.
• The floor at the set-up location should be horizontal and even.
Compensate for unevenness using the adjustable feet.
• Do not cover ventilation openings
or ventilation grilles.
• According to the EN 378 standard, the instal-
lation room of the unit must have a volume
of 1 m3per 8 g of refrigerant charge R600a, so
that in the event of a leakage of the refrigerant
circuit, no ignitable gas-air mixture can de-
velop in the installation room of the unit. The
refrigerant quantity is indicated on the type
plate inside the unit (page 14).
• Always install the unit directly against the wall
or install it professionally.
• Place the unit in its final position at the
installation location. Unscrew the adjustable
foot at the lower hinge bracket until it rests
on the floor, then turn it a further 90°.
Setting up the unit
Quick starter tips
1.
Clean the interior of the unit. It is best to clean with DRY AGER®
Special Cleaner, item no. Z33145. After each completed aging pro-
cess, also activate the pre-cleaning program (P16) in addition to the
spray cleaner. Duration: 2 hours.
2.
When ordered: Unpack the salt blocks (remove the foil)
and place the blocks in the stainless steel tray. Center the tray
on the floor. If liquid is produced, empty the tray. Ideally, check
every 2 - 3 days.
3.
Plug the unit into a 220-240 V outlet and do not use a
multiple outlet.
4.
The DRY AGER® Premium S series cabinet can be operated in
two different modes:
Standard mode
The display shows the values for temperature and humidity. These
can be set in the range between 0 - / +30 °C and 40 to 90 % rH. The
factory setting at start-up is 1.5 °C and 82 % humidity. This setting is
ideal for dry aging beef or pork. Further details on using the Stan-
dard mode can be found from page 11.
SmartAging® mode
The SmartAging® program (“PG” + program number) and the tem-
perature are shown in the display. Well-thought-out aging programs
developed by professionals let you age to perfection. The appropri-
ate program number is selected (see SmartAging® program selec-
tion, page 15), set in the controller and you are ready to go. Details
on the use of the SmartAging®mode can be found from page 12.
1.
Meat for dry aging must be fresh, ideally max. 5 days after
slaughter. Meat from vacuum bags can also be aged; the appropriate
aging program can be found from page 16 onwards.
Tip for Dry Aged Beef: Use saddles from a heifer and look for good
marbling and fat cover.
2.
Hang saddles of beef on the hook in the DRY AGER® cabinet
or place cuts on the optional shelves.
3.
Loading capacity with hangers: A maximum of 3 x saddles up
to 20 - 22 kg each fit into the units, 2 hangers are required for this.
4.
Loading capacity with shelves (optional): A maximum of
100 kg pieces or cuts fit on a total of four shelves. When dry aging
meat on the shelves, ensure that the fat is well covered and, if
possible, mature on the bone.
5.
Always wear protective gloves when coming into contact with
the product. Likewise when buying, pay attention to how the seller
treats the goods.
5.
Ideal aging times are 21-28 days, but an aging time of over
4 weeks is also possible. The taste of the meat then becomes even
more intense.
Tip: It is essential to use the functional scope of the integrated
SmartAging® technology here in order to make the correct fully
automatic setting. Details on that from page 12.
6.
The activated carbon filter and the UVC lamp must be re-
placed annually for the unit to function properly. A maintenance
message appears on the display before the end of the service life
(see Maintenance, page 14).
Meat is by far the most common dry-aged product, so here are a
few special tips:
General Information Tips for meat
These quick starter tips do not replace the detailed operating, warning and hazard information in the other chapters
of the instructions for use.
The Dry Aging Bible
Further tips on other foods such as sau-
sage, ham, fish, cheese, vegetables and
much more can be found in the book
The Dry Aging Bible - the ultimate stan-
dard work for operating this cabinet.

6 7
Dimensions
Installation drawings
700 mm
1650 mm
1405 mm
750 mm
742 mm
Unit description
Lock
Operating and control elements
Adjustment screw for brightness
of the interior lighting
Type plate
Activated carbon filter
UVC system
Hangers (optional)
item no. DX0011
Shelves (optional)
Half shelf, item no. DX0015
Full shelf, item no. DX0020
Shelf for sausage and ham, item no. DX0022
Interior lighting
Ceiling lighting
Door handle
Saltair salt tray (optional)
item no. DX0070
Adjustable feet
Single unit Units side by side
Ventilation shafts absolutely necessary. Also possible on the side
or on the back. Minimum size: 300 cm2.
Overall dimension with door open: 750 mm.
Overall dimensions body + door (protruding): 742 mm.
Gap covering of the distance by means of precisely fitting
stainless steel trim, available in accessories (item no. DX0030).
5 cm Distance
Integrated systems
SmartAging®
Opens up a vast spectrum of dry aging options thanks to innovative
program control. Beef, pork, game, poultry, ham, sausage, fish,
cheese, wine, herbs, pasta, or fruit. The possibilities are almost
endless.
DX TasteReg®
Determine the taste of the fully aged product and choose from three
possible intensities (basic/intense/intense+) *.
*not possible for all foods.
Humicontrol®
Electronic humidity adjustment from 40 to 90%
(no water connection required).
DX AirReg®
Optimum air flow, fresh air activated carbon filter and
UVC sterilization
DX Led interior lighting
The light spectrum does not contain any ultraviolet radiation.
Minimum heat generation, no selective heating of the meat.
Automatic defrost, automatic evaporation of condensation water, visual and acoustic alarm, lockable door, changeable door hinge,
integration installation possible, magnetic door seal.

8 9
Loading the unit with food
Option 2: Store food horizontally
Example meat
front
back
Option 1: Store food hanging
Example meat
Preparing the unit
1. Clean the unit and accessories
See section Cleaning, page 13.
2. Insert hanger
Hanger
3. Insert grid shelf and salt tray
Grid Shelf
Salt tray
1. Food selection
IMPORTANT
Only use food with a maintained cold chain, that has
been handled under perfectly hygienic conditions.
Notes for suitable meat:
• If possible, use fresh meat on the bone no later than 5 days after
slaughter or max. 2 weeks vacuum matured meat (remove foil for
dry aging).
• Use saddles or individual cuts (at least 2 kg).
• Use meat with a sufficiently thick protective layer of fat to minimize
weight loss during dry aging.
• Recommendation for Dry Aged beef: Saddles from a heifer with good
fat layer and marbling.
2. Loading the unit
IMPORTANT
Defrost frozen goods before placing them in the unit.
Wear clean protective clothing (gloves etc) (when
handling food).

food is required: avoid mutual contact of food and its
contact with the inner container.
• The humidity control only works properly when the unit is loaded
with food.
3. Considering maturing time
During operation
Switching off the unit
IMPORTANT




an aging program, the program progress of the

,
page 13).
-
-



 (page 13).
If the unit is not to be used for a longer period of time, switch it off
and disconnect the power plug or trigger the fuse or unscrew it. Clean
the unit and leave the door open to avoid odors building up.
After completion of the aging process, before cleaning the unit or for
other reasons, the unit can be switched off as follows:
Many SmartAging® programs specify a aging period. For other
programs as well as in Standard Mode, the following times can be
considered as a rough guide:
Press and hold button until “oFF” is displayed and
led 4 lights up. The unit is now in standby mode with the
compressor switched off.
Fresh beef ~ 21-28 days
Fresh pork ~ 14-21 days
Vacuum packed meat
Remove foil before Dry Aging up to 14-18 days
Important note: In order to obtain an optimum end product, it is
necessary not to overload the unit and to ensure sufficient space
between the products. For example, for sausage production in the
DX 1000 Premium S, the optimum quantity for loading is 10 kg.

10 11
1. Power supply
2. Turning on the unit
3. Switching the interior lighting on/off (optional)
4. Switching on the UVC sterilization
Starting operation
Carefully read the section Electrical connection (page 4) before
connecting the unit to the power supply socket.
press until the controller display switches on.
Press once to switch the interior lighting on perma-
nently. The symbol is shown permanently in the dis-
play. Repeat the procedure to turn off the light. When the
door is opened, the interior lighting is always switched on
automatically.
Press and hold button for min. 5 s until LED 2 lights up
in the display. Repeat the procedure to switch off the UVC
sterilization again.
The inside of the device is illuminated
by an LED light strip at the top of the
ceiling and on both sides of the inner
container.
The light intensity of the LED lighting
corresponds to laser class RG 2.
Turn the adjustment screw clockwise
(counterclockwise) with a screwdriver
to increase (decrease) the brightness
of the LED. Max. total angle of rotation
~300°.
Interior lighting
The light covers may only be removed by customer
service.
IMPORTANT
When the cover is removed, do not look directly
into the light source with optical lenses from a
close range. This can result in damage of the eyes.
WARNING
IMPORTANT
During dry aging, UVC sterilization
must be switched on.
5.1. Activate standard mode
5.2. Selection Dry Aging or ham and sausage production
1. Press button .
2. Use the arrow button to decrease the program num-
ber until “Std” is displayed. Navigate faster by pressing
and holding .
3. After a few seconds the standard module starts auto-
matically. The current temperature and humidity are
displayed.
1. Press briefly. The display shows “SAL” or “dry”.
2. Press . “SAL” or “dry” flashes.
3. Use the arrow button and to select “dry” or “SAL”.
4. Confirm by pressing .
5. After a short time, the display changes to the standard
display.
5. Standard mode
Meat aging/ham and sausage aging
The DRY AGER® Premium S series cabinet can be operated in two
different modes:
Standard mode and SmartAging® mode.
The display shows the temperature and humidity levels. In contrast to
the SmartAging® programs, setpoints for temperature and humidity
can be manually adjusted between 0 - +30°C and 40 to 90 % rH. The
factory setting at start-up is 1.5°C and 82 % humidity. This setting is
ideal for dry aging beef or pork.
If the display shows temperature and humidity, the standard module
is already active. If a SmartAging® program is activated (display “PG”
+ program number), you can switch to the standard module as follows
Due to the different requirements for drying and dehumidification
during the aging of ham and sausage products compared to Dry Ag-
ing, two subordinate modes are distinguished in the Standard mode:
· “dry”: use for Dry Aging
· “SAL”: use for the production of ham and sausage products
The factory setting is “dry”. To switch between the subordinate
modes, proceed as follows:
Operating and control elements
Control buttons
Overview of controllers
Control buttons combinations
· Locking and unlocking the keypad
· Call up the configuration menu of the
controller to reset the UVC sterilization after
a replacement.
Led / Symbol Mode Function
Led 4 On Unit in stand-by, decimal point
On °C temperature unit
On Cooling
Flashes Switch-on delay cooling
Led 3 On Defrost active
On Heating
Flashes Temperature set point /
relative humidity set point
On An
Alarm situation exists
On Ventilation active
On Relative humidity % unit
Led 2 On UVC sterilization active
On Interior lighting is per-
manently switched on
Flashes Interior lighting is only ac-
tive due to door opening
Symbols and characters
Temperature display
Standard mode:
Humidity display
SmartAging® mode:
“PG” + program number
Led 2 Led 3
Led 4
· Increase the displayed value
· On / Off button UVC sterilization
· In Standard mode “dry” for Dry Aging or
”SAL” for salami production.
· Decrease the displayed value.
· Viewing/changing the temperature setpoint
in Standard mode.
· Display/change the humidity setpoint
in Standard mode.
· Select or confirm a parameter in the configuration
menu of the controller.
· On / Off button interior lighting
· Switch unit On/ Off
Program selection:
· Standard mode: “Std”
· SmartAging® Program: “PG” + program number
· Display remaining time SmartAging program

12 13
The lock in the door is equipped with a
security mechanism.
Locking the unit
• Insert the key as shown by arrow 1.
• Turn the key 180°.
To unlock the unit, the same process must
be repeated.
Tip:
In the case of side-by-side installation, keep a distance of 5 cm be-
tween the units so that the units can be closed. Change a door hinge
(page 20).
DRY AGER®stainless steel cover (precisely fitting) is available as an
accessory for this purpose (item no. DX0030).
6.3. Finish SmartAging®
To end a program prematurely, activate the Standard
mode (see 5.1 on page 11). The device now regulates
again according to the preset setpoints.
6.2. Start SmartAging®
1. Press the SmartAging® button.
LED 2 and LED 3 flash.
2. Use the arrow buttons and to select the desired
program. The program starts automatically after a few
seconds.
3. The display shows the current temperature and the set
SmartAging® program (“PG” + program number).
Note: Displaying the humidity value is not possible during
the SmartAging® process.
4. While the program is running, the remaining time can
be read with button . The displayed value times 10
is the remaining time in hours. For programs without a
runtime, “0.1” is shown in the display.
If an already active program is interrupted by a program
change, a completely new program with its own remain-
ing time begins. The previously activated one is irrevoca-
bly discarded.
After automatic completion of a program with program runtime, the
product can be removed or further aged to the desired degree of
aging or hardness (e.g. in raw sausage production).
The SmartAging® program (“PG” + program number) and the tem-
perature are shown in the display.
6. SmartAging® mode
6.1. Select SmartAging® program
Select the appropriate program with the help of chapter
(SmartAging® Program selection, page 15-18).
Tip: In addition to programs for Dry Aging and the production of
sausage products, there are also a variety of special programs, for ex-
ample, for pre-cleaning the unit, presenting fresh cuts or aging meat
from a vacuum bag.
WARNING!
A locked appliance door can lead to children get-

safe place out of the reach of children and away
from the unit.
The book The Dry Aging Bible is perfectly suited to this topic - it
covers SmartAging® and the huge variety of programs in detail, and
the possible range of uses of the unit are much more extensive with
the help of this book.
1. Press and hold button for about 5 s until the tem-
perature setpoint is displayed and flashes.
2. Use the arrow buttons and to change the set
value.
3. Press button to confirm the set value. The tempera-
ture display now shows the actual value.
5.3. Setting the temperature
1. Press and hold button for approx. 5 s until the hu-
midity setpoint is displayed and flashes.
2. Use the arrow buttons and to change the set
value.
3. Press button to confirm the set value. The tempera-
ture display now shows the actual value.
5.4. Setting the humidity
Cleaning
Do not use scouring pads. Do not use any abrasive
cleaning agents that contain acidic or chemical sol-
vents. First test the cleaner on a small area in an area
that is not clearly visible before cleaning the entire
unit.
Do not wipe stainless steel surfaces with dirty or
salt-contaminated wiping cloths, as this may result
in unsightly rust stains.
Make sure that no cleaning agent or cleaning water
penetrates the electrical parts and the ventilation
grilles (in the area of the bull heads and UVC steriliza-
tion). Do not use a sponge or cloth that is too wet.
The type plate on the inside of the unit must not be
damaged or removed. It is important for customer ser-
vice and any warranty claims.
IMPORTANT
Always shut down the unit before cleaning. Pull
out the power supply plug or trigger or unscrew
the upstream fuse.
Do not use steam cleaning equipment!
Danger of damage and injury.
WARNING!
Frequency of the cleaning process
1. Preparation
3. Cleaning the interior
Regularly clean the device and the accessories used by following the
cleaning steps 1.-5. below
5. Cleaning the outside
4. Starting the cleaning program
• Clean the door surface and the outer walls with a clean, soft cloth.
If necessary, a high-quality stainless steel and glass cleaner can be
used to clean the corresponding surfaces.
• After each completed aging process, in addition to steps 1 to 3
above, the pre-cleaning program (P16) can also be activated. Dura-
tion: 2 hours.
Troubleshooting
Malfunctions
• Wear clean protective gloves.
• Remove all food from inside the unit and temporarily store in a
refrigerated area.
• Switch off the unit. Then pull out the power supply plug or trigger or
unscrew the upstream fuse.
• Remove the used accessories such as shelves, hangers, salt tray from
the unit.
• Use a damp (lukewarm water + suitable agent such as DRY AGER®
Special Cleaner) soft cloth or sponge to clean the inside of the unit.
• Thoroughly dry all parts with a soft cloth.
• Repeat the cleaning procedure if necessary.
The following malfunctions can be remedied by checking the possible
causes yourself.
• The unit does not work. Check if
- the unit is switched on,
- the power plug is correctly plugged into the socket,
- the fuse of the socket is ok.
• The noises are too loud. Check if
- the unit stands firmly on the floor,
- adjacent furniture or objects are vibrating as a result of the cooling
unit running. Please note that flow noise in the refrigeration circuit
cannot be avoided.
• The temperature is not sufficiently low. Check
- the setting according to section Setting the temperature (page 12).
Has the correct value been set?
- whether a independently inserted thermometer shows the correct
value.
- whether the ventilation is OK.
- whether the installation location is too close to a heat source.
• The condensation water freezes or does not run off in the con-
densation channel
- clean the drain opening with a suitable object
If none of the above causes exist and the fault cannot be rectified
yourself, please contact customer service (see Customer service,
page 14).
2. Cleaning the accessories
• Clean the hanger, the shelves and the salt tray with water and a
suitable cleaning agent, such as DRY AGER® Special Cleaner.
• Clean other accessories according to the specified cleaning instruc-
tions.
Locking and unlocking the door (optional)
The buttons of the controller can be locked or unlocked as follows:
Lock
Press and hold buttons and together for about 3 s.
“Pof” appears in the display.
Lock and unlock the keypad (optional)
Unlock
Press and hold buttons and together for about 3 s.
“Pon” appears in the display.

14 15
Alarm messages
Reporting Cause Outputs
P1 Room sensor error Cooling and heating OFF
P2 Evaporator sen-
sor fault
Defrosting aer time. The
display alternately shows
the alarm message and the
actual temperature value.
P3 Humidity sensor error Humidity control OFF
HA High tempera-
ture alarm Regulation unaected
LA Low tempera-
ture alarm Regulation unaected
HHA Humidity HIGH alarm Regulation unaected
LHA Humidity LOW alarm Regulation unaected
Reporting Cause Outputs
dA Door alarm: Door
open for a long time Regulation unaected
Reporting Cause Outputs
UCC UVC lamp service
life reached Regulation unaected
» Measure
Contact customer service (see Customer service, page 14).
» Measure
The message disappears as soon as the door is closed.
» Measure
see section UVC and activated carbon filter (page 14).
Maintenance
Disclaimer
Customer service
Enter the following information during the installation of the unit:
Type designation: ______________________________
Service number : ______________________________
Service index : ______________________________
Series number : ______________________________
Purchase date: ______________________________
Dealer: ______________________________
Information about the unit
The manufacturer assumes no liability for damage to the
refrigerated goods, even if the unit is defective within the warranty
period. The manufacturer also excludes liability for personal injury
caused by improperly stored goods that are subsequently placed on
the market.
The alarm messages in the table below are shown on the controller
display. These are accompanied by an audible alarm that can be ac-
knowledged and turned off by pressing any button on the controller.
When contacting customer service, provide the type designation ,
the service number , the service index and the serial number
on the type plate.
The position of the type plate can be seen in the chapter Unit de-
scription (page 6).
UVC and activated carbon filter
UV lamp
Type: HNS 5W 2G7 DX, power: 5W, voltage: 24V
radiant power > 0.16 W/m2@ 1m
The UVC lamp and the activated carbon filter must be replaced annu-
ally or as soon as the unit shows the warning message “UCC” on the
display.
Be sure to follow these maintenance guidelines. If the strength of the
UVC light is insufficient, it means that the unit is not working properly.
» Measure
Only order the original DRY AGER® UVC-replacement bulb (item
DX0101) and the active carbon filter (item no. DX0110) and change
both parts according to the information on the instructions supplied.
SmartAging® Program selection
The following questions must be answered in order to select the appropriate program in the program guide
on pages 16-18. Special programs are excluded.
1. Which product should be aged?
Meat
Sausage
Fish
Wine
Ham
Poultry
Cheese
Questions when making sausage or
ham? The Dry Aging Bible includes
detailed instructions and workshops
on how to make sausages and hams,
for example, or how to prepare fish
before it goes into the unit.
2. Questions about meat aging
2.1. Which part should be aged and with or without bones?
Marbling grade 1 (MG1)  
4. Select the appropriate SmartAging® program
Using the aging table on pages 16-18, select the appropriate program and start it on the device (see 6.2. Start SmartAging®, page 12).
Product Intensity Taste
Beef Basic Fresh, meaty, slightly nutty, sweet
Intense Nut butter, marzipan, graceful, harmonious, matured, well-rounded
Intense + Racy, rooty, blue mold, aromatic, creamy, truffle notes, musky, intense
Pork Basic Fresh, meaty, voluminous
Intense Well-balanced, harmonious, nutty, supple
Intense + Noble mold, velvety, structured, matured, full-bodied
Game Basic Fine, melting, characteristic, earthy, mossy
Intense Chestnut, forest floor, aromatic, almond, autumn
Lamb/

Basic Aromatic, smooth, Mediterranean, elegantly structured
Intense Characteristic, bitter, terse, herbal, Mediterranean
Poultry Basic Summery, honey, velvety, buttery, floral
Fish Basic Well-textured, authentic, well-rounded, pronounced, sophisticated
3. How intense should the taste experience be?
Thanks to the DX TasteReg® select the desired flavor intensity using the following table.
2.2. What marbling grade is there?
Determine the marbling grade using the graphics shown.

16 17
Program guide
Dry aging compass beef - with and without bone; *Marbling classes see page 15; **Taste intensity see page 15
Program guide
Dry aging compass pork - with and without bone; *Marbling classes see page 15; **Taste intensity see page 15
Dry aging compass pork - with and without bone; *Marbling classes see page 15; **Taste intensity see page 15
Dry aging compass poultry - with and without bones; *Marbling classes see page 15; **Taste intensity see page 15
Dry Aging Compass Beef
Location Marbling Classes* Taste Intensity**
basic intense intense +
Bone-in
Whole Back
with or without fillet
1 P1 (21 days) P3 (42 days) Not possible
2 P1 (21 days) P3 (42 days) P4 (42 days)
3 P1 (21 days) P4 (42 days) P12 (56 days)
Prime Rib 1 P1 (21 days) P3 (42 days) Not possible
2 P1 (21 days) P3 (42 days) P4 (42 days)
3 P1 (21 days) P4 (42 days) P12 (56 days)
Rib 1 P1 (21 days) P3 (42 days) Not possible
2 P1 (21 days) P3 (42 days) P4 (42 days)
3 P1 (21 days) P4 (42 days) P12 (56 days)
Sirloin 1 P1 (21 days) P3 (42 days) Not possible
2 P1 (21 days) P3 (42 days) P4 (42 days)
3 P1 (21 days) P4 (42 days) P12 (56 days)
Chuck Eye Roll 1 P1 (21 days) P9 (28 days) Not possible
2 P1 (21 days) P9 (28 days) P5 (28 days)
3 P1 (21 days) P5 (28 days) P3 (42 days)
Leg 1 P1 (21 days) P9 (28 days) Not possible
2 - 3 P1 (21 days) P9 (28 days) P5 (28 days)
Shank 1 P8 (14 days) P1 (21 days) Not possible
2 - 3 P6 (7 days) P1 (21 days) P2 (21 days)
Short Ribs 1 P6 (7 days) P1 (21 days) Not possible
2 - 3 P6 (7 days) P1 (21 days) P2 (21 days)
Deboned
Tenderloin 1 P6 (7 days) P8 (14 days) Not possible
2 P6 (7 days) P8 (14 days) P9 (28 days)
3 P6 (7 days) P8 (14 days) P5 (28 days)
Rib 1 P1 (21 days) P2 (21 days) Not possible
2 - 3 P1 (21 days) P9 (28 days) P5 (28 days)
Sirloin 1 P8 (14 days) P1 (21 days) Not possible
2 - 3 P1 (21 days) P2 (21 days) P5 (28 days)
Rump Cap 1 P8 (14 days) P1 (21 days) Not possible
2 - 3 P1 (21 days) P9 (28 days) P5 (28 days)
Topside 1 P8 (14 days) P1 (21 days) Not possible
2 - 3 P9 (28 days) P3 (42 days) P4 (42 days)
Top Blade/
FlatIron Steak
1 P8 (14 days) P1 (21 days) Not possible
2 - 3 P1 (21 days) P9 (28 days) P5 (28 days)
Shoulder Clod 1 P8 (14 days) P1 (21 days) Not possible
2 - 3 P9 (28 days) P3 (42 days) P4 (42 days)
Tri Tip 1 P8 (14 days) P1 (21 days) Not possible
2 - 3 P9 (28 days) P3 (42 days) P4 (42 days)
Tongue – P1 (21 days) P3 (42 days) Not possible
Heart – P8 (14 days) P1 (21 days) Not possible
Dry Aging Compass Pork
Location Marbling Classes* Taste Intensity**
basic intense intense +
Bone-in
Whole Back
with or without fillet
1 P6 (7 days) P8 (14 days) Not possible
2 P8 (14 days) P1 (21 days) P9 (28 days)
3 P8 (14 days) P1 (21 days) P5 (28 days)
Leg 1 P6 (7 days) P8 (14 days) Not possible
2 P7 (7 days) P1 (21 days) Not possible
3 P7 (7 days) P1 (21 days) P9 (28 days)
Head 1 - 3 P8 (14 days) P1 (21 days) P2 (21 days)
Deboned
Tenderloin 1 - 2 P6 (7 days) P7 (7 days) Not possible
3 P6 (7 days) P8 (14 days) Not possible

Location Marbling Classes* Taste Intensity**
basic intense intense +
Bone-in
 1 P10 (14 days) P11 (21 days) Not possible
Saddle of Lamb/
 1 P6 (7 days) P11 (21 days) Not possible
 1 P6 (7 days) P11 (21 days) Not possible
Saddle of Boar 1 P6 (7 days) P11 (21 days) Not possible
2 P10 (14 days) P11 (21 days) Not possible
Leg of Boar 1 P6 (7 days) P10 (14 days) Not possible
2 P10 (14 days) P11 (21 days) Not possible
Chuck of Deer – P10 (14 days) P11 (21 days) Not possible
Saddle of Deer – P6 (7 days) P11 (21 days) Not possible
Leg of Deer – P6 (7 days) P11 (21 days) Not possible
Dry Aging Compass Poultry
Location Marbling Classes* Taste Intensity**
basic intense intense +
Whole Poultry
Duck – P13 (5 days) Not possible Not possible
Chicken – P13 (5 days) Not possible Not possible
Pheasant – P13 (5 days) Not possible Not possible
Goose – P13 (5 days) Not possible Not possible
Quail – P13 (5 days) Not possible Not possible

18 19
Dry aging compass fish - with and without bone; *Marbling classes see page 15; **Taste intensity see page 15
Notes
Special Programs
Name of Program Specification Options
Pre-Cleaning Device P16
Wet-aged Produce without bone P17
with bone P18
Presentation of fresh cuts with freshness guarantee P19 (7 days)
Regeneration of vacuum-packed meat P20 (3 days)
Reifung
Käse
soft cheese P21
semi-hard cheese P22
Maturation
of hams and salami
After-ripening of hams and salami P26
Curing of vacuum-sealed ham P28
Making pastrami P29 (21 days)
Making thin dried meat P30
Aging dried meat like biltong P31
Aging smoked hams P32
Saturate hams P33 (7 days)
Aging hams without smoking P34
Aging raw sausages
in sheep sausage casing P35
Aging raw sausages in pig sausage casing P36
Aging raw sausages
in artifical sausage casing P37
Storage Soft cheese
P23
Semi-hard cheese
Fruits
P24
Vegetables
Ham
P25
Salami
Vacuum-packed meat P27 (14 days)
Andrew-Salmon Andrew’s recipe P40 (10 days)
Drying Pasta
P38
Fruits
Stockfish P39
Dry Aging Compass Fish
Location Marbling Classes* Taste Intensity**
basic intense intense +
Whole Fish – P14 Not possible Not possible
Fillet – P15 Not possible Not possible

20 21
1. Open the door approx. 130°.
2. Unscrew the screw from the
hinge bracket and screw it 3-4
turns into the bearing pin.
4. Slightly tilt the door to the side
and remove it upwards.
6. Unscrew the lock and assemble
it again on the opposite side.
Attention
The door must now be held by a
second person.
3. Pull out the bearing bolts.
5. Disengage the cover with a
small screwdriver and remove.
7. Snap the cover into place.
8. Disengage pressure plates at
the front and pull them
off to the rear .
9. Unscrew the handle and screw
it back on the opposite side.
Changing the door hinge
The door hinge should only be changed by trained specialists. Two
people are required for the modification.
11. Disengage the covers on the
inside, slide them outwards
and remove them.
10. Push on the pressure plates
until they engage.
12. Unscrew the hinge bracket.
13. Unscrew the closing bracket.
14. Screw the closing angle on
the opposite side again.
15. Screw the hinge bracket back
on the opposite side. Screw
3 screws into the marked
openings.
17. Guide the cover with the
larger opening over the hinge
bracket, slide it inwards from
the outside and snap it into
place.
16. Slide the cover (with the
smaller opening) inwards
from the outside and snap it
into place.
18. Loosen the adjustable foot
with the enclosed wrench.
19. Pull the bolt upwards and
unscrew it from the adjust-
able foot.
20. Pull out the adjustable foot
downwards.
21. Unscrew the hinge bracket.
22. Replace the cover on the opposite
side.
23. Remove the cover, turn it 180°
and replace it on the opposite
side.

22 23
29. Insert the bearing bolt until
the groove of the bolt is in
line with the bore of the hinge
bracket.
30. Unscrew the screw from the
bearing pin and screw it into
the hole in the hinge bracket.
31. Place the unit in its final position at the installation location.
Unscrew the adjustable foot at the lower hinge angle until it rests
on the floor, then continue to rotate 90°.
24. Screw on the hinge bracket.
25. Insert the adjustable foot
from below and screw on the
bolt.
26. Insert the bolt completely
into the hinge bracket and
tighten the adjustable foot
manually.
27. Place the door on the bolt
and guide it to the hinge
bracket at the top.
Attention
The door must now be held by a
second person.
28. Insert the bearing bolts.
Front view of the upper hinge
32. Disengage the cover on the
inside and slide it outwards.
33. Turn the cover downwards.
34. Loosen the screws and move
the hinge bracket to the right
or left.
Tighten the screws.
Refit the cover in reverse
order
Close the door and check that
it is in line with the side walls of
the unit.
Front view of the upper hinge bracket
Setting the lateral inclination of the door
If the door is at an angle, adjust the inclination..

OI_DX1000PS_262924_22_2112_1
www.facebook.com/thedryager
www.instagram.com/dryager
twitter.com/Dry_Ager
www.dry-ager.com


Phone: [phone] - email: [e-mail]
Website: www.dry-ager.com