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Low-Temperature Aging Room (Warehouse)

Low-Temperature Aging Room (Warehouse)
Low-Temperature Aging Room (Warehouse)

Low-Temperature Aging Room (Warehouse)

Product Introduction:

Low-Temperature Aging Room — The Heart of Beef Quality Transformation

Insulated Cold Chamber for Controlled Beef Cooling and Aging

The Low-Temperature Aging Room (also known as Aging Warehouse or Chilling Room) from Henger Manufacturing is the core facility where beef undergoes the critical transformation from post-mortem muscle into tender, flavorful meat. Through precisely controlled temperature and humidity, lactic acid decomposes, muscle fibers soften, and beef achieves its optimal eating quality.

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PRODUCT DETAILS

Two Aging Methods Supported

Method

Temperature Profile

Total Time

Outcome

Ordinary Cooling

Constant 0~4℃

~72 hours

Basic maturation

Two-Stage Rapid Cooling 

Phase1: -10~-15℃ / 2~4h → Phase2: 0~2℃ / 10~15h

12~19 hours

Superior tenderness

 

Technical Specifications

Parameter

Value

Room Size

Custom (typically 200~1,000 m³)

Pre-cooling Temp

-10 ~ -15℃

Aging Temp

0 ~ 4℃

Relative Humidity

85~95% (minimizes weight loss)

Cooling Time

12~72 hours (by method)

Loading Density

2~3 heads/m² (by half-carcass)

Panel Material

PU foam stainless steel panel (≥150mm thickness, SUS304 inner)

Door Type

Electric sliding door / manual sliding door (sealed, insulated)

 

Key Design Principles

1. Uniform air distribution — All carcasses cool at consistent rate

2. High humidity control + proper airflow — Minimizes weight loss (shrinkage)

3. FIFO flow design — Facilitates batch management

4. Per-batch temperature/humidity logging — Full traceability


Standards

· GB/T 17996-1999 (referenced)

· GB 50072 Cold Storage Design Code

· HACCP system compliance

We provide customized warehouse sizing and layout based on your daily slaughter volume and target beef quality level.

Contact us for aging room design, refrigeration system configuration, and turnkey installation.

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