Burgos: dry ageing takes centre stage

Process control, panoramic visibility and seamless integration with Arneg counters: the new dry ager showcases premium cuts directly in store.

The quality of meat is also reflected in how it is presented. Burgos, Arneg’s dry ager, brings dry ageing to the heart of the meat department, making visible a process that conveys care and professional expertise. Designed for supermarkets, butcher’s shops and retailers looking to showcase premium cuts, it adds a distinctive feature to their meat offering.

Burgos manages the dry ageing process by controlling temperature, humidity and ventilation, creating the conditions needed to enhance the tenderness and depth of flavour of the meat.

The built-in refrigeration unit, R290 natural refrigerant and dedicated control system ensure operational efficiency. Positioned at the top of the cabinet, the evaporator optimises internal space, providing a capacity of 500 litres.

Four panoramic glass sides put the meat in the spotlight and make dry ageing a distinctive feature of the store. Internal LED lighting at all four corners showcases the cuts on display without raising the temperature inside the cabinet.

The cabinet is made from AISI 304 stainless steel, a material suitable for contact with food, while the triple-glazed, tempered glass sides provide insulation and help maintain stable internal conditions.

 

Burgos can be installed on its own or included in a line of Arneg meat section counters, maintaining a consistent look with Arles, London 4 and other Arneg ranges.

The top and bottom panels can be customised with different colours and finishes to coordinate the cabinet with the store’s interior décor and identity. Combining functionality and elegance, Burgos gives dry ageing a clearly defined place in the meat department and premium cuts the visibility they deserve.