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    Ca'Lefort 209 LBS Dry Age Fridge for Steaks, Dry Aging Fridge for Meat with Precise Temperature & Humidity Control, Freestanding Beef Aging Refrigerator for Kitchen/Restaurant, 3.78 Cu.ft

    • Perfect Dry Aging for Enhanced Flavor: Precise temperature (34-77) and humidity control (60-85%) create the ideal aging environment, enhancing the flavor of beef, lamb and cured meats.
    • Optimized Dry Aging Process (2145 Days): Achieve restaurant-quality dry-aged meats in 21 to 45 days. Perfect for beef (ribeye, striploin, tomahawk), lamb, or duck.
    • UV Sterilization for Hygiene: Built-in UV light eliminates harmful bacteria, ensuring clean and safe aging for your meats throughout the process.
    • Quiet, Efficient, and Energy-Saving: Inverter compressor technology provides low noise (<45dB), energy efficiency, and stable temperatures for a quiet and cost-effective operation.
    • Seamless Built-In Design with Lock: With 107L capacity, the Dry Age Fridge can be built into kitchen cabinets or used as a freestanding unit, ideal for upscale homes, restaurants, steak houses, and sushi bars that require both function and security in high-traffic environments.
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    The Core of Ca'Lefort Dry Age Fridge

    The heart of perfect dry aging lies in creating a stable, controlled environment, and the Ca'Lefort VI60SA Dry Age Fridge delivers exactly that. Equipped with precise temperature control (34-77) and adjustable humidity (60-85%), it ensures optimal conditions to enhance the flavor and tenderness of your meats. Our advanced inverter compressor minimizes fluctuations, maintaining a consistent environment that professional chefs and home cooks can rely on.


    What sets this fridge apart is its advanced airflow system, which evenly circulates air to prevent moisture buildup and ensure every cut of meat ages uniformly. Paired with a built-in UV sterilization feature, it keeps harmful bacteria at bay, creating a clean, hygienic space for your meat to mature.


    Perfect Dry Aging for Enhanced Flavor: Precise temperature (34-77) and humidity control (60-85%) create the ideal aging environment, enhancing the flavor of beef, lamb and cured meats.

    Optimized Dry Aging Process (2145 Days): Achieve restaurant-quality dry-aged meats in 21 to 45 days. Perfect for beef (ribeye, striploin, tomahawk), lamb, or duck.

    UV Sterilization for Hygiene: Built-in UV light eliminates harmful bacteria, ensuring clean and safe aging for your meats throughout the process.

    Quiet, Efficient, and Energy-Saving: Inverter compressor technology provides low noise (<45dB), energy efficiency, and stable temperatures for a quiet and cost-effective operation.

    Seamless Built-In Design with Lock: With 107L capacity, the Dry Age Fridge can be built into kitchen cabinets or used as a freestanding unit, ideal for upscale homes, restaurants, steak houses, and sushi bars that require both function and security in high-traffic environments.

    12 MONTHS Product Support: Please allow the cooler to sit for 24H before use for optimal cooling performance. If you have any quality problem with the product after receiving the product, please feel free to contact us, we will provide a solution for you.


    Specifications

    Model: Ca'Lefort CLF-VI60SA

    Capacity: 107L (3.78 cu. ft)

    Temperature Range: 1-25°C (34-77°F)

    Humidity Range: 60-85%

    Dimensions: 23.8"W*23.6"D*34.3"H

    Noise Level: 45dB

    Voltage: 120V

    Weight: 101.8 lbs

    Installation Type: Built-under design, suitable for wall or cabinet installation

    Power Type: Corded Electric

    Warranty & Returns

    Warranty, Returns, And Additional Information

    Warranty

    • Please contact the Seller directly for warranty information. Warranty information may also be found on the Manufacturer's website.
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    Return Policies

    • Return for refund within: 30 days
    • Return for replacement within: non-replaceable
    • This item is covered by CaLefort-us Return Policy

    Manufacturer Contact Info

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