$ 1,449 tax included (excl. CA) and shipping to lower 48 states.

Click here for  SL150_Brochure  or the new Manual SL150 SL150 User Manual-Web, Technical Specification SL150 SL150techspec2017

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1

Elegant Design.

Sleek, stainless steel design blends into your contemporary home.

2

Safe $ and Sound.

No more spoiled or wasted steaks or charcuterie.  Save up to75% of retail steak costs.

3

Best in Class Technology

2 high end Digital Inverted Compressors for safety and longevity

4

Multiple Locker Management Control

Control multiple Steaklocker’s through your Steaklocker Smart Application

Steak Locker Home Series

Tender & Tasty.

Produce tender, flavorful restaurant-quality steaks regardless of USDA classification. No need to only purchase “prime.

Cost Effective

Save up to 75% of Steak House costs by crafting dry age steaks and select charcuterie in your home.

Elevated Design.

Sleek, stainless steel design blends into your contemporary home with telescopic rails and UV resistant tempered glass door.

Enjoy at Home.

Share your love of the “good stuff” with friends and family. Provide them with the culture, excellence and prestige of dry age steak in your home.

Convenient and Classy.

The 34-inch cabinet-size (4cf) installs indoors for an eye-catching display or outdoors with no need for a water connection.
The design resembles the best of modern styles in luxury ambience.

Self-control

Your Steak Locker includes independent smart sensors that provide immediate feedback through our exclusive app. You control the safety of your dry age steaks right from your smart phone.

Home Series Package.

Your Steak Locker comes with an interactive  downloadable smart application, an uplink controller, removable chrome shelves, powerful digital smart compressors, replaceable carbon odor filter, custom trays for your Himalayan Salt Blocks and  US or EU power standard.

Frequently Asked Questions
1 – What is Dry Aging Meat

Dry Aging clearly explained by Professionals.

2 Minutes Video

https://youtu.be/B_GQzKc5VEU

1.1 Commercial Dry Aging Program – Menu Engineering Model

Hi my fellow Chefs, Butchers, Restaurateurs, Deli Owners and Store Champions,

Many of you have asked me to provide a simple projection sheet to estimate Dry Aging Product quantities. Here it is. It is simple and self explanatory.

Cheers,

Dry Age Program Menu Engineering

Charcuterie & Steak Locker

Charcuterie & Steak Locker

YES ! you can use your Steak Locker for most types of Charcuterie production. Please remember, that your Steak Locker has been calibrated to dry age sub primal beef cuts and will not be able to do both (dry aging beef AND make charcuterie) at the same time. We are able to provide you with a specially designed Charcuterie Controller when you wish to use your Steak Locker for Charcuterie operations.

Please contact us for your smart application to suit charcuterie production.

Steak Locker Charcuterie

Cumbraes Beef Dry-Aging

Stephen Alexander shows you the whole process of Cumbraes Beef Dry-Aging.

cunbreavid
The Cumbrae’s tradition of farm-to- fork quality started over a decade ago when third-generation butcher Stephen Alexander first brought Cumbrae Farms’ naturally raised meats to Toronto’s food connoisseurs.

Just click here to watch the video..https://youtu.be/21mUCKuFmkg

Cumbrae’s has become Toronto’s meeting place for people who love to buy, prepare and eat great food. For leading chefs, ardent connoisseurs and families who value quality, Cumbrae’s enthusiastic staff set the standard for personal service, great cooking advice and true enjoyment of food. Steak Locker is supporting Cambrae’s vision of best quality products.

Read more about Cumbraes farm-to-fork philosophy at www.cumbraes.com

Flavor & Texture of Dry Aging Beef

This is how flavor develops when dry aging sub primal beef cuts

As beef ages, the enzymes present in the meat begin to break down the proteins into amino acids and fats, yielding a rich and savory flavor. The longer it ages, the more intense and complex the flavors become, ranging from a subtle nuttiness to bold blue cheese notes.

mushrooms

>  21 days – Subtle nuttiness

nuts   

< 28 – 35 days, slight mushroom & umami flavors

bluecheese 

< 45 + days, bold blue cheese notes

* credit for the above explanation has to go to EATALY…& our Culinary Collegue Mario Batali

Gordon Ramsay’s best way to cook steaks

gordonramsay

click here to watch this clip….https://youtu.be/AmC9SmCBUj4

“I want to teach you how to cook good food at home. By stripping away all the hard graft and complexity, anyone can produce mouth-watering recipes. Put simply, I’m going to show you how to cook yourself into a better cook.”
GORDON RAMSAY

Himalayan Salt Blocks – Humidity

Himalayan Salt Blocks – Humidity

Himalayan Salt Block – Effect

Himalayan Salt Block

These great salt blocks in your fridge will help with the humidity control but also, over time, provide some mineral content to your dry aging meat cuts. Over time, those salt blocks will absorb moisture and when fully absorbed, the block will start to leak the excess moisture back into the fridge as residue salt. It can accumulate on the bottom of the fridge and  requires wiping away. Most customers just place a double or triple layer of cheesecloth on the bottom and replace it when enough residue salt has been leaked. Very normal process.

We are providing a custom made tray and rack for the convenience of placing the Salt Block inside the fridge. This eliminates the somewhat messy leakage through cloth etc.

In the commercial dry aging application, the salt rests inside a channel that allows the leakage to flow into a drain and therefore is not visible. In this case, the leakage will be contained onto the tray and easily cleaned. So, all very normal and part of the dry aging process.

How Do I Install The Handle Bar?

The handle is straight forward (we will do a better job with the manual in version 1.1). Just peel back gently the black rubber gasket on the top and bottom where the screws are located. Place the bar over the screw emerging on the front of the door and tighten it gently with a screw driver. Well Done.

How do I Manually Adjust the Temperature?

How Do I Toggle function Fahrenheit to Celsius

If you do not, the other appliances will affect the current running to the Steak Locker occassionally leading to a short which resets the Fridge.

Toggle the Temperature from Celsius to Fahrenheit.

Press the Lock sign (the button with a lock on it, the furthest right) for 5 seconds until you hear it beep. Then press both the Lock and O btton next to it simultaneously for 5 seconds. This will change the setting.

The lock functions lock the fridges setting in place until you un-lock it again by pressing the lock for 5 seconds.

You can also turn off the blue LED light and just leave the Germicidal light on.

How do I Toggle the UV Light?

How Long Should Steak Be Dry Aged? By Eater.com

Here is one of the few good and professional presentations for the home cook on dry aging beef.

click here to watch the clip..https://youtu.be/JeWauZQcv2U

Published on Jul 29, 2016

solareschef

This week on The Meat Show, host and professional carnivore Nick Solares heads to Knife, chef John Tesar’s upscale Dallas steakhouse, to sample dry aged steak. The twist? Each of the five cuts he tastes were aged an increasing number of days, from 45 (already nearly double the standard for dry-aging) to a supremely funky 420.

How to cook the perfect Steak by Chef Mike Ward

chefmikeward

https://youtu.be/QyUDstHoAw4mikewardchef

How To Cook A Perfect Steak…

(Please remember that your dry age steak will cook up to 50% faster than non dry age steaks)

– Always let your meat reach room temperature. This assures it will cook evenly.

– If cooking in 2 stages (grilling then oven) be sure to start with a hot pan, AND pre-heat your oven to 450. It may seem very hot, and it is. You don’t want to steam the meat, you want to roast it.

– Be generous with your salt and pepper, the meat can take it.

– Only turn the meat over once, this again helps with even cooking. And NEVER squeeze the steak down on the pan, this doesn’t cook it quicker, it does however release all that beautiful juice.

– Sear approx. 90 seconds per side then slide into your pre-heated oven. To reach medium with a 1 inch thick steak you’ll roast it for around 5 minutes.

– ALWAYS let your meat rest for 5 minutes. It wont get cold, don’t worry about that. By resting the juices redistribute throughout the steak giving it that gorgeous even pink shade that steak restaurants create so well.

– Trim both the tenderloin and sirloin off the bone. Slice in 3rd of an inch pieces. Enjoy on its own or with a dollop of your favourite mustard!

How to cook your steaks

Once you are ready to cut your individual steaks from the sub primal, allow at least 1.5 inches as minimum thickness. Dry Age Steaks will cook at almost half the time as non dry aged steaks. Always cook to medium rare gives you the best results.

For more and detailed cooking info please click on the brilliant KENJI LOPEZ from Seriouseats.com

http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html

How to delete an item from your Steak Locker?

Once you decide to delete an item from your Steak Locker, go to the item and move the item left. You will see the red delete bar. Just press it and the item will be deleted from your database of items.

How to Dry Age Beef Sub Primals – What is Dry Aging

Step one:  buy your favorite sub primal cut from your favorite butcher. Best results are assured with bone-in sub primal like Ribeye and Sirloin or a combination of those two.

Step two: place it in the fridge.

That’s it. Let it rest (dry age) for at least 21 days or longer depending on your desired flavor profile, then cut yourself your own individual steaks. Please be careful and always use a butcher’s cutting safety mesh glove.

Dry aging does for red meat what cave aging does for cheese or cellaring for Bordeaux –it improves the taste greatly with time. In addition, it will tenderize the meat after approximately 18 – 21 days depending on the animal.

FIRST DAY RIBEYE
FIRST DAY RIBEYE

The short story is this : Dry aging meat is the traditional way of creating superbly tender meat by letting naturally occurring enzymes slowly tenderize the meat.  The action of enzymes during aging turns stiffened muscles into soft, pliable meat. Aging also creates many of the tastes and aromas that gives the meat the flavours we carnivores crave. Much myth nd lore surrounds the this transformation. How long should meat age ? It is not always the longer the better, the truth is, it depends on the kind of animal, the type of muscle and what you want from your meat.

12 Day Ribeye
12 Day Ribeye

The rate of tenderization varies among the different species of animal. Large animals require more time than smaller animals. Assuming the right conditions, it takes between 16 to 21 days for the process to come to fruition. After 21 days, the meat will not get more tender but will with additional time, anything to 70+ days, become more flavorful.

For example, at 41 F or 5C, the tenderness of the beef will reach 80% of what is possible through aging in about 14 days and enzymatic activity (breaking down of the muscle tissue) and thus tenderization, more or less ceases at 21 days after harvesting.

21 Day Ribeye
21 Day Ribeye

Generally, the longer it ages past 21 days, the more it develops flavor to a more nutty taste. Naturally, it all depends on the type of animal, type of muscle you dry aging, USDA grade, the size of the cut, age and prior welfare of the animal.

Dry Aging can profoundly improve the flavour of the meat. The slow and steady evaporation of moisture concentrates sweet tasting sugars as well as savoury tasting umami enhancing protein fragments and nucleotides that are a by product of the aging process. Concentrating molecules such as these, makes meat taste meatier. That’s why, when cooked, these concentrated flavours boost the creation of Maillard falvours, further enhancing the meatiness.  The oxidisation of fat and other susceptible molecules also contribute to the aroma of dry aged meat.

45 DAY RIBEYE
45 DAY RIBEYE

Dry aging meat is almost always done in sub primal cuts of meat due to the better yield and tenderness as well as flavor. Sub primal cuts are section of beef that are left on the bone and have the majority of their fat covers still intact.

This is important as you want this protection over the muscle tissue as over time the controlled air cooled environment will remove moisture from the cut. It also plays a role in the type of cuts you choose. They are generally limited to the rib, short loin and sirloin sub primal cuts.

The reason to leave the bones on the meat is that when it continues to go through the dry aging process it will pull away from the bone. If there are no bones, the “pulling” will result in higher non usable product. It also has the strongest nutty flavor near the bone.

How to move Steak Locker Shelves
  1.  Open the front door.
  1.  At the front of the shelf push up to release the front hooks about an inch then just pull towards you to release the back hooks.  Sometimes you may have to twist the shelf just a little to keep it from scratching the sides of the inside of the locker.
  1.  Slide shelf and side brackets all out together.
  1.  On the picture below,  take a look for the release levers that are on the inside of the roller bracket.  You can push the levers up and take the shelf brackets off one at a time.  They will slide right off the chrome shelf when you hold the release levers.
  1.  Once you have the shelf brackets released from the chrome shelf you can reinsert each bracket back into the locker one at a time in the punched out holes on the side of the inside of the locker.
  1.  Behind the punched out slots is the insulation for the steak locker, what we find works best is to take a flat head screwdriver and push the insulation back just a bit from the punched hole and the bracket will slide in when pushing front to back and to do the front hook on the bracket line it up with the front punched out hole and it slides down to lock it in.
International Shipping

All international air shipping prices are to your nearest international airport.

We will ship to select destinations only. Not all countries are part of our shipping availability. If your country is not selected, please email us info@steaklocker.com for an individual proposal.

We ship our Steak Lockers with Pilot Freight Services. Due to the nature of the item, we ship your Steak Locker from our San Diego location to your nearest International Airport. Pilot will provide you with a unique tracking number for your shipment and will contact you when the shipment is ready for pick up at your destination. You then will be able to pick your Steak Locker from the Airport/Customs and pay any possible local fees.  We are unable to ship past customs control at this time. The unit will weigh 135 lb. and measure 26X26X40 inches on a secure pallet packaging in size (26X26), full Insurance, 12 months full warranty and International Customs documents.

Monitoring your Steaklockers on the Web

You can monitor as many accounts as you like on your own web account site. Just sign in with your account name and password and link multiple accounts to your page. Great for multiple units in different locations. Only from ELA & Steaklocker

Non-Sync Issues

Sometimes, we get a non properly cleared configuration memory controller. If your does not blink AMBER then you may have to follow these steps below: We have a very quick fix for this problem. Please follow the steps below .

Here are the steps to clear the memory and the prior testing configuration of the controller.
  1. go to apple apps and download the electric imp app;
  2. <PastedGraphic-6.tiff>
  3. Login Name – steak_locker, Password – steaklocker
  4. once logged in, unplug your black controller for 15 seconds and reconnect the 6v power cord;
  5. we need to clear the tested wireless configuration from our Lab testing by clearing it with this imp app;
  6. press clear wireless configuration on the imp app;
  7. it will turn your scren black with the following screen;
  8. <PastedGraphic-7.tiff>
  9. turn the face of your phone over the face (led and sensor area) of the controller for clearing of configuration
  10. it will bep for 3 seconds and then blink over the controller; (this clears the curent configuration);
  11. once it clears it, unplug the controller to clear old memory and wait 15 seconds to replug. The controller should now blink amber colour;
  12. Now resync with the Steak Locker App as you did before. Please ensure that the wifi name and password is absolutely accurate as most nonsync issues are created by those faults.
  13. please try a couple of times if it does not take immediately.
  14. if all fails, call us or email us we will get one of our engineers on the phone to you.
  15. The app is a great feature but is not essential to the proper operation of the Steak Locker Dry Age Fridge. If the fridge operates between 34-42F it is perfect. Humidity will always vary but should not be below 50% over any long period of time.
  16. We are always available to help…..Cheers.
Returns and Exchanges

Steak Locker accepts returns (with the exception of Crowdfunding Backers – Kickstarter and Indiegogo) for items within the first 30 days of receiving your product. You may return it for a prompt merchandise exchange, credit, or refund within 30 days of receiving your order as long as all merchandise is returned in new condition (unused and in original factory condition), with all original boxes (including all packaging materials), documentation, instructions, and accessories. All returns are subject to our inspection and approval. Personalized and custom items, and shipping and handling charges are non-refundable, and return shipping charges are the sole responsibility of the purchaser.

To return and item for a refund or exchange, simply contact our Customer Service Department to initiate a return. You may call us during service business hours at 1-619-363-2830 or email us at info@steaklocker.com. Once you obtain your return instructions, you have 15 days in which to get the product back to us. You are responsible for arranging the return shipment of the product. We reserve the right to deny a full refund of the purchase price if the product is not returned in this manner. Items that are returned incur a 15% restocking fee. If damaged or without proper packaging materials the fee will rise to 30%. For all returns and cancellations that “shipped free” a shipping charge equal to the cost of the round trip of the shipment will be withheld from the refund. It is important to save all packaging and not destroy boxes in case of a return.

Please Note: For all damage, wrong items, missing items or defects, please contact customer service right away for return or replacement instructions.

SAFETY CAUTION

Some people dry age steaks inside their regular fridge. This is not recommended (in fact, it is illegal in a commercial environment) as the environment in your fridge is not suitable for dry aging. Even popular dry bag short term dry aging can be dangerous. In the main this is due to the high humidity and highly fluctuating temperature in your household fridge thatpromotes bacterial growth which in turn can cause foodbourne illnesses and ruin your meat. In addition to high humidity, it lacks a germicidal inhibitor such as a Spectrum UVC lamp.

More form the National Cattlemen Association:

Steak Locker Beef Research Documents

Set Up Your Steaklocker
Specification Sheet – Steak Locker Home Edition Series III (US and EU versions)
We have placed our simple spec sheet for your information below:(these specifications may change as part of our continuous development program)
General Information:
Item Steaklocker Home Edition SL-150 US /EU
Useable Volume up to: 150 (L) 5.44 CF
Installation Type Free Standing / Built In
Temperature Zones One
Capacity 65lb
Number of Shelves 2 – Chrome Food Grade Adjustable
Temperature Range 33°F – 72°F
Ambient Temperature 28°F – 100.4°F
Warranty 1 year on Parts & Labor including the compressor
Ratings  UL, GS, ETL, CB, ROHS, CE, NSF, ISO9001
Dimensions:
Steaklocker SL-150 US/EU 32.28” H X 23.43” W X 22.56”D
Gross Shipping Weight Approx: 130 LBSn – 55KG .

595-573-820 mm Pack dimensions

Shipped on a 30X30 small palette.

Net Weight Approx: 110 LBS.
 Inside Envelope Dimensions  TBA
Features:
Shelves Chrome Shelving (food grade) adjustable
Temperature Control Digital Control Panel
Hygrometer – Controller Internal Humidity Actuator, Digital Hygrometer controller powered by SL Smart App
Germicidal Light Irridium Bacterial Growth and UV Prevention Light
Glass Door UV Tinted, Dual Pane, Low E- De-mist
Reversible Door Swing No
Lock Yes
Electrical:
Rated Voltage 110V-120V US Standard / 220V-240V EU Standard
Frequency 60HZ US Standard – 50HZ EU Standard
Rated Power Input 100 Watts
Rated Current 1.3 Amps
Light Power Max 0.5 Watts
Refrigerant R600A (43 g)
Energy Consumption 701 kwh/year
Electrical Requirements Plugs Directly into US 110 Volt outlet on a Dedicated 15 AMP line.
Decible Rating 38 dB(A)
Specification Sheet – Steak Locker Professional Series (US and EU versions)
We have placed our simple spec sheet for your information below:(these specifications may change as part of our continuous development program)
General Information:
Item Steaklocker Professional Edition US / EU
Useable Volume up to: 520 (L) 18.36 CF
Installation Type Free Standing / Built In
Temperature Zones One
Capacity 350 lbs
Number of Shelves 7 Sliding Chrome Food Grade
Temperature Range 33°F – 72°F
Ambient Temperature 28°F – 100.4°F
Warranty 1 year on Parts & Labor including the compressor plus 5 years optional.
Ratings  UL, GS, ETL, CB, ROHS, CE, NSF, ISO9001
Dimensions:
Steaklocker SLPRO520 US/EU 73.43” H X 23.43” W X 26.77”D
Gross Shipping Weight  

Approx: 290 LBS – 128 KG .

 

Net Weight Approx: 265 LBS.
 Inside Envelope Dimensions  TBA –
Features:
Shelves 7 Chrome Shelving (food grade)
Temperature Control Digital Control Panel – Control Buttons
Hygrometer – Controller Internal Actuator, Digital Hygrometer controller powered by SL PRO Smart App
Germicidal Light Irridium Bacterial Growth and UV Prevention Light
Glass Door UV Tinted, Dual Pane, Low E- De-mist
Reversible Door Swing Choose preferred hinge location
Lock Yes
Electrical:
Rated Voltage 110V-120V US Standard / 220V-240V EU Standard
Frequency 60HZ US Standard – 50HZ EU Standard
Rated Power Input 150 Watts
Rated Current 2.0 Amps
Light Power Max 0.5 Watts
Refrigerant R600A (90 g)
Energy Consumption 1150 kwh/year
Electrical Requirements Plugs Directly into US 110 Volt outlet on a Dedicated 15 AMP line.
Decible Rating 41 dB(A)
Steak Revolution …Movie – Best Steak in the World

https://youtu.be/gHoTW7vqe14steakrevoBest Steak In the World

Steaklocker A Guide to Dry Aging
Steaklocker Certification Marks

 

Steaklocker Climate Classes

Climate classes and differences in design

Specification of an appliance’s climate class is not a marketing trick aimed at expanding the range of consumers. Refrigerators and freezers of different climate classes have different designs as well. The fridges of ST and T classes which are intended to operate at high temperatures have a thicker insulation. This enables the appliance to sustain the stated inside temperature when it is hot outside.

CLIMATE CLASS MINIMUM TEMP MAXIMUM TEMP
N 16 Deg C – 60 F 32 Deg C – 89.6 F
SN 10 Deg C – 50 F 32 Deg C – 89.6 F
ST 18 Deg C – 64.4 F 38 Deg C – 100.4 F
T 18 Deg C – 64.4 F 43 Deg C – 109.4 F

Steaklocker Products are classified in operating environment from N,SN,ST.

OUR PRODUCTS ARE NOT CERTIFIED TO OPERATE UNDER THE T CLASS.

Refrigerating appliances designed to operate at high temperatures also have more high-powered compressors and bigger condensers equipped with extra fans to increase the heat emission. Due to such an elaborate design, these refrigerators are more expensive.

There are also especially cold areas, where temperatures may go down below 10°C, and the fridges of the above-mentioned standard and combined climate classes will not operate there properly. If the temperature outside the fridge is about 0°C it will need to operate in its contrary sense to reach the required 6°C inside of it. Moreover, the refrigerant gas will most likely freeze at low temperatures. As a result, the fridge will block. There is a limited production of specific fridges able to operate in such cold environments. They have both a cooling unit and a heater, which gets involved when the outside temperature significantly falls down.

It is also important to remember, that even a fridge designed to sustain high temperatures should not be placed near heat sources, like cookers or radiators. Even a strong direct sunlight should be the reason to move your fridge to a more appropriate location. If you want your fridge work properly and last long ensure that you choose the appliance with an appropriate climate class

Steaklocker Home Edition SL150 – Dimension drawings

Please click here for your drawings of the Steaklocker Home Edition.Home EditionSL150 cutins-01Home Edition SL150 cutins -02Home Edition SL150 cutins- 03

Steaklocker Professional Edition SL520 – Dimension drawings
Steaklocker’s New Smart Digital Inverter Compressor Technology

A normal fridge compressor is the engine that powers the refrigeration cycle, moving refrigerant through the inner and outer heat exchange pipes. With a single-speed compressor, when the temperature inside the fridge reaches above a certain temperature, the compressor suddenly switches on – a noise almost everyone is familiar with. The single-speed compressor operates at full power, producing enough cool air until the temperature has sufficiently decreased before abruptly shutting off. This is very inefficient and cost the owner an unreasonable amount of electricity.

This is where the new smart Steaklocker digital compressor technology come in. Smart digital inverter compressor (a compressor that can operate at variable speeds because it is operated with a digital inverter). Unlike the standard single-speed compressor, which is either off or operating at full speed (typically about 3,600rpm), the digital inverter compressor is almost always on, but can operate at different speeds – from 1,100 to 4,300rpm. This ensures high efficiency and consistent temperature inside the refrigerator. It also results in significant cost savings, a reduced carbon footprint, less noise and a longer lifespan for the compressor. The digital inverter compressor is one of the most important innovations in the history of refrigerators and food preservation and Steaklocker has refined the technology with our sensor adaptor tech.

The benefits are obvious. Our Steaklocker with its unique digital inverter compressor consumes up to 45.0% less energy than a single-speed induction motor compressor, and thus contributes far less in the way of greenhouse gases. Because the digital inverter compressor gradually speeds up and slows down, it does not have to work as hard to manage the temperature. This means that refrigerators with digital inverter compressors suffer less wear and tear on components and are therefore far more durable than products with conventional compressors. The lack of abrupt starts and stops means no sudden, potentially startling disruptive noises interrupting you dinner or guests. Digital inverter compressors are also far less noisy overall: up to 5 decibels quieter. And the consistent, uniform cooling that maintains the desired temperature coupled with our WIFI enabled alert system means no more spoilage due to electrical supply issues thus saving money on both electric bills and food costs.

Suggested Equipment

Steak Locke Suggested Equipment

We have put together a small equipment list you may need for cutting or trimming your Sub-Primals when dry aged.

The Butchers Safety Mesh Glove – This is the most important tool….Please always wear when cutting any meat…

The Boning Knife – used for removing bone from muscle and trimming dry aging hard outer layer…

A medium sized Cleaver – Used when seperating spinal bones or hard to cut through bones…

 A small Bone Saw – Used when seperating bone like porterhouse etc…

SYNC & BlinkUp™ Steak Locker Known Compatible Devices

Please click below for the complete list of supported devices:

https://electricimp.com/docs/troubleshooting/devices/

Sync Troubles

Having trouble syncing your atomizer/controller? Follow the steps below to reset your atomizer and sync your atomizer with the Steak Locker mobile app.

1) Please note that you may have a steady blinking amber light or a quick blinking pattern of lights then no lights.

2) Open the Electric IMP app (Please download it from the app store if you do not have it)

3) Login to the Electric IMP app using:

Username = steak_locker
Password = steaklocker

4) Disconnect the power from your atomizer.

5) Tap the clear configuration button on Electric IMP

6) You will see a countdown from 3 to 1. When you see the number 1 please connect power to your sensor and lay it on your phones screen as pictured in the original setup screen of the Steak Locker app.

7) You should see the blinking amber light stop and then return.

8) Proceed to the Steak Locker app and continue setup process.

The Humidifyer or Atomizer Explained

The mister is controlled entirely by the series III controller and mister in one. Previous series used a black box controller. If you want to test that it works, just plug the USB plug into your computer (after filling it with 200ml distilled water) and it will run uninterrupted. Please ignore the push button switch, it is for future use but for now is disabled. It serves no purpose right now. We have designed the mister to only get commands from the controller when the humidity level in the fridge  falls below 60%. It will then activate and add moisture to the envelope for 10 seconds. It will recalculate the humidity levels every minute and the algorithm will decide on the trend in dew to add further moisture or remain off if enough moisture has been added. We also programmed the controller to check on water levels and diagnostics once every 24 hours to ensure proper working conditions are present.

misterfor zigarlocker

The UV Germicidal System

uv light aussie

Ultraviolet (UV) light lamps are sometimes used in meat chillers. They differ physically from fluorescent lamps in that they do not contain phosphor and are constructed with a special type of glass to permit maximum emission of ultraviolet energy. The lamps in your Steaklocker are of the kind that emit the necessary UV spectrum and should last at least 8000 hours. You can easily lengthen the life of your bulbs by switching the light off when dry aging is complete. When producing charcuterie, ensure your UV light is switched off as it will prevent the useful bacteria growth needed when making salamis and assorted other items. The link below provides more technical data on our approach.

http://www.meatupdate.csiro.au/UV-light.pdf

The Water Reservoir – Handling

WARNING: DO NOT PULL OUT THE RESERVOIR DRAW PAST THE ORANGE FILTER AS IT IS TRICKY TO SLIDE BACK.

SL150 & SL520 – please pull back the reservoir to the orange filter. Unwrap the filter from its plastic cover and replace in slot. Fill the reservoir approximately half way up the drawer. Use regular water.

Trimming Steaks from Sub Primal

Here is our new video from our Chef and Co-Founder Claus Schmitz on how to trim  large #107

7 Rib Roast into steaks with lots of tips and safety features…It will take approx. 9 minutes to view

32e2597

https://youtu.be/sRhLviTrAmg

What is 304 Stainless Steel

304 Stainless Steel

Steak Locker Professional Edition is manufactured using high quality 304 series stainless steel. Stainless steel provides an attractive, clean finish with low maintenance cost. 304 stainless steel has a high resistance to rust. It withstands corrosion from most oxidizing acids and is often used for kitchen and food applications. However, it is susceptible to corrosion from chloride solutions (notably saline environments with high amounts of sodium chloride). Chloride ions can create localized areas of corrosion, called “pitting,” which can spread beneath protective chromium barriers to compromise internal structures. Solutions with as little as 25 ppm of sodium chloride can begin to have a corrosive effect.

304 grade is the most common form of stainless steel used around the world. It contains between 16 and 24 percent chromium and up to 35 percent nickel—as well as small amounts of carbon and manganese. The most common form of 304 stainless steel is 18-8, or 18/8, stainless steel, which contains 18 percent chromium and 8 percent nickel.

When can I get the Pro Series?

Your Steaklocker Professional Edition SL520 will be available for shipment in late May 2017.

Please order early as we cannot guarantee inventory at all times..

Where can I download the User Manual?

Please download the manual using the link below

Download

Intelligent & Smart Mobile Applications

Protect your investments with real-time data on temperature, humidity and inventory. Our app makes it easy for you to stay in control right from your smart phone, watch or tablet.

Cloud Server

Robust, secure cloud-based server ensures you always have access to reliable data. (Must be  synced)

Visual Reports

Fully control your inventory, time lapsed, nutritional info and custom features. Visual timely Reports you can use to follow progress no matter where you are.

Intelligent Sensors

Steak Locker Home Edition is designed with independent smart sensors that provide immediate feedback and safety notifications

Personal Support

Real person to person support staffed by technicians and chefs that can really help.

Chef Designed

Your smart app is a precision instrument designed by professional chefs to provide you maximum yield control.

Security

Our app allows your to have multiple lockers with multiple accounts providing intelligent alerts should problems arise. (Must Be Synced)