Australian Owned & Operated
Thermaster MA400 Dry Age Meat Ageing Cabinet 400L
Regular price
$4,666.00
Regular price
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$4,666.00 +GST
-15%
$5,490.00
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The Thermaster MA400 is a 400 L commercial dry-age cabinet built for butchers, steakhouse kitchens, and charcuterie operators who need full control over the meat-ageing environment. Adjustable humidity from 60–90%, UVC sterilisation, active carbon filtration, a UV-proof glass door, and LED display lighting give you everything required to mature primal cuts safely over a 4–6 week cycle — while doubling as a front-of-house display.
Why operators choose the MA400
- Humidity 60–90% adjustable — covers traditional dry age (75–85%) and charcuterie ranges
- UVC sterilisation — reduces airborne contamination during long ageing cycles
- Active carbon filtration — manages aromatic compounds inside the closed cabinet
- UV-proof glass door + LED lighting — professional presentation for front-of-house ageing display
- Standard 10 A power — no electrical upgrade required (160 W draw)
Specifications
| Brand | Thermaster |
| Model | MA400 |
| Capacity | 400 L |
| Humidity range | 60–90% (adjustable) |
| External dimensions (W × D × H) | 700 × 800 × 1650 mm |
| Internal dimensions (W × D × H) | 585 × 550 × 1380 mm |
| Packed dimensions (W × D × H) | 840 × 770 × 1860 mm |
| Net weight | 102 kg |
| Power | 240 V, 160 W, 10 A |
| Door | 1 × UV-proof glass |
| Material | Stainless steel |
| Key features | UVC sterilisation, active carbon filter, LED lighting, adjustable stainless shelves, salt brick |
| Country of manufacture | China |
| Warranty | 2 years parts & labour + 2 years parts only (register within 14 days) |
Venue suitability
Built for butchers, retail meat shops, premium steakhouses, charcuterie producers, and BBQ-focused restaurants offering dry-aged cuts as a menu feature. The UV-proof glass front lets customers see the maturing primals in production, making the cabinet a working display as well as a production unit.
Installation
Runs on a standard 240 V 10 A power point. Site the cabinet on a level surface with rear clearance for ventilation, away from direct sunlight and heat sources such as ovens — both compromise temperature and humidity control. Once positioned, allow 24 hours to stabilise before loading.
Finance & support
Equipment finance is available through SilverChef, and our team can help spec the right dry-age setup for your venue. Explore the full dry age fridges & cabinets range, or browse the complete Thermaster range.
Frequently asked questions
Q: What meats can I age in the MA400?
A: Primarily beef primals (rib, striploin, sirloin) for dry ageing over 4–6 weeks. It also suits short-term ageing of lamb, charcuterie hanging (saucisson, bresaola at lower humidity), and duck or game ageing. Always follow Australian food-safety guidelines for ageing temperatures and durations.
Q: How long should meat age in this cabinet?
A: Traditional dry-age beef sits 28–42 days at low temperature and 75–85% humidity. Charcuterie cycles vary (often weeks to months) at lower humidity. The MA400's 60–90% adjustable humidity range covers both styles.
Q: Does it run on standard Australian power?
A: Yes — it plugs into a standard 240 V 10 A power point and draws 160 W. No dedicated 15 A circuit is required.
Q: How much meat can the 400 L cabinet hold?
A: Roughly 60–80 kg of mixed primals depending on cut and hanging configuration. Adjustable stainless steel shelves let you combine hanging and shelf storage in the same cabinet.
Q: What warranty does the MA400 come with?
A: 2 years parts & labour plus 2 years parts only (4 years parts total) when registered within 14 days of invoice. See our warranty information page for full terms.
- SKU MA400
- Product Dimensions 700(W) x 800(D) x 1650(H) mm
- Packed Dimensions 840(W) x 770(D) x 1860(H)mm
- Power 240V, 160W/10A
- Warranty
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