Australian Owned & Operated
Thermaster Meat Aging Cabinet MA400
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$4,666.00
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$4,666.00 +GST
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$5,490.00
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The Thermaster MA400 is a 400-litre commercial dry-age cabinet built for butchers, steakhouse kitchens, and charcuterie operators who want full control over the meat-ageing environment. Humidity adjustable from 60–90%, temperature control, UVC sterilisation, active carbon filtration, and LED display lighting — everything required to mature primal cuts safely over a 4–6 week cycle.
Why operators choose the MA400
- Humidity 60–90% adjustable — covers traditional dry age (75–85%) and bresaola / charcuterie ranges
- UVC sterilisation — reduces airborne contamination during long ageing cycles
- Active carbon filtration — manages aromatic compounds in a closed cabinet
- LED display lighting — professional presentation for front-of-house ageing display
- Standard 10 A power — no electrical upgrade required (160 W draw)
Specifications
| Specification | Value |
|---|---|
| Brand | Thermaster |
| Model / SKU | MA400 |
| Capacity | 400 L |
| Humidity range | 60–90% |
| Internal dimensions (W × D × H) | 585 × 550 × 1380 mm |
| External dimensions | 700 × 800 × 1650 mm |
| Packed dimensions | 840 × 770 × 1860 mm |
| Power | 240 V, 160 W, 10 A |
| Features | UVC sterilisation, active carbon filter, LED, adjustable SS shelves |
| Warranty | 2 yr parts & labour + 2 yr parts (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 glass-front cabinet doubles as a front-of-house display — customers see the maturing primals in production.
Installation
Runs on standard 240 V 10 A power. Site on a level surface with 100 mm rear clearance for ventilation. The cabinet should not sit in direct sunlight or next to ovens — both compromise temperature/humidity control. Once positioned, allow 24 hours to stabilise before loading.
Frequently asked questions
Q: What meats can I age in the MA400? A: Primarily beef primals (rib, striploin, sirloin) for dry ageing 4–6 weeks. Also suits short-term ageing of lamb, charcuterie hanging (saucisson, bresaola at lower humidity), and duck/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 ~1–3 °C and 75–85% humidity. Charcuterie cycles vary (often weeks to months) at lower humidity. The MA400's 60–90% humidity range covers both styles.
Q: Does it run on standard Australian power? A: Yes — 240 V, 10 A standard plug. Total draw is 160 W. No 15 A circuit needed.
Q: How much meat can the 400 L hold? A: Roughly 60–80 kg of mixed primals depending on cut and hanging configuration. Adjustable stainless shelves let you mix hanging and shelf storage in the same cabinet.
Q: How does UVC sterilisation work and is it safe? A: A UVC lamp inside the cabinet reduces airborne mould and bacteria during long ageing cycles. The lamp operates while the cabinet is closed and is automatically shut off when the door opens — completely safe in normal use.
Q: What's the warranty? A: 2 years parts & labour plus 2 years parts only (total 4 years parts) when registered within 14 days of invoice via the product registration page.
Related
- SKU MA400
- Product Dimensions 700(W) x800(D) x1650(H) mm
- Packed Dimensions 840(W) x 770(D) x 1860(H)mm
- Power 240V, 160W/10A
- Warranty