Some light assembly is required. The device comes with one metal stainless steel handle. To install, simply screw them to the door with the supplied screws using the predrilled holes. Place your Dry Ager on a level surface and allow to rest for 24 hours before plugging into an outlet.

The possibilities of aging in the Reserve 50 are endless! You can safely age primal cuts, processed charcuterie, fish, cheese and a variety of proteins with the following recommendation:

• Only use high-quality food that was handled under good hygienic conditions
  
• We recommend using fresh meat on the bone at maximum of 5 days after slaughter, or 2 weeks maximum for wet aged meat.
  
• Bone-in cuts are better for dry aging as they reduce excess moisture loss and help protect the meat
  
• To minimize weight loss during the aging process, use meat with a thick layer of fat. Do not trim fat cap from the meat before aging. The fat cap will help protect the meat as it ages and help with yield.
  
• For true dry aged beef, talk to your local butcher about getting un-aged cuts or “green meat” for your ager. "Green Meat" is meat that has been freshly butchered and not aged.

The optimal time range for aging meat depends on a variety of factors. As a general guide, use the following:

Fresh Bone-in Beef: 28-45 Days

Smoked Sausage: 21 Days

Fresh Pork Cuts: 14-21 Days

Fresh Fish: 7-14 Days

The Pro Reserve 50 can safely age up to 44 lbs of meat.

When a cow is freshly processed the meat is not yet palatable. The meat needs to age before we can cook and eat it. Wet aging is a process where primal cuts of meat are vacuum sealed, sometimes with added liquid, and then held in a cooler for a minimum 21 days to breakdown and tenderize the meat. Dry aging is a process where primal cuts are placed in a temperature and
humidity controlled environment, unwrapped. This allows the natural enzymes of the meat to break down and tenderize. The process also pulls moisture from the meat which concentrates flavor.

Height 26.7" x Width 17" x Depth 19.7"

Weight: 45 lbs

The Pro Reserve 50 is a 110 Volt device and is compatible with a regular household outlet.

Included with the Reserve 50:

2 Meat Hooks

2 Stainless Steel Rocks

Yes, dry aging at home is safe to do as long as you are following recommended best practices.

• Avoid opening the door as much as possible. Opening the door forces the dry ager to work to restore the temperature and humidity after closing the door. Opening the door also creates an opportunity to introduce bacteria
• Keep the UV light running at all times. The UV light will not keep the meat clean from bacteria, but it will help keep the air circulating in the chamber sanitary
• Check the meat regularly for the presence of bacteria and ensure dark and dry patches of meat are removed before consuming
• For optimal dry aging conditions, air circulation around each piece of meat is necessary, avoid overcrowding of meat and sausage within the cabinet
• Fill the chamber - the dry ager performs better when the chamber is moderately full. A less full chamber could lead to over drying and lower yields
• If using racks, place the meat bone side down onto the rack
• Clean and sanitize racks and chamber in between uses

Yes, as a best practice, you should clean the device thoroughly before and after each aging process.

• Before cleaning, switch the dry ageing cooler off, remove the plug from the wall socket and remove all the meat
• Do not use any aggressive or abrasive cleaning agents or solvents
• You must use a food-compatible cleaner that is not too corrosive for the surface of the device
• Do not scrape off stubborn dirt with hard items
• If you do not use the equipment for a fairly long period of time, you should remove all the metal shelves, the metal suspension system and the meat hooks and you should clean the equipment thoroughly
• If the maturing process has failed and the meat is spoiled or bacteria has developed, then please contact our customer service to coordinate next steps

Himalayan salt blocks are a great visual addition to your dry ager but are not necessary for the safe and effective aging of meat.

1 Year Warranty

• The performance, workmanship and materials in the cabinet are unconditionally guaranteed for
  one (1) year when used for the purpose and under the conditions for which designed.
  
• The manufacturer will replace any part found to be defective (upon examination by manufacturer)
  at no charge when such part is returned to manufacturer with transportation prepaid.
  
• All electrical parts are guaranteed for ninety (90) days.
  
• All warranties are void if smoker or parts are damaged by accident or misuse.
  
• The description and specifications contained in this literature were in effect at the time it
  was approved for printing.
  
• The company reserves the right to change specifications or designs without notice and
  without incurring obligations.

The Pro Reserve 50 operates similar to a home refrigerator with an automatic defrost cycle. If your device temperature suddenly goes up and you hear a "ice making noise" this is completely normal process and your device should return to normal within 15-20 minutes.

Some light assembly is required. The device comes with one metal stainless steel handle. To install, simply screw them to the door with the supplied screws using the predrilled holes. Place your Dry Ager on a level surface and allow to rest for 24 hours before plugging into an outlet.

The possibilities of aging in the Reserve 3000 are endless! You can safely age primal cuts, processed charcuterie, fish, cheese and a variety of proteins with the following recommendation:

• Only use high-quality food that was handled under good hygienic conditions
  
• We recommend using fresh meat on the bone at maximum of 5 days after slaughter, or 2 weeks maximum for wet aged meat.
  
• Bone-in cuts are better for dry aging as they reduce excess moisture loss and help protect the meat
  
• To minimize weight loss during the aging process, use meat with a thick layer of fat. Do not trim fat cap from the meat before aging. The fat cap will help protect the meat as it ages and help with yield.

The optimal time range for aging meat depends on a variety of factors. As a general guide, use the following:

Fresh Bone-in Beef: 28-45 Days

Smoked Sausage: 21 Days

Fresh Pork Cuts: 14-21 Days

Fresh Fish: 7-14 Days

The Pro Reserve 300 can safely age up to 286 lbs of meat.

Height 71" x Width 26.7" x Depth 23.4"

Weight: 308 lbs

The Pro Reserve 50 is a 110 Volt device and is compatible with a regular household outlet.

Included with the Reserve 30:

3 Meat Hooks

5 Stainless Steel Racks

Yes, as a best practice, you should clean the device thoroughly before and after each aging process.

• Before cleaning, switch the dry ageing cooler off, remove the plug from the wall socket and remove all the meat
• Do not use any aggressive or abrasive cleaning agents or solvents
• You must use a food-compatible cleaner that is not too corrosive for the surface of the device
• Do not scrape off stubborn dirt with hard items
• If you do not use the equipment for a fairly long period of time, you should remove all the metal shelves, the metal suspension system and the meat hooks and you should clean the equipment thoroughly
• If the maturing process has failed and the meat is spoiled or bacteria has developed, then please contact our customer service to coordinate next steps

Himalayan salt blocks are a great visual addition to your dry ager but are not necessary for the safe and effective aging of meat.

The Pro Reserve 50 operates similar to a home refrigerator with an automatic defrost cycle. If your device temperature suddenly goes up and you hear a "ice making noise" this is completely normal process and your device should return to normal within 15-20 minutes.

No, the handle is not currently adjustable but we do have a select number of Reserve 300 with handles on the left and ride sides. Orders placed online will receive the handle by default on the left side (opening to the right). To request a right side, please contact us to order at info@pro-smoker.com.

For butcher shops aging and selling dry aged steaks, it would take roughly 1.3 cycles or 8 weeks of using the Reserve 300 to break even! For the full ROI analysis, visit our ROI Calculator

1. During the term of limited warranty, Woodland Manufacturing Inc. obligation shall be limited to furnishing a replacement for covered, failed components, F.O.B. point of shipment. As long as it is within the warranty period, Woodland Manufacturing Inc. will not charge for repair or replacement for parts returned, freight prepaid, if the part of parts are found by Woodland Manufacturing Inc. to be defective upon examination. Woodland Manufacturing Inc. shall not be liable for
transportation charges, labor costs or export duties.
2. Your Limited Warranty coverage begins on the original date of purchase and proof of purchase is required with your
warranty registration to validate your warranty.
3. Repair or replacement of dry ager parts does not extend the warranty beyond 2 years (or 90-day electrical) from the
date of purchase.
4. Woodland Manufacturing Inc. takes every precaution to utilize materials that retard rust by using high-temperature
stainless steel. Even with these safeguards, the protective coatings can be compromised by carious substances and
conditions beyond Woodland Manufacturing’s control. High temperatures, chlorine, excessive humidity, industrial fumes,
lawn pesticides, fertilizers and salt are some (but not limited to) substances that can affect the paint or metal coatings. For
these reasons, the limited warranty DOES NOT COVER RUST OR ALUMINUM OXIDATION OF MATERIAL.
5. There is no written or implied performance warranty on the dry ager appliances as the manufacturer has no control over
installation, operation, cleaning, maintenance or type of fuel burned.

f you are unable to solve any problem with the steps shown above, please contact Customer Service, at 1-800-874-1949 and ask for Dry Ager Service Support or go to our website: www.pro-smoker.com/support.

Product Warranty Registration

Add the experience of a high-end steakhouse to your offerings with the new Pro Smoker Reserve Dry Agers. Our home and commercial aging cabinets offer precision temperature, humidity and airflow control, allowing you to create the perfect environment for dry aging primal cuts, charcuterie and more.

For four generations, Pro Smoker has offered best-in-industry equipment for meat markets and processors around the globe. We've combined our technical experience with state-of-the-art technology to bring you the best meat processing equipment on the market.

The manufacturer does not assume any liability for damages arising as a result of the following:
• Non-observance of the manual • Uses for non-intended purposes
• Improper repairs • Technical alterations, modifications of the device
• Use of unauthorized spare parts

Modifications of the device are not recommended and are not covered by the guarantee.
All types and models are subject to continuous improvement. The manufacturer reserves
the right to make modifications to the shape, equipment and technology.