Reserve 300C Commercial Dry Aging Cabinet

Regular price

$6,199.99

Elevate your meat crafting with the Reserve 300C Dry Aging Cabinet, the best dry aging cabinet for commercial kitchens producing premium dry-aged meats, artisan charcuterie, and cured sausages. This high-capacity meat aging cabinet is built for chefs, butchers, and culinary pros who demand consistency, hygiene, and performance.

The 300-liter TR-300C holds up to 286 lbs and includes 5 shelves and 3 meat hooks. It can maintain 34°F–71°F and a relative humidity of 50%–85% for stable aging. External touchscreen controls let you adjust settings without opening the door—ideal for maintaining consistency.

*The Reserve 300 has been upgraded to the new TR-300C with improved controls and design. Ships in 2–3 business days backed by our Pro Smoker quality guarantee.

Reserve 300

Features

For the serious meat crafter, our Reserve 300 is the ultimate solution for adding dry aged meats, cheese, and more to your arsenal.

  • 286 lb Capacity
  • Stainless Steel Interior
  • Bacteria Defense UV Lighting
  • Compressor Cooling
  • Compatible with Charcuterie & Primal Cuts
  • Always-Visible Digital Display
  • Temp Range 34° - 71° F
  • Humidity Range 50% - 85%
  • LED Lit Interior
  • Locking Mechanism

Reserve 300

Commercial Dry Aging Cabinet Use Cases for Restaurants, Butchers & Charcuterie Experts

The unit is designed for dry aging large primal cuts and supports a range of curing and aging applications such as:

  • Charcuterie (like Coppa and Prosciutto)
  • Dry-Aged Steaks 
  • Cured Meats (like Bresaola, Pancetta)
  • Cheese Aging
  • Jerky & Snack Sticks
  • Dry-Aged Bacon
  • Wine & Herbs

Pays for itself in less than 2 uses

The Sizzle of Success

  • AGE PRIMAL CUTS & CHARCUTERIE

    With one of the widest temperature and humidity ranges on the market, you can age anything from cheese to sausage.

  • COMPRESSOR COOLING

    No need to change out water tanks or defrost your ager, the Reserve 300 features an automatic compressor system to regulate the cabinet environment.

  • UV WAVELENGTH LIGHTING

    Your safety is our priority. Our Dry Ager features a bacteria defense UV light, working tirelessly to create a hygienic environment that promotes healthy aging, free from harmful microorganisms.

SPECS

size
71"H X 23.5"W X 27"D
capacity
286 lbs
finish
Stainless Steel Cabinet with Aerated Glass Door
electrical
110 Volt
temperature
34 - 72° F
humidity
50-85%
certification
SGS Certified

out with the new, in with the old.

Fresh is Boring

  • LED Lit Interior

    Watch the magic unfold as your meat ages. The LED-lit interior allows you to observe the transformation while instantly creating a showpiece in your kitchen.

  • always-visible digital display

    Stay in control at all times with the intuitive digital display. Monitor temperature and humidity levels effortlessly, ensuring your meat ages to perfection.

  • Locking Door

    Keep your treasured cuts safe and secure while the aging process works its magic.

meat the next level

pro reserve 300

Boost your profit and add value to your meat case with our commercial-series dry again cabinet.

Locking Mechanism
Stainless Steel Shelving
UV Bacteria Defense
LED Lit Interior
  • the sizzle of success

    why dry age?

    Provide value to your customers while reaping the rewards. With the Pro Reserve 300, butcher shops and meat markets can get a full return on their investment in just over one aging cycle. Learn more about how the Reserve series can impact your business.
    ROI Calculator
  • the perfect complement to

    your smoked products

    The Reserve 300 is designed to be used hand-in-hand with our commercial-grade smokehouses. Add value to your meat case with dry aged sausages, snack sticks, summer sausage, jerky and more.
    Learn More

COMES WITH

Hang Primal Loins, Fish, Charcuterie and more using our heavy duty meat hooks.


The Reserve 300 comes standard with 5 stainless steel shelves. Dishwasher safe.


faqs

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


No, the Pro Reserve Series features an automatic compressor system to regulate the cabinet environment.


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


Tips from the Pros

Dry Aging 101

45 Dry Aged Rib Loin - Dry Aged Ribeye Steaks

45 Dry Aged Rib Loin - Dry Aged Ribeye Steaks

Learn how to dry age a steak to perfection with Pro Smoker’s Reserve 50 Dry Aging Cabinet. We’ll guide you through the 45-day process of dry-aging ...
Dry Aged Elk Loin

Dry Aged Elk Loin

Learn how to make tender, flavorful dry-aged elk loin using PS Seasoning's Wild Game blend for a perfectly seasoned finish. After 14 days of dry-ag...
Dry Aged Bacon

Dry Aged Bacon

Dry Aged Bacon made with PS Seasoning's Apple Pie cinnamon spice rub combines savory bacon with a touch of sweet cinnamon. The dry aging process en...