Optimal relative humidity levels for meat maturation rooms have been achieved at Fairfax London, says the company, following the installation of three MLT800 desiccant dehumidifiers supplied to the facility by Munters.
Part of Fairfax Meadow, Fairfax London opened a purpose-built operation in 2018 complete with maturation rooms.
“When we designed this depot, our focus was to have a state-of-the-art maturation facility with a Himalayan salt wall. This would enable us to create the best possible premium dry-aged beef,” said Rob Shears, head of sales at Fairfax London.
Munters recommended an MLT800 desiccant dehumidifier to dry age the beef in what became the first of three maturation rooms. “Each customer has their own, unique set of requirements to create their perfect climate, and here we suggested somewhere between 0-2°C, and between 50-80% relative humidity,” confirmed Glen Wilson, senior sales engineer for Munters.
Less than six months later, demand for the dry-age beef had doubled and the maturation room was filling up. This substantial growth was attributed to the superior quality of the meat, and the precise conditions in which it is aged.
After acquiring a key client in premium casual dining, Fairfax London ordered another MLT800 desiccant dehumidifier for their second maturation room which, like the first room, quickly filled up. “There’s no point in having two rooms at full capacity,” added Rob. It was at this point that a third MLT800 was purchased for room number three, which was delivered and installed in time to cope with the increased demand.
As a result, Fairfax London has been able to significantly increase production and bring onboard additional clients that they wouldn’t have previously had the capacity to work with. The maturation rooms have helped Fairfax London become an Agriculture and Horticulture Development Board (AHDB) Top Tier supplier of premium dry-aged beef.
“We specialise in dry-aged beef, and with Munters dehumidifiers we can now do this confidently. Product stored in the maturation rooms always comes out perfectly,” concluded Rob.
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
