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Based on steps indicated on UMAi bags they are used in refrigerator after sitting out for 48-72 hours. If this is case I would imagine any refrigerator would do.
I know I couldnt use a refrigerator for regular dry curing. You would need to convert for precise temp and humidity control but it appears these bags take that work out of it and are designed to work while meat just sits in back of fridge for a while.