Why does nobody talk about dry aging in a mini fridge

A guy at my supply shop in Toledo kept telling me to try dry aging in a $40 mini fridge with a computer fan and a salt tray instead of dropping $900 on a real aging cabinet. I figured he was just blowing smoke since he sells me beef anyway. I hung two whole ribeyes in there for 35 days, lost about 20% to trim, and the flavor was way deeper than anything I get wet aging in the walk-in. Now I want to know if anyone runs two fridges side by side for different humidity, because mine swings a lot when the door opens.

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