Keep your Fresher & Safer with A Irinox Multi Fresh Blast Chiller Shock Freezer

Keep your Fresher & Safer with A Irinox Multi Fresh Blast Chiller Shock Freezer

Commercial Kitchens have seen the advantage of adding a Blast chiller to their arsenal. It's now regarded as a "Must have piece of equipment in their kitchens". Keep your fresher & safer with a Irinox Multi Fresh Blast Chiller Shock Freezer. Many Food Service operators and processors, now realise the Irinox blast chiller as their best tool for rapidly chilling or freezing their hot and freshly cooked foods. It does exactly what it sounds like; chills product down quickly, using fast-moving cold air. Blast chilling is the fastest way to chill or freeze food straight from your oven without waiting for it to cool down first. You can reduce food temperatures from +70°C to 3°C within 90 minutes. It's smart enough to preserve it, lasts 3 times longer than conventional cooling methods. All Businesses serving food need to follow food safety laws. Cafes, Restaurants, Clubs even nursing homes are aware they need to apply comply HACCP (hazard analysis critical control points cold chain management) systems to keep their food safe. Irinox removes the need to have food cooling your on kitchen benches. Or having warm food sitting alongside cooler food in a conventional chiller. So you reduces the risk of bacteria growth. Bacteria growth multiplies fastest at in the "danger zone" between +70°C to +5°C. When food stays in the “Danger Zone” it becomes unsafe for future consumption.

The new meaning of Fresh

Extreme cold inhibits bacterial growth, which means using a Blast Chiller will preserve your food. So the likelihood of contamination is low. All fresh organic food products contain a natural bacterial load. Which over time multiplies in ambient conditions producing hazardous effects on consumer health. All cooked foods lose quality and appeal quickly if not served right away. Only blast chilling to your product's core temperature maintains its original flavour, quality and nutritional integrity. When food temperatures hover between +10°C and 70°C, food safety is compromised by the spread of bacteria, by oxidation and evaporation. All Irinox products have a blast chilling process of +3°C at the product's core. So you preserve maximum quality, colour, aroma, taste and extending shelf life. Giving your business more value.

“You Too Can Now Create Food Like Seen On Zumbo's Just Desserts In Your Food Business...

The Blast Chillers as seen and used in the latest Zumbo's Just Desserts series is readily available and very affordable./>... Check out Blast Chiller Used on Zumbo Just Desserts

Food Freshness

1 Day

Chilled At Room Temperature Chilled In A Irinox Blast Chiller After 15-20 hours After 90 minutes Lowering the temperature in the centre of the product from +90°C to +3°C at room temperature can take between 15 - 20 hours. Bacteria growth begins to form. Irinox Blast Chilling lowers the temperature in the centre of the product from +90°C to +3°C within 60-90 minutes, meeting HACCP food safety standards and limiting bacterial growth.

3 Days

Chilled At Room Temperature Chilled In A Irinox Blast Chiller Even though both dishes were stored at 3°c for the same duration excessive bacteria formation has made the dish unsafe. With bacteria formation being eliminated during blast chilling or shock freezing food can be preserved in pristine condition.

5 Days

Chilled At Room Temperature Chilled In A Irinox Blast Chiller Unsafe for consumption. In a commercial kitchen, up to 40% of food can be thrown out. Irinox blast chilling technology reduces waste dramatically, by allowing better planning and significantly longer preservation of fresh and pre-prepared foods. Fresh pristine condition and guarantee for serving. Maintaining food quality is the key to a food-safe, financially sound kitchen. Irinox technology maintains a product freshness, flavour, aroma and texture for up to three times longer than standard refrigerators.

Why is Large Ice Crystals a Problem for Frozen Food?

The larger the ice crystals the more damage they do to the cell walls of the food. So when the large water crystals melt, it causes your frozen food, cell molecules to rupture. Resulting in the texture and taste of your food to deteriorate. As your food thaws, liquid seeps out of the collapsed ruptured cells causing damage to its structure. Resulting in the texture of your food to soften. All the liquid that seeps out of your thawed food is a loss, of weight, flavour and nutrients. Irinox rapid freezing better preserves food by forming micro-crystals, keeping intact the food's structure. Thanks to the quick chilling right to the core of the product. This process ensures you will not losse the moisture, texture and colour when your food thaws. Maintaining the flavour, quality and nutritional integrity or your food.

Shock Freezing With Irinox Multi Fresh® Blast Chiller

Ongoing Freshness

Store your food in an Irinox Holding Cabinet up to three times longer, and without degradation. Food can be quickly and easily regenerated using Irinox low-temperature cooking technology. The Irinox Holding Cabinets are versatile, customisable and entirely sanitised; to guarantee a quick return to temperature and no sudden temperature changes. The patented Sanigen® sanitising system keeps the entire holding cabinet purified, without bacterial contamination..

“You Too Can Now Create Food Like Seen On Zumbo's Just Desserts In Your Food Business...

The Blast Chillers as seen and used in the latest Zumbo's Just Desserts series is readily available and very affordable./>... Check out Blast Chiller Used on Zumbo Just Desserts Blast Chiller Used on Zumbo Just Desserts

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