Nine Reasons Why Every Commercial Kitchen Needs A Irinox Blast Chiller

!function(f,b,e,v,n,t,s){if(f.fbq)return;n=f.fbq=function(){n.callMethod?n.callMethod.apply(n,arguments):n.queue.push(arguments)};if(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0';n.queue=[];t=b.createElement(e);t.async=!0;t.src=v;s=b.getElementsByTagName(e)[0];s.parentNode.insertBefore(t,s)}(window,document,'script','//connect.facebook.net/en_US/fbevents.js');fbq('init', '914813431908954');fbq('track',"PageView");fbq('track', 'ViewContent'); Irinox technology enables you to cool, freeze, proof, thaw and cook at low temperatures.

Blast chilling, shock freezing, proofing, thawing and food preservation

Irinox technology can blast chill almost any food and preserve it in perfect condition. It's smart enough to preserve it that way for three times longer than conventional cooling methods. Your Irinox Blast chillers and shock freezers give you greater food management, better organisation, improved food safety standards and significant savings.

Nine reasons why Irinox technology will transform your food management.

Food tastes better Dishes chilled or frozen incorrectly can destroy their texture, flavour and appearance. Irinox preserves premium quality, so you can charge premium prices... Improved Food Safety Maintain freshness over time with superior food safety and comply with HACCP (hazard analysis critical control points - cold chain management). Irinox removes the need to have food cooling on benches or having warm food sitting alongside cooler food in a conventional chiller... Labour Cost Savings Save up to 30% on labour costs through reduced overtime and being well prepared for peak demand periods in advance... Lower Input Costs Produce can be purchased in bulk when prices are seasonally lower, then blast chilled and frozen for use at a much later date... Prepare Foods Faster Improve workflow and speed up preparation times. Irinox technology allows you to take food straight from the oven or off the cook top and rapidly chill or freeze it... Batch Prepare Ahead Of Time Large quantities of food can be pre-prepared days or weeks in advance, then blast chilled or shock frozen to allow for rostered days off and demand spikes... Less Waste 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 food... Longer Shelf Life With bacteria formation being eliminated during blast chilling and shock freezing, food can be preserved in pristine condition for up to three times longer... Take Up Less Space Most Freezers will take approx 6 hours to freeze your products. With a blast you can do this in 30 minutes so you now have 12 times more freezing Capacity than a freezer. So you can tripled the capacity of your holding freezer & improved your bottomline by reducing floorspace because frozen boxes & pallets take up less room than putting the food on racks...

Irinox Multi Fresh® Blast Chiller Range

Irinox Multi Fresh Plus Advantages

Innovative and unique 'low temperature cooking' function... 60 dynamic cycles and 20 personalised cycles... Thawing cycle in controlled temperature environment... Multiple proofing cycles in controlled leavening environment... Regeneration, holding and pasteurisation cycles... Sanigen® total sanitising system as standard... Irinox Multi Fresh Blast Chiller Shock Freezer

“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 Chilling With Irinox Multi Fresh® Blast Chiller

Blast Chilling Multi Fresh® has a rapid-chilling, process of +3°C at the product's core, preserving maximum quality, colour, aroma, taste and extending shelf life. Only quick chilling a product to core temperature maintains its original flavour, quality and nutritional integrity. When food temperatures hover between +10°C and +70°C, food safety can be compromised through oxidation, evaporation and the spread of bacteria.

Shock Freezing With Irinox Multi Fresh® Blast Chiller

Shock Freezing Standard freezing systems crystallise the liquid inside food, damaging its structure. Multi Fresh® forms smaller microcrystals, keeping intact the food's structure thanks to quick-chill penetration right to the centre of the product. Moisture, texture and colour will not be lost when the food is thawed, and nutritional properties and quality will remain completely intact.

Proofing With Irinox Multi Fresh® Blast Chiller

Proofing Multi Fresh® has a special cycle for croissant and leavened dough. An ideal cycle for rising and preserving leavened dough, the cycle lets it rise (during the night, for example) and holds it until it's time to go into the oven.

Thawing With Irinox Multi Fresh® Blast Chiller

Thawing Delicate cycle that combines warm temperature and suitable ventilation to bring the frozen product to a positive temperature, without damaging its structure. In this way, there is no loss of the food's organoleptic properties.

Two Modes of Work - Standard Mode With Irinox Multi Fresh® Blast Chiller

“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

Two Modes of Work - Dynamic Mode With Irinox Multi Fresh® Blast Chiller

Two Modes of Work: Standard Mode: Includes four standard cycles for blast chilling or shock freezing delicate or texture-sensitive products. Dynamic Mode: A kitchen assistant with step-bystep suggestions, there are dedicated cycles for meat, fish, vegetables, pasta, rice, soup, sauces, bread and pastry.

Low Temperature Cooking With Irinox Multi Fresh® Blast Chiller

Low Temperature Cooking Multi Fresh® features exclusive low-temperature cooking and regeneration cycles. This enables the chef to make the most of the equipment, even when the kitchen is closed. Multi Fresh® 'low-temperature cooking' cycle is ideal for cooking specific types of meat and fish to enhance flavour and aroma and ensure even cooking and colour preservation.

Irinox proof yeast products under cold fermentation, increasing the flavour

New Zealand's leading French bakers, Paneton Bakery Uses irinox Blast Chiller Irinox has given Paneton Bakery a competitive advantageover similar companies. They can now produce up to 14,000 products per day, without compromising on quality. “Irinox allows proofing (bringing the product to temperature), and has increased our bake off time by three times over conventional proofing. It ensures croissants, and other products, hold their temperature and shape before they are shock frozen, ...” “Irinox enables us to increase our production to far greater levels, whilst maintaining the high quality of our products, at peak times of the year, such as Christmas” Dominique Colombie - New Zealand's leading French bakers, Paneton Bakery For more info on Irinox Blast Chillers Go to Irinox Blast Chillers

“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

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