Multi Fresh®

MultiFresh®: the multi-function assistant nobody should be without Organize your production and processes with flexibility 24 hours a day. BLAST CHILLING MultiFresh® blast chills any type of food from +90°C to +3°C, preserving its consistency, moisture content and nutritional properties. CHOCOLATE MultiFresh® meets the needs of confectioners and chocolatiers with dedicated cycles for chocolate that maintain its moisture so it could be preserved properly over time. PROOFING MultiFresh® has natural proofing cycles without sudden changes in temperature and with a controlled chamber humidity, with...

MYA: SIMPLY TOUCH The new 7" touchscreen display makes the MultiFresh® series even easier to use. MULTIFUNCTION DISPLAY Mya is extremely easy to use. With its simple, intuitive icons you can access MultiFresh®’s numerous functions and manage its cycles. Product specific cycle For each function, there is a wide choice of cycles specifically designed and tested to maintain the organoleptic characteristics of each product group. OUTSTANDING customizing OPTIONS With Mya you can easily edit the parameters of each cycle, including ventilation, duration, temperature, etc., and create the ideal process...

with MultiFresh +40° temperature Maximum spread of bacteria with an Irinox blast chiller reduced number of bacteria without a blast chiller high number of bacteria up to 12 bacterial reproduction cycles without a blast chiller. Food ages due to evaporation, oxidization and bacterial proliferation. MultiFresh® chills all food to +3°C at the core, rapidly going through the temperature range of +90°C - +70°C. This is very important for product quality, and the temperature of danger zone of +40°C - +10°C considerably increases the product's shelf life. Irinox Balance System® Numerous tests and studies...

8 reasons for choosing Irinox 1 savings Labor cost2 3 4 56 7 8 Save 30% on labor costs, reduce overtime and manage market demand and peak periods in advance. High1 2 3 4quality 8 product 56 7 Food which is not properly chilled or frozen loses its consistency, flavor and organoleptic properties. MultiFresh® preserves maximum quality in food. Careful management of the cold chain maintains freshness over time, ensuring maximum food safety while maintaining of HACCP standards. Use MultiFresh® to produce a larger amount of food days or weeks in advance. Products can be finished in minutes and on demand....

1 2 3Reduce food cost 4 56 7 8 Raw materials can be purchased in greater quantities when they are in season and at the best price. Chilling and freezing them with MultiFresh® will maintain the same quality even after many months. 1Increase shelf life 2 3 4 56 7 8 Blast chilling and shock freezing greatly reduce bacterial proliferation. Food can be preserved perfectly for three times as long. 1 2 3 4 Reduce8 56 7 waste MultiFresh® drastically reduces waste so that you can plan purchasing and considerably increase freshness in preserved foods and partially finished products. Use MultiFresh® to...

QUALITY IN THE KITCHEN MEANS FRESHNESS Painstaking attention to details, the search for the best raw materials and excellent preparationthat is what makes food delicious. The reliability and safety of the technologies used let you serve the original freshness of each ingredient every day. Below some applications for gastronomy. gastronomy We guarantee freshness for your dishes every day. CHILLING The vegetable +3°C cycle blast chills vegetables immediately after cooking, preventing rapid oxidization and loss of their vitamins and mineral salts. LOW TEMPERATURE COOKING The main advantages of this...

AN AID FOR better labor JOB MANAGEMENT Passion, reliability and professionalism are common to all confectioners. With its technology, Irinox helps increase the quality of your creations and reduce production costs while maintaining a wide assortment of products. All key to the success of a confectioner. Below some applications for confectionery. BLAST CHILLING The mixes +12°C cycle is used to cool puff pastry, short pastry and sponge cake to the ideal temperature to ensure a soft smooth mix. Puff pastry requires both the mix and butter at a temperature of +12°C, which is ideal for laminating...

KEEP YOUR ICE CREAM PERFECT FOR LONGER Ice cream comes out of the batch freezer at a temperature of -7°/-9°C; at this point it still contains 30% water, which is responsible for melting. If the ice cream is placed in the display at -12°C or kept at -18°C without shock freezing, the water expands slowly and forms macro-crystals that ruin the structure. In just a few hours the ice cream will lose creaminess, volume and the typical flavor of freshly made ice cream. Below some applications for ice cream. ice cream Make your ice cream smoother and offer your customers a wider assortment. ICE CREAM...

NATURAL PROOFING “To simplify the work of bread-makers”, this is the concept Irinox adopted years ago to assist professionals in this trade with efficient systems designed to guarantee extraordinary quality and optimize production activities. MultiFresh® also means managing working hours to your wishes, avoiding night work while observing the traditions and using the recipes that distinguish each bread maker. Below some applications for bread making. BLAST CHILLS AND SHOCK FREEZES FRESHLY BAKED BREAD All baked and pre-baked products can be prepared once a week. MultiFresh® can also be used for...

Care for details is the secret behind Irinox construction quality MultiFresh®: noiseless performance To make the work place even more comfortable MultiFresh® has extremely quiet new generation compressors and condensers provided with a fan speed controller that comes on automatically only when necessary. Due to these special functions MultiFresh® has passed the most stringent noise tests. 1 Double capacity: MultiRack® Irinox patented the MultiRack®, an adjustable tray holder, which allows operators to double the number of trays loaded in each model. It is easy to set the distance between one...