Ice Cream

MORE VOLUME FOR YOUR PRODUCT

Irinox technology keeps your ice cream better. Ice cream comes out of the batch freezer at a temperature of 15°/19°F; at this point it still contains 30% water, which is responsible for rapid aging. If the ice cream is placed in the window at +10°F or kept at -0°F without shock freezing, the water congeals slowly and forms macro-crystals that ruin the structure. In just a few hours the ice cream will lose creaminess, volume and the typical flavour of freshly made ice cream. 

MultiFresh or the EasyFresh blast chiller are used to shock freeze at 0°F or +10°F; the water in the ice cream is transformed into micro-crystals that maintain initial quality intact and do not ruin the structure. After shock freezing the ice cream can be kept at 0°F or +10°F so that a stock is always available in the exclusive Irinox Cp Multi or N’ice holding cabinets, or at +10° F in the window ready for retail. 


 

THE ADVANTAGES OF IRINOX FOR ICE CREAM MAKERS:

 

  • Increases the duration of preserved ice cream; 
  • Reduces production costs; 
  • Cuts energy consumption;
  • Flavours always available for display; 
  • Manages peak periods and unexpected demand;
  • Reduces overrun losses; 
  • Plans production; 
  • Increases the assortment to offer customers (chocolate, mousse, ice cream cakes, semifreddos);

 


FROM THE ICE BATCH FREEZER TO THE SHOP WINDOW IN A FLASH

The ice cream comes out of the batch freezer at 19°F/15°F and must be taken as rapidly as possible to a window display temperature of 10°F; if the basin is placed directly in the window, slow freezing causes a loss of volume and the creation of macro crystals that damage the quality of the ice cream. 

Only MultiFresh has a cycle dedicated to ICE CREAM freezing at 10°F that rapidly takes it to a temperature of 19°F to 10°F, making it immediately ready for retail.  The ice cream preserves overrun and maintains its texture and quality.



CREATE AN ASSORTMENT OF MOUSSE IN LESS TIME


Increasing the variety of assortment in the window display can increase profits. MultiFresh and the EasyFresh blast chiller quickly freeze mousse and give you a top quality stock to hand for your customers. MultiFresh also helps you to make mousse; those with two or more flavours, for example, are assembled using a number of rings. Using rings provides perfect balanced distribution of the flavours, without blending. The MultiFresh MOUSSE 0°F cycle differs from other blast chillers because it suggests the right moment to take the mousse out of the mould and freeze it to 0°F.


CAN I SOFTEN ICE CREAM IN A FEW MINUTES? YES, NOW YOU CAN.


Unpredictable customer demand and rotation of flavours in the shop window make it difficult to manage assortments. MultiFresh is the only blast chiller that uses an ICE CREAM 10°F cycle to quickly make ice cream kept at 0°F ready for retail.

For example, if you have a MultiFresh MF 45.1 at your disposal in less than 2 hours you can soften up to 6 basins of ice cream, perfectly scoopable and ready for your customers.

 


COOKING MERINGUES

MultiFresh is the only blast chiller that also has low temperature cooking cycles. For ice cream makers Irinox has created a meringue cooking cycle with which to prepare your own meringues or bases for single portions, semifreddos and dacquoise. From now on you can make your own meringues and give your customers an exclusive product, increasing profits.


POACHED FRUIT

MultiFresh also helps you produce poached fruit. You can prepare the fresh fruit base and sugar syrup, place them in convenient portion sized bags, cook them in MultiFresh for approximately 4 hours and blast chill or shock freeze them according to the type of fruit involved. The result will be... amazing, the fruit will be whole and maintain its freshness and flavour. You can prepare all the flavours you wish in a single cooking session.