Irinox Irinox usa Mon, 18 Dec 2017 21:26:00 +0100 Irinox 122 120 <![CDATA[ Richemont Club Italia ]]>   Richemont Club Italia - established in 1996 thanks to the passion and determination of its founder, Piergiorgio Giorilli - is part of an international non-profit organisation (clause 3 of the Charter), which supports members at the top of the bread and pastry making industry.   Members and applicants are required to undergo a test, held in September every year, to ascertain their skill level.   Apart from the prestige of membership, every year Richemont Club Italia offers members a growing number of continuing and specialised training opportunities, work placements, international conferences, onsite industry visits and encounters with the public, events which the Italian branch organises every year.    The club is also developing a presence in a growing number of countries. At the moment, apart from Japan, there are eleven members in Europe with several countries on the waiting list. The Richemont Club lives its philosophy.  Membership requires a dedication to learning, ethical behaviour and an undying passion for the profession. These are qualities that are conveyed to customers through a member's food products. The club's priority is to promote innovation in modern bread and pastry. Ongoing training and targeted activities are integral to a group that stands out for its commitment to everything it does.   ]]> Partnership Thu, 30 May 2013 14:19:00 +0200 <![CDATA[ INCENTIVI 2017 - Bonus, agevolazioni e soluzioni finanziarie per i vostri investimenti ]]> Un breve vademecum su bonus e agevolazioni a vantaggio di tutte le imprese interessate ad effettuare investimenti su nuove apparecchiature, al quale Irinox aggiunge soluzioni finanziarie pensate appositamente per i propri clienti. ]]> News Wed, 12 Apr 2017 14:19:00 +0200 <![CDATA[ MOF - Meilleurs Ouvriers de France Pâtissiers Confiseurs ]]>   In June 2013 “MOF Pâtissiers Confiseurs” decided to get together and create an Association named “Un des Meilleurs Ouvriers de France Pâtissiers Confiseurs” – AMOFPC – to add value to the passion and creativity inherent in their trade. Association’s aims and subject To promote the title of “Un des Meilleurs Ouvriers de France Pâtissiers Confiseurs” (One of the Best Artisans in France – Pastry Makers) and create an organizing committee for the competition “Un des Meilleurs Ouvriers de France Pâtissiers Confiseurs”. TO TRANSMIT THE EXCELLENCE OF A LIVELY CREATIVE TRADE  In 2013 certain French MOF pastry makers renowned at home and abroad decided to join forces to promote the title of “Un des Meilleurs Ouvriers de France Pâtissier Confiseur” and attract new talent by organizing the 25th competition in 2015. In a very short time some sixty MOF pastry makers got together for this splendid adventure.  They did it because in a rapidly changing world the pastry maker’s trade is also continuously evolving.  MOF pastry makers demonstrate their skills daily in a business where excellence is inherent in the knowledge, innovation, creativity, talent and originality involved, and in the will to transmit a series of values. Because looking ahead and preparing the future depends on transmitting knowledge to the younger generations, each candidate is accompanied, advised and motivated by an expert MOF pastry maker for several months, and at times for some years.  This tandem arrangement doubles talent and creativity in the trade.   Pastry making is very much to the fore in the wonderful French gastronomic experience.  Its reputation is based on our bountiful territories, our attachment to a history full of unique ancestral and regional traditions and unbeatable savoir-faire. Those whose collars boast the French tricolour are the keenest ambassadors of French cuisine, known and renowned around the world and extremely popular with the media.  These important professionals, the best of whom are honoured with the title “Un des Meilleurs Ouvriers de France Pâtissiers Confiseurs”, popularise values that have once again become essential and that have the human element at their heart.   ]]> Partnership Mon, 02 Feb 2015 14:19:00 +0100 <![CDATA[ IRINOX at NRA - Chicago 2017 ]]> We will wait you in NRA - Chicago from 20th to 23rd May! Come and visit us!   ]]> News Tue, 18 Apr 2017 14:19:00 +0200 <![CDATA[ Boscolo Etoile Academy ]]> Irinox is partner of Campus Boscolo Etoile Academy. The Campus Etoile Academy has the know-how experience in the world of culinary training. The Academy was founded in 1982, initially as a center for training and improvement, and then became Institute in 2005. Absolute pioneer in teaching, has contributed to the improvement of thousands of professionals and Pastry Chefs and the formation of dozens of new masters, always with the intention to pursue new goals. The Campus Etoile Academy offers comprehensive training courses involving the most prestigious professional Chef trainers national and foreign. Each participant will have the opportunity to acquire knowledge of the product, awareness of its transformations and to be comfortable with the modern equipment for a comprehensive training of each element that makes the Kitchen (and its management) an art. Among the most innovative equipment could not miss the blast chillers multifunction MultiFresh Irinox and the holding cabinets Cp Multi. For more information:   ]]> Partnership Thu, 28 May 2015 14:19:00 +0200 <![CDATA[ IRINOX a fianco di Iginio Massari in The Sweetman Pro ]]>   In ogni puntata – della durata di mezz’ora – le sei eccellenze nel mondo del dolce prepareranno dei veri e propri capolavori. A dirigere atto dopo atto, ci sarà il Maestro dei maestri della pasticceria italiana e mondiale: Iginio Massari. La prima delle 6 puntate -  tutte registrate all’interno del Milano Cafè – in onda venerdì 16 giugno, vedrà protagonista Fabrizio Galla nella preparazione della torta Estiva. A seguire venerdì 23 giugno ci sarà Alessandro Dalmasso, che presenterà la Bignolina estiva caffe, limone e cardamomo. Mentre Santi Palazzolo sarà l’ospite della puntata in onda venerdì 30 giugno e sarà impegnato nella creazione della torta Freschezza. Le ultime 3 puntate andranno in onda, sempre su Sky Uno, il prossimo dicembre. Iginio Massari The Sweetman Pro – ideato e prodotto da Level33 e AB Normal – vede la collaborazione con numerose aziende tra cui Irinox Spa, azienda specializzata nella produzione di abbattitori rapidi di temperatura e di sistemi di conservazione di alta qualità per il settore professionale e domestico. ]]> News Thu, 15 Jun 2017 09:37:00 +0200 <![CDATA[ THE FRENCH PASTRY SCHOOL ]]> The French Pastry School of Kennedy-King College at City Colleges of Chicago is the premier international institution of pastry arts education.  Superb instruction, superior equipment, and top quality ingredients enable the co-founders, Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F., to uphold an exceptional educational facility for all things sweet and baked.   The French Pastry School instructs over one thousand students and pastry professionals in hands-on classes each year and offers three main programs: L’Art de la Pâtisserie, a full-time 24-week pastry and baking certificate program; L’Art du Gâteau, The Professional Cake Baking and Decorating Program, a full-time 16-week certificate program; L’Art de la Boulangerie, an 8-week Artisanal Bread Baking Course; and Continuing Education courses, 3- to 5-day long classes year-round for professionals as well as food enthusiasts. Additionally, the Chef Instructors of The French Pastry School lead demonstrations on the premises and around the country for thousands more pastry professionals and enthusiasts.   The French Pastry School offers you the rare opportunity to learn the art of pastry in an intimate setting, being personally mentored by masters in their field. Your skills will be finely honed through hands-on practice and repeated exposure to the best pastry techniques, tools, and ingredients. Our school is dedicated only to the art of pastry, and it is our goal to be the finest pastry school in the United States, producing the best-prepared professionals entering the industry.   ]]> Partnership Thu, 29 May 2014 14:19:00 +0200 <![CDATA[ CAST ALIMENTI ]]> CAST Alimenti, the Centre for Food Art, Science and Technology, is a cooking school founded in 1996. It is a vocational centre for training in the following food preparation skills: cooking, pastry, chocolate, ice cream, bread, pizza, bar. CAST Alimenti's mission is to train and develop, locally and internationally, the best practitioners in traditional Italian food and food preparation, providing master teachers, training, education and facilities that bring together skill, knowledge and know-how. The ongoing search for excellence pursued daily and based on practice, skill development and knowledge means CAST Alimenti provides a benchmark for the development, defence and promotion of professionalism in the food industry.   ]]> Partnership Wed, 29 May 2013 14:19:00 +0200 <![CDATA[ Reverse Fusion: Aesthetics of Gelato Pastry ]]> In co-organization with CAST Alimenti, Carpigiani Gelato Pastry University celebrates the inauguration of its new facility with a Special Seminar with Pierpaolo Magni.  The seminar is inspired from Magni's most recent publication "Reverse Fusion: a (Delicious) gelato style" in which he revisited traditional ltalian decoration techniques and applied them in an innovative way to gelato pastries. Magni will reveal exclusive gelato pastries recipes dedicateci to this event.    Guest lnstructor: Pierpaolo Magni  (Founding member of Accademia Pasticceri Italiani, World champion of Gelateria in 2006, Resident instructor at CAST Alimenti)  Resident lnstructor: Alessandro Racca (Technical Director of Carpigiani Gelato Pastry University, Senior lnstructor at Carpigiani Gelato University) Date: September 28th, 2017  Time: 10:00 - 17:00  Capacity: Max. 50 participants  Price: ¥15.000 (including VAT)  Subjects covered: Demonstration and tasting of exclusive gelato pastry recipes inspired from techniques  introduced in the publication "Reverse  Fusion: a (delicious) Gelato style"  Locati on: Carpigiani Japan, 1-13-1 Mishuku Setagaya-ku, 154-0005 Tokyo Japan   For information and enrollment requests: - T +81 3 5779-8850 - F +81 3 5779-8853    ]]> News Mon, 28 Aug 2017 17:36:00 +0200 <![CDATA[ Università degli Studi di Scienze Gastronomiche ]]>   Irinox supports The University of Gastronomic Sciences, founded in 2004 by the international non-profit Slow Food in cooperation with the Italianregions of Piedmont and Emilia-Romagna, is a ministerially recognized, private non-profit institution.   Its goal is to create an international research and education center for those working on renewing farming methods, protecting biodiversity, and building an organic relationship between gastronomy and agricultural science. The result is a new professional figure – the gastronome – skilled in production, distribution, promotion, and communication of high-quality foods. Gastronomes are the next generation of educators and innovators, editors and multimedia broadcasters, marketers of fine products, and managers of consortia, businesses, and tourism companies.   UNISG students, hailing from around the world, gain dynamic experiences in artisanal and industrial food production, thanks to complementary education in both science and humanities, sensory training, and hands-on learning during study trips (field seminars) across five continents. To date, more than 1000 students have studied or are studying at UNISG. ]]> Partnership Wed, 28 May 2014 14:19:00 +0200 <![CDATA[ A.M.P.I. ]]> The Accademia Maestri Pasticceri Italiani (Academy of Italian Master Pastry Chefs) founded in 1993 brings together the experience of pastry chefs renowned for the quality and professionalism of their craft and the high level artistry they apply to Italian pastry-making.  The aims of the Accademia, spelt out in its detailed, rigorous foundation charter, are to promote the professional growth of pastry chefs and the development of quality pastry, in particular traditional forms. The Accademia aims to bring together and support major industry players throughout Italy, research and use the best production tools and promote high quality Italian pastry-making, making superior quality pastry in its members' bakeries, using prime quality, nutritious raw materials. ]]> Partnership Tue, 28 May 2013 14:19:00 +0200 <![CDATA[ Irinox @Abastur 2017 ]]> Abastur2017, held in Mexico City from 29 August to 1 September comes to an end. The main meeting point dedicated to catering and hospitality equipment throughout Latin America counted more than 16,000 visitors this year. Among the exhibitors Irinox® has been the protagonist with its full range of professional blast chillers and holding cabinets. Special thanks to all visitors and staff of Irinox® ]]> News Thu, 07 Sep 2017 14:58:00 +0200 <![CDATA[ CHIC - Charming Italian Chef ]]> CHIC, Charming Italian Chef, nata nel 2009 è un’associazione che riunisce un centinaio di grandi professionisti (oltre cinquanta stelle Michelin) che propongono una cucina creativa, nel rispetto delle materie prime di cui è ricco il nostro Paese. CHIC è una piattaforma aperta, in cui lo scambio di idee ed esperienze e l’interazione tra i soci danno luogo ad una crescita culturale di tutto il movimento. Un gruppo nato per catalizzare lo spirito di forte tradizione ed innovazione della cucina italiana e diventare un traino convinto e convincente per il settore. Una risposta alle esigenze, sempre più diffuse, di fare sistema proponendosi come interlocutore autorevole per chiunque voglia portare la qualità del prodotto e del servizio nella ristorazione di alta fascia. Professionisti capaci di riscrivere, con estro, un universo di sapori che nasce dall’incontro di territori e prodotti unici, di cui è ricca l’Italia. Che sperimentano e ricercano, con passione e senza estremismi, accostamenti e metodi di cottura, nuovi e tradizionali, con un occhio di riguardo sempre verso il benessere e l’appagamento del gusto dei clienti. Particolarità di CHIC, unica nel panorama associativo italiano, è la presenza nel gruppo di anime e professionalità diverse, tutte di grandissimo profilo, quali chef di ristoranti, pizzaioli, pasticcieri, gelatieri, e panettieri. ]]> Partnership Mon, 01 Feb 2016 14:19:00 +0100 <![CDATA[ SWISSAM - HOSPITALITY BUSINESS & CULINARY ARTS SCHOOL ]]> SWISSAM is the only world-class educational institution in Russia and the CIS specializing in hospitality & Culinary Arts. It is situated in the very center of St. Petersburg and Moscow. SWISSAM Hospitality Business & Culinary Arts School operates in partnership with prestigious internationale educational institutions - International Management Institute (Lucerne, Switzerland) and Institute of Culinary Education (New York, USA).   ]]> Partnership Mon, 09 May 2016 14:19:00 +0200 <![CDATA[ Irinox & l'Ambasciata del Gusto ]]> L’Ambasciata del Gusto – Annunciata Milano è un progetto culturale, promosso dall’Associazione Maestro Martino, con lo scopo di promuovere la cultura del Territorio e il Made in Italy attraverso la Cucina d’Autore. L’Ambasciata realizza il suo scopo proponendo corsi di cucina, eventi culturali e degustazioni.  Il focus delle attività sono i prodotti agroalimentari del territorio lombardo e quelli provenienti da cucine internazionali nell’ambito di progetti di contaminazione culturale.  Per l’Ambasciata del Gusto il territorio è inteso come lo intendono i francesi (terroir) ovvero una combinazione di fattori fisici, chimici, ma anche antropici e storici consolidatasi nel tempo che determinano prodotti (vino, formaggio, salumi, ortaggi, pane, ecc.) di qualità riconducibili a una specifica area geografica. In questa sua accezione il territorio definisce un concetto molto complesso risultato dell’interazione tra più fattori, come terreno, clima, produzioni agricole, agricoltori, chef e consumatori del prodotto e, nella specificità del territorio lombardo, anche design, moda e arte che assieme al food rappresentano il Made in Italy nel mondo. ]]> Partnership Wed, 01 Jun 2016 14:19:00 +0200 <![CDATA[ Irinox & Food Genius Academy ]]> Food Genius Academy è un Centro di Formazione Professionale con esperienza pluriennale nell'ambito della Formazione Food & Beverage. E' accreditato dalla Regione Lombardia ed ha sede a Milano, Bologna e Torino. Food Genius Academy, costituita da Paolo Colapietro, Desirée Nardone e Alberto Capanna, è focalizzata sui corsi professionali di Alta Cucina Italiana, Pasticceria e Management di Sala, ma si declina anche come azienda di consulenza per il settore food&beverage e promotrice di eventi aziendali legati alla cucina. Per ulteriori informazioni visitate il sito ]]> Partnership Thu, 23 Jun 2016 14:19:00 +0200 <![CDATA[ Chef Meeting Italia 2017 ]]> On 11th and 12th September, 2017 at Irinox's Headquarters in Scomigo di Conegliano - Treviso, was held the Italian Chefs Meeting 2017, two days of training and comparison with the network of consultant chefs of Irinox. In the picture the whole team: Simone De Feo, Gaetano De Gennaro, Andrea Bandiera, Mauro Secondi, Carlo Auriti, Andrea Vezzani, Andrea Tamagnini, Cristian Beduschi, Andrea Fiori, Ivo Corsini, Edoardo Corti, Enrico Pivieri, Luca Scarcella, Andrea Bistaffa, Stefano Venier, Nicola Amato, Emanuele Carletti, Leonildo Contis, Michele Lombardi   ]]> News Thu, 14 Sep 2017 10:38:00 +0200 <![CDATA[ Fiera Gastronomika - San Sebastian ]]> Irinox® Professional will attend Gastronomika - San Sebastian from 8th to 11th October 2017. Come to visit us at booth 17. For more info: ]]> News Tue, 03 Oct 2017 16:45:00 +0200 <![CDATA[ Host 2017 ]]> The Host Milano 2017 exhibition represented for Irinox® a moment of great success that we shared with all our staff, our partners and potential new customers and where we had the opportunity to present the full range of our blast chiller and holding cabinets.   Thank you all for visiting us.   Irinox® staff ]]> News Tue, 24 Oct 2017 14:33:00 +0200 <![CDATA[ CCIAA Napoli - Agevolazioni acquisto abbattitori ]]> Sei di Napoli? Devi comprare un nuovo abbattitore per la tua attività?  La Camera di Commercio I.A.A. di Napoli attraverso l’Azienda Speciale S.I. Impresa intende sostenere gli investimenti delle MPMI della filiera alimentare che intendano migliorare il proprio posizionamento competitivo garantendo altresì la salute dei consumatori. L’agevolazione prevista dal bando consiste in un contributo a fondo perduto fino alla concorrenza del 50% delle spese documentate, fino ad un importo massimo di € 5.000, per le spese sostenute per la realizzazione o il potenziamento di abbattitori di temperatura per alimenti e/o sistemi per abbattere la temperatura dei macchinari e delle attrezzature in uso alle imprese dei settori alimentare, limitatamente al commercio ed artigianato ed alla ristorazione e alla somministrazione al pubblico di alimenti e bevande. Contattaci, clicca qui compila il form e scopri di più. ]]> News Tue, 14 Nov 2017 09:08:00 +0100 <![CDATA[ SAUDI HORECA 2017 ]]> IRINOX vi aspetta a Riyadh - Arabia Saudita dal 27 al 29 Novembre 2017 per la fiera SAUDI HORECA, un punto di incontro per i professionisti del settore Food, Beverage & Hospitality. Veniteci a trovare presso il nostro Stand B50, dove avremo il piacere di incontrarVi e illustrarvi tutta la gamma di abbattitori e conservatori Irinox. Vi aspettiamo! ]]> News Fri, 17 Nov 2017 15:11:00 +0100 <![CDATA[ Christmas closure period ]]> We are on holiday from 23rd december up to 2Th january included. Season's greetings to you!   ]]> News Tue, 12 Dec 2017 11:38:00 +0100