Irinox http://www.irinoxprofessional.com/ Irinox usa Fri, 20 Jul 2018 05:01:00 +0200 http://www.irinoxprofessional.com/images/logo_irinox.png Irinox http://www.irinoxprofessional.com/ 122 120 <![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.   ]]> http://www.irinoxprofessional.com/usa/news-ed-eventi/mof-meilleurs-ouvriers-de-france-patissiers-confiseurs.php http://www.irinoxprofessional.com/usa/news-ed-eventi/mof-meilleurs-ouvriers-de-france-patissiers-confiseurs.php Partnership Mon, 02 Feb 2015 14:19:00 +0100 <![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: www.scuoladicucinaetoile.com   ]]> http://www.irinoxprofessional.com/usa/news-ed-eventi/boscolo-etoile-academy.php http://www.irinoxprofessional.com/usa/news-ed-eventi/boscolo-etoile-academy.php 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. ]]> http://www.irinoxprofessional.com/usa/news-ed-eventi/irinox-a-fianco-di-iginio-massari-in-the-sweetman-pro.php http://www.irinoxprofessional.com/usa/news-ed-eventi/irinox-a-fianco-di-iginio-massari-in-the-sweetman-pro.php 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.   ]]> http://www.irinoxprofessional.com/usa/news-ed-eventi/the-french-pastry-school.php http://www.irinoxprofessional.com/usa/news-ed-eventi/the-french-pastry-school.php 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.   ]]> http://www.irinoxprofessional.com/usa/news-ed-eventi/cast-alimenti.php http://www.irinoxprofessional.com/usa/news-ed-eventi/cast-alimenti.php 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:  sportello@carpigianijapan.co.jp - T +81 3 5779-8850 - F +81 3 5779-8853 gelatopastryuniversity.com    ]]> http://www.irinoxprofessional.com/usa/news-ed-eventi/reverse-fusion-aesthetics-of-gelato-pastry.php http://www.irinoxprofessional.com/usa/news-ed-eventi/reverse-fusion-aesthetics-of-gelato-pastry.php 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. ]]> http://www.irinoxprofessional.com/usa/news-ed-eventi/universita-degli-studi-di-scienze-gastronomiche.php http://www.irinoxprofessional.com/usa/news-ed-eventi/universita-degli-studi-di-scienze-gastronomiche.php 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. ]]> http://www.irinoxprofessional.com/usa/news-ed-eventi/ampi.php http://www.irinoxprofessional.com/usa/news-ed-eventi/ampi.php 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® ]]> http://www.irinoxprofessional.com/usa/news-ed-eventi/irinox-abastur-2017.php http://www.irinoxprofessional.com/usa/news-ed-eventi/irinox-abastur-2017.php 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. ]]> http://www.irinoxprofessional.com/usa/news-ed-eventi/chic-charming-italian-chef.php http://www.irinoxprofessional.com/usa/news-ed-eventi/chic-charming-italian-chef.php 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).   ]]> http://www.irinoxprofessional.com/usa/news-ed-eventi/swissam-hospitality-business-e-culinary-arts-school.php http://www.irinoxprofessional.com/usa/news-ed-eventi/swissam-hospitality-business-e-culinary-arts-school.php 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. ]]> http://www.irinoxprofessional.com/usa/news-ed-eventi/irinox-e-l-ambasciata-del-gusto.php http://www.irinoxprofessional.com/usa/news-ed-eventi/irinox-e-l-ambasciata-del-gusto.php Partnership Wed, 01 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   ]]> http://www.irinoxprofessional.com/usa/news-ed-eventi/chef-meeting-italia-2017.php http://www.irinoxprofessional.com/usa/news-ed-eventi/chef-meeting-italia-2017.php 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: irinox@irinox.com ]]> http://www.irinoxprofessional.com/usa/news-ed-eventi/fiera-gastronomika--san-sebastian.php http://www.irinoxprofessional.com/usa/news-ed-eventi/fiera-gastronomika--san-sebastian.php 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 ]]> http://www.irinoxprofessional.com/usa/news-ed-eventi/host-2017-1.php http://www.irinoxprofessional.com/usa/news-ed-eventi/host-2017-1.php 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. ]]> http://www.irinoxprofessional.com/usa/news-ed-eventi/cciaa-napoli-agevolazioni-acquisto-abbattitori.php http://www.irinoxprofessional.com/usa/news-ed-eventi/cciaa-napoli-agevolazioni-acquisto-abbattitori.php 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! ]]> http://www.irinoxprofessional.com/usa/news-ed-eventi/saudi-horeca-2017.php http://www.irinoxprofessional.com/usa/news-ed-eventi/saudi-horeca-2017.php News Fri, 17 Nov 2017 15:11:00 +0100 <![CDATA[ Sigep 2018 ]]> Come and visit IRINOX® booth at SIGEP, from 20th to 24th of January 2018 Every day our consultants will be at your disposal to let you discover how IRINOX® can help in the different production processes. With IRINOX® all professionals can save time and money always offering the best quality to the customers. We are waiting for you in hall B1, booth160! ]]> http://www.irinoxprofessional.com/usa/news-ed-eventi/sigep-2018.php http://www.irinoxprofessional.com/usa/news-ed-eventi/sigep-2018.php News Thu, 21 Dec 2017 12:25:00 +0100 <![CDATA[ L'asterisco Fuorviante ]]> Le nuove esigenze alimentari, come il consumo di cibo crudo, hanno reso necessario avvalersi di abbattitori di temperatura. L'operazione di abbattimento è infatit necessaria per la sicurezza alimentare, ma questo aspetto non è contemplato dalla legge, che omologa la tecnica innovativa con i prodotti surgelati e impone ugualmente l'asterisco. Apporre l'asterisco, come per i surgelti, per un operazione come questa è riduttive e non corrisponde al vero. Occorre evidenziare con una diversa icona il cibo abbattuto da quello surgelato. Leggi l'articolo di Panorama in edicola questa settimana, a cura di Caterina e Giorgio Calabrese, tecnologa alimentare lei, medico nutrizionista lui. ]]> http://www.irinoxprofessional.com/usa/news-ed-eventi/l-asterisco-fuorviante.php http://www.irinoxprofessional.com/usa/news-ed-eventi/l-asterisco-fuorviante.php News Thu, 11 Jan 2018 09:19:00 +0100 <![CDATA[ Sigep Rimini ]]> Sigep Rimini 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 ]]> http://www.irinoxprofessional.com/usa/news-ed-eventi/sigep-rimini.php http://www.irinoxprofessional.com/usa/news-ed-eventi/sigep-rimini.php News Fri, 26 Jan 2018 15:44:00 +0100 <![CDATA[ Intergastra 2018 ]]> Irinox è presente a Intergastra , in programma dal 3 al 7 febbraio a Stoccarda. ]]> http://www.irinoxprofessional.com/usa/news-ed-eventi/intergastra-2018.php http://www.irinoxprofessional.com/usa/news-ed-eventi/intergastra-2018.php News Mon, 29 Jan 2018 09:11:00 +0100 <![CDATA[ Iginio Massari a Milano ]]> Da mercoledì 14 marzo il Maestro della pasticceria italiana e internazionale Iginio Massari apre le porte della sua prima pasticceria nel cuore di Milano all’interno della innovativa filiale Intesa Sanpaolo di Piazza Diaz. Per la prima volta in Italia l’alta pasticceria approda in banca e lo fa unendo due eccellenze italiane: Iginio Massari e Intesa Sanpaolo. La boutique di pasticceria di Iginio Massari – Fondatore e ora Presidente onorario de L’Accademia dei Maestri Pasticceri Italiani (AMPI) e primo membro italiano della prestigiosa associazione internazionale “Relais Dessert” che raggruppa i migliori pasticceri del mondo – sarà accolta entro gli spazi della filiale di Via Marconi (angolo piazza Diaz) testimonia l’insolita  partnership con Intesa Sanpaolo, che si inserisce nell’ambito delle iniziative del gruppo bancario sul territorio per estendere la fruibilità degli spazi delle filiali a tutti e non solo ai clienti della banca nella logica della condivisione. Oltre alla posizione privilegiata la pasticceria – aperta sette giorni su sette – sarà caratterizzata dal laboratorio a vista su strada che consentirà di mostrare lo staff della pasticceria all’opera. Anche i 120 mq della nuova pasticceria del Maestro Iginio Massari vedrà il coinvolgimento di Irinox come partner tecnico con i suoi abbattitori e conservatori. IGINIO MASSARI Via Marconi 4, Milano   ]]> http://www.irinoxprofessional.com/usa/news-ed-eventi/iginio-massari-a-milano.php http://www.irinoxprofessional.com/usa/news-ed-eventi/iginio-massari-a-milano.php News Tue, 06 Mar 2018 12:34:00 +0100 <![CDATA[ SUPERAMMORTAMENTO 2018 ]]> La Legge di Bilancio 2018 ha prorogato la misura agevolativa per le imprese data dal super ammortamento. La norma stabilisce che – ai fini delle imposte sui redditi – per i soggetti titolari di reddito d’impresa che effettuano investimenti in beni materiali strumentali nuovi entro il 31 dicembre 2018, con esclusivo riferimento alla determinazione delle quote di ammortamento (previste nel D.M. 31 dicembre 1988) e dei canoni di leasing, il costo di acquisizione è maggiorato del 30%. Se quindi il costo d’acquisto di un abbattitore è pari a 100, il costo deducibile ai fini dell’ammortamento fiscale sarà pari a 130. L’agevolazione è valida anche se l’investimento è finanziato tramite contratto di leasing. Affrettatevi: investire nella tecnologia Irinox diventa ancora più conveniente. CLICCA E SCOPRI COME ]]> http://www.irinoxprofessional.com/usa/news-ed-eventi/superammortamento-2018.php http://www.irinoxprofessional.com/usa/news-ed-eventi/superammortamento-2018.php News Wed, 07 Mar 2018 14:30:00 +0100 <![CDATA[ Asian Pastry Cup 2018 ]]> Irinox will be silver sponsor at Asian Pastry Cup, the pastry event in Asia that you simply cannot miss. The Asian Pastry Cup is the most important pastry competition in Asia, as it is a real selection round of the Asian continent for the Coupe du Monde de la Pâtisserie. 24 |25 Apr. 2018 SINGAPORE, SINGAPORE - FOOD&HOTEL TRADE SHOW   ]]> http://www.irinoxprofessional.com/usa/news-ed-eventi/asian-pastry-cup-2018.php http://www.irinoxprofessional.com/usa/news-ed-eventi/asian-pastry-cup-2018.php News Tue, 27 Mar 2018 17:03:00 +0200 <![CDATA[ Irinox a Hostelco 2018 ]]> Estaremos presente en la feria HOSTELCO, que se celebrará en Barcelona del 16 al 19 de abril. Todos los sectores de oferta del canal Horeca estarán representados en Hostelco. Esta edición se celebra conjuntamente con Alimentaria y permite aprovechar sinergias en el sector de la alimentación para la restauración. Deseamos invitarte a nuestro stand que está situado en el Pavellon 8.1 - Stand C319.   ]]> http://www.irinoxprofessional.com/usa/news-ed-eventi/irinox-a-hostelco-2018.php http://www.irinoxprofessional.com/usa/news-ed-eventi/irinox-a-hostelco-2018.php News Tue, 03 Apr 2018 12:19:00 +0200 <![CDATA[ Food Hotel Asia 2018 ]]> Irinox® is waiting for you at FHA2018! Asia's most comprehensive international food & hospitality trade event is taking place in Singapore, from 24th until 27th April.  Two booths for Irinox® in one mega show!   ]]> http://www.irinoxprofessional.com/usa/news-ed-eventi/food-hotel-asia-2018.php http://www.irinoxprofessional.com/usa/news-ed-eventi/food-hotel-asia-2018.php News Wed, 18 Apr 2018 12:12:00 +0200 <![CDATA[ Gourmet Expoforum 2018 ]]> Irinox will be partner of Gourmet Expoforum, an innovative event for Ho.re.ca. & Food & Beverage sectors, a project in collaboration with Sirha Lyon.  From 10th until 12th June the Lingotto Fiere in Turin will host the European finals of Bocuse d'Or and Coupe du Monde de la Patisserie. Come and visit us at Hall 3 Booth F34.       ]]> http://www.irinoxprofessional.com/usa/news-ed-eventi/gourmet-expoforum-2018.php http://www.irinoxprofessional.com/usa/news-ed-eventi/gourmet-expoforum-2018.php News Wed, 06 Jun 2018 14:30:00 +0200