News & Events

How many times a week does your kitchen make the same sauce? If the answer is more than once, the problem might not be your menu. It might be how you cool food. Edition 4 of Fresh Thinking looks at how production days take prep out of the service rush. More from our test kitchen every month. Follow IRINOX Professional North America.

Moisture lost during slow cooling never shows up on a waste log. Learn how to measure your own cooling yield and what faster chilling can mean.

A cooling log with no deviations is a warning sign, not a win. What HACCP actually requires, why cooling is the hardest record to keep, and how to fix yours.

IRINOX is proud to announce our second consecutive year as a Sustaining Member of the Italy-America Chamber of Commerce Southeast (IACCSE). It's a renewal that reflects something simple: this partnership is working, and we're investing further in it.

SNA's Annual National Conference returns July 12–14 in Charlotte. Find us at Booth 632 and see how IRINOX is helping K-12 programs do more — with less waste, less labor, and zero compliance stress.

Food waste is one of the highest hidden costs in any kitchen. Discover how blast chilling technology can help foodservice operations extend ingredient life, reduce spoilage, and run a more sustainable and profitable kitchen.

The Italian Patent Office has communicated to Irinox the granting of the patent for the innovative Multicircuit - MC3 ...

Kicking off the year with some GOOD news! We are proud to announce that MultiFresh® Next ...

From cutting food costs to improving food safety, a blast chiller does more than chill food; it makes your entire operation run smarter.

A proper storage of raw foods in a restaurant is a fundamental operation to increase the shelf life, ensure wholesomeness and avoid unnecessary food waste and environment damage...

You’ve heard many times the importance to maintain an unbroken cold chain, but have you ever wondered why?