News & Events

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.

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.

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?

Discover the advantages of Cooling tecnology in the Kitchen...

Rapidly chilling and freezing food in fact means not only to stop pre-consumer waste, preventing spoilage, but to limit post-consumer waste too, thanks to rationed portions and to specific functions that help you to regenerate the food previously made...

With the ability to connect devices and sensors, IoT contribuite to a more effcient restaurant management, from cooking to customer service...

The new blast chillers from IRINOX are not just simple equipment, but complete solutions designed to meet the strict demands of modern food industries. With an unmatched production capacity of 100 kg...