MultiFresh® MyA CO2

Rapid chilling halts the deterioration of foods, stops oxidationand reduces bacterial growth. The IRINOX Blast Chiller brings the core of your products to +3°C from any starting temperature, even boiling hot, maintaining food properties.

Ultra-fast freezing, down to -18°C at the core, guarantees formation of microcrystals that do not compromise the structure of foods, maintaining flavour and aroma profiles, even after defrosting.

For non-stop chilling and freezing of unlimited quantities of foodstuffs prepared an placed into the blast chiller in succession. The IRINOX Blast Chiller allows you to catalogue each product with personalised time, icon, name and colour and set end-of-cycle notifications for each tray.

Set the temperature and time when you want your foods to be ready for use, slowing the process of bacterial growth.

MultiFresh® Mya regenerates any type of food, preserving its natural moisture and preventing oxidation. You can set the serving time and bring your food from +3°C to the ideal temperature for consumption.

MultiFresh® pasteurizes and chills (+3°C) or pasteurizes and freezes (-18°C) products, reducing bacterial contamination and increasing shelf life.

MultiFresh® Mya keeps the temperature of food constant, both positive and negative, preserving the organoleptic properties and ensuring optimal preservation.

Cook meat or fish at low temperatures, alsoovernight, switching automatically to chillingor freezing as soon as cooking is complete.

Carry out proofing without excessive temperature changes, controlling humidity levels in the chamber and setting a time for your products to be perfectly proofed, ready to transfer to the oven or store at +3°C or -18°C. The table on the right details the three different proofing functions.

Set the ideal temperature for melting chocolate at +45°C, maintaining moisture levels and the correct temperature.