MultiFresh® Next XXL

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.

This transforms the blast chiller into temporary additional storage at the desired temperature.

Keep products at up to +65°C, allowing you to serve them at their optimal temperature, ready to enjoy.

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

Bring foods up from -18°C or +3°C to a maximum of +65°C at a desired time, restoring their properties, maintaining moisture levels and avoiding oxidation.

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

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

Do you want to hold your products at a positive or negative temperature for proofing with maximum control and precision? The direct proofing function allows you to hold and proof your recipes by setting the temperature, humidity, ventilation and duration of the proofing phase quickly and easily. You can optimise management of overnight proofing for pastries and croissants, ensuring they are ready to bake in the morning, and maturing of dough for subsequent kneading and gentle reconstitution of doughs preserved at -18°C.

IRINOX has developed the programmed proofing function for management of more delicate proofing or for proofing in which the products are preserved at positive or negative temperatures, or in many cases are fresh products that have just been mixed. This simple function meets all your different requirements. Up to six proofing phases can be programmed, in addition to a final preservation phase. Within each phase, the parameters of temperature, humidity, ventilation and duration can be set. In phases with a rising temperature, it is also possible to set a gradual rise, depending on the products to be proofed, or a more immediate rise. The final cooling phase, choosing between Delicate and Strong, brings your proofed products to the set preservation temperature so that they are ready for the oven.

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

A positive temperature in the chamber and controlled ventilation eliminate moisture from foods, drying your products.

The retarded proofing function delays the proofing of freshly-mixed products. The dough is brought to a temperature in which the yeasts are deactivated in order to delay the proofing according to production needs. At the right moment, the temperature rises in one or more steps to start the proofing process and have the product ready to be put in the oven at the chosen time.