Keep food fresh for longer with IRINOX

Blog23.11.2022

Freezing or shock-freezing?

We know that daily work in the #kitchen is heavy and energy-intensive. Imagine having a single work appliance/tool that allows you to blast chill, blast freeze, regenerate, pasteurize, dry, hold, slow-cook, and proof in a simple and intuitive way. That's what IRINOX is: our line of blast chillers designed to make your work easier with their function-rich design and intuitive controls. Think how useful it would be to have a performance ally such as IRINOX working alongside you in the kitchen.

Do you want to reduce the cost of food, increase the quality and safety, making your kitchen a much more hygienic and safe space?

If so, then the #blastchiller is what you need! This performant technology allows #food (both cooked and raw) to be blast chilled rapidly in less than four hours. This means to reduce by up to 80% the time it takes for #foods to cool down . The result? You'll save money, reduce food deterioration and your employees will have more time to take care of other things.

Although we tend to use the terms "#freezing" and "#shockfreezing" as synonyms, it is necessary to know that these are two different concepts. A blast chiller, in addition to cooling, stops food from aging, prevent oxidation and reduce bacterial growth. It does not freeze, but shock-freeze products. This means that the food will reach a temperature of -18°C much faster than in the classic freezing process, where the food would "only" reach -12°C.

Blast chillers are the perfect solution for kitchens and labs that want to be #haccp compliant, serve a high quality products, reduce #foodwaste and optimize kitchen processes.