IRINOX. Pastry, Confectionery and Ice Cream

Transcription

1 IRINOX Pastry, Confectionery and Ice Cream

2 2

3 Smile. From today you have an extra partner. Passion, reliability, expertise. These are the common characteristics of every great confectioner. Irinox contributes by adding ease and certainty to everyday work, thanks to equipment that guarantees the best product preservation so that maximum quality is available at all times. CONFECTIONERY IS ART, CREATIVITY AND RESEARCH Professional confectioners want to be sure of satisfying and surprising their customers with excellent products. For this reason they select raw materials with great care, experiment new recipes and require reliable technologies that facilitate and improve their work. EASY production because Irinox stands by you and takes care of every stage, establishing extremely high standards of product quality. CERTAINTY that quality will be maintained: only with Irinox can you be sure that products will not deteriorate. COUNTLESS ADVANTAGES OF THE IRINOX WORK SYSTEM: - Constant, maximum product quality - Wide product assortment on display - Planned production - Constant customer satisfaction - Optimized work cycles - Better use of staff - Better utilization of equipment, day and night. 3

4 4 Irinox stands by you in organizing your work.

5 Confectioners combine passion and managerial skills and run their businesses in organized, profitable way. By working with thousands of confectioners all over the world Irinox has designed a system known as Dynamic Fresh System with which to enhance the quality produced every day, reduce production costs, dress display cases with a wider assortment, reduce waste and make every confectioner highly successful! How can I offer my customers constant quality every day? With Dynamic Fresh System you can establish product quality of the highest standard every day, due to the combined action of Multi Fresh, which chills or freezes products to your needs with the necessary speed and delicacy, and the Cp Multi Irinox holding system that keeps products perfectly in a sanified environment at a constant temperature and with combined management of temperature and humidity. Confectioners are certain that they will have the same product quality every day! Can waste be reduced even with a large assortment available for customers? Thanks to Dynamic Fresh System stocks of any product can be organized and kept at positive or negative temperatures, ready to be conveniently regenerated and sold immediately, so even the requirements of the most demanding customers can be met. Each confectioner can choose whether to keep finished products or all the semi-finished products with which to rapidly assemble even the most complex cakes. The Irinox system allows you to satisfy your customers every time and above all without squandering resources. How can I manage with absent or tardy staff? Dynamic Fresh System is a reliable system with which you can really run your business even if a staff member is missing. It is an extra hand that allows you to control production and maintain unaltered quality, consistency, flavour and aroma in finished products and semi-finished products for a long time. This work system lets you manage unexpected lack of personnel without stress because part of daily production is made to create a stock of products available for sale. How can work times be optimized? Work planning makes it possible to fully exploit working hours and find the time to dedicate to all the tasks involved in running a confectionery (e.g. finish and decorate products, plan new products, take care of customers, take part in training courses, etc.). Planned production means optimized work cycles, more effective use of staff and good use of equipment, including that for cold preservation. Every day you can choose what has to be done, leaving time free for experimenting new recipes and taking care of public relations so that customers always get the very best. Is there a solution for maintaining fragrance? The higher the temperature of a product, the more it loses humidity and fragrance, which cannot be recovered; lost flavor, nutriments and weight cannot be recovered. Dynamic Fresh System has a ventilation system optimized for each product and designed so as not to blast the warm product with cold air, but rather to extract heat. Thus the heat can be removed much more delicately and effectively. How can I always have a well-assorted display? An inviting aroma and a window showing a good assortment is the best presentation of any confectioner; for this reason confectioners must always have products ready and available to satisfy customers at any time. With Dynamic Fresh System daily (leavened products and creams) and weekly (cakes and semi frozen products) production can be planned so that products are always available when required. For example, semi-finished products can be assembled rapidly when requested, when a stock has been produced in advance. 5

6 Even easier, even more efficient, even more delicate., means guaranteed freshness. Irinox has been in confectioner s shops for many years. Twenty years of experience, co-operation with professionals all over the world, a team of specialized engineers and continuous relationships with universities and the scientific world, bring us today the innovative Multi Fresh for confectioners. Multi Fresh the only system that: blast chills, shock freezes, proofs, thaws and regenerates 6

7 Multi Fresh is much more than a blast chilling and shock freezing system, it is a multi-function assistant that follows each product s work process. Multi Fresh gives you the flexibility you have always wanted for your equipment, offering basic functions in standard mode and advanced functions in dynamic mode. No more complicated programming, just choose the desired function and Multi Fresh will identify the ideal temperature and ventilation for the product. The result is much more delicate specific work cycles, which do not damage or dry out the products, preserving their natural quality. The new Multi Fresh allows to work in Standard Mode Choosing from 4 cycles set for chilling or freezing delicate products or products with texture and consistency. Dynamic Mode A true assistant working at your side, following your work process step by step. A wide range of cycles dedicated to hot baked or ambient temperature products. +37 F 0 F Dynamic Mode Multi Fresh not only blast chills, but also features new exclusive proofing, thawing and regeneration cycles. 7

8 8 for Baked products

9 On the sales counter, every confectioner must have many types of oven-baked goods to satisfy every customer s request. Multi Fresh proposes a work process which follows the processing step by step, like for example the tarts. Oven 10 Trays 40 Tarts Baked products feature natural softness, crispness and intense flavor derived from mixing flour and prime ingredients and finishing with fruit, chocolate or jam. Multi Fresh fixes initial production quality and prevents baked products from becoming too dry or not crisp enough by means of slow controlled ventilation and maintenance of ideal humidity in the products. Blast chilling cycle at + 39 F 0 F 0 F 3 tarts in the shop + 5 tarts at + 39 F (positive CP) Remaining 32 tarts 0 F When the cycle dedicated to Tarts is selected Multi Fresh suggests and implements each of the stages in the process. When a temperature of +37 F has been reached Multi Fresh warns that it is time to display some of the tarts in the showcase +37 F and store the remainder 0 F in the CP Multi (positive temperature) holding cabinet. This makes it possible to have a stock of baked products available to fulfil unexpected orders. Multi Fresh also warns when it is time to remove the tarts from their tins (difficult if the products are not at the right temperature for these manual operations) and automatically activates the shock freezing process for the tarts. Thus confectioners can create a stock of cakes which 0 F will help to plan production day by day, every week and every month. Freezing cycle at 0 F Holding at -4 F Regeneration The oven baked products dynamic mode features different cycles: mixes in moulds, mixes in sheets, tarts, crèmes, raised products. 9

10 10 for Products at ambient temperature

11 Delicate, soft, creamy, mousse and Bavarian cream are refined cakes always present in the display cases of a modern confectioner s. Flavoured with fruit, cream or chocolate, they can be traditional or made with innovative trendy combinations of ingredients. Multi Fresh makes these recipes even easier and guarantees softness and 0 F creaminess. 0 F 0 F Mousse preparation +37 F 0 F Chilling cycle (+39 F) 0 F Ring removal Freezing cycle at 0 F In the example on the left, which shows the different stages of preparation for a mousse, Multi Fresh makes the job even easier. Start by choosing the Mousse ring cycle, which starts the first blast chilling function to a temperature of +3 C and allows the cream to pre-crystallise perfectly. The use of a ring is certainly the best solution to give shape to a soft mousse, but it is important to remove it before the mousse is frozen (removal is difficult after freezing). Multi Fresh warns when it is the right time for turning the mousse out of the ring. When the ring has been removed Multi Fresh continues the work process, going on to shock freeze to a core temperature of up to -20 C. This is followed by holding at -20 C in Irinox Cp Multi holding cabinets. Holding at -4 F Finishing Sale at +39 F The products at room temperature dynamic mode features the following cycles: mousse, mixes, chocolate, etc. 11

12 12 for Chocolate

13 Chocolate is one of the main ingredients in confectionery and is used to prepare many products, such as pralines, cakes, mousses and semifreddos, Easter eggs and also as decoration. Chocolate production 104 F 20 F Blast chilling 0 F Multi Fresh features 3 exclusive dynamic cycles specific for chocolate: Storage at +39 F (40% humidity) Shock freezing Storage at -4 F (40% humidity) CHOCOLATE HOLDING Multi Fresh features a dedicated cycle that holds chocolate at +104 F. The confectioner can work different types of chocolate at the same time, especially in the months when chocolate and chocolate by-products are mostly produced. Multi Fresh minimizes waiting times, as it holds the chocolate at the right working temperature. FREEZING CYCLE FOR MOULDED CHOCOLATE AND PRALINES Multi Fresh s Chocolate -20 F cycle is ideal for partially freezing pralines and chocolate in moulds, which can then be held in the Cp Multi for 2 months at -20 F. SHOCK FREEZING CYCLE FOR CHOCOLATE-BASED PRODUCTS Chocolate-based products (for example bars, ganaches, mousses, moulded chocolate, etc.) are frozen delicately, thus maintaining their organoleptic properties and perfect appearance for a long time. Chocolate taken to selling temperature Retail Multi Fresh s exclusive dynamic cycles for chocolate-based products are designed to maintain the right level of humidity, which extends the shelf life of the products. 13

14 14 and Ice cream

15 Multi Fresh is used to keep hand-made ice cream better, with bespoke cycles. Ice cream comes out of the churner at a temperature of 19/16 F; at this point it still contains 30% activity water, which is responsible for rapid aging. Placed in the window or in an ordinary freezer the water in ice cream congeals slowly and forms macro-crystals that ruin the structure, causing it to lose creaminess, volume and the typical flavour of freshly made ice cream in a few hours. Shock freezing to a core temperature of 0 F forms small micro-crystals that make it possible to maintain initial quality intact for a long time. With Multi Fresh you can manage production in 2 ways: cycles for immediate display and cycles for planned display. 10 F 0 F 0 F Immediate display Ice cream production 19/ 16 F Surface freezing (8-10 minutes) Sale (10/7 F) immediate immediate Multi Fresh has a cycle for stabilizing the ice cream flavours you wish to offer to your customers every day. The temperature of 10 F is not by chance - this is the ideal temperature for any ice cream display window. Multi Fresh makes it possible to stabilize product structure and keep creaminess and volume intact, preventing the surface of the ice cream from melting and taking on an unattractive s hiny appearance. Ice cream production 19 / 16 F Shock freezing to a core temperature of 0 F (50-70 min) Planned display Holding (10/ 7 F) Holding (-4 F) within 6 months Sale (10/ 7 F) within 5-7 days If you wish to produce a stock of ice cream (e.g. for the weekend) or anticipate your production of cakes, semi-freddi and mignons, the shock freezing cycle to a core temperature of 0 F allows you to keep the product at -4 F in the CP Multi for up to 6 months, maintaining excellent quality. When the ice cream is required, just take it to 10 /7 F. 10 cycles dedicated to ice-cream production: ice cream in tubs, ice cream cakes, semifreddos, ice lollies, single-serve ice cream, etc. Advantages of the Irinox system Increased shelf life of ice cream during holding Better operation of display windows Much higher quality Reduction of production costs Reduction of energy consumption Reduction of overrun losses (air) 15

16 16 for Proofing products

17 Controlled proofing and the right combination of ingredients are the secret behind wholesome artisan croissants to offer your customers every day. Multi Fresh features special controlled proofing cycles, which give croissants and any other leavened product deep taste, delicate texture and the right crispness, digestibility and above all extended freshness over time Proofing Croissant preparation Proofing and holding Baking With the direct proofing cycle Multi Fresh raises croissants and laminated dough in an environment where both temperature and humidity are constantly controlled and adjusted so as to enable the products to proofing perfectly. Programmed proofing Croissant preparation Date and time setting Holding thawing proofing holding Baking Ideal proofing and holding cycle for all leavened products, during which the products are raised (for example during the night) and held until the right moment for baking. With Multi Fresh the chef can choose the exact time to have the product perfectly leavened and ready for baking. 17

18 18 for Thawing

19 Thawing is a particularly delicate phase of food handling, which may compromise the quality and safety of food. Multi Fresh features controlled thawing cycles, which give you the possibility to set the time when you want the products ready for retail. The products are held at the desired temperature, thus preventing microbial proliferation. Storage at -4 F Thawing. Productspecific temperature Retail Storage at -4 F CONSTANTLY FRESH PRODUCTS FOR YOUR DISPLAY WINDOW (RETAIL) 4 confectionery thawing cycles for miniature pastries to be put on display or sliced, and baked products and ice cream. For example Multi Fresh takes miniature pastries to +28 F, which is the suitable display temperature. Slicing miniature pastries is a very delicate process, as the pastries may be damaged if not cut flawlessly. With Multi Fresh miniature pastries can be taken rapidly to +10 F, which is the ideal temperature for flawless slicing. ICE CREAM DISPLAY COUNTER READY IN A FEW MINUTES 4 ice cream thawing cycles dedicated to milk/cream based ice cream, water/fruit based ice cream, cakes and semifreddos, single-serve ice cream. For example, Multi Fresh rapidly takes ice cream from storage temperature (-4 F/-13 F) to selling temperature (10 F on the display counter) through a combination of controlled temperature and ventilation. This helps ice-cream chefs better manage their ice-cream assortment especially at peak periods. Ice Cream thawing +10 F Retail Multi Fresh s exclusive thawing cycles take the products to the desired temperature within a short time, leaving quality unaffected. 19

20 20 Immediate earnings thanks to

21 Short crust pastries, sponge cakes, creams, mousses, and cream puffs represent many of the basic products sold in pastry shops. These products generally stay fresh for 1 3 days. Poor refrigeration often results in negative effects on a product s appearance and taste, producing waste, and dollars lost. This is why pastry chefs must constantly produce to provide a great tasting, beautiful product every day. If a product is not of the highest quality, it can not be sold! Pastry chefs who use our system confirm the fact that products can be preserved and sold for a longer period of time by extending the shelf life by 1 to 3 days. By using the Irinox MultiFresh System products last longer while reducing waste and labor costs. CASE STUDY: A pastry shop that produces an average of 1,600 full dessert servings per week with two people in production can increase profit as described below, considering an average sales price of $25 per 8 servings or $3.125 per individual serving: Production Phase Analysis Savings by Using Average Gain per Week Total Profit Recovered per Irinox Technology using Irinox Technology Week using Irinox Technology Loss of Product Volume due to Moisture Evaporation by room temperature cooling 6 to 11 % 96 to 176 Servings $300 to $550 Labor Cost Savings 1 hour per day per person 1 hour x 2 people x 5 days x $15 $150 Product Saved due to Extended Shelf Life 5% to 10% 80 to 160 servings $250 to $500 WEEKLY TOTAL $700 to $1,200 YEARLY TOTAL 50 weeks $35,000 to $60,000 OVERALL TOTAL 5 YEARS 3 $175,000 to $300,000 1 The average loss of volume for pastries during production is 10% to 15% of the total product weight, while the average loss of volume for pastries when using the Irinox is 4% or less 2 The labor cost is calculated at $15 per hour. Overtime at one-and-a-half would be $22.50 per hour. 3 Five years is considered to be the amortization period of the Dynamic MultiFresh System. The System is expected to last at least three times as long. We can also add energy saving to the fiscal recovery calculated above. With actual savings of $35,000 to $60,000 per year, an Irinox Work System composed of 1 MultiFresh 70.1L Blast Chiller & Shock Freezer, and 3 Multifresh CP 40 Holding Cabinets will have a pay back in approximately 18 months. Important Note: The above data is provided by courtesy of Chef Sebastien Canonne, M.O.F., Dean and Co-Founder of the French Pastry School, Chicago, IL. 21

22 innovation Innovative equipment has been created to fulfil our customers wishes by combining efficiency, silence and energy savings. Efficiency Silence Energy Saving Green philosophy Constant research has allowed us to further improve the performance that has made Irinox renowned worldwide. Multi Fresh has increased efficiency by 30-40% over previous models. Product chilling times are even quicker, giving perfect quality and efficient use of the machine even with a full load. Also at very high ambient temperatures (+107 F) Multi Fresh guarantees top performance. Irinox pays attention to the acoustic impact of equipment in work places. To contribute to making the working environment even more pleasant Multi Fresh comes with new extremely quiet compressors and speed control for the condenser fan. The internal low consumption electronic fans with automatic speed variation activate only when needed. As they are not constantly in operation they ensure greater silence and considerable energy savings. Output increased by 30-40% makes for equivalent energy savings. Multi Fresh components are designed with the aim of optimizing energy costs during operation. Only with Multi Fresh do chilling or freezing take place rapidly, thanks to the power of the refrigerating unit and the low-consumption internal fans. Multi Fresh has been designed to be fully ecological, with a choice of avant garde environmentally friendly materials and components % 22

23 Irinox has patented its Multi Rack adjustable tray holder which doubles the tray capacity for each model. The distance between trays is easily adaptable, allowing better air distribution and more uniform temperature in all parts. Every professional can choose what type of trays to use (GN, 600x400mm) or US 18x26 sheet pans. The Multi Sensor probe automatically reads the core temperature in any position in the product and avoids surface freezing of food. Its new shape and the materials used make it easier to remove, also from frozen products, without the risk of overheating and damaging the food structure. The Multi Sensor probe is easy to use, with its exclusive door attachment system patented by Irinox. This system addresses all of the cleaning and sanitation needs for Multi Fresh, even the most difficult to access parts. Sanitizing is air-powered, using Bioxigen technology to act directly in the atmosphere and on the surface of food products. With Sanigen, Multi Fresh users are guaranteed the absence of unpleasant smells throughout work cycles and at the end of the day. Ergonomics The Multi Fresh control panel is placed on the door at an ideal eye height that considerably facilitates the confectioner s work and control of the work cycle status. At just a glance, without having to bend, work in progress can be kept under control even at a distance. Bespoken menus Multi Fresh can be used to create ad hoc menus by memorizing bespoken cycles for your products. Choose the name of the cycle, air temperature and speed, core temperature and duration. At any time you can call up your cycle and let Multi Fresh work to the set parameters. Remote condensing unit The Multi Fresh condensing units are a new concept with compact shapes and dimensions. Made with avant garde components, they come with an easily accessed single control system. Condensing units can also be placed outdoors. On request a super silent version can be provided. 23

24 Attention to details is the secret of Irinox manufacturing quality. Intuitive controls Luminous display with intuitive controls that spell out the work cycle. Flashing buttons that guide you in choosing the menus available. A choice of different languages. Facilitated servicing - maintenance Multi Fresh is designed for easy part replacement. Irinox software is easily updated. All components are easily accessible. Handle Irinox design with no sharp edges, entirely in stainless steel. Robust and easy to clean, completely washable. Ergonomic shape, easy to grip. Indirect air distribution the full height of the chamber, guaranteeing uniform chilling and maintaining the product s original humidity. Innovative door closing system Safe door closing, thanks to the shockproof magnetic system. Door gasket with strong material resistant to low temperatures to ensure durability. Door gasket designed for easy cleaning. Extra thick insulation in water-based polyurethane resins. USB connector Work cycle monitoring by computer. Possibility to download equipment operating reports at any time. Easy updating of Irinox software. 24

25 Convenient cleaning of fans and evaporators Components designed for easy access and cleaning. Cataphoresis treated evaporators to protect against corrosion and ensure durability. Fans New generation variable speed fans with innovative design and materials. Uniform ventilation throughout the chamber. Immediate fan stop avoids cold escaping when the door is opened. Rounded corners These guarantee simple cleaning operations and uniform air circulation. Condensation tray Collects condensation from the work chamber. Easy to remove and empty at any time. Ensures absolute cleanliness and hygiene in the work place. 25

26 Multi Fresh EF Line Blast chilling and shock freezing systems +37 F 0 F +37 F 0 F Delicate +37 F Delicate 0 F Strong +37 F Strong 0 F Delicately blast chills blended products such as creams, desserts, spoon desserts and mousses to +37 F at the core. Shock freezes oven baked products and mousses to 0 F at the core. For this reason the cycle has two phases (+6 C/ 0 F), with extremely delicate ventilation. Blast chills particularly thick or dense products to +37 F at the core. Shock freezes to 0 F at the core. This cycle is ideal for roomtemperature products to be shock frozen, for example raw pastry products, chocolate or pastry cups, bavaroises and ice cream. 26

27 The Multi Fresh range EF 10.1 EF 20.1 EF 30.1 YIELD PER CYCLE (from 194 F to 37 F) (from 194 F to 0 F) 23 lb YIELD PER CYCLE (from 194 F to 37 F) (from 194 F to 0 F) 44 lb YIELD PER CYCLE (from 194 F to 37 F) (from 194 F to 0 F) 66 lb TRAY CAPACITY 5 lt gelato pans ½ sheet pans 18 x13 12 x 20 x 2 ½ TRAY CAPACITY 5 lt gelato pans ½ sheet pans 18 x13 12 x 20 x 2 ½ TRAY CAPACITY 5 lt gelato pans ½ sheet pans 18 x13 12 x 20 x 2 ½ DIMENSIONS width depth height DIMENSIONS width depth height 31 ¼ 30 ½ 34 ¼ DIMENSIONS width depth height 31 ¼ 38 ¼ 63 ELECTRICAL DATA max absorbed power 0,97 kw max absorbed current 9,8 A 120V-60Hz (1 PH) ELECTRICAL DATA max absorbed power 1,3 kw max absorbed current 6,4 A 208V-60Hz (1 PH) ELECTRICAL DATA max absorbed power 3,6 kw max absorbed current 12,5 A 208V-60Hz (3 PH) 27

28 The ample Multi Fresh range is conceived to satisfy the requirements of small and large homemade pastry shops and of industrial laboratories. MF 30.2* MF 45.1L* MF 70.1L* YIELD PER CYCLE (from 194 F to 37 F) (from 194 F to 0 F) 66 lb YIELD PER CYCLE (from 194 F to 37 F) (from 194 F to 0 F) 100 lb YIELD PER CYCLE (from 194 F to 37 F) (from 194 F to 0 F) 155 lb TRAY CAPACITY 12 x 20 x 2 ½ 18 x 26 sheet pans 8 4 TRAY CAPACITY 12 x 20 x 2 ½ 18 x 26 sheet pans 16 8 TRAY CAPACITY 12 x 20 x 2 ½ 18 x 26 sheet pans DIMENSIONS width depth height 34 ¼ 35 ½ 34 ¼ DIMENSIONS width depth height 34 ¼ DIMENSIONS width depth height 34 ¼ ELECTRICAL DATA max absorbed power 2,3 kw max absorbed current 11,7 A 208V-60Hz (1 PH) ELECTRICAL DATA max absorbed power 4,5 kw max absorbed current 12,6 A 208V-60Hz (3 PH) ELECTRICAL DATA max absorbed power 6,6 kw max absorbed current 26,5 A 208V-60Hz (3 PH) *model compatible with oven trolley available, technical layout on request. 28

29 MF 100.1* MF 130.2* MF 180.2* MF YIELD PER CYCLE (from 194 F to 37 F) (from 194 F to 0 F) 220 lb YIELD PER CYCLE (from 194 F to 37 F) (from 194 F to 0 F) 300 lb YIELD PER CYCLE (from 194 F to 37 F) (from 194 F to 0 F) 400 lb YIELD PER CYCLE (from 194 F to 37 F) (from 194 F to 0 F) 550 lb CAPACITY 1 roll-in rack (12x20 pans only) DIMENSIONS width depth height ELECTRICAL DATA max absorbed power max absorbed current CONDENSING UNIT 605A max absorbed power max absorbed current ,6 kw 5,2 A 208V-60Hz (3 PH) 9,7 kw 33 A 208V-60Hz (3 PH) CAPACITY 1 roll-in rack (18x26 or 12x20 pans) DIMENSIONS width depth height ELECTRICAL DATA max absorbed power max absorbed current CONDENSING UNIT 605A max absorbed power max absorbed current ¼ 85 1,6 kw 5,2 A 208V-60Hz (3 PH) 9,7 kw 33 A 208V-60Hz (3 PH) CAPACITY 1 roll-in rack (18x26 or 12x20 pans) or 1 combi-oven trolley DIMENSIONS width depth height ELECTRICAL DATA max absorbed power max absorbed current CONDENSING UNIT 625A max absorbed power max absorbed current ¼ 85 3 kw 9,6 A 208V-60Hz (3 PH) 20,5 kw 67 A 208V-60Hz (3 PH) CAPACITY 1 roll-in rack (18x26 or 12x20 pans) or 1 combi-oven trolley DIMENSIONS width depth height ELECTRICAL DATA max absorbed power max absorbed current CONDENSING UNIT 625A max absorbed power max absorbed current ¼ 85 3 kw 9,5 A 208V-60Hz (3 PH) 20,5 kw 67 A 208V-60Hz (3 PH) *compatible - version with oven trolleys available on request - special condensing unit (water cooled, noiseless.. ecc) available on request. 29

30 MF T MF T MF T YIELD PER CYCLE (from 194 F to 37 F) (from 194 F to 0 F) 770 lb YIELD PER CYCLE (from 194 F to 37 F) (from 194 F to 0 F) 1100 lb YIELD PER CYCLE (from 194 F to 37 F) (from 194 F to 0 F) 1100 lb CAPACITY 2 roll-in rack (18x26 or 12x20 pans) or 2 combi-oven trolley CAPACITY 2 roll-in rack (18x26 or 12x20 pans) or 2 combi-oven trolley CAPACITY 3 roll-in rack (18x26 or 12x20 pans) or 3 combi-oven trolley DIMENSIONS width depth height ½ 85 DIMENSIONS width depth height ½ 85 DIMENSIONS width depth height ½ 85 ELECTRICAL DATA max absorbed power max absorbed current CONDENSING UNIT 630A max absorbed power max absorbed current 5,9 kw 18,9 A 208V-60Hz (3 PH) 35,8 kw 111 A 208V-60Hz (3 PH) ELECTRICAL DATA max absorbed power max absorbed current CONDENSING UNIT 635A max absorbed power max absorbed current 5,9 kw 18,9 A 208V-60Hz (3 PH) 49,6 kw 153 A 208V-60Hz (3 PH) ELECTRICAL DATA max absorbed power max absorbed current CONDENSING UNIT 635A max absorbed power max absorbed current 8,9 kw 28,3 A 208V-60Hz (3 PH) 49,6 kw 153 A 208V-60Hz (3 PH) *compatible - version with oven trolleys available on request - special condensing unit (water cooled, noiseless.. ecc) available on request. 30

31 Accessories Portable printer For printing out times and temperatures for the run cycles (optional) Sanigen Irinox sanification system available on all models Bus converter Signal converter for data transfer to remote computer IRINOX Haccp Control Software HACCP Control Software Saved data can be transferred to a PC and run by Irinox Multifresh Haccp software 31

32 Three in one. Three functions, one unique holding cabinet. Irinox Cp Multi. POSITIVE, NEGATIVE, CHOCOLATE HOLDING CP Multi Function Holding Cabinet, an innovative work system that ensures perfect preservation. The CP MULTI Function combines control of temperature (from -22 F to +60 F) and humidity (from 40% to 95%) with a storage capacity equal to that of 2-3 standard cold storage cabinets. The Preservation System, designed by Irinox, allows you to choose the desired temperature and humidity level and is ideal for your food safety needs, offering flexibility and ensuring that the product quality is maintained for a longer period of time. 32

33 Irinox Cp Multi. positive, negative, chocolate holding POSITIVE HOLDING 32 / 60 The CP MULTI Function positive allows you to control the humidity of any food product, selecting from six different levels (from 40% to 95%) and a temperature range from 32 F to +60 F. With the CP Multi Function, every product can be preserved with the right percentage of humidity temperature level. NEGATIVE HOLDING -22 / 32 With the CP MULTI Function, you will store the products at the pre-selected temperature, without sudden thermal changes preserving consistent product quality for long periods of time. The cabinet s large body was designed to create space for products and supplies to be efficiently organized and allowing for easy access. CHOCOLATE 57 / 60 CP MULTI Function is the best choice for preserving your chocolate creations. For the best preservation of chocolate, pralines, chocolate bars, sugar decorations and products with chocolate icing, a constant temperature of 57 F/60 F and a very low level of humidity (40%-50%) are necessary, which the Irinox Multi Function cold storage cabinets guarantee. PERSONALIZED TO YOU EVERY NEED -22 / 60 With CP MULTI Function, each professional chooses to set the multi cold storage cabinet according to their own needs, with the possibility of changing the temperature and humidity at any moment. Irinox s continuous research on the quality of preservation allows you to adjust the temperature and humidity to any type of product, with the possibility of updating the Irinox Software and adapting it to a particular product (i.e. ice cream, fresh pasta, etc.) AIR MANAGEMENT SYSTEM The CP MULTI Function incorporates a ventilation system that allows sudden temperature changes inside the compartment to be held to a minimum, ensuring maximum temperature uniformity and preserving high quality products. The internal temperature of the compartment is always consistent, with mild ventilation. HUMIDITY MANAGEMENT SYSTEM (POSITIVE) Innovative control system for humidity in the cabinet with the possibility of setting 6 different levels, from 40% to 95%, and selecting a temperature from 32 F to +60 F. The CP MULTI function preserves each type of product at the most suitable temperature and degree of humidity, guaranteeing top quality personalized food preservation SANIGEN The patented sanitization system, SANIGEN, completely sterilizes each section of the cold storage cabinet, making it virtually free of bacterial contamination. It eliminates the classic refrigerator smell and blocks the exchange of flavors and aromas among different food products. SANIGEN improves product preservation. 33

34 EF and MF MULTIFRESH FEATURES EF 20.1 EF 30.1 MF 25.1 MF 30.2 MF 45.1 MF 70.1 MF MF MF MF MF T MF T MF T 4 standard cycles Product-specific dynamic cycles - Customizable cycles - Customizable menu - Proofing cycles Thawing cycles Low-temperature cooking cycles Regeneration cycles Defrosting Sanigen - o o o Multirack - - Multisensor - Humidity control system - Pre-cooling - o- Standard Optional Not available 34

35 EF and MF MULTIFRESH FEATURES EF 20.1 EF 30.1 MF 25.1 MF 30.2 MF 45.1 MF 70.1 MF MF MF MF MF T MF T MF T Low-consumption electronic fans Reduced energy consumption Reduced R404 cooling gas emissions Cataphoresis-treated evaporator Safety Closing Low temperature resistant gaskets Compact condensing units Special condensing units (water, noiseless, etc.) - o o o Compatible with oven trolleys (ST) o LCD display - Vacuum probe - o o o USB port - Haccp Software - Printer o o o o 35

36 Let s work together to achieve success our experience and knowledge accompany your growth Since 1989 Irinox has taken around the world the concept of quality blast chilling, the best way to improve and maintain the quality of food. Being part of the Irinox world means having at your disposal: Club Irinox An area reserved for Irinox customers on the web site where you can find useful tips for your job: recipes, tips, advice, studies and useful information for modern confectioners. A Team of Consultants that groups together the best professionals in each sector who place their experience and knowledge at the disposal of Irinox customers. A continuous exchange of information that helps you to use your Dynamic Fresh System in the best way possible. Master confectioners are available for training courses and bespoke consultancy. Irinox works in close harmony with the most famous professionals in the trade and facilitates encounters to compare notes with Irinox customers and all those professionals who adopt a philosophy of continuous improvement in their work. Seminars and meetings To study the application of a Dynamic Fresh System and its practical use, earning right from the first day. Training live with expert colleagues allows our customers to apply our system successfully immediately and easily. Partnership with the main trade schools, academies and associations. Irinox has always co-operated with all those who back the culture of quality and health and is present in the best schools and at the most important trade events throughout the world. Irinox training academy Trains Irinox personnel, consultants, sales force, engineers and external staff who work in the sphere of Irinox. These training sessions are designed to improve professional skills and develop the potential of each participant. 36

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38 IRINOX USA 31 Eastman Street South Easton MA T F IRINOX S.p.A. Headquarters Via Madonna di Loreto, 6/B Corbanese di Tarzo (TV) - Italy T F [email protected] Cod