MultiFresh GASTRONOMY
17Pages

MultiFresh® GASTRONOMY IRINOX The Freshness Company*

All you need in the kitchen in only one machine The multi-function blast chiller MultiFresh* is your new kitchen assistant. It is the first machine capable of managing functioning cycles from +85°C to -40°C, ensuring the ideal temperature and ventilation for each function. MultiFresh* makes your life easier: it chills, shock freezes and pasteurizes, preserving the food better and for longer. It thaws, regenerates, proofs and cooks at a low temperature, preserving quality and leaving taste intact.

FRESHNESS ON YOUR TABLE MULTIFRESH®: EFFICIENCY, QUALITY AND SAWINGSINCREASED SHELF UFE IRIMOX BLAST CHILLING apple tart boiled vegetables SHOCK FREEZING apple tart boiled vegetables month Si aJ PRODUCTION IS DRASTICALLY OPTIMIZED 15 kg kilograms of food prepared rsi cl -V hours of work needed, without MF example of a restaurant serving 100 meals a day

MULTIFRESH*: EFFICIENCY, QUALITY AND SAVINGS MULTIFRESH*: EFFICIENCY, QUALITY AND SAVINGS LOWER FOOD COST LESS FOOD WASTE 30 c/kg out of season 18C/kg In season Ian. Feb. Mar. Apr. May iune July Aug. Sept. Oct Nov. Dec mushrooms “ Purchases with MF ■ purchases without MF Jan. Feb. Mar. Apr. May Iune July Aug. Sept. Oct Nov. Dec total savings per year ■ purchases with MF ■ purchases without MF LOWER STAFF COSTS INCREASED FOOD QUALITY AND SAFETY production with Irlnox MuWFresh* production without Irlnox MumFresh* after cooking after cooling without MF EXAMPLE OF WEEKLY SAVINGS at least 5%...

BLAST CHILL FASTER FOR SAFER AND MORE NUTRITIOUS FOOD SHOCK FREEZE SAFELY AND PRESERVE EVERY KIND OF FOOD FOR LONGER BLAST CHILLING +3°C Fast blast chilling blocks food ageing, avoids oxidization and reduces bacterial proliferation. MultiFresh* takes the core of your food to +3°C faster than any other blast chiller, reducing the loss of weight caused by evaporation, and preserving nutrients. 5 KG OF VEGETABLES chilled at+3°C in 30/40 minutes SHOCK FREEZING -18°C Ordinary shock freezing methods transform the liquids in food into macrocrystals which damages its structure. MultiFresh*'s...

MultiFresh* pasteurizes safely, reaching and maintaining high temperatures before blast chilling (+3°C) or shock freezing (-18°C) your products. Reduced levels of bacteria increases the shelf life of food. \ MultiFresh* enables you to manage temperature, ventilation and the thawing time of your food before you use it. This process takes place in a sanitized chamber that slows bacterial proliferation and preserves food structure. / / 5 KG OF PEPPERS thawed in 1 hour MultiFresh* regenerates your food by preserving the natural humidity of the product and avoiding oxidization. Set the required...

MYA: MY ASSISTANT, THE TOUCHSCREEN USER INTERFACE OF MULTIFRESH * MULTIFUNCTION DISPLAY MyA is extremely easy to use. Through its simple, intuitive icons you can access MultiFresh#’s numerous functions and easily manage its cycles. #** 4S& & © m 0 <jf§® ^9 PRODUCT SPECIFIC CYCLE There is a wide choice of cycles for each function, specifically designed and tested to maintain the organoleptic characteristics of each product group. RESISTANT ANTI-FINGERPRINT USB PORTTOUCH SCREEN SCREEN AND WI-FI MultiFresh*'s touch screen The anti-fingerprint screen Download your also works...

FRESHNESS PROCESSES SMOKED MACKEREL FILLETS, PEPPERS CREAM, AUBERGINES WITH TOMATO AND OLIVES Traditional cooking REGENERATION VEGETABLES REGENERATION VEGETABLES > SERVICE < MultiFresh* allows you to regenerate your dishes, and helps organize your work schedule. You can set the right temperature and timing to decide the exact moment your aubergines will be warm and ready to be served, together with the smoked mackerel fillets and the pepper sauce/cream. The MultiFresh* regeneration cycle avoids food oxidation and preserves nutrients, leaving both form and taste uncompromised. •Irinox...

FRESHNESS PROCESSES HAMBURGER, RED BEETROOT AND TURNIP TOPS LOW TEMPERATURE COOKING BEEF +65°C LOW TEMPERATURE COOKING BEEF +3°C This cycle allows you to slow cook and directly blast chill hamburgers v LOW TEMPERATURE COOKING BEEF -18°C This cycle allows you to slow cook and directly shock freeze hamburgers v MultiFresh* cooks your food at a low temperature, preventing them from becoming dry and losing weight. This gentle, low temperature cooking enhances the taste and flavouring of your hamburgers, preserving the natural tenderness of the meat and ensuring uniform cooking. The MultiFresh*...

FISH & CHIPS SHOCK FREEZING SEAFOOD Shock freezing with MultiFresh* means that you can produce and store more food, and avoid leakage of liquids when thawing. The -18°C shock freezing cycle, and creation of microcrystals allows you to freeze the cod while preserving its freshness and reducing weight loss. Cod fillets may be frozen when raw, ready to be fried and served at any moment, or it may be frozen once fried, so that you can defrost, regenerate and serve it as you wish. > SERVICE < •Irinox processes need the use of holding cabinets

FRESHNESS PROCESSES CHICKEN THIGHS WITH PRAWNS IN MILD SAUCE LOW TEMPERATURE COOKING CHICKEN +65°C LOW TEMPERATURE COOKING CHICKEN +3°C This cycle allows you to slow cook and directly blast chill the chicken LOW TEMPERATURE COOKING CHICKEN-18°C This cycle allows you to slow cook and directly shock freeze the chicken MultiFresh® can cook meat and fish at a low temperature and can also detect the temperature at the heart of your food thanks to our MultiSensor probe. The gentle, low temperature cooking enhances the taste and flavouring of your chicken so that its taste fits perfectly with the...

Sanigen The Irinox patented sanification system sanitizes every part of the chamber, including the areas that are difficult to access for cleaning (e.g. the evaporator, etc). MultiRack® Irinox patented an adjustable tray holder, which allows double the number of trays to be loaded into each model. It is also possible to customize the distance between trays, leading to better air distribution and greater temperature uniformity on all levels. MultiSensor MultiFresh* is supplied with a MultiSensor* 5 point probe for perfect temperature control. decrease bacteria levels by 9951 99,5% The...