MultiFresh MASS CATERING
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MultiFresh® MASS CATERING 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 dav PRODUCTION IS DRASTICALLY OPTIMIZED 45 kg L hours of work needed, without MF example of a catering serving 200 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 WASTED PORTIONS main courses 2 1 second courses side dish 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* after cooking after cooling without MF after cooing...

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 with an Irinox blast chiller reduced number of bacteria with an Irinox blast chiller formation of microcrystals formation of macrocrystals without a...

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. 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. / j 30 L OF TOMATO SAUCE pasteurized and blast chilled to+3°Cin3hours MultiFresh* regenerates your food by preserving the natural humidity of the product and...

MyA: FRESHNESS IS AT HAND 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 PORT TOUCH SCREEN SCREEN AND WI-FI MultiFresh*'s touch screen The anti-fingerprint...

SLICE OF BREADED COD WITH SALAD breading cod FREEZING SEAFOOD-18°C ■ FREEZING COD frying For mid-long preservation of your dishes it is necessary to shock freeze them at-18° Cat their core. The speed of MultiFresh* shock freezing reduces food contamination. Moreover, the water within the food solidifies into micro-crystals, avoiding the creation of macro-crystals that would change the fish's moisture. With MultiFresh you can freeze the cod and then fry it when you need it, so that it tastes crispy and freshly fished. •Irinox processes need the use of holding cabinets

FRESHNESS PROCESSES LAMB RACK WITH MUSTARD CREAM AND GREEN COURGETTE traditional cooking COURGETTE CHILLING Vegetables are amongst the most used food in the kitchen, but if they aren't properly preserved they could lose their nutritional properties. The MultiFresh* cycle VEGETABLE +3°C chills the vegetables rapidly and safely, reducing oxidization and bacterial proliferation. When you put the warm courgettes into MultiFresh*, you limit aging and preserve them until the next use. Vitamins and minerals are preserved as well as the structure, colour and taste of the courgettes, which are going...

TOMATO SOUP WITH PEAS traditional cooking •Irinox processes need the use of holding cabinets MultiFresh* enables you to hold the best temperature for each different kind of food in order to have it ready to be served at any moment, either cold or warm. It preserves, regenerates and holds your tomato soup at the temperature at which you want to serve it. With MultiFresh*, nutrients are preserved and the fresh tomatoes maintain their vivid colour.

SOLE FILLETS REGENERATION With MultiFresh* you can regenerate all your dishes. By setting the correct ventilation and temperature, you can decide in advance the preferred time to have your food warm and ready to be served. The regeneration cycles help to avoid the oxidation and dehydration of food, switching automatically from holding at +3°C to the desired temperature for one particular food. Thanks to MultiFresh*, your dishes can be shock frozen, thawed, preserved, regenerated and served, exactly when you need them to be. FRESHNESS PROCESSES SOLE FILLETS WITH BASMATI RICE REGENERATION...

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...