V - pasticceria IRINOX.indd

IRINOX
Confectionery and Ice Cream
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.
2
EASY
production because Irinox stands
by you and takes care of every stage,
establishing extremely high standards
of product quality.
CERTAIN
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
Irinox stands by you
in organizing your work.
Confectioners combine passion and managerial skills and run their businesses with
organization and profit. 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 windows with
a full 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
4
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
lack of personnel
in the work place?
Dynamic Fresh System®
is a reliable system with
which you can really run
your business even if a
useful assistant 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 flavour, 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
window?
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
Even easier,
even more efficient,
even more delicate.
,
guaranteed freshness.
Incomparable.
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® 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.
Multi Fresh® the only
system that: blast chills,
shock freezes, proofs,
thaws and regenerates
6
Dynamic Mode
Multi Fresh® not only blast chills,
but also features new exclusive proofing,
thawing and regeneration cycles.
7
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.
for
Baked products
Oven
10 Trays
40 Tarts
Baked products feature natural softness, crispness and intense flavour 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 + 4° C.
3 tarts
in the shop
+
5 tarts
at +4° C
(positive CP)
Remaining
32 tarts
When the cycle dedicated to “Tarts” is selected Multi Fresh® suggests and implements each of the
stages in the process. When a temperature of +3°C has been reached Multi Fresh® warns that it is
time to display some of the tarts in the showcase and store the remainder 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
will help to plan production day by day, every week and every month.
Freezing
cycle
at -18° C
Holding
at -20° C
Regeneration
8
The “oven baked
products” dynamic mode
features different cycles:
mixes in moulds, mixes
in sheets, tarts, crèmes,
raised products.
9
for
Products at
ambient temperature
Delicate, soft, creamy, mousse and Bavarian cream are refined cakes
always present in the windows 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 creaminess.
Mousse
preparation
Chilling
cycle
(+4°C)
Ring removal
Freezing
cycle
at -18°C
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 -20°C
Finishing
Sale
at +4°C
10
The “products at room
temperature“ dynamic
mode features the
following cycles: mousse,
mixes, chocolate, etc.
11
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.
for
Chocolate
Chocolate
production
Blast chilling
Multi Fresh® features 3 exclusive dynamic cycles specific for chocolate:
Storage
at +4°C
(40%
humidity)
Shock
freezing
CHOCOLATE HOLDING
Multi Fresh® features a dedicated cycle that holds chocolate at +40°C.
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 -7°C cycle is ideal for partially freezing pralines and chocolate in moulds,
which can then be held in the Cp Multi for 2 months at -7°C. 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.
Storage
at -20°C
(40%
humidity)
Chocolate
taken to
selling
temperature
Retail
12
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
and
Ice cream
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 -7/-9°C; 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 -18°C 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.
Immediate display
Ice cream
production
Surface freezing
Sale
(8-10 minutes)
(-12/-14°C)
-7 / -9°C
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
-12°C 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.
Planned display
within
Ice cream
production
-7 / -9°C
Shock
freezing
to a core
temperature of
-18°C
(50-70 min)
Holding
Holding
(-12/ -14°C)
(-21°C)
6
months
Sale
(-12/ -14°C)
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 -18°C allows
14
you to keep the product at -21°C in the CP Multi for up to 6 months,
maintaining excellent quality. When the ice cream is required,
just take it to -12°/14°C.
10 cycles dedicated
to ice-cream production:
Advantages
of the Irinox system
ice cream in tubs,
ice cream cakes,
semifreddos,
ice lollies,
single-serve ice cream, etc.
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
for
Proofing products
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
With the direct proofing cycle Multi Fresh® raises croissants
and laminated dough in an environment where both temperature
Baking
and humidity are constantly controlled and adjusted so as
to enable the products to proofing perfectly.
Programmed proofing
Croissant
preparation
Date and
time setting
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.
16
Holding
thawing
proofing
holding
Baking
With Multi Fresh® the chef can choose the exact time to have
the product perfectly leavened and ready for baking.
17
for
Thawing
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 -20°C
Thawing.
Productspecific
temperature
Retail
Storage
at -20°C
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 -2°C, 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 -12°C, 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 (-20°C/-25°C) to selling temperature (-12°C 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
-12°
Retail
18
Multi Fresh’s exclusive
thawing cycles take the
products to the desired
temperature within
a short time, leaving
quality unaffected.
19
innovation
Innovative equipment has been created to fulfil
our customers’ wishes by combining efficiency,
silence and energy savings.
Efficiency
Silence
Energy Saving
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
(+42°C) 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.
+30-40%
20
Green philosophy
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).
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.
Sanigen® is a sanification system for
total cleanliness and healthiness of
Multi Fresh®, even in the difficult to reach
parts. Sanification takes place through
the air, which transports 97% of bacterial
contamination, and acts directly in the
environment and on the surface of the food.
Sanigen® eliminates unpleasant odours
at the end of the work cycle and at the end
of the day. Bioxigen Technology.
Ergonomics
Bespoke menus
Remote condensing unit
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.
Multi Fresh® can be used to create
ad hoc menus by memorizing bespoke
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.
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.
21
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.
Handle
• Irinox design with no sharp edges,
entirely in stainless steel.
• Robust and easy to clean, completely washable.
• Ergonomic shape, easy to grip.
Convenient cleaning
of fans and evaporators
• Components designed for easy access and cleaning.
• Cataphoresis treated evaporators to protect
against corrosion and ensure durability.
Facilitated servicing maintenance
• Multi Fresh is designed for quick operations to replace parts.
• Irinox software is easily updated.
• All components are easily reached.
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.
Indirect air distribution
the full height of the chamber,
guaranteeing uniform chilling
and maintaining the product’s
original humidity.
Rounded corners
These guarantee simple cleaning operations
and uniform air circulation.
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. 22
USB connector
Condensation tray
• Work cycle monitoring by computer.
• Possibility to download equipment operating
reports at any time.
• Easy updating of Irinox software.
• Collects condensation from the work chamber.
• Easy to remove and empty at any time.
• Ensures absolute cleanliness and hygiene
in the work place.
23
Multi Fresh
EF Line
4 standard cycles for blast chilling and shock freezing
confectionery products, whereby temperature and air speed are carefully adjusted
to ensure the perfect level of blast chilling or shock freezing for each product
according to its consistency.
Blast chilling
and shock freezing systems
EF 20.1
24
Delicate +3°
Delicate -18°
Strong +3°
Strong -18°
Delicately blast chills
blended products such
as creams, desserts,
spoon desserts and
mousses to +3°C at
the core.
Shock freezes oven
baked products
and mousses to -18°C
at the core. For this
reason the cycle has two
phases (+6°C/ -18°C),
with extremely delicate
ventilation.
Blast chills particularly
thick or dense products
to +3°C at the core.
Shock freezes to
-18°C 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.
YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)
TRAYS capacity tray height 60 mm
tray height 40 mm
tray height 20 mm
DIMENSIONS width
depth
height
EF 30.1
20 kg
NR.
4 (600X400)
5 (600X400)
8 (600X400)
790 mm
771 mm
870 mm
ELECTRICAL DATA
max absorbed power
1,2 kW
max absorbed current
6,3 A
voltage
230V-50Hz (1N+PE)
YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)
TRAYS capacity tray height 60 mm
tray height 40 mm
tray height 20 mm
DIMENSIONS width
depth
height
EF 45.1
30 kg
NR.
9 (600X400)
12 (600X400)
18 (600X400)
790 mm
962 mm
1595 mm
ELECTRICAL DATA
max absorbed power
2,9 kW
max absorbed current
5,2 A
voltage
400V-50Hz (3N+PE)
YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)
45 kg
TRAYS capacity NR.
13 (600X400)
tray height 60 mm
18 (600X400)
tray height 40 mm
tray height 20 mm
27 (600X400)
DIMENSIONS width
depth
height
790 mm
962 mm
1970 mm
ELECTRICAL DATA
max absorbed power
3,7 kW
max absorbed current
5,6 A
voltage
400V-50Hz (3N+PE)
25
The Multi Fresh range
MF 25.1
YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)
TRAYS capacity tray height 60 mm
tray height 40 mm
tray height 20 mm
DIMENSIONS width
depth
height
MF 45.1
25 kg
NR.
4 (600X400)
5 (600X400)
8 (600X400)
790 mm
771 mm
870 mm
ELECTRICAL DATA
max absorbed power
1,2 kW
max absorbed current
6,5 A
voltage
230V-50Hz (1N+PE)
YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)
TRAYS capacity tray height 60 mm
tray height 40 mm
tray height 20 mm
DIMENSIONS width
depth
height
The ample Multi Fresh® range is conceived
to satisfy the requirements of small and large homemade pastry shops
and of industrial laboratories.
MF 70.1
45 kg
NR.
9 (600X400)
12 (600X400)
18 (600X400)
790 mm
962 mm
1595 mm
ELECTRICAL DATA
max absorbed power
3,6 kW
max absorbed current
5,6 A
voltage
400V-50Hz (3N+PE)
YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)
TRAYS capacity tray height 60 mm
tray height 40 mm
tray height 20 mm
DIMENSIONS width
depth
height
MF 30.2
70 kg
NR.
13 (600X400)
18 (600X400)
27 (600X400)
790 mm
962 mm
1970 mm
ELECTRICAL DATA
max absorbed power
5,3 kW
max absorbed current
10,8 A
voltage
400V-50Hz (3N+PE)
YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)
TRAYS capacity tray height 60 mm
tray height 40 mm
tray height 20 mm
DIMENSIONS width
depth
height
MF 70.2
30 kg
NR.
4*(600X400)
5*(600X400)
8*(600X400)
870 mm
902 mm
870 mm
ELECTRICAL DATA
max absorbed power
2 kW
max absorbed current
10 A
voltage
230V-50Hz (1N+PE)
YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)
TRAYS capacity tray height 60 mm
tray height 40 mm
tray height 20 mm
DIMENSIONS width
depth
height
MF 85.2
70 kg
NR.
9*(600X400)
12*(600X400)
18*(600X400)
870 mm
1092 mm
1595 mm
ELECTRICAL DATA
max absorbed power
5,2 kW
max absorbed current
10,6 A
voltage
400V-50Hz (3N+PE)
YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)
TRAYS capacity tray height 60 mm
tray height 40 mm
tray height 20 mm
DIMENSIONS width
depth
height
85 kg
NR.
13*(600X400)
18*(600X400)
27*(600X400)
870 mm
1092 mm
1970 mm
ELECTRICAL DATA
max absorbed power
6,2 kW
max absorbed current
13,5 A
voltage
400V-50Hz (3N+PE)
* 600x400 mm trays to place on 530x650 mm grids
26
27
Accessories
Portable printer
For printing out times and temperatures for the run cycles
(optional)
MF 100.1
YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)
MF 130.2
100 kg
capacity 1 20 trays trolley
(600x400mm)
DIMENSIONS width
depth
height
1210 mm
1115 mm
2150 mm
YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)
MF 180.2
130 kg
YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)
MF 350.2 2T
180 kg
YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)
MF 500.2 3T
350 kg
YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)
Irinox sanification system available on all models
capacity 1 20 trays trolley (600x800mm)
or 40 trays (600x400mm)
capacity 1 20 trays trolley (600x800mm)
or 40 trays (600x400mm)
capacity 2 20 trays trolley (600x800mm)
or 40 trays (600x400mm)
capacity 3 20 trays trolley (600x800mm)
or 40 trays (600x400mm)
DIMENSIONS width
depth
height
DIMENSIONS width
depth
height
DIMENSIONS width
depth
height
DIMENSIONS width
depth
height
1500 mm
1275 mm
2150 mm
1600 mm
1425 mm
2150 mm
1600 mm
2625 mm
2150 mm
1600 mm
3825 mm
2150 mm
ELECTRICAL DATA
max absorbed power
1,1 kW
max absorbed current
2,5 A
voltage
400V-50Hz (3N+PE)
ELECTRICAL DATA
max absorbed power
1,1 kW
max absorbed current
2,5 A
voltage
400V-50Hz (3N+PE)
ELECTRICAL DATA
max absorbed power
2,2 kW
max absorbed current
4,2 A
voltage
400V-50Hz (3N+PE)
ELECTRICAL DATA
max absorbed power
4,3 kW
max absorbed current
8,2 A
voltage
400V-50Hz (3N+PE)
ELECTRICAL DATA
max absorbed power
6,4 kW
max absorbed current
12,2 A
voltage
400V-50Hz (3N+PE)
CONDENSING UNIT 905A
max absorbed power
8,2 kW
max absorbed current
15,2 A
voltage
400V-50Hz (3N+Pe)
CONDENSING UNIT 915A
max absorbed power
11,4 kW
max absorbed current
22 A
voltage
400V-50Hz (3N+PE)
CONDENSING UNIT 924A
max absorbed power
13,8 kW
max absorbed current
25,9 A
voltage
400V-50Hz (3N+PE)
CONDENSING UNIT 930A
max absorbed power
25,9 kW
max absorbed current
48,8 A
voltage
400V-50Hz (3N+PE)
CONDENSING UNIT 935A
max absorbed power
39,9 kW
max absorbed current
68,4 A
voltage
400V-50Hz (3N+PE)
MF 250.2
MF 300.2
MF 500.2 2T
MF 750.2 3T
YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)
250 kg
YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)
300 kg
YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)
500 kg
YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)
capacity 1 trolley L 1050x P 1050 mm
max dimensions
capacity 2 20 trays trolley (600x800mm)
or 40 trays (600x400mm)
capacity 3 20 trays trolley (600x800mm)
or 40 trays (600x400mm)
DIMENSIONS width
depth
height
DIMENSIONS width
depth
height
DIMENSIONS width
depth
height
DIMENSIONS width
depth
height
1880 mm
1625 mm
2150 mm
1600 mm
2625 mm
2150 mm
Bus converter
Signal converter for data transfer to remote computer
rol
Haccp Cont
IRINOX |
Software
HACCP Control Software
Saved data can be transferred to a PC and run by
Irinox Multifresh Haccp software
750 kg
capacity 1 20 trays trolley (600x800mm)
or 40 trays (600x400mm)
1600 mm
1425 mm
2150 mm
Sanigen®
500 kg
1600 mm
3825 mm
2150 mm
ELECTRICAL DATA
max absorbed power
2,2 kW
max absorbed current
4,2 A
voltage
400V-50Hz (3N+PE)
ELECTRICAL DATA
max absorbed power
3,2 kW
max absorbed current
5,4 A
voltage
400V-50Hz (3N+PE)
ELECTRICAL DATA
max absorbed power
4,3 kW
max absorbed current
8,2 A
voltage
400V-50Hz (3N+PE)
ELECTRICAL DATA
max absorbed power
6,4 kW
max absorbed current
12,2 A
voltage
400V-50Hz (3N+PE)
CONDENSING UNIT 925A
max absorbed power
17,2 kW
max absorbed current
35,6 A
voltage
400V-50Hz (3N+PE)
CONDENSING UNIT 928A
max absorbed power
19,9 kW
max absorbed current
42,2 A
voltage
400V-50Hz (3N+PE)
CONDENSING UNIT 935A
max absorbed power
39,9 kW
max absorbed current
68,4 A
voltage
400V-50Hz (3N+PE)
CONDENSING UNIT 950A
max absorbed power
59,5 kW
max absorbed current
105,6 A
voltage
400V-50Hz (3N+PE)
All models are available upon request with special condensing units (water, silent, etc.) / Models MF 100.1, 130.2, 180.2 available in the ST version compatible with oven trolleys /
Models MF 100.1, 130.2, 180.2, 250.2, 300.2 available in the special freezer version / Only model MF 180.2 is available in the L Large version.
28
29
Cp Multi range
Irinox modular holding cabinets can manage independent temperatures
with one sole refrigeration unit, with air (standard),
water or mixed (air-water) condensation.
The Irinox conservation system can be amplified at any moment
by simply adding new modules alongside.
Each Cp Multi module allows
combined management of temperature (from -30°C to +15°C)
and humidity (from 40 to 95
UR%) for each product,
with a storage capacity of 2-3
standard holding cabinets.
CP40 MULTI
CP80 MULTI
CP120 MULTI
CP40 MULTI +
CP80 MULTI +
A 2-door unit with a condensation
feature incorporated, or remote
upon request.
Two separate units, 4 doors and remote
unit.
Three separate units, 6 doors and
remote unit.
One independent 2-door unit with a
2-compressor condensation feature,
incorporated or remote, upon request.
Two separate units, 4 doors
and a 3-compressor remote
condensation feature.
TRAY CAPACITY (60x40 cm):
gap 80 mm
40 trays
gap 40 mm
80 trays
TRAY CAPACITY (60x40 cm):
gap 80 mm
80 trays
gap 40 mm
160 trays
TRAY CAPACITY (60x40 cm):
gap 80 mm
120 trays
gap 40 mm
240 trays
TRAY CAPACITY (60x40 cm):
gap 80 mm
40 trays
gap 40 mm
80 trays
TRAY CAPACITY (60x40 cm):
gap 80 mm
80 trays
gap 40 mm
160 trays
REFRIGERATION UNIT:
width
900 mm
depth
1245 mm
height
2360 mm
weight
240 kg
max power
1,3 kw
max current
5,5 A
voltage
230V/50Hz/1N+PE
REFRIGERATION UNIT:
width
1840 mm
depth
1245 mm
height
2360 mm
weight
2x240 kg
max power
2x1,3 kw
max current
2x5,5 A
voltage
230V/50Hz/1N+PE
REFRIGERATION UNIT:
width
2770 mm
depth
1245 mm
height
2360 mm
weight
3x240 kg
max power
3x1,3 kw
max current
3x5,5 A
voltage
230V/50Hz/1N+PE
REFRIGERATION UNIT:
width
900 mm
depth
1245 mm
height
2360 mm
weight
240 kg
max power
1,3 kw
max current
5,5 A
voltage
230V/50Hz/1N+PE
REFRIGERATION UNIT:
width
1840 mm
depth
1245 mm
height
2360 mm
weight
2x240 kg
max power
2x1,3 kw
max current
2x5,5 A
voltage
230V/50Hz/1N+PE
CABINET:
width
depth
height
weight
max power
max current
voltage
CABINET:
width
depth
height
weight
max power
max current
voltage
CABINET:
width
depth
height
weight
max power
max current
voltage
CABINET:
width
depth
height
weight
max power
max current
voltage
CABINET:
width
depth
height
weight
max power
max current
voltage
840 mm
560 mm
430 mm
57 kg
1,1 kw
6,8 A
230V/50Hz/1N+PE
840 mm
730 mm
550 mm
98 kg
2 kw
4A
400V/50Hz/3N+PE
670 mm
1010 mm
1010 mm
157 kg
3 kw
6,2 A
400V/50Hz/3N+PE
*add 200 mm to the overall
dimensions, if fitted with
a built-in refriferation unit
30
840 mm
730 mm
550 mm
98 kg
2 kw
4A
400V/50Hz/3N+PE
670 mm
1010 mm
1010 mm
157 kg
3 kw
6,2 A
400V/50Hz/3N+PE
Positive
0° / 15°
Negative
0° / -30°
Chocolate
14° / 15°
Personalized to
your every need
-30° / 15°
Air
management
system
Humidity
management
system (positivo)
* add 330 mm to the overall
dimensions, if fitted with
a built-in refriferation unit
31
EF and MF
MULTIFRESH
FEATURES
4 standard cycles
Product-specific
dynamic cycles
Customizable cycles
Customizable menu
Proofing cycles
Thawing cycles
Regeneration cycles
Defrosting
Special shock freezer
Sanigen
Multirack
Multisensor
Humidity control system
Pre-cooling
•
Standard
-
Optional
o
EF 20.1
EF 30.1
EF 45.1
MF 25.1
MF 30.2
MF 45.1
MF 70.2
MF 70.1
MF 85.2
MF 180.2
MF 180.2L
MF 250.2
•
•
-
•
•
•
•
•
•
•
•
o
o
o
o
o
o
•
-
o*
•
-
EF and MF
MF 100.1
MF 130.2
MF 300.2
MF 350.2 2T
MF 500.2 2T
MF 500.2 3T
MF 750.2 3T
MULTIFRESH
FEATURES
EF 20.1
EF 30.1
EF 45.1
•
•
•
•
•
•
•
•
•
•
•
•
•
o
•
•
•
•
•
•
•
•
•
•
•
•
MF 180.2
MF 180.2L
MF 250.2
Low-consumption
electronic fans
•
•
•
•
•
•
Special condensing
units (water, noiseless, etc)
o
o
o
o
o
o
Compatible with oven
trolleys (ST)
o
o
o
LCD Display
•
o
o
•
•
•
•
•
•
•
•
•
•
•
•
-
o
o
o
•
•
•
•
•
•
o
o
o
o
Reduced energy
consumption
Reduced R404 cooling
gas emissions
Cataphoresis treated
evaporator
Safety Closing
Low temperature
resistant gaskets
Compact condensing units
Vacuum probe
USB port
Haccp Software
Printer
Not available
*
32
MF 100.1
MF 130.2
MF 300.2
MF 350.2 2T
MF 500.2 2T
MF 500.2 3T
MF 750.2 3T
MF 25.1
MF 30.2
MF 45.1
MF 70.2
MF 70.1
MF 85.2
NOT available on model EF 20.1
33
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 www.irinox.com 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.
34
35
IRINOX S.p.A.
Headquarters
Via Madonna di Loreto, 6/B
31020 Corbanese di Tarzo (TV) - Italy
T. +39 0438 5844
F. +39 0438 5843
[email protected]
www.irinox.com
Irinox in the world:
IRINOX USA
31 Eastman Street
South Easton | MA 02375
T. +1 508 230-5818
F. +1 508 230-5819
[email protected]
www.irinoxusa.com
Cod. 449112
IRINOX D/A/CH/Lux
Mobil: +49 (0) 172 759 77 91
T. +39 0438 584 222
F. +39 0438 584 120
[email protected]
www.irinox.com