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- July 8, 2009: Ira Kaplan, president and CEO of Irinox USA LLC is proud to join the Board of Advisors for Society of St. Andrews West, a Hunger Relief Organization focusing on Produce Reclamation.
- Spring 2009: National Restaurant Association Announces 2009 Kitchen Innovations Award Recipient....
» Read More
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"Saves time and quality"
- Chef Gregory Gourreau
Payard, Las Vegas, NV |
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"Irinox’s blast chilling and shock freezing systems are revolutionary concepts in the food industries. The new technology provides perfect food preservation and therefore in today’s kitchen,
an Irinox blast freezer is an indispensable tool."
- Chef Sébastien Canonne, M.O.F. & Chef Jacquy Pfeiffer
Co-Owners / Co-Founders / Pastry Chef Instructors
The French Pastry School,
Chicago, IL
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"The Irinox Blast Chiller is essential in my daily production. It is an extremely well built machine that is very easy to use as well asmaintain. Its great performance cuts down on my production time and the ease of cleaning, frees up my time to do other things around the shop."
- Chef Patrice Caillot
2004 World Pastry Team Championship, Team Captain and Gold Medalist
Ice Dessert Boutique,
Las Vegas, NV
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“Blast chillers are to cooked food what searing is for steak: it closes the pores and locks in moisture.”
- Chef Tim Murray, Corporate Chef, Irinox USA LLC
Blast chillers and shock freezers are nothing new to European kitchens, but here in the US, there is still a bit of mystery surrounding them. Chefs have heard of them, but what exactly is a blast chiller/shock freezer? More importantly, what can they do for you?
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Blast chillers take cooked foods from a finished cooking temperature (i.e. from the oven) to 37ºF in 90 minutes or less, while shock freezers take hot food to 0º F in 4 hours or less. This inhibits bacterial growth, which in turn preserves taste and flavor while extending shelf life.
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Chefs and food service professionals are taught to reduce the temperature of food within six hours to 41ºF or less. Common practice is to place that boiling soup in an ice bath or leave your hot food to cool on the counter until it reaches room temperature, and then shove it in the walk-in or reach-in. But let’s face it, traditional refrigerators and freezers just don’t cut it (they’re designed to hold food, not rapidly cool it).
- What is lost while it cools? Food shrinks – losing taste, texture, flavor, moisture and nutritional value. Studies show that 80% of moisture loss in foods is from a final cooking temperature down to 160º F – over just a few minutes.
- How much bacteria grows in your foods? From the final cooking temperature through the danger zone of 140ºF to 40ºF, a single bacterium can double every 15 minutes when cooling at room temperature. Do the math: that means 2 million bacteria in just 4 hours.
- How much labor is spent prepping for the cooling process?
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With an Irinox, you can take that same hot food from its finished cooking temperature and place it right in the blast chiller/ shock freezer. And that means:
- Double or triple the shelf life of your foods. By rapidly cooling food, there is less time for bacteria to grow, and you lock in taste, texture, flavor, aroma, color, nutrition and eliminate carry-over cooking.
- Less labor costs: No managing the cooling process, and preparing in larger batches saves time.
- Less food costs: Purchase and preserve seasonal foods at their peak and serve them months later! Foods freeze in micro-crystals (snow-like particles), so the cellular structure does not break – unlike holding freezers.
- Less energy waste: Use a blast chiller and shock freezer only when you need it, saving wear and tear on your standard holding refrigerators and freezers.
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Skillful chilling control means that the final
temperature of 37° is reached at the core of the product, but with no danger of freezing and
damaging the product - even on its surface.
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Available in under-counter, reach-in and roll-in, units can have up to four operating modes depending on the type of food. Some units come with memory banks and automatic programming, saving you time.
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Shelves, racks and back panel remove easily. Optional UV light sterilizes cabinet, shelves and utensils.
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- The Technology: An innovative system that gently pulls the heat from your foods without blowing cold air. The result is a gentle, indirect air-flow that reduces the loss of flavor, taste and texture.
- The Construction: All units have oversized cast aluminum fan blades (vs. tin in the competition) and coved corners for maximum air efficiency. Evaporator coils are made of 100% coated copper with multi port injection resulting in even cabinet temperature.
- The Specialists: From the chefs' kitchens to the engineers at Irinox, over twenty years of specializing in blast chillers and shock freezers - with only chefs in mind.
- The Service: Irinox has a 24 hour assistance national network for maintenance and repair, however, the units are designed so that any refrigerator/freezer company can repair an Irinox!
For more information on blast chillers and shock freezers, or to inquire about visiting the Irinox test kitchen, please contact Executive Corporate Chef Tim Murray or Ira Kaplan at (508) 230-5818.
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