Irinox introduced the concepts of blast chilling and high quality preservation in the world of catering, confectionery, ice cream making, breadmaking and the food industry. Today they are the preferred partner of all homemade pastry workshops and in the small-medium size food industry.
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Reduced food cost
Raw materials can be purchased in larger quantities when they are in season and at the best price. Blast chilled and shock frozen, they keep the same quality for several months.
Reduced food waste
Blast chilling drastically reduces food waste, helping you plan your purchases ahead and preserving the freshness of semi-finished or finished products.
Reduced the staff costs
The same quantities are produced in half the time, optimizing staff work and managing market demand and peak periods in advance.
Increased food quality and safety
Blast chilling perfectly preserves the quality, freshness and safety of food, managing the cold chain according to HACCP standards.
Better production optimization
Blast chilling helps optimize production, as you can blast chill or shock freeze larger quantities of products as soon as you take them out of the oven or off the cooker.
Increased Shelf Life
Blast chilling and shock freezing greatly reduce bacterial proliferation, and food can be preserved perfectly for three times as long.