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 Blast
Chilling
All cooked
food rapidly loses its quality and aroma if it is not served promptly.
Only fast reduction of the temperature at the product's core allows
its initial characteristics to be maintained intact. Natural bacteria
growth, the main reason why food becomes stale, takes place at an
exponential rate between +70°C and +10°C. The Irinox blast
chiller gets food through this high-risk temperature band rapidly,
cooling the core of the product to +3°C in no more than 90 minutes.
This conserves food quality, fragrance, colours and aroma while
tripling its storage life. The chef can work creatively and in a
relaxed environment, assured that his output will be immune to the
passage of time.
Natural freshness and fragrance ... nothing else
will reach the table! |
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 Shock
Freezing
For storage over the
medium-long term, food has to be shock frozen (to -18°C or
below). Freezing means converting the water contained in food
into crystals. Thanks to the very high speed at which low temperature
penetrates the food, with a core temperature of -18°C obtained
in a short time, the Irinox shock freezer guarantees the formation
of small crystals (microcrystals) that do not damage the product
in any way. Uncooked raw materials, semi-processed food and cooked
food (> 90°C) can now be treated safely. When the
food is thawed no liquids, consistency, weight or fragrance will
be lost, and all its initial qualities will remain, perfect and
unchanged.
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 Soft
Chill (+90°C/+3°C)
Ideal
for "delicate", light, thin products or small piece sizes,
such as vegetables, rice, creams, sweets, fish products and fried
foods.
"Soft" chilling makes the food temperature lower quickly,
but extremely delicately so as not to damage the outside of the
food.
This is the ideal cycle to chill any food quickly but delicately,
even in haute cuisine. |
 Hard
Chill (+90°C/+3°C)
Ideal
for "dense" products and products with a high fat content,
in large pieces or anyhow typically more difficult to chill.
Suited for packaged food, too, such as vacuum packed products.
Skillful chilling control means that the end temperature of 3°C
is reached at the core of the product, but here, too, with no danger
of freezing and damaging the product, not even on its surface.
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 Shock
Freeze (+90°C/-18°C)
This
cycle is recommended when you want to store foods for several weeks
or months, at temperatures below -18°C. Freezers are suited
for storing ready frozen foods, but not for freezing them!
During shock freezing, the liquids contained in the foodstuff are
transformed into microcrystals that do not harm the tissue structure.
When the foodstuffs are used, and therefore thawed, their quality
will be excellent.
It is especially suited for all semi-processed foods and raw materials
(especially seasonal ones). |
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