Irinox is known all over the world as the blast chiller and shock freezer specialist. A pioneer developer of the concepts of blast chilling and top-quality preservation in the catering, confectionery, ice-cream and bread-making industries. Irinox has always believed in continuous research and in technology innovation for perfect food preservation. Traditionally committed to innovation, over the years Irinox has developed a range of state-of-the-art products that embody revolutionary concepts and set market standards. Irinox presents the following product lines:
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Counter: Blast Chillers and Shock Freezers
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Model A 5
Specification: (Click Here for Specs)
The Irinox Model A5 Blast Chiller/Shock Freezer shall have the following characteristics: Capacity - (6) 5-liter gelato pans; a countertop or under-counter unit; two standard chilling modes, space-saving 28” unit width; and core product temperature probe, plus all the features listed and the options or accessories checked. |
Model A 5
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| Sizing & Unit Production Guide: |
A5
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| Pan Capacity |
up to (6) 5-liter gelato pans
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| Blast Chilling Capacity [194 to 37° F]* |
40 lbs.
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| Shock Freezing Capacity [194 to 0° F]* |
22 lbs.
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| * Per production cycle |
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* Core product temperature
Operating Mode Performance & Applications A5:
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Operating Modes:
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Temperature &Mac198; [F]*
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Time
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Minimum Air Temp. Used [F]
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Product Applications
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Chill
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194° to 37°
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90 minutes
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23°
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Ice cream and Gelato
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Shock Freeze
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to 0°
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4 hours
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-31° to -40°
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Ice cream and Gelato
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Model HCMA 51.20
Specification: (Click Here for Specs)
The Irinox Model HCM 51.20 Blast Chiller/Shock Freezer shall have the following characteristics: Capacity-(4)12” X 20” X 2- 1/2” pans; a countertop or under-counter unit; three standard chilling modes, space-saving 28” unit width; and core product temperature probe with probe heater, plus all the features listed and the options or accessories checked. |
Model HCMA 51.25
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| Sizing & Unit Production Guide: |
HCMA 51.25
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| Pan Capacity [12 x 20 x 2-1/2”] |
4
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| Pan Rack Spacing |
3”
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| Blast Chilling Capacity [194 to 37° F]* |
40 lbs.
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| Shock Freezing Capacity [194 to 0° F]* |
20 lbs.
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| * Per production cycle |
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Operating Mode Performance & Applications HCMA 51.20:
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Operating Modes:
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Temperature &Mac198; [F]*
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Time
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Minimum Air Temp. Used [F]
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Product Applications
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Soft Chill
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194° to 37°
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90 minutes
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32°
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Delicate or thin food items
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Hard Chill
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194° to 37°
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90 minutes
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Variable to -4°
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Dense, large food items
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Shock Freeze
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to 0°
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4 hours
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-31° to -40°
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All cooked and raw product
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* Core product temperature
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Model HCMA 51.20L
Specification: (Click Here for Specs)
The Irinox Model HCMA 51.20L Blast Chiller/Shock Freezer shall have the following characteristics: Capacity-(4)18” X 26” or up to (4)12” X 20” X 2?” pans; a countertop or under-counter unit; three standard chilling modes, space-saving 30” unit width; and core product temperature probe with probe heater, plus all the features listed and the options or accessories checked. |
Model HCMA 51.25L
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| Sizing & Unit Production Guide: |
HCMA 51.25L
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| Pan Capacity [12 x 20 x 2-1/2”] |
4
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| Pan Capacity [18" x 26"] full-size sheet pan |
4
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| Interior Pan Spacing |
3”
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| Blast Chilling Capacity [194 to 37° F]* |
44 lbs.
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| Shock Freezing Capacity [194 to 0° F]* |
26.4 lbs.
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| * Per production cycle |
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Operating Mode Performance & Applications HCMA 51.20L:
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Operating Modes:
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Temperature &Mac198; [F]*
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Time
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Minimum Air Temp. Used [F]
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Product Applications
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Soft Chill
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194° to 37°
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90 minutes
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32°
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Delicate or thin food items
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Hard Chill
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194° to 37°
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90 minutes
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Variable to -4°
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Dense, large food items
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Shock Freeze
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to 0°
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4 hours
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-31° to -40°
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All cooked and raw product
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* Core product temperature
• Are you a chef, a confectioner , a breadkmaker or an ice-cream maker?
• Are you interested to know the advantages of the Irinox technology or having more information?
Taylor Ultimate Services can help you visualize the best configuration for your business. Contact us today!
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