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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Reach-in Models: Blast Chillers and Shock Freezers
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Model A 10
Specification: (Click Here for Specs)
The Irinox Model A10 Blast Chiller/Shock Freezer shall have the following characteristics: (12) 5-liter gelato pans; two standard chilling modes, and core product temperature probe, plus all the features listed and the options or accessories checked. |
Model A 10
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| Sizing & Unit Production Guide: |
A5
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| Pan Capacity |
up to (12) 5-liter gelato pans
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| Blast Chilling Capacity [194 to 37° F]* |
55 lbs.
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| Shock Freezing Capacity [194 to 0° F]* |
33 lbs.
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| * Per production cycle |
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* Core product temperature
Operating Mode Performance & Applications A10:
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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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Blast 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 141.50L
Specification: (Click Here for Specs)
The Irinox Model HCM 141.50L Blast Chiller/Shock Freezer shall have the following characteristics: Capacity - (12) 18” x 26” pans or up to (24) 12” x 20” x 2?” pans; three standard chilling modes, and core product temperature probe with heated probe, plus all the features listed and the options or accessories checked. |
Model HCMA 141.50L
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| Sizing & Unit Production Guide: |
HCMA 141.50L
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| Pan Capacity [12 x 20 x 2-1/2”] |
24
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| Pan Capacity [18” x 26”] |
12
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| Interior Pan Spacing |
2-3/4”
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| Blast Chilling Capacity [194 to 37° F]* |
110 lbs.
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| Shock Freezing Capacity [194 to 0° F]* |
65 lbs.
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| * Per production cycle |
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Operating Mode Performance & Applications HCMA 141.50L:
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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 LCMA 141.60L
Specification: (Click Here for Specs)
The Irinox Model LCM 141.60L Blast Chiller/Shock Freezer shall have the following characteristics: Capacity - (12) 18” x 26” pans or up to (24) 12” x 20” x 2?” pans; five standard chilling modes, including LOGIK Chill® product/program memory; Chefs Data Vision® HACCP data management software; UV anti-bacterial sterilizing lamps; and core product temperature probe with heated probe, plus all the features listed and the options or accessories checked. |
Model LCMA 141.60L
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| Sizing & Unit Production Guide: |
LCMA 141.60L
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| Pan Capacity [12” x 20” x 2-1/2”] steam table pan |
24
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| Pan Capacity [18” x 26”] full-size sheet pan |
12
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| Interior Pan Spacing |
2-2/4”
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| Blast Chilling Capacity [194 to 38° F]* |
125 lbs.
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| Shock Freezing Capacity [194 to 0° F]* |
75 lbs.
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| * Per production cycle |
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Operating Mode Performance & Applications LCMA 141.60L:
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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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LOGIK Chill®
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194° to 37°
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90 minutes
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Variable
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Suitable for any product
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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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Hard Chill Plus
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194° to 37°
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90 minutes
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-20°
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Difficult to chill products
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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
Model LCMA 142.80
Specification: (Click Here for Specs)
The Irinox Model LCM 142.80 Blast Chiller/Shock Freezer shall have the following characteristics: Capacity - (12) 18” x 26” pans or up to (24) 12” x 20” x 2?” pans; five standard chilling modes,
including LOGIK Chill® product/program memory; Chefs Data Vision® HACCP data management software; UV anti-bacterial sterilizing lamps; and core product temperature probe with heated probe, plus all the features listed and the options or accessories checked. |
Model LCMA 142.80
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| Sizing & Unit Production Guide: |
LCMA 142.80
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| Pan Capacity [12” x 20” x 2-1/2”] steam table pan |
24
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| Pan Capacity [18” x 26”] full-size sheet pan |
12
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| Interior Pan Spacing |
2-2/4”
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| Blast Chilling Capacity [194 to 38° F]* |
175 lbs.
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| Shock Freezing Capacity [194 to 0° F]* |
100 lbs.
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| * Per production cycle |
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Operating Mode Performance & Applications LCMA 142.80:
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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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LOGIK Chill®
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194° to 37°
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90 minutes
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Variable
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Suitable for any product
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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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Hard Chill Plus
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194° to 37°
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90 minutes
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-20°
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Difficult to chill products
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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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