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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L Series Roll-In Models: Blast Chillers and Shock Freezers
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Model LCMA 202.120
Specification: (Click Here for Specs)
The Irinox Model LCMA 202.120 Blast Chiller shall have the following characteristics: Capacity – (1) single-rack roll-in unit or (1) standard oven trolley (see interior dimensions below); five standard chilling modes, including LOGIK Chill® product/ program memory; Chefs Data Vision® HACCP data management software; remote condensing unit; and core product temperature probe standard, plus all the features listed, and the options or accessories checked. |
Model LCMA 202.120
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| Sizing & Unit Production Guide: |
LCMA 202.120
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| Blast Chilling Capacity [194 to 37° F]* |
250 lbs.
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| Shock Freezing Capacity [ 0° F]* |
150 lbs.
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| * Per production cycle |
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Operating Mode Performance & Applications LCMA 202.120:
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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 202.180
Specification: (Click Here for Specs)
The Irinox Model LCMA 202.180 Blast Chiller shall have the following characteristics: Capacity – (1) single-rack roll-in unit or (1) standard oven trolley (see interior dimensions below); five standard chilling modes, including LOGIK Chill® product/ program memory; Chefs Data Vision® HACCP data management software; remote condensing unit; and core product temperature probe standard, plus all the features listed, and the options or accessories checked. |
Model LCMA 202.180
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| Sizing & Unit Production Guide: |
LCMA 202.180
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| Blast Chilling Capacity [194 to 37° F]* |
395 lbs.
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| Shock Freezing Capacity [194 to 0° F]* |
220 lbs.
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| * Per production cycle |
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Operating Mode Performance & Applications LCMA 202.180:
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Operating Modes:
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Temperature &Mac198; [F]*
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Time
|
Minimum Air Temp. Used [F]
|
Product Applications
|
|
LOGIK Chill®
|
194° to 37°
|
90 minutes
|
Variable
|
Suitable for any product
|
|
Soft Chill
|
194° to 37°
|
90 minutes
|
32°
|
Delicate or thin food items
|
|
Hard Chill
|
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
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Model LCMA 202.250
Specification: (Click Here for Specs)
The Irinox Model LCMA 202.250 Blast Chiller shall have the following characteristics: Capacity – (1) single-rack roll-in unit or (1) standard oven trolley (see interior dimensions below); five standard chilling modes, including LOGIK Chill® product/ program memory; Chefs Data Vision® HACCP data management software; remote condensing unit; and core product temperature probe standard, plus all the features listed, and the options or accessories checked. |
Model LCMA 202.250
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| Sizing & Unit Production Guide: |
LCMA 202.250
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| Blast Chilling Capacity [194 to 37° F]* |
550 lbs.
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| Shock Freezing Capacity [194 to 0° F]* |
275 lbs.
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| * Per production cycle |
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Operating Mode Performance & Applications LCMA 202.250:
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Operating Modes:
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Temperature &Mac198; [F]*
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Time
|
Minimum Air Temp. Used [F]
|
Product Applications
|
|
LOGIK Chill®
|
194° to 37°
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90 minutes
|
Variable
|
Suitable for any product
|
|
Soft Chill
|
194° to 37°
|
90 minutes
|
32°
|
Delicate or thin food items
|
|
Hard Chill
|
194° to 37°
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90 minutes
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Variable to -4°
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Dense, large food items
|
|
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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