Irinox blast chillers, supplied through SKOPE
Irinox is an Italian maker of blast chillers and shock freezers, and SKOPE distributes its range in Australia. The 31 Irinox models on this page fall into three families, from a small reach-in unit for a cafe kitchen to roll-in machines for a central production kitchen. Every one can chill cooked food or freeze it.
EasyFresh Next
Four reach-in sizes: XS (55 L, 10 kg a cycle), S (102 L, 20 kg), M (217 L, 45 kg) and L (319 L, 65 kg). The XS is 535 mm wide and 750 mm tall, so it can go on a sturdy bench, while the S stands 870 mm tall and the L 2,000 mm. Irinox lists the end points as 3 °C for chilling and -18 °C for freezing. These suit a cafe, caterer or restaurant cooling a few trays of stock, sauces or cooked proteins at a time.
MultiFresh Next
Twelve reach-in models: six sizes (S, SL, M, ML, L and LL), each in an Essential and an Excellence version. Irinox lists them as taking food from +90 °C down to +3 °C, or to -18 °C. Where SKOPE gives a figure, yield runs from 40 kg a cycle on the SL to 95 kg on the LL, and capacity from 217 L on the M to 470 L on the LL. The S and SL are under 900 mm tall; the L and LL reach about 2,005 mm. Ask Sam to walk you through the differences between Essential and Excellence for the size you need.
MyA roll-in
Fifteen MyA MF roll-in units handle 100 kg to 750 kg a cycle, for kitchens that wheel a full trolley of trays straight in. The smallest, the MF100.1, takes a 1,210 by 1,115 mm floor area; the long versions run from 2,755 mm to 6,294 mm deep and up to 2,488 mm tall. A roll-in is as much a building project as an equipment purchase, so involve Sam early.
Why blast chill
The Food Standards Code requires cooked potentially hazardous food to cool from 60 °C to 21 °C within two hours, then to 5 °C within a further four. A pot of stock or a tray of rice left in a coolroom often misses that, and warms everything around it. A blast chiller gets it through quickly and lets you cook ahead safely. Shock freezing also forms smaller ice crystals, so food keeps more of its texture when thawed.
What to check before you buy
- Batch size. Match the yield per cycle to your biggest single cook, not your daily total. Two smaller cycles beat one overloaded one.
- Heat out. Pulling hot food down fast throws off a lot of heat. The condenser needs fresh air, and a hot, closed kitchen corner slows every cycle.
- Space and access. Measure the doorways as well as the final spot, and for roll-in units check the floor, the trolley path and the ceiling height.
- Power. Ask Sam what supply your chosen model needs before you order, so the circuit is ready on delivery day.
Supply, installation and servicing
Sam delivers and places reach-in units, levels them, checks the clearances, runs a test cycle and confirms the unit is reaching temperature before he hands it over. For roll-in units he looks at the site first and quotes the installation. Ask Sam about removing old equipment. Smaller units can also be sent by courier.
Blast chillers work hard, so keep the condenser clean and the door seals and probe in good order. Sam services and repairs Irinox units: $75 + GST to attend, $180 + GST an hour plus parts, with the job priced before work starts. See commercial refrigeration repairs, planned maintenance or everything Sam supplies through SKOPE.
