Irinox claims to have launched the industry’s first blast chiller that can slow cook as well as re-thermalise, proof, blast chill and shock freeze.
The MF25.1 Plus comes with a wide selection of pre-set cooking and chilling cycles, which the manufacturer insists makes it suitable for gastronomy, pastry, ice cream and bakery.
The standout feature of the unit — which will accept both gastronorm and 600mm x 400mm trays — is that it can be used to cook, chill and reheat products overnight.
A slow cooked lamb recipe, for instance, could be started at 6pm in the evening, left overnight to cook until 4am the following morning and be hot held, fully chilled or shock frozen by the time the next day begins.
The cooking temperature of the MF25.1 Plus is limited to a maximum of 85℃ with chilling possible down to -40℃. The unit — which can also be used as a very high-tech proving cupboard — is accurate to 1℃.
Irinox distributes its products in the UK through Jestic, which it signed as its exclusive UK and Ireland partner earlier this year.
“We have our own engineers which have been trained on Inirox and we can now support the product nationally in the UK, which is very important from Irinox’s point of view,” said Jestic’s managing director Martin Beesley at the time of the deal.