Jestic feels the chill quickly

The Irinox Icy blast chiller can lower temperatures from +90°C to +3°C within 90 minutes.

Jestic has added the Irinox Icy blast chiller to its range of products.

Said by the Italian manufacturer to be the fastest blast chiller in its category, the unit is designed to blast chill and shock freeze in 30% less time than the competition, all with lower energy consumption.

The Icy is claimed to be user-friendly, with intuitive touch screen controls allowing operators to set the unit to a programme of their choosing quickly and simply.

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With two dedicated blast chilling cycles (Delicate and Strong), the Icy is suited to both delicate – mousse, fish and vegetables – and dense products – meats, soups and sauces – lowering temperatures from +90°C to +3°C within 90 minutes.

The temperature can also be reduced from +90°C to -18?C within four hours on standard cycles.

During either of these cycles, the high-risk temperature range reduces quickly, which prevents bacteria growth and natural ageing.

The Irinox BalanceSystem is said to ensure that the refrigeration circuit components are sized for even ventilation and humidity, which is crucial for keeping each product as akin to its fresh state as possible.

Using an in-built probe, the Icy models continuously monitor the temperature, immediately ending the blast chilling or shock freezing cycle when reaching the desired level, before maintaining the conditions until required.

An automatic cycle constantly monitors the products’ core temperature when a probe is present, while temperature and ventilation can be adjusted inside the chilling chamber.

The cabinets are fitted with the patented MultiRack – an adjustable system that allows the user to switch from Gastronorm to 60×40 bakery trays without changing the rack, whilst maintaining uniform air distribution.

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