PRODUCT EDUCATION


The Irinox MultiFresh Blast Chiller uses an icon-based interface that will feel familiar to anyone who has used a smart phone.


regional chefs work with consultants, designers, dealers, and end- users ensuring the customer gets a MultiFresh that is sized right for their operation and receives a fast ROI.”


What Salespeople Need to Know Te flexibility and reliability of Irinox’s MultiFresh is one of the big reasons the blast chiller/shock freezer stands out in today’s market. It’s the only blast chiller able to operate within a temperature range of 185 degrees Fahrenheit down to -40 degrees, giving operators a wealth of possibilities on how to use the equipment. Restaurants can low-temperature cook a roast or chicken breast, then set it to automatically chill, freeze, or hot hold. Tey can thaw frozen products without using a drop


of water and then hold the thawed ingredients in a refrigerated state. It can even proof raw dough, melt chocolate, or dry age all in one cabinet. All those features are possible without needing to place the


MultiFresh under a hood. Tis saves the operator on hood costs, which Murray notes can run upward of $2,500 per linear foot. Additionally, while Irinox recommends placing the MultiFresh near the prep area, the equipment can just as easily be set up in a remote area of the kitchen, providing greater flexibility when it comes to design and layout configuration.


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