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EF45.1 Blast Chiller & Shock Freezer

Model ID: EF45.1

EF45.1_blast_chiller.jpg

All-purpose combination blast chiller and shock freezer suited for delicate and strong chilling and freezing.

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EF45.1 Blast Chiller & Shock Freezer

Model ID: EF45.1

Expand your menu, maximise food quality, and reduce waste with Irinox, the leading global brand in food preservation. Irinox blast chillers and freezers are essential for food safety.

Features & Benefits
  • Reduce food costs by buying raw materials in season and blast chilling to preserve quality
  • Dramatically reduce food waste by preserving the freshness of semi-finished and finished products
  • Lower staff costs - food produced in half the time, optimising staff work, managing market demand and peak periods in advance
  • Optimise production by blast chilling larger quanitities of food straight from the oven or cooker
  • Preserve the quality, freshness and safety of food, managing the cold chain according to HACCP standards
  • Adjustable multi-rack system makes it easy to reconfigure to fit your needs
  • Optional patented Sanigen® system sanitizes hard to access areas
  • R452A refrigerant - a 45% reduction in GWP (global warming potential) over previous R404A
  • Best suited to: Restaurants / Cafes, Clubs / Pubs / Bars, Food Production, Hospitality / Venues, Accommodation, Schools, Medical / Aged Care, Bakery / Pastry
Options
  • Sanigen sanitization system
  • Special condensing unit
Pricing and Availability
Description Part No. Integral or Remote
EF45 1/1 BLAST FREEZER IR-EF45/X034 Integral

Product Overview

Category
Blast Chillers
Series
Irinox Series
Refrigeration Type
Blast & Shock Freezer
Unit Type
Self Contained, Bottom
Dimensions
790 W x 927 D x 1970 H (mm)
Temperature Range
From +90°C to +3°C or +90°C to -18°C
Yield
Yield per cycle 45kg
Tray Capacity
Tray capacity from 13 to 27 (GN 1/1) or 60 x 40

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“Braising meat is very simple with an Irinox Blast Chiller, we just place a temperature probe in it and then leave it to cook. Because it cooks very gently we get up to 15% higher yield due to less moisture.”

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“Irinox ensures croissants, and other products, hold their temperature and shape before they are shock frozen.”

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