Irinox CP120 MULTI User Manual

IRINOX

Confectionery and Ice Cream

Smile. From today you

have an extra partner.

Your world: quality

Passion, reliability, expertise.

These are the common characteristics of every great confectioner.

Irinox contributes by adding ease and certainty to everyday work,

thanks to equipment that guarantees the best product preservation

so that maximum quality is available at all times.

EASY

production because Irinox stands by you
and takes care of every stage, establishing
extremely high standards of product quality.

CERTAIN

that quality will be maintained: only with
Irinox can you be sure that products
will not deteriorate.

CONFECTIONERY IS ART,
CREATIVITY AND RESEARCH

Professional confectioners want to be sure
of satisfying and surprising their customers
with excellent products.
For this reason they select raw materials
with great care, experiment new recipes
and require reliable technologies that

facilitate and improve their work.

32

Confectioners combine passion and managerial skills and run their businesses with

Irinox stands by you

in organizing your work.

organization and prot. By working with thousands of confectioners all over the world

®

Irinox has designed a system known as Dynamic Fresh System

with which to enhance

the quality produced every day, reduce production costs, dress windows with

a full assortment, reduce waste and… make every confectioner highly successful!

How can I offer my
customers constant
quality every day?

With Dynamic Fresh
System® you can establish

product quality of the highest
standard every day, due
to the combined action of

Multi Fresh®, which chills

or freezes products to your
needs with the necessary
speed and delicacy, and
the Cp Multi Irinox holding
system that keeps products
perfectly in a sanified
environment at a constant
temperature and with
combined management of
temperature and humidity.
Confectioners are certain
that they will have the same
product quality every day!

Can waste be reduced
even with a large
assortment available
for customers?

Thanks to Dynamic Fresh
System® stocks of any

product can be organized
and kept at positive or
negative temperatures,
ready to be conveniently
regenerated and sold
immediately, so even the
requirements of the most

demanding customers can
be met. Each confectioner
can choose whether to

keep finished products
or all the semi-finished
products with which to

rapidly assemble even
the most complex cakes.
The Irinox system allows
you to satisfy your
customers every time
and above all without
squandering resources.

How can I manage
lack of personnel
in the work place?

Dynamic Fresh System®

is a reliable system with
which you can really run
your business even if a
useful assistant is missing.
It is an extra hand that allows
you to control production
and maintain unaltered
quality, consistency, flavour
and aroma in finished
products and semi-finished
products for a long time.
This work system lets you

manage unexpected lack
of personnel without stress
because part of daily
production is made to
create a stock of products
available for sale.

How can work times
be optimized?

Work planning makes it
possible to fully exploit
working hours and find the
time to dedicate to all the
tasks involved in running
a confectionery (e.g. finish
and decorate products,
plan new products, take care
of customers, take part in
training courses, etc.).
Planned production means

optimized work cycles, more
effective use of staff and
good use of equipment,

including that for cold
preservation. Every day you
can choose what has to be
done, leaving time free for
experimenting new recipes
and taking care of public
relations so that customers
always get the very best.

Is there a solution
for maintaining
fragrance?

The higher the temperature
of a product, the more it
loses humidity and fragrance,
which cannot be recovered;
lost flavour, nutriments and
weight cannot be recovered.

Dynamic Fresh System®
has a ventilation system

optimized for each product

and designed so as not to
blast the warm product
with cold air, but rather to
extract heat. Thus the heat
can be removed much more
delicately and effectively.

How can I always
have a well-assorted
window?

An inviting aroma and a
window showing a good
assortment is the best
presentation of any
confectioner; for this reason
confectioners must always
have products ready
and available to satisfy
customers at any time.
With Dynamic Fresh System®
daily (leavened products
and creams) and weekly
(cakes and semi frozen
products) production can

be planned so that products
are always available when
required. For example,

semi-finished products can
be assembled rapidly when
requested, when a stock has
been produced in advance.

54

Even easier,

even more efcient,

even more delicate.

,

No more complicated programming, just choose the type of product

and chilling method you wish to use and Multi Fresh

to the ideal temperature and air speed for the product.

The result is much more delicate and specic blast chilling and shock freezing

that does not damage or dry out the products, preserving their natural quality.

®

will continuously adapt

Guaranteed freshness.
Incomparable.

Irinox has been in confectioner’s shops for
many years. Twenty years of experience,
co-operation with professionals all over
the world, a team of specialized engineers
and continuous relationships with universities
and the scientific world, bring us today
the innovative Multi Fresh

®

for confectioners.

Two machines in one:

the new Multi Fresh

®

allows to work in

Standard Mode

Choosing from 4 cycles set for

chilling or freezing delicate products

or products with texture

and consistency.

Multi Fresh® is much
more than a blast chilling
and shock freezing system:

it is an “assistant” who
suggests what to do.

Dynamic Mode

A true assistant working
at your side, following your
work process step by step.

A wide range of cycles dedicated

to hot baked or ambient

temperature products.

76

for

On the sales counter, every confectioner must have many

types of oven-baked goods to satisfy every customer’s request.

Multi Fresh

®

proposes a work process which follows the processing

Baked products

Oven
10 Trays
40 Tarts

Blast
chilling cycle
at + 4° C.

3 tarts
in the shop

+

5 tarts
at +4° C
(positive CP)

Remaining
32 tarts

step by step, like for example the tarts.

Baked products feature natural softness, crispness and intense flavour derived from mixing flour
and prime ingredients and finishing with fruit, chocolate or jam. Multi Fresh
quality and prevents baked products from becoming too dry or not crisp enough by means of slow
controlled ventilation and maintenance of ideal humidity in the products. Irinox presents an automatic
system that is the right combination of ventilation and temperature to cool baked products as rapidly
as possible, but with extreme delicacy, maintaining and enhancing their substance and finish.

When the cycle dedicated to “Tarts” is selected Multi Fresh
stages in the process. When a temperature of +3°C has been reached Multi Fresh
time to display some of the tarts in the showcase and store the remainder in the CP Multi (positive
temperature) holding cabinet. This makes it possible to have a stock of baked products available to
fulfil unexpected orders. Multi Fresh
(difficult if the products are not at the right temperature for these manual operations) and automatically
activates the shock freezing process for the tarts. Thus confectioners can create a stock of cakes which
will help to plan production day by day, every week and every month.

®

also warns when it is time to remove the tarts from their tins

®

suggests and implements each of the

®

fixes initial production

®

warns that it is

Freezing
cycle
at -18° C

Holding
at -20° C

Regeneration

MULTI FRESH® WORKS WITH YOU, NOT ONLY BY DAY

Multi Fresh® has a special cycle dedicated to croissants and
leavened products. This is an ideal cycle for all leavened
products, used for rising (e.g. overnight) and holding them
ready for baking when required.

A CONSTANT SUPPLY OF MIGNONS WITH MULTI FRESH

With Multi Fresh® you can have trays of mignons ready
at -2°C for display in your window. This cycle dedicated
to small cakes can be used to take frozen products to a
set temperature, by means of the right combination of
temperature and ventilation.

®

98

for

Products at

ambient temperature

Delicate, soft, creamy, mousse and Bavarian cream are rened cakes

always present in the windows of a modern confectioner’s.

Flavoured with fruit, cream or chocolate, they can be traditional or made with innovative

®

trendy combinations of ingredients. Multi Fresh

makes these recipes even easier

and guarantees softness and creaminess.

Mousse
preparation

Chilling
cycle
(+4°C)

Ring removal

Freezing
cycle
at -18°C

Holding
at -20°C

Finishing

In the example on the left, which shows the different stages of preparation for a mousse, Multi Fresh®
makes the job even easier. Start by choosing the “Mousse ring” cycle, which starts the first blast chilling
function to a temperature of +3°C and allows the cream to pre-crystallise perfectly. The use of a ring
is certainly the best solution to give shape to a soft mousse, but it is important to remove it before
the mousse is frozen (removal is difficult after freezing). Multi Fresh
for turning the mousse out of the ring. When the ring has been removed Multi Fresh
work process, going on to shock freeze to a core temperature of up to -20°C.
This is followed by holding at -20°C in Irinox Cp Multi holding cabinets.

®

warns when it is the right time

®

continues the

Sale at +4°C

1110

and

Ice cream

Multi Fresh® is used to keep hand-made ice cream better, with bespoke cycles. Ice cream comes out of the churner at a temperature

of -7/-9°C; at this point it still contains 30% activity water, which is responsible for rapid aging.
Placed in the window or in an ordinary freezer the water in ice cream congeals slowly and forms macro-crystals that ruin the structure,
causing it to lose creaminess, volume and the typical flavour of freshly made ice cream in a few hours. Shock freezing to a core
temperature of -18°C forms small micro-crystals that make it possible to maintain initial quality intact for a long time.
With Multi Fresh

®

you can manage production in 2 ways: cycles for immediate display and cycles for planned display.

Immediate display

Ice cream
production

Surface freezing

(8-10 minutes)

-7 / -9°C

immediate immediate

Multi Fresh

you wish to offer to your customers every day. The temperature of

-12°C is not by chance - this is the ideal temperature for any ice
cream display window.

®

has a cycle for “stabilizing” the ice cream flavours

Planned display

Ice cream
production

-7 / -9°C

If you wish to produce a stock of ice cream (e.g. for the weekend)
or anticipate your production of cakes, semi-freddi and mignons,
the shock freezing cycle to a core temperature of -18°C allows

Shock
freezing

to a core
temperature of

-18°C
(50-70 min)

Holding

(-12/ -14°C)

Sale

(-12/-14°C)

Multi Fresh

and keep creaminess and volume intact, preventing the surface
of the ice cream from melting and taking on an unattractive s
hiny appearance.

you to keep the product at -21°C in the CP Multi for up to 6 months,
maintaining excellent quality. When the ice cream is required,
just take it to -12°/14°C.

®

makes it possible to stabilize product structure

within

Holding

(-21°C)

within 5-7 days

months

6

Sale

(-12/ -14°C)

Thawing cycle

Ice cream

Due to controlled temperature and ventilation

Multi Fresh

from storage temperature (-20/-25°C)

to window display temperature (window at -12°C).

®

can take ice cream rapidly

Advantages

of the Irinox system

Increased shelf life of ice cream during holding

Better operation of display windows

Much higher quality

Reduction of production costs

Reduction of energy consumption

Reduction of overrun losses (air)

1312

innovation

Innovative equipment has been created to fulfil

our customers’ wishes by combining efficiency,

silence and energy savings.

Efciency

Constant research has allowed us to
further improve the performance that
has made Irinox renowned worldwide.

Multi Fresh

by 30-40% over previous models.
Product chilling times are even quicker,
giving perfect quality and efficient use
of the machine even with a full load.
Also at very high ambient temperatures
(+42°C) Multi Fresh
top performance.

®

has increased efficiency

®

guarantees

Silence

Irinox pays attention to the acoustic
impact of equipment in work places.
To contribute to making the working
environment even more pleasant

Multi Fresh

extremely quiet compressors and
speed control for the condenser fan.
The internal low consumption
electronic fans with automatic speed
variation activate only when needed.
As they are not constantly in
operation they ensure greater silence
and considerable energy savings.

®

comes with new

Energy Saving

Green philosophy

Output increased by 30-40%
makes for equivalent energy savings.

Multi Fresh

designed with the aim of optimizing
energy costs during operation.
Only with Multi Fresh
freezing take place rapidly, thanks to
the power of the refrigerating unit
and the low-consumption internal fans.

Multi Fresh

be fully ecological, with a choice
of avant garde environmentally friendly
materials and components.

®

components are

®

do chilling or

®

has been designed to

Irinox has patented its Multi Rack®
adjustable tray holder which doubles
the tray capacity for each model.
The distance between trays is easily
adaptable, allowing better air distribution
and more uniform temperature in all parts.
Every professional can choose what type
of trays to use (GN, 600x400mm).

The Multi Sensor
reads the core temperature in any position
in the product and avoids surface freezing
of food. Its new shape and the materials
used make it easier to remove, also
from frozen products, without the risk
of overheating and damaging the food
structure. The Multi Sensor
to use, with its exclusive door attachment
system patented by Irinox.

®

probe automatically

®

probe is easy

Sanigen® is a sanification system for

total cleanliness and healthiness of

Multi Fresh

parts. Sanification takes place through
the air, which transports 97% of bacterial
contamination, and acts directly in the
environment and on the surface of the food.

Sanigen

at the end of the work cycle and at the end
of the day. Bioxigen Technology.

®

, even in the difficult to reach

®

eliminates unpleasant odours

+30-40%

Ergonomics

The Multi Fresh® control panel is placed
on the door at an ideal eye height that
considerably facilitates the confectioner’s
work and control of the work cycle status.
At just a glance, without having to bend,
work in progress can be kept under control
even at a distance.

Bespoke menus

Multi Fresh® can be used to create

ad hoc menus by memorizing bespoke
cycles for your products. Choose the name
of the cycle, air temperature and speed,
core temperature and duration.
At any time you can call up your cycle and
let Multi Fresh

®

work to the set parameters.

Remote condensing unit

The Multi Fresh® condensing units are
a new concept with compact shapes
and dimensions. Made with avant garde
components, they come with an
easily accessed single control system.
Condensing units can also be placed
outdoors. On request a super silent
version can be provided.

1514

Attention to details

is the secret of Irinox

manufacturing quality.

Convenient cleaning
of fans and evaporators

• Components designed for easy access
and cleaning.

• Cataphoresis treated evaporators to protect
against corrosion and ensure durability.

Intuitive controls

• Luminous display with intuitive controls
that spell out the work cycle.

• Flashing buttons that guide you in choosing
the menus available.

• A choice of 6 different languages.

Handle

• Irinox design with no sharp edges,
entirely in stainless steel.

• Robust and easy to clean, completely washable.

• Ergonomic shape, easy to grip.

Facilitated servicing ­maintenance

• Multi Fresh is designed for quick operations
to replace parts.

• Irinox software is easily updated.

• All components are easily reached.

Indirect air distribution

the full height of the chamber,
guaranteeing uniform chilling
and maintaining the product’s
original humidity.

Fans

• New generation variable speed fans with
innovative design and materials.

• Uniform ventilation throughout the chamber.

• Immediate fan stop avoids cold escaping
when the door is opened.

Rounded corners

Innovative door
closing system

• Safe door closing, thanks to
the shockproof magnetic system.

• Door gasket with strong material resistant
to low temperatures to ensure durability.

• Door gasket designed for easy cleaning.

• Extra thick insulation in water-based
polyurethane resins.

USB connector

• Work cycle monitoring by computer.

• Possibility to download equipment operating
reports at any time.

• Easy updating of Irinox software.

These guarantee simple cleaning operations
and uniform air circulation.

Condensation tray

• Collects condensation from the work chamber.

• Easy to remove and empty at any time.

• Ensures absolute cleanliness and hygiene
in the work place.

1716

Immediate earnings

thanks to

Butter biscuits, Victoria sponges, creams, mousses and profiteroles are generally the bases
for the most popular products in a confectioner’s shop. The perfect freshness of these
products usually lasts no more than 3 days. In some cases bad preservation produces negative
effects on their visible and organoleptic quality. In other words, they have to be thrown away.
This is the main reason why confectioners are forced to constantly repeat production
of these basic elements: if quality is lost, the product can no longer be sold!
Our experience, and that of a great many confectioners who use our system, confirms that

offering the same quality a week or a month later is not only possible, but also economical.

EXAMPLE

A confectioner’s shops that produces an average of 200 kg a week, with 2 people, can
increase the profits deriving from managing production processes in the following way:

Production elements Recovery Average value Total value
and stages percentage per week recovered profit

Purchases and management of raw materials 5% 2.000,00 € of total purchases 100,00 €

Weight decrease 4% average
Work organization
Waste 10% 20kg per 18,00 € 360,00 €

WEEKLY TOTAL 1.084,00 €
YEARLY TOTAL 50 weeks 54.200,00 €
OVERALL TOTAL 7 YEARS

2hrs/day overtime for 2person2 2 hrs x 2 people x 6 days x 20.00 € 480,00 €

1

Average weight loss in confectionery is physiologically 8%.

The average sales price is calculated at € 18.00 per kg.

2

Average hourly cost for overtime is calculated at € 20,00.

3

7 years is the long depreciation period of Dynamic Fresh System®;

certainly not the duration of the system, which lasts at least twice as long.

To all this can be added: energy savings, tax recovery, lost sales, often elements that are
taken for granted. With actual savings of minimum € 54,200 a year, the purchase of an
Irinox work system comprising a Multi Fresh
is already repaid in the first year of use.

PROFESSIONALS CAN EASILY CALCULATE THE POSSIBLE ECONOMIC ADVANTAGE
OF USING THE IRINOX SYSTEM FOR THEIR BUSINESS.
A GOOD IRINOX SYSTEM PAYS FOR ITSELF WITHIN THE FIRST YEAR AND EARNINGS

ARE ENSURED AND IMMEDIATE.

1

8 Kg. 144,00 €

3

379.400,00 €

®

MF 70.1 and 3 Cp Multi 40 holding cabinets

1918

The ample Multi Fresh® range is conceived

EF 20.1

YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)

The Multi Fresh range

EF 30.1

20 kg

YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)

EF 45.1

30 kg

YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)

45 kg

MF 25.1

YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)

to satisfy the requirements of small and large homemade pastry shops

and of industrial laboratories.

25 kg

MF 45.1

YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)

45 kg

MF 70.1

YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)

70 kg

TRAYS CAPACITY
tray height 60 mm
tray height 40 mm
tray height 20 mm

DIMENSIONS
width
depth
height

ELECTRICAL DATA
max absorbed power
max absorbed current
voltage

NR.
4 (600X400)
5 (600X400)
8 (600X400)

790 mm
771 mm
870 mm

1,2 kW

6,3 A

230V-50Hz (1N+PE)

TRAYS CAPACITY
tray height 60 mm
tray height 40 mm
tray height 20 mm

DIMENSIONS
width
depth
height

ELECTRICAL DATA
max absorbed power
max absorbed current
voltage

NR.

9 (600X400)
12 (600X400)
18 (600X400)

790 mm
962 mm

1595 mm

2,9 kW

5,2 A

400V-50Hz (3N+PE)

TRAYS CAPACITY
tray height 60 mm
tray height 40 mm
tray height 20 mm

DIMENSIONS
width
depth
height

ELECTRICAL DATA
max absorbed power
max absorbed current
voltage

13 (600X400)

NR.

18 (600X400)
27 (600X400)

790 mm
962 mm

1970 mm

3,7 kW

5,6 A

400V-50Hz (3N+PE)

TRAYS CAPACITY
tray height 60 mm
tray height 40 mm
tray height 20 mm

DIMENSIONS
width
depth
height

ELECTRICAL DATA
max absorbed power
max absorbed current
voltage

230V-50Hz (1N+PE)

MF 30.2

YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)

TRAYS CAPACITY
tray height 60 mm
tray height 40 mm
tray height 20 mm

DIMENSIONS
width
depth
height

ELECTRICAL DATA
max absorbed power
max absorbed current
voltage

230V-50Hz (1N+PE)

NR.
4 (600X400)
5 (600X400)
8 (600X400)

790 mm
771 mm
870 mm

1,2 kW

6,5 A

30 kg

NR.

4*(600X400)
5*(600X400)
8*(600X400)

870 mm
902 mm
870 mm

1,6 kW

7,1 A

TRAYS CAPACITY
tray height 60 mm
tray height 40 mm
tray height 20 mm

DIMENSIONS
width
depth
height

ELECTRICAL DATA
max absorbed power
max absorbed current
voltage

400V-50Hz (3N+PE)

MF 70.2

YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)

TRAYS CAPACITY
tray height 60 mm
tray height 40 mm
tray height 20 mm

DIMENSIONS
width
depth
height

ELECTRICAL DATA
max absorbed power
max absorbed current
voltage

400V-50Hz (3N+PE)

NR.

9 (600X400)
12 (600X400)
18 (600X400)

790 mm
962 mm

1595 mm

3,6 kW

5,6 A

70 kg

NR.

9*(600X400)
12*(600X400)
18*(600X400)

870 mm
1092 mm
1595 mm

5,2 kW

10,6 A

TRAYS CAPACITY
tray height 60 mm
tray height 40 mm
tray height 20 mm

DIMENSIONS
width
depth
height

ELECTRICAL DATA
max absorbed power
max absorbed current
voltage

400V-50Hz (3N+PE)

MF 85.2

YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)

TRAYS CAPACITY
tray height 60 mm
tray height 40 mm
tray height 20 mm

DIMENSIONS
width
depth
height

ELECTRICAL DATA
max absorbed power
max absorbed current
voltage

400V-50Hz (3N+PE)

13 (600X400)

NR.

18 (600X400)
27 (600X400)

790 mm
962 mm

1970 mm

5,3 kW

10,8 A

85 kg

NR.
13*(600X400)
18*(600X400)
27*(600X400)

870 mm
1092 mm
1970 mm

6,2 kW

13,5 A

600x400 mm trays to place on 530x650 mm grids

*

2120

Accessories

Portable printer

For printing out times and temperatures for the run cycles

(optional)

YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)

CAPACITY

DIMENSIONS
width
depth
height

ELECTRICAL DATA
max absorbed power
max absorbed current
voltage

CONDENSING UNIT 905A
max absorbed power
max absorbed current
voltage

400V-50Hz (3N+PE)

400V-50Hz (3N+Pe)

100 kg

1 20 trays trolley

(600x400mm)

1210 mm
1115 mm
2150 mm

1,1 kW

2,5 A

8,2 kW

15,2 A

MF 130.2*MF 100.1* MF 180.2*

YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)

CAPACITY

1 20 trays trolley (600x800mm)

DIMENSIONS
width
depth
height

ELECTRICAL DATA
max absorbed power
max absorbed current
voltage

CONDENSING UNIT 915A
max absorbed power
max absorbed current
voltage

or 40 trays (600x400mm)

400V-50Hz (3N+PE)

400V-50Hz (3N+PE)

130 kg

1500 mm
1275 mm
2150 mm

1,1 kW

2,5 A

11,4 kW

22 A

YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)

CAPACITY

1 20 trays trolley (600x800mm)

DIMENSIONS
width
depth
height

ELECTRICAL DATA
max absorbed power
max absorbed current
voltage

CONDENSING UNIT 924A
max absorbed power
max absorbed current
voltage

or 40 trays (600x400mm)

400V-50Hz (3N+PE)

400V-50Hz (3N+PE)

180 kg

1600 mm
1425 mm
2150 mm

2,2 kW

4,2 A

13,8 kW

25,9 A

MF 350.2 2T MF 500.2 3T

YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)

CAPACITY

DIMENSIONS
width
depth
height

ELECTRICAL DATA
max absorbed power
max absorbed current
voltage

CONDENSING UNIT 930A
max absorbed power
max absorbed current
voltage

MF 250.2 MF 300.2 MF 500.2 2T

YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)

250 kg

YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)

300 kg

YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)

350 kg

2 20 trays trolley (600x800mm)

or 40 trays (600x400mm)

1600 mm
2625 mm
2150 mm

4,3 kW

8,2 A

400V-50Hz (3N+PE)

25,9 kW

48,8 A

400V-50Hz (3N+PE)

500 kg

YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)

CAPACITY

3 20 trays trolley (600x800mm)

DIMENSIONS
width
depth
height

ELECTRICAL DATA
max absorbed power
max absorbed current
voltage

CONDENSING UNIT 935A
max absorbed power
max absorbed current
voltage

or 40 trays (600x400mm)

400V-50Hz (3N+PE)

400V-50Hz (3N+PE)

500 kg

1600 mm
3825 mm
2150 mm

6,4 kW

12,2 A

39,9 kW

68,4 A

Sanigen

Irinox sanification system available on all models

Bus converter

Signal converter for data transfer to remote computer

IRINOX | Haccp Control Software

HACCP Control Software

Saved data can be transferred to a PC and run by
Irinox Multifresh Haccp software

®

MF 750.2 3T

YIELD PER CYCLE
(from +90°C to +3°C)
(from +90°C to -18°C)

750 kg

CAPACITY

1 20 trays trolley (600x800mm)

DIMENSIONS
width
depth
height

ELECTRICAL DATA
max absorbed power
max absorbed current
voltage

CONDENSING UNIT 925A
max absorbed power
max absorbed current
voltage

or 40 trays (600x400mm)

1600 mm
1425 mm
2150 mm

2,2 kW

400V-50Hz (3N+PE)

17,2 kW

35,6 A

400V-50Hz (3N+PE)

CAPACITY

DIMENSIONS
width
depth
height

ELECTRICAL DATA
max absorbed power
max absorbed current

4,2 A

voltage

CONDENSING UNIT 928A
max absorbed power
max absorbed current
voltage

1 trolley L 1050x P 1050 mm

max dimensions

1880 mm
1625 mm
2150 mm

3,2 kW

5,4 A

400V-50Hz (3N+PE)

19,9 kW

42,2 A

400V-50Hz (3N+PE)

CAPACITY

DIMENSIONS
width
depth
height

ELECTRICAL DATA
max absorbed power
max absorbed current
voltage

CONDENSING UNIT 935A
max absorbed power
max absorbed current
voltage

*compatible - version with oven trolleys available on request - special condensing unit (water cooled, noiseless.. ecc) available on request.

2 20 trays trolley (600x800mm)

or 40 trays (600x400mm)

1600 mm
2625 mm
2150 mm

4,3 kW

8,2 A

400V-50Hz (3N+PE)

39,9 kW

68,4 A

400V-50Hz (3N+PE)

CAPACITY

3 20 trays trolley (600x800mm)

DIMENSIONS
width
depth
height

ELECTRICAL DATA
max absorbed power
max absorbed current
voltage

CONDENSING UNIT 950A
max absorbed power
max absorbed current
voltage

or 40 trays (600x400mm)

1600 mm
3825 mm
2150 mm

6,4 kW

12,2 A

400V-50Hz (3N+PE)

59,5 kW
105,6 A

400V-50Hz (3N+PE)

2322

Irinox modular holding cabinets can manage independent temperatures

Cp Multi range

with one sole refrigeration unit, with air (standard),

water or mixed (air-water) condensation.

The Irinox conservation system can be amplied at any moment

by simply adding new modules alongside.

Each Cp Multi module allows
combined management of tem­perature (from -30°C to +15°C)
and humidity (from 40 to 95
UR%) for each product,
with a storage capacity of 2-3
standard holding cabinets.

CP40 MULTI

A 2-door unit with a condensation
feature incorporated, or remote
upon request.

TRAY CAPACITY (60x40 cm):
gap 80 mm
gap 40 mm

CABINET:
width
depth
height
weight
max power
max current
voltage

REFRIGERATION UNIT:
width
depth
height
weight
max power
max current
voltage

230V/50Hz/1N+PE

230V/50Hz/1N+PE

40 trays
80 trays

900 mm
1245 mm
2360 mm

840 mm

560 mm

430 mm

240 kg

1,3 kw

5,5 A

54 kg

1,1 kw

6,8 A

CP80 MULTI

Two separate units, 4 doors and remote
unit.

TRAY CAPACITY (60x40 cm):
gap 80 mm
gap 40 mm

CABINET:
width
depth
height
weight
max power
max current
voltage

REFRIGERATION UNIT:
width
depth
height
weight
max power
max current
voltage

230V/50Hz/1N+PE

400V/50Hz/3N+PE

80 trays

160 trays

1840 mm
1245 mm
2360 mm

2x240 kg
2x1,3 kw

2x5,5 A

840 mm
730 mm
550 mm

98 kg

2 kw

4 A

CP120 MULTI

Three separate units, 6 doors and
remote unit.

TRAY CAPACITY (60x40 cm):
gap 80 mm
gap 40 mm

CABINET:
width
depth
height
weight
max power
max current
voltage

REFRIGERATION UNIT:
width
depth
height
weight
max power
max current
voltage

230V/50Hz/1N+PE

400V/50Hz/3N+PE

120 trays
240 trays

2770 mm
1245 mm
2360 mm

3x240 kg

3x1,3 kw

670 mm
1010 mm
1010 mm

3x5,5 A

157 kg

3 kw

6,2 A

*add 200 mm to the overall

dimensions, if fitted with
a built-in refriferation unit

CP40 MULTI +

One independent 2-door unit with a
2-compressor condensation feature,
incorporated or remote, upon request.

TRAY CAPACITY (60x40 cm):
gap 80 mm
gap 40 mm

CABINET:
width
depth
height
weight
max power
max current
voltage

REFRIGERATION UNIT:
width
depth
height
weight
max power
max current
voltage

230V/50Hz/1N+PE

400V/50Hz/3N+PE

40 trays
80 trays

900 mm
1245 mm
2360 mm

240 kg

1,3 kw

5,5 A

840 mm

730 mm

550 mm

98 kg

2 kw

CP80 MULTI +

Two separate units, 4 doors
and a 3-compressor remote
condensation feature.

TRAY CAPACITY (60x40 cm):
gap 80 mm
gap 40 mm

CABINET:
width
depth
height
weight
max power
max current
voltage

REFRIGERATION UNIT:
width
depth
height
weight
max power

4 A

max current
voltage

80 trays

160 trays

1840 mm
1245 mm
2360 mm

2x240 kg

2x1,3 kw

2x5,5 A

230V/50Hz/1N+PE

670 mm
1010 mm
1010 mm

157 kg

3 kw

6,2 A

400V/50Hz/3N+PE

Positive
0° / 15°

Negative
0° / -30°

Chocolate
14° / 15°

Personalized to
your every need

-30° / 15°

Air
management
system

Humidity
management
system (positivo)

* add 330 mm to the overall

dimensions, if fitted with
a built-in refriferation unit

2524

Let’s work together

to achieve success

our experience and knowledge accompany your growth

Since 1989 Irinox has taken around the world the concept of quality blast chilling,

the best way to improve and maintain the quality of food.

Being part of the Irinox world means having at your disposal:

Club Irinox

An area reserved for Irinox customers on the www.irinox.com web site where you can find useful tips for your job: recipes, tips, advice,
studies and useful information for modern confectioners.

A Team of Consultants that groups together the best professionals in each sector who place their experience and knowledge at the disposal
of Irinox customers. A continuous exchange of information that helps you to use your Dynamic Fresh System

Master confectioners are available for training courses and bespoke consultancy. Irinox works in close harmony with the most famous
professionals in the trade and facilitates encounters to compare notes with Irinox customers and all those professionals who adopt a
philosophy of continuous improvement in their work.

Seminars and meetings
To study the application of a Dynamic Fresh System
Training ‘live’ with expert colleagues allows our customers to apply our system successfully immediately and easily.

Partnership with the main trade schools, academies and associations. Irinox has always co-operated with all those who back
the culture of quality and health and is present in the best schools and at the most important trade events throughout the world.

Irinox training academy

Trains Irinox personnel, consultants, sales force, engineers and external staff who work in the sphere of Irinox.
These training sessions are designed to improve professional skills and develop the potential of each participant.

®

and its practical use, earning right from the first day.

®

in the best way possible.

2726

IRINOX S.p.A.

Headquarters
Via Madonna di Loreto, 6/B
31020 Corbanese di Tarzo (TV) - Italy
T. [phone]
F. [phone]
[e-mail]
www.irinox.com

Irinox in the world:

IRINOX D/A/CH/Lux

Mobil: [phone]
T. [phone]
F. [phone]
[e-mail]

IRINOX USA

50 Oliver Street - Suite W1 - N. Easton, MA 02356
T. [phone]
F. [phone]
[e-mail]

www.irinox.com

Cod. 449112