BREADMAKING
Irinox Bread
System
“Making life easier for breadmakers”
With this aim in mind IRINOX has for many years now been helping professionals in this industry with systems developed to ensure exceptional quality outcomes
and optimise production.
A new way of working that delivers longer lasting fresh products daily, the ability to make hot bread at any time of the day as well as giving the breadmaker more free time and, from the very start, thousands of euros of increased profits.
You can manage your time to suit you and avoid working at night, while preserving the traditions of your trade.
IRINOX BREAD delivers the right solution every time.
The IRINOX BREAD range includes:
•DAY SYSTEM® (natural fermentation)
•BLAST CHILLERS
•SPECIAL HOLDING CABINETS
3
Day System®
DAY SYSTEM® technology was designed to provide natural, slow fermentation, by creating a microclimate suited to the development of all kinds of bread.
DAY SYSTEM® delivers these conditions without adding steam or raising temperatures.
FERMENTATION improves fragrance, aroma and the development of every kind of bread, all with total ease in the best tradition of breadmaking.
WithIRINOX’sDaySystem® you can plan and manage a full day’s work, bake bread at any hour of the day, indulge in week-ends off and enjoy 100% quality every time.
The system enhances fragrance, aroma and bread development.
•Place raw dough in the oven at any time.
•Five to six hours baking time.
•Freshly baked bread at any time of the day.
•A simple, no-programming control panel.
•Energy savings of up to 60%
•No more changing recipes.
•Fermentation at POSITIVE temperatures.
raw dough |
12 to 72 hour |
oven |
sales |
|
day system |
|
|
4
Blast chilling
Cooked products are usually cooled at room temperature while waiting to be used or sold. This process, which is considered normal, actually ends up ageing food very quickly, leading to drying out and major loss of weight and fragrance.
With IRINOX technology you can very quickly reduce your food from cooking temperature to a safe temperature.
This means freshness can be extended and that the usual weight loss can be reduced by 5-6%. With IRINOX you can process bread, pies, croissants, cakes and much more, and sell high quality, hot, fragrant products at any time of day.
cooked products |
blast chilled to +3°C |
Shock freezing
C°
from cooking temperature
+90°
+70°
+40°
high risk temperature
+10°
+3°
with Irinox
at room temperature bacteria
storage at +3°C |
sales |
For medium to long-term storage, products must be shock frozen. The IRINOX shock freezer, with its fast cold penetration, ensures the appropriate core temperature is reached very quickly and guarantees small crystal (micro-crystal) formation without any damage whatsoever to the product. Raw, semi-processed and cooked products of any temperature can be frozen with complete confidence.
On thawing there is no loss of moisture, consistency, weight or fragrance and the original qualities of the product are fully restored.
C° |
from cooking temperature |
|
0°
macro-crystals
-5° micro-crystals
-18°
with Irinox 
with a negative temperature holding cabinet
ice crystals
regeneration
baked bread |
|
shock freezing |
|
storage at -18°C |
|
distribution |
|
regeneration |
|
sales |
|
|
|
|
|
|
|
|
|
|
|
raw dough |
shock freezing |
storage at -18°C |
rising |
baking |
sales |
5
Loading...