MF 30.2 Organize your production and processes with flexibility 24 hours a day.

MF 30.2
Organize your production
and processes with flexibility
24 hours a day.
YIELD PER CYCLE
from +90°C to +3°C from +90°C to -18°C
30 kg
30 kg
TRAY CAPACITY NR.
tray height 65/60 mm: 4 (GN 2/1 o 600x400 mm)*
6 ( GN 1/1)
tray height 40 mm:
5 (GN 2/1 o 600x400 mm)*
8 ( GN 1/1)
tray height 20 mm:
8 (GN 2/1 o 600x400 mm)*
14 ( GN 1/1)
DIMENSIONS
width depth height weight
870 mm
902 mm
870 mm
140 kg
ELECTRICAL DATA
max absorbed power max absorbed current voltage 1,6 kW
7,1 A
230 V-50Hz (1N+PE)
*trays to place on 530x650 mm grids
www.irinoxprofessional.com
UNIQUE SELLING POINTS
MYA, TOUCH SCREEN INTERFACE
MultiFresh® comes with MyA, a touch screen interface with
7” screen which makes using the machine simple, even for
inexperienced operators. The intuitive icons give access
to the numerous functions provided by MultiFresh® for
optimum control of all the production processes.
MyA is used to customize all the parameters for each cycle
– ventilation, time, temperature, etc. – to create the ideal
process for each item.
BLAST CHILLING AND SHOCK FREEZING CYCLES
MultiFresh® chills to +3°C and freezes to -18°C from any
temperature, including boiling hot products, maintaining
the consistency, moisture and nutrients of each type of food.
MultiFresh® rapidly goes through the temperature range of
+90°C to +70°C, fundamental for quality, and +40°C to
+10°C, to limit bacterial proliferation. It freezes to -18°C,
guaranteeing the formation of micro-crystals that do not
spoil the structure of the food.
THAWING/REGENERATING CYCLES
MultiFresh® allows you to choose the temperature, time
and thickness at which the food should be thawed and
ready for use, by means of controlled ventilation in the
chamber. Controlling the thawing process and setting the
right temperature slows down bacterial proliferation and
keeps the structure of food intact.
PROOFING CYCLES
MultiFresh® provides cycles for natural proofing that
maintains the product’s moisture, without sudden changes
in temperature. MyA is used to plan the time at which to
have perfectly proofed products and parameters are easily
set to create the ideal environment for proofing. At the end
of the cycle products can be proofed and blast chilled or
shock frozen, as required.
LOW TEMPERATURE COOKING CYCLES
MultiFresh® cooks meat or fish at low temperature,
going automatically on to blast chilling or shock freezing
immediately after cooking. The main advantages of this
method are exalted flavour and more uniform cooking.
For ice cream makers and confectioners MultiFresh®
provides cooking cycles for meringues or fruit in syrup
used to make bases for single portions, semifreddos and
dacquoise in-house, and better manage production costs.
REGENERATION CYCLES
MultiFresh® is used to regenerate dishes by setting the
temperature and time at which the product must be hot,
ready to serve, going automatically from +3°C or -18°C
to regeneration to the required temperature, without
spoiling it.
HOLDING CYCLES (catering and ice cream makers only)
MultiFresh® keeps food intact at the required temperature,
positive or negative, according to needs.
CHOCOLATE CYCLES (confectioners and ice cream makers)
MultiFresh® comes with cycles dedicated to chocolate,
which keep it at the right level of moisture and
temperature for perfect preservation over a long period.
MultiFresh® melts and holds several types of chocolate,
reducing waiting time. It partially freezes (at -7°C) pralines
and chocolate decorations and gives a velvety finish to
chocolate figures. It rapidly chills chocolate in moulds so
that it is quickly available and moisture does not form on the
product.
PASTEURIZATION
MultiFresh® pasteurizes and blast chills (+3°C) or
pasteurizes and shock freezes (-18°C) so that products can
be held longer.
MAXIMUM FLEXIBILITY
MultiFresh® is easily set up for all food business areas Catering, Confectioners, Ice Cream Makers and Bakers – with
a choice of numerous functions for each sector – Chilling,
Freezing, Thawing, Reconstitution, Proofing, Low Temperature
Cooking, Chocolate, Holding, Regeneration and Pasteurization.
IRINOX BALANCE SYSTEM®:
The principle on which blast chillers operate consists of
removing heat from food in the shortest time possible in
order to limit product ageing. Our blast chillers guarantee
the fastest heat removal, also with boiling hot food, due
to the Irinox Balance System®, i.e. the perfect size of the
main refrigerator components (condenser, evaporator,
compressor and fan).
• Condenser
Condensers are built to the drawings and specifications of
Irinox R&D and have large exchange surfaces to guarantee
high performance even with high ambient temperatures.
www.irinoxprofessional.com
UNIQUE SELLING POINTS
They are built to reduce acoustic impact and the amount of
refrigerant involved.
• Evaporator
Built to the drawings and specifications of Irinox R&D with
large heat exchange surfaces to prevent food dehydration.
A Multi-injection system ensures good performance and
cataphoresis anti-corrosion treatment prolongs the life of
the evaporator.
• Compressor
The compressors selected by Irinox guarantee low energy
consumption and great reliability and meet their stated
productivity.
• Ventilators
The new generation variable speed fans with innovative
design and materials are exclusive to Irinox. They provide
uniform ventilation and controlled humidity throughout
the chamber. The system that stops the fan immediately
when the door is opened avoids loss of cold with the door
open.
SANIGEN®: SANIFICATION 24/7
The Irinox patented sanitization system sanitizes every part
of the chamber, including the areas difficult to access for
cleaning (e.g. the evaporator).
The system’s efficiency, tested by Udine University and
certified by the Italian Ministry of Health, guarantees
bacteria abatement of 99.5%. Sanigen® also acts to
eliminate unpleasant odours that can occur
at the end of the work cycle or the working
day.
MULTISENSOR®
MultiFresh® comes with a MultiSensor® 5-point probe for
perfect temperature control. Core temperature readings
provide MyA software with extremely precise indications
which allow prompt regulation of ventilation, temperature
and humidity in the chamber. The special shape of the
MultiSensor® probe makes it easy to remove from food
without spoiling any part of it and without the need to
overheat it. The Irinox patented system of automatic
attachment to the door facilitates its use and prevents
malfunctioning.
MULTIRACK®
The adjustable tray holder patented by Irinox allows
operators to double the number of trays loaded in each
model. It is easy to set the distance between one tray and
the next, allowing better air distribution on the product and
greater temperature uniformity on all levels. Every baker can
choose from GN 2/1, GN1/1 or 600X 400 mm trays.
On request only, MultiFresh® can be provided with a double
MultiRack® that doubles GN 1/1 tray capacity by means of
a central upright for entry.
MANUAL DEFROSTING
MultiFresh® can be defrosted manually at the end of the
day. It does not defrost automatically during the work
cycle in progress because it is constantly able to remove all
the heat from the chamber, even when it contains boiling
hot food, and this prevents the formation of ice on the
evaporator.
IRINOX MANUFACTURING QUALITY
Below are some details of the manufacture
and functions of MultiFresh®:
• Automatic switch from manual mode (timed) to
automatic mode (with probe); MultiFresh® senses if the
probe has been inserted or not.
• Wireless data transfer to easily download and save
work process data on dedicated software (Haccp Control
Software).
• Maximum cleanliness and hygiene due to rounded
corners and components situated in the chamber so that
they can be accessed and cleaned easily.
• Compact condenser units can also be provided on request
in different versions: water, air, super silent, incorporated
and remote.
•Refrigerant gas R404.
IRINOX CERTIFICATION:
• CE: Certification that the product complies
with the relevant European legislation and may
therefore circulate freely in the member states of
the European Union.
• GOST R: GOST-R certification for products to be
exported to Russia
• TÜV / PED (Pressure Equipment Directive).
Certificate number:
TIS-PED-MI-12-05-001918-5534
www.irinoxprofessional.com
UNIQUE SELLING POINTS
• EMC conformity test (performed by an accredited third
party laboratory): conformity to Directive 2004/108/
CE regarding Electromagnetic Compatibility (EMC) is a
compulsory requisite in Europe for obtaining the CE mark
and is now becoming obligatory for an increasing number of
products in countries outside the EU.
• LVD conformity test (performed by an accredited third
party laboratory): conformity to the Low Voltage Directive.
www.irinoxprofessional.com
FRONT
VIEW
SIDE
VIEW
TOP
VIEW
Min.
Min.
75
Min.
435
909
30
70
a
442
75
Air
flow
787
Air
flow
115
91
128
870 mm
Piedi ribassati / Lower feet
850 mm
Ruote / Castors
885 mm
123
b
80÷115
mm
60÷80
mm
96 mm
TRAYS CAPACITY
895
b
Piedi standard / Standard feet
1793
a
ALTEZZA / HEIGHT
891
870
91
Main power cable
Drain pipe ø 31
Yeld for blast chilling cycle (90/+3°C) *
Kg
30
Yeld for shock freezing cycle (90/-18°C) **
Kg
30
*: within 90 min.
**: within 240 min.
AIR CONDENSER
Model / Voltage
Total rating
Total output
Supply cable size
778
730
73
550
Compressor rating
421
12
743
Down tray
473
376
376
Top tray
Refrigeration Yield (-10/40°C)
Condensator rating (-10/40°C)
Gas type / Nominal gas charge
Minimum air circulation
Maximum ambient air temperature
Cabinet dimension (WxDxH)
Cabinet weight
230V
1N+PE
230V
1N+PE
200V 2+PE
208V 2+PE
50Hz
60Hz
50/60Hz
KW
A
mm2
KW
(HP)
W
W
2,0
10,0
3G1,5
0,73
(1)
2882
4418
2,0 / 2,3
10,1 / 11,7
3G1,5
0,73
(1)
2882 / 3323
4418 / 5186
m3/h
°C
mm
Kg
1100
2,3
11,2
3G1,5
0,73
(1)
3323
5186
R404A / 1,8Kg
1210
32
870x902x870
-
1100 / 1210
measurement in millimeters
INTERIOR
VIEW
Mod.: MF0520001
Ed.:
05/13
Rev.: 00
MYA