Diversification is a big word for corporations in today’s business environment. Many started out with a core direction but as they went along, they saw the opportunities in other areas. Of course, it has worked well for many organisations but many have also faltered when it came to managing the various branches stemmed from the root. This option is one that needs to be articulated and weighed in from all sides; most importantly what the company is more confident in doing. And for IRINOX, its foundation from 1989 has not changed as they choose to focus all their expertise and energy into improving technology in the area of food preservation by going the -0°C route. Founded in Treviso by Florindo Da Ros, Luigino Granziera and Claudio Tono, the company remains there till this day, sprawled over 15,000sq m where continuous research and slick engineering takes place in developing advanced technology for the food industry, especially in confectionary, ice cream, bread-making and catering where cold temperatures are the only way to maintain freshness and quality.
PIONEERS AS ACKNOWLEDGED BY THE WORLD
Headquarters in Corbanese, Italy
The thought of ‘fresh’ has always been ‘the shorter time it is kept, the fresher it is’. However, speaking to Gabriele Vendruscolo, Area Manager – Asia Pacific, IRINOX aims to break out of this perception and remove “time” being correlated with freshness as the company’s technology is made for retaining quality of product and safety for consumption over an extended period of time. When it comes to food preservation, IRINOX is a name right-of f-the-mind of industry professionals. Surely not an empty acclaim to fame, hard work and a consistent desire to improve has earned the manufacturer recognition, with the latest being 2012’s gold medal and certificate of merit awarded by Italian Pastry Chefs Academy for the ongoing development of the MultiFresh blast chiller as well as its contribution in preserving the quality of desserts. MultiFresh was also a recipient of the Kitchen Innovation Award in 2010 and the same was accorded for CP Multi in 2009, together with the Shanghai Expo Innovator Award. Way back in 2000-2001, IRINOX had already begun their work with the prestigious Italian Pastry Chefs Academy and won awards for being part of introducing blast chilling / shock freezing that greatly assisted the makings of good pastry.
THE SYSTEM FOR COLD TEMPERATURE-LOVING FOODS
Chef Consultant Ricardo Tou with Irinox system
Using IRINOX technology means to find a comprehensive solution to ensure top-notch quality is achieved every day. With the combined action of Multi FreshR, products are chilled quickly to avoid compromising on flavours and textures while the Cp Multi Irinox holding system provides optimum environment for keeping products in a clean and safe environment, confectioners can rest assure that their customers enjoy the same standards of product each time. The company may not diversify its business portfolio but definitely diversifies through its products, providing greater flexibility in its offerings. The Multi FreshR takes its job beyond blast chilling and shock freezing over 90 different types of products; and is currently the only system with the ability to proof pastry doughs, thaw frozen items, regenerate foods and even per form low temperature cooking for delicate fresh produce. Working for efficiency, Multi FreshR is fitted with pasteurisation functions to increase the shelf life of cream-based products by up to 30%, reducing production cycle and saving costs. The process of thawing can be hit-and-miss as food being left out for too long gets compromised in taste, texture, quality and safety while inadequate thawing results in unpalatable foods. To arrest this issue, IRINOX’s blast chiller presents chefs with 4 thawing cycles so that the optimum temperature for thawing is possible for each type of food.
Manufacturing site in Conegliano, Italy
BEHIND-THE-SCENES OF THE TECHNOLOGY
IRONOX technology also takes into account small work spaces or stands as the reliable machine when a personnel is unavailable as this work system is designed for managing with its programmable functions, paving the way for planning production and more efficient use of time. Instead of blasting warm products with cold air, a specially designed ventilation system extracts heat from the product in a delicate manner. By speeding up heat removal from hot foods placed in the blast chiller, food would not be damaged in any way and the right balance of elements for a refrigeration circuit ensures balanced ventilation and humidity to best preserve structure of food and flavour. Backing up these innovations in its range of blast chillers is the IrinoxBalanceSystemR, an exclusive refrigeration system built based on extensive studies to determine perfect sizing of a refrigerator’s components as unsuitable sizes can lead to production inefficiency, resulting in an added burden to the already high energy consumption in commercial kitchens.
Space saving N’ice Holding Cabinet
STRIKING THE RIGHT PARTNERSHIPS
While it produced competent products for the industry, the gap lied in the area of awareness and education as these products were, in the early days, something new to the Italian market as well as the world. Throughout his stint in Asia, Gabriele noticed that the market is still growing and is hungry for new solutions as eateries needed to cater to the demand; for eating out is an Asian lifestyle while still primarily a luxury in Western countries. To bridge the gap, IRINOX begun to collaborate with professionals working in kitchens and soon establishments began to take note of how IRINOX’s technology can be an indispensable par t of their kitchen. Realising the area of support is vital and with its global presence, the IRINOX Facebook Fan Page was set up, dedicated for customers to gain tips, recipes, advice, studies and other information – an accessible platform for confectioners all over the world. Consultants come together to share their knowledge and experience to help customers utilise their products to the best of its abilities while master confectioners are on hand to provide training courses or specially-tailored consultancy while seminars and meetings are organised for the purposes of ‘live’ training, wherever customers may be. Trade schools, academies and related associations are also active collaborators for they share the culture of upholding food quality, one of the crucial tenets for anyone involved in a commercial kitchen. Looking inwards, through its academia IRINOX, the company conducts training to equip their personnel with professional skills as well as to develop their potential.
A CONSTANT MISSION TO CONTRIBUTE
MULTIFRESH MF 130.2
What began with a few entrepreneurial – minded individuals, IRINOX has stamped its mark in the industry for its products of technological value and its openness in sharing knowledge to the world, believing that collaborations are starting points to improving their efforts in being an important member in the food industry, for the ultimate enjoyment of diners anywhere.
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