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Irinox North America  |  MultiFresh®  |  SKU: MULTIFRESH MF 100.2

Irinox North America MULTIFRESH MF 100.2 MultiFresh® Blast Chillers & Freezers

This product is discontinued and no longer available for purchase.

Documents
Cutsheet Equipment return policy Warranty sheet
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Description

MultiFresh® Blast Chiller/Shock Freezer, Roll-in: 91-3/4 high cabinet, rolling rack capacity (1) single standard universal angle rolling rack sized for 12' x 20' x 2-1/2' steam table pans or 18' x 26' full size sheet pans or combi rack* (pans & racks not included), 220 lbs. blast chill/freeze capacity from finish cooked temperature/194⁰F to 37°F in approximately 90 minutes or from the finished cooked temperature/194°F to 0°F in approximately 4 hours on average, door hinged left, touch pad controls, (4) standard chilling and freezing cycles, an additional (51) dynamic chef designed, icon-controlled product specific cycles, able to customize and record replicable cycles, favorites menu, WIFI or USB for data transfer to HACCP software, multi-sensor temperature probe, automatic SANIGEN® sanitation system, 304 grade stainless steel construction, 2-1/4’ thick insulated floor, IRINOX BALANCE SYSTEM® remote energy efficient air-cooled condensing unit, (6) hp compressor rating, installation not included, R452a gas: Blast Chilling and Shock Freezing., cULus, UL EPH Classified (compliant with NSF standards)

Features & Specs

Manufacturer

Irinox North America

Brand_name

MultiFresh®

Certifications

cULus, UL EPH Classified

Height

94.5in

Width

63.0in

Depth

56.0in

Shipping Weight

1900.0lbs

Food Capacity, Weight

200 - 299 lbs

Rack/Trolley Capacity

1

Refrigeration

remote (refrigeration included)

Specifications

MultiFresh® Blast Chiller/Shock Freezer, Roll-in: 91-3/4 high cabinet, rolling rack capacity (1) single standard universal angle rolling rack sized for 12' x 20' x 2-1/2' steam table pans or 18' x 26' full size sheet pans or combi rack* (pans & racks not included), 220 lbs. blast chill/freeze capacity from finish cooked temperature/194⁰F to 37°F in approximately 90 minutes or from the finished cooked temperature/194°F to 0°F in approximately 4 hours on average, door hinged left, touch pad controls, (4) standard chilling and freezing cycles, an additional (51) dynamic chef designed, icon-controlled product specific cycles, able to customize and record replicable cycles, favorites menu, WIFI or USB for data transfer to HACCP software, multi-sensor temperature probe, automatic SANIGEN® sanitation system, 304 grade stainless steel construction, 2-1/4’ thick insulated floor, IRINOX BALANCE SYSTEM® remote energy efficient air-cooled condensing unit, (6) hp compressor rating, installation not included, R452a gas: Blast Chilling and Shock Freezing., cULus, UL EPH Classified (compliant with NSF standards)
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