Loading
Search Suggestions: Find Inspiration
Loading
/

MF45.1 PLUS Reach In Blast Chiller & Shock Freezer

Model ID: MF45.1 PLUS

/

MF45.1 PLUS Reach In Blast Chiller & Shock Freezer

Model ID: MF45.1 PLUS

Expand your menu, maximise food quality, increase shelf life and reduce waste with Irinox, the leading global brand in food preservation. Irinox blast chillers and freezers are essential for food safety.

Features & Benefits
  • Save 30% on staff costs, reduce overtime and manage market demand and peak periods in advance
  • Organise production days or weeks in advance and have food on demand when you need it
  • Preserve maximum food quality and maintain flavour and consistency
  • Careful management of cold chain to maintain freshness and ensure food safety
  • Increase shelf life by preserving food for three times as long
  • Prepare food quicker, you can blast chill and shock freeze straight from the oven or stove
  • Reduce food costs by buying raw materials in season, in bulk, and at the best price
  • Reduces waste so you can plan purchasing and increase freshenss in preserved food and partially finised products
  • Best suited to: Restaurants / Cafes, Clubs / Pubs / Bars, Food Production, Hospitality / Venues, Accommodation, Schools, Medical / Aged Care, Bakery / Pastry
Performance
  • Refrigerant: R452A
  • Electrical Power (kW): 3.60
  • Current draw (Amps): 5.6
Options
  • Special condensing unit
  • Vacuum probe
  • Proofing, thawing and refrigeration cycles
Pricing and Availability
Description Part No. Stock Integral or Remote
MF45 1/1 PLUS FREEZER CASTORS IR-MF45/X027 No Stock Integral

Product Overview

Category
Blast Chillers
Series
Irinox Series
Refrigeration Type
Multi-Fresh Blast & Shock Freezer
Unit Type
Self Contained, Bottom
Dimensions
790 W x 962 D x 1595 H (mm)
Temperature Range
+90°C to +3°C or +90°C to -18°C
Yield
Yield per cycle 45kg
Tray Capacity
9-18 (GN 1/1 or 600x400 mm)

SKOPE for Inspiration

6 Food Waste Innovations to Inspire Change in Your Restaurant
Back of House

6 Food Waste Innovations to Inspire Change in Your Restaurant 

Need help reducing food waste? Take a leaf from these current and future technologies...

How to Choose a Bar Fridge That’ll Have Your Back
Front of House

How to Choose a Bar Fridge That’ll Have Your Back 

You’d be forgiven for thinking every backbar fridge is the same. There’s plenty of ch...

Three Essential Tools for Reducing Food Waste in the Commercial Kitchen
Back of House

Three Essential Tools for Reducing Food Waste in the Commercial Kitchen 

Practical advice for kitchen managers who want to begin the battle against food waste...

Why Now was the Right Time for a 5 Year Full Warranty
Stories

Why Now was the Right Time for a 5 Year Full Warranty 

SKOPE may be known as one of the world’s leading manufacturers of commercial refriger...

Just How Safe are Natural Refrigerants? Let Me Explain
Front of House

Just How Safe are Natural Refrigerants? Let Me Explain 

One of the biggest roadblocks to cheaper, greener commercial refrigeration are persis...

Fridge Not Taking the Heat in the Kitchen? Here are the Top 3 Things You Can Do
Back of House

Fridge Not Taking the Heat in the Kitchen? Here are the Top 3 Things You Can Do 

We talk to SKOPE refrigeration expert Glenn Hinman about how to keep your back of hou...

“The whole can-do attitude that came from the customs team was amazing because I kept throwing things at them.”

David Quon- Hospitality Consultant, David Quon & Associates

“SKOPE’s series of temperature controlled fridges, which keep red wine at the optimum temperature, were the perfect solution to keep members happy.”

Lachlan Furnell- CEO, Queensland Cricketers' Club

“SKOPE fridges have clean lines, practical design and efficient use of space. ”

Damian Heads- Executive Chef, Steel Bar and Grill

“We're able to store over 2,500 stems of fresh red roses in our MISA Cool Room for Valentine’s Day to enable premium freshness in the hot summer heat of these highly sensitive flowers.”

Jo-Ann Moss- Owner, Best Blooms

“We emphasise fresh produce in our menus, so having SKOPE chillers we can rely on is essential to the quality of our food.”

Bundit Kijpalakorn- Owner, Spice Paragon

“Braising meat is very simple with an Irinox Blast Chiller, we just place a temperature probe in it and then leave it to cook. Because it cooks very gently we get up to 15% higher yield due to less moisture.”

Lil Huckle- Food Services Manager and Executive Chef, White Tie Catering
Your Guide to Commercial Refrigeration

Your Guide to Commercial Refrigeration 

Case Study: Whet Drinking Room

Case Study: Whet Drinking Room 

Case Study: Gordon River Cruises

Case Study: Gordon River Cruises 

Case Study: Bennelong

Case Study: Bennelong 

Case Study: Brunetti's

Case Study: Brunetti's