Innovative Technology

Excellent Performances

Even though one of the main goals of Inoxpiù is keep on lowering energy consumption, the productivity of our machinery is never diminished.

All our equipment have been designed to offer extremely high performances, since having the best of available technology is a must for those restaurateurs who want to give their customers an excellent service, always.

Innovation is our passion. We are constantly introducing improvements to increase productivity, speed, comfort and energetic yield. We carefully listen to professionals’ advices to guarantee over the top products, looking ahead of times:

• 90 seconds to boil a litre of water on induction hobs *
• 4 minutes to boil 3 litres of water on induction hobs *
• 5 minutes to take oil to 180°C with the fryer *
• 6 minutes to reach 250°C with the fry-top *

Inoxpiù induction hobs are perfect for express cuisine, because they allow to cut in half cooking and serving times and therefore to cut on staff.
They also reach maximum cooking temperature in a few seconds and they give the chance to optimise space: in the same room used up by a 2 fires stove you can lay at least twice as many pots and pans.

Induction technology also betters the quality of cooking itself: the heat is distributed more uniformly and is not concentrated in definite areas.

But power isn’t useful if it is not under control.
Our induction hobs can be regulated on 13 levels, offering a wide range of intensity and allowing cooking effects such as sudden raise of temperature (“colpo di fiamma”), immediate turn off or sauté cooking.

Our fry-tops can be divided into 4 different zones, allowing to set 4 temperatures, one for each area.
A thermal cut ensures no mixing of temperature and electric thermostats, one installed in each zone, constantly guarantee stable temperatures.

Even when cold food is laid on top of the surface, the thermostats and the energy management computer detect temperature changes and adjust energetic consumption. The power required will be the strictly necessary amount to fill the temperature gap and guarantee a perfect cooking.
Our fry-tops are covered with stainless steel not chrome: this characteristic makes them perfect for both uses: direct cooking of food on the grill or indirect cooking, using the fry-top as a base for pots and pans, when necessary.

Electronics have been applied to all Inoxpiù machines to better their functionality.

Pasta cookers and fryers are equipped with electronic thermostats that always keep energy absorption under control and commiserated to real power demand.
The special building system ensures stable temperatures and an immediate recovering even when frozen food is poured into tanks. The special building solutions applied in both machines guarantee excellent cooking since it favours the convective movements of liquids such as boiling water or oil. The results are non-sticky pasta and crunchy and golden fries.

The static maintenance ovens reach desired temperature in very short time and ensure uniform temperature throughout the entire chamber. The cleaning procedures are incredibly easy since the chamber can be washed with direct flow of water: it’s safely built with a special water-proof system.
These ovens can be also used for maintenance, keeping temperature and humidity always under control, saving food from dehydrating and overcooking.

The digital panels applied to all machines give the chance to constantly control temperatures with a glance. You can apply variation of a single degree so that cooking becomes extremely precise. They are easy to clean and perfectly water-proof, enhancing hygiene in the kitchen.

* times are calculated in laboratory tests on single machines. Performances may vary depending on variables ascribable to real conditions.