Inoxfrost E-mail

AWARDED WITH THE ENVIRONMENT AWARD BY THE REUS CHAMBER OF COMERCE 2009

INOXFROST is a new concept of cold that perfectly combines design and functionality, which lie a series of unique properties that make it significantly more efficient than traditional ice cubes.

Technically, we could define it as a thermoconductor that exceeds by a 15% the capacity of traditional ice cubes to cool beverages.

In addition, the INOXFROST spheres:

- Don’t water down drinks, and therefore don’t alter their flavour or aroma.
- Don’t float, so they don’t get in the way of enjoying the drink.
- Ensure maximum hygiene, as they are made from stainless steel.
- Have the ability to prolong the maximum cooling temperature for a longer period of time.
- Can be customized by laser etching for promotions or corporate gifts.

The INOXFROST spheres are ideal for direct cooling in a glass of any beverage, whether it is whiskey, wine, champagne, beer, spirits, cocktails or soft drinks.


Even though the development of these ice cubes has been foreseen to cool drinks, we found that its applications in the world of restaurants offer many opportunities, because they don’t contribute to the excess of water to cool food, they can be introduced in hot oils, and allow the chef to play with temperature contrasts.

The use of INOXFROST spheres also represents a considerable saving of water, given its unlimited duration.

Its use is as simple as keeping them in the freezer and once used, wash them, dry them and put them back in the freezer.

Although they are designed to cool, they also have the property of accumulating heat once boiled.

During the year 2003, INOXFROST has won three contests, the last of which was the category of "Best Business Idea" under the Eurowards 2003 in Brussels.

They have been on the news since its origins in numerous media, which reflected their trajectory until today.

There have also been many interest raised by many companies and organizations in the INOXFROST spheres like Acerinox, Tubacex, IKEA, the University of Navarra and the Forum of Cultures Barcelona 2004, and renowned chefs such as Ferran Adrià, Martin Berasategui, Juan Mari Arzak or the Arola Restaurant at the Hotel Arts (Five stars hotel in Barcelona) are using them in their labs creations.

Article about Inoxfrost on the Acerinox magazine (in Spanish)

 

 

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