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Frix AIR SYSTEM NEMOX professional machine

Frix AIR SYSTEM NEMOX professional machine
  • Frix AIR SYSTEM NEMOX professional machine
  • Frix AIR SYSTEM NEMOX professional machine
  • Frix AIR SYSTEM NEMOX professional machine
  • Frix AIR SYSTEM NEMOX professional machine
  • Frix AIR SYSTEM NEMOX professional machine
  • Frix AIR SYSTEM NEMOX professional machine
  • Frix AIR SYSTEM NEMOX professional machine
  • Frix AIR SYSTEM NEMOX professional machine
  • Frix AIR SYSTEM NEMOX professional machine
  • Frix AIR SYSTEM NEMOX professional machine
  • Frix AIR SYSTEM NEMOX professional machine
  • Frix AIR SYSTEM NEMOX professional machine
You Save:
€1,082.01 (29%)


FRIX-AIR by Nemox  Made in Italy 

.... for "Frix" with imagination
mousses, sorbets, ice creams, sauces, creams, soups ....
Frix • Air is the newest professional machine NEMOX ideal for preparing (or ... "Frix") appetizers, main dishes, desserts. You get mousses, sorbets, ice creams, sauces, creams, soups, cocktails ...
Frix • air grinds, mixes and blends all the ingredients, frozen or fresh, preserving the natural taste of foods and intense, until you get a velvety texture, the ideal temperature for tasting!

Enhances the ability and imagination of the practitioner. Allows us to offer a varied menu every day and delicious.

.... in an easy, fun and fast ....

  1. With Frix • air you can work quickly and easily a wide variety of foods, which can be served immediately or used to create the most elaborate recipes.
  2. Just plug in any pre-dispensed in plastic ingredients, as desired, or by following the recipe book and cover with the lid.
  3. Place the containers in a freezer or blast chiller at a temperature of -20 ° C to obtain the freezing of the preparation.
  4. Finally, the preparation work (max. 180 g. of ingredients). For "Frix" need 1 or 2 minutes, depending on the speed selected. With the START button the process takes about 2 minutes. With FAST, the key process takes about 1 minute.
  5. The result is incredibly creamy and smooth: the temperature is ideal for use ... and it enhances the taste!

.... using the powerful NEMOX!
• The silicone gasket seals the container and a pump air is supplied at a pressure of ca. 2 bars.
• The powerful Frix • air allows high-speed rotation of the stainless steel blade.
• Two of the arms show sharp blade can mill very thin slices of frozen ingredients, the other two arms in the shape of an airplane wing, producing a dynamic system that creates, under pressure, the perfect mixing of air and ingredients. The result is creamy and velvety.

An advanced and complex system of mechanical, electrical and electronics constantly monitor and ensure the safe operation of the machine.
An easy reset system allows restarting the machine in case of operator error.

Frix • air also has a function of rinsing the blade in order to save time between preparations compatible.

  ... Including 5 single-dose containers ...

Foods should be placed in appropriate containers. The single-dose containers, made ​​of special material, can be introduced directly into the microwave and washed in the dishwasher. The use of single-dose containers Frix • air has several advantages: maximum hygiene, processing ensures that the entire portion of the cold chain is never interrupted. The small size of the containers also allows a very fast freezing, take up little space and are stackable. Immediate availability of numerous and diverse preparations. The availability of containers in different colors in compliance with HACCP standards allows the detection and easy separation of the different preparations. The potential for use in the microwave to save time and ensure maximum convenience. Thanks to the creation of a special plastic containers are dishwasher safe.

INCLUDED: 5 containers with lids, 2 container in stainless steel, stainless steel blades 2, 2 gaskets, 1 whipping blade, tool disassembles blade.

220-240V 50Hz
1 phase 120V 60 Hz
Maximum power:
600 W
Speed ​​of rotation:
2000 rpm
Air pressure:
0.5 bar
Container volume
300 cc
Max Capacity ingredients
150 cc
Housing dimensions
mm. 72 x 95 (h)
Machine dimensions
mm 205x330x495h
Machine weight
Kg 21 to 46 lb.

The chefs can prepare with this unit, in the dead time, closed-door preparations and the foundations that will "serve" the pot on the table ready in just 5 minutes.
The 'adoption of this new way of cooking allows, in fact, all restaurant owners to acquire a broad and original menu cooked in an easy, economical and flexible.
The maximum results with minimum effort and above all without any waste.

Grilled Tuscan bread
400g cherry tomatoes
20gr basil
Garlic to taste
Salt to taste
Pepper to taste
Extra virgin olive oil 80g

Mix the tomatoes, basil, garlic, add a little olive oil and season to taste.
Freeze in small glasses at -20 ° C, then Frix.
Serve on slices of grilled Tuscan bread.

Tip Chef Andrea Galli.

Stuffed Squid with Lobster and candied lemon
For the fish filling:
500 grams of lobster meat
50g cream
Candied lemon 4
For the preserved lemons:
4 lemons,
1l of water
350g sugar
fennel seeds
star anise
4 fresh squid 10cm

Combine lemons, water, sugar, fennel seeds, cinnamon and 'star anise in a saucepan, cook all over medium heat for about an hour.
3 Fill the glasses with the AIR-Frix lobster meat, cream, salt and pepper.
Freeze in small glasses at -20 ° C.
Frix everything and add the chopped peel of one lemon.
Stuff the squid, wrap in foil and cook in a steam oven until it reaches an internal temperature of 75 ° C.
Once cooked slice the squid, place the pot on a bed of candied lemon peel, cut into julienne strips, end it all with a drizzle of olive oil.

Tip Chef Paul Antuofermo.

450gr chickpeas cooked and peeled
20g shallots
20g butter
40cl vegetable broth
white pepper

- Chop the shallot
- Make you sweat bacon and shallots in the butter
- Cool
- Add the chickpeas
- Combine the broth ingredients and fill the containers.
Freeze at -20 ° C, then Frix.
Preparation of chickpea
- Dilute the concentrate to a boil with the stock
- Place on the plate and garnish with prawns steamed with balsamic vinegar.

Chef's Tip NEMOX Staff.

300gr of milk
60g cream
40g mint syrup
1 teaspoon of egg white

Mix ingredients together and put in glasses.
Freeze in small glasses at -20 ° C, then Frix.
Particularly recommended:
- As an accompaniment to a warm chocolate cake
- Thirst-quencher when adding Frixa of vodka and dry white chocolate cream.

Tip Chef Paul Bertolotti.

Split pea soup
450gr peas
20g shallots
4g garlic
20g butter
40cl vegetable broth
white pepper

- Chop the shallots and garlic
- Make you sweat bacon, shallots and garlic butter
- Cool
- Stir the mixture with peas
- Fill with the mixture and the broth
Freeze in small glasses at -20 ° C, then Frix.
Preparation of creamed peas
- Bring to a boil with concentrated powder broth
- Place on the plate and garnish.

Chef's Tip NEMOX Staff.

Dark rum
Slice of lemon

Pour the cola glasses in
Freeze in small glasses at -20 ° C, then Frix.
At the time of use Frix and pour the slush into a glass, add the dark rum and serve with a slice of lemon.

Tip Chef Andrea Galli.

300gr. Fillet of whitefish
cut into cubes
150gr. Cream
2 chives
½ chopped shallots
30gr. Grated loaf pan
1 egg white

Mix all ingredients in a bowl then fill the glass and make frozen at -18 ° C.
Frix all.
Excellent filling for ravioli.

Tip Chef Zane Rudolph.

For the chocolate flan:
3 eggs
2 egg yolks
150g of sugar
20g flour
90g of butter
100g of chocolate 70%
For the sorbet pumpkin:
150g fresh pumpkin
100g of sugar
2500g of water
1.5 dl of amaretto liqueur

Melt the chocolate and butter in a water bath in separate containers in the meantime in a bowl combine the whole eggs, yolks and sugar, trying to stir the mixture as little as possible.
Add the chocolate, stirring, then the flour and then the melted butter. Butter and flour the molds and bake at 180 ° C for 13-15 minutes.
Cut the pumpkin into small pieces, put it to cook in a saucepan with the sugar and water. When the cooking is finished add the amaretto, and put the mixture in the cups Frix-AIR.
Freeze in small glasses at -20 ° C, then Frix.
Place the pie on the plate at your own pleasure and Frix sorbet just before serving.

Tip Chef Paul Antuofermo.

ICE CREAM OR Bagoss asiago or Parmesan cheese
220g milk
80g cream
150g grated cheese of your choice
50g low-fat yogurt
¼ egg semimontato

Melt cheese with milk and cream, and when cold add the yogurt and egg whites.
Freeze in small glasses at -20 ° C, then Frix.
Recommended as an accompaniment for a risotto with saffron to make it fresh and tasty
With artichokes and toasted brioche
With warm sun-dried tomatoes and oregano bread sticks.

Tip Chef Paul Bertolotti.

240gr. Milk
170gr. Cream of the central
15gr. Dark chocolate (chips)
10gr. Cocoa powder
2Tuorli egg
80gr. Sugar

Bring the milk to a boil and add all other ingredients.
Bake at 84 ° C without boiling. When cool, cut and fill 3 pans at -20 ° C to the heart.
Frix second need.
Serve with the sauce persimmons and pods to cocoa and cinnamon.

Tip Chef Carlo Bresciani.

50gr. Pistachios
2 red 's Egg
90gr. Sugar
Milk 300g
½ bag of Vanilla

Boil milk and vanilla, mix the powdered pistachios and let rest for 20 minutes.
Prepare the cream Beat the eggs and sugar then add the milk and bring the mixture over low heat for about 2 minutes.
Pour the mixture and the glasses, bring down the temperature and freeze.
Freeze in small glasses at -20 ° C, then Frix.
Frix and serve garnished with fresh and dried fruit.

Tip Chef Roberto Albanian.

Nougat Ice Cream
2 egg yolks
100gr. Sugar
60gr. Nougat
1 sachet of vanilla
300gr of Milk

Heat the milk with the vanilla.
Fit the egg yolks with sugar until creamy soft, add the warm milk and put everything on low heat until a thick cream. (82 °)
Let cool slightly and add the powdered nougat.
Shoot down the temperature. Pour into cups and freeze.
Freeze in small glasses at -20 ° C, then Frix.
Serve with small slices of cake or nougat bossolà with a sprinkling of ground.

Tip Chef Roberto Albanian.

300g milk
90g cream
4 egg yolks
50g sugar
15g honey orange
5g fresh ginger

Bring the milk with ginger chopped at 80 ° C, fit the egg yolks with sugar and honey, stirring well to combine the two compounds with the whip and when cold add the cream.
Freeze in small glasses at -20 ° C, then Frix.
It goes well with a warm apple and raisin cake
Excellent ice cream in cups of cream with caramel sauce and crunchy nuts.

Tip Chef Paul Bertolotti.

150g peas;
Oil 50g
250g vegetable stock
50g milk
Salt to taste

Ingredients for cuttlefish:
Tomato sauce

Cook the peas in salted water and stir to mix all other ingredients and put in small glasses of Frix air.
Freeze in small glasses at -20 ° C, then Frix.
Frix at and serve with stewed cuttlefish and white polenta.

Tip Chef Andrea Galli.

Slice of lemon

Pour into cups tonic water, freeze
Freeze in small glasses at -20 ° C, then Frix.
At the time of use Frix and pour the slush into a glass, add gin and serve with a slice of lemon.

Tip Chef Andrea Galli.

Cream semi-mounted
Powdered sugar

Pour the espresso into shot glasses.
Freeze in small glasses at -20 ° C, then Frix.
At the time of use with the Frix Whiski put into glasses and garnish with whipped cream and icing sugar.

Tip Chef Andrea Galli.

BERRIES MOUSSE and balsamic vinegar
140gr. Whipped cream
100gr. Blueberries
50gr. Currant
60gr. Raspberries
40gr. Yogurt
40gr. Red wine
40gr. Syrup
20gr. Balsamic Vinegar
30gr. Albumen
4g. Isinglass
Cinnamon to taste
Juniper taste

Blend the berries with syrup, yogurt and balsamic vinegar and sieve. Whip the cream. Soften and dissolve the glue in red wine with fish. Whisk the egg white. Mix all ingredients prepared and add a pinch of cinnamon and crushed juniper berries and put in glasses.
Freeze in small glasses at -20 ° C, then Frix.
Ideal for serving grilled venison served in cups of potatoes.

Tip Chef Roberto Albanian.

CHEESE MOUSSE (for croutons)
Use fresh goat cheese or robioline
grated parmesan cheese
chives or other herbs, etc..

Mix disc by using the appropriate mixer (fitted cream) Plastic: cream cheese flavored.
No need to freeze.
To accompany crostini bread sticks or crackers for an appetizer or a starter is not too "busy".

Tip Chef Zane Rudolph.

170gr. Lemon Juice
20gr. Sugar
10gr. Gelatin sheets
300gr. Fresh cream
2 drops yellow coloring
80gr Italian meringue
(Egg white 10g 25gr.. 40g icing sugar. 20g caster sugar. Water)

Prepare Italian meringue
Meanwhile Bastardella put in the lemon juice with sugar, add the softened gelatin in cold water made then dissolved in a little lemon juice warmed the two drops of dye, then add the Italian meringue and finally the cream mounted (you should do this by supporting a container of ice Bastardella).
Divide the mass obtained in glasses
Freeze in small glasses at -20 ° C, then Frix.
Frix and accompany the mousse with fresh strawberries in serving the whole glass.

Tip Chef Roberto Albanian.

80g smoked salmon
Sole fillets 120g
80gr between comics
20g white wine
100gr of milk
50g cream
2 tablespoons yogurt
pepper and spices
10g butter
¼ chopped shallots

Gently fry the shallots in the butter, add the fish cut into small pieces and brown Add the wine and the comic and cook 3 minutes when cold add the other ingredients.
Freeze in small glasses at -20 ° C, then Frix.
If you want a creamy mousse Frix 2 times and add 1 tablespoon of milk after the first Frix.
Recommended for croutons
As an appetizer paired with a sauce made with yogurt and dill grilled Tuscan bread.

Tip Chef Paul Bertolotti.

240gr. Canned tuna
50gr. White wine
50gr. Comics
60gr. Cream
60gr. Milk
2 slices bread loaf
1gr. Isinglass
10gr. Albumen
Garlic clean

Brown the tuna with garlic and spices in a little oil, sprinkle with white wine and let evaporate, adding the comic, milk and softened gelatin and whisk well. Add the bread loaf is saved and made into small cubes. Whip the cream and egg whites and add to mixture. Put in small glasses.
Freeze in small glasses at -20 ° C, then Frix.
If necessary Frix twice then form the dumplings and serve.
Excellent as a starter with salad and croutons dressed with extra virgin olive oil, capers and cherry tomatoes lacrimella.

Tip Chef Roberto Albanian.

300gr. Garlic clean
4 slices sandwich bread
1 Egg white
20gr. Syrup
2gr. Isinglass
Ginger to taste
Salt to taste
Pepper to taste
Milk for soaking the garlic to taste

Put the garlic to soak in milk for at least 12 hours changing the milk at least 3 times (remove the seeds garlic), cook the garlic in water until it is burnt then pass through a sieve and let it cool, add the pan saved and made loin cubes, the gelatin softened and dissolved in the syrup, egg whites and cream, season with sapore.Mettere in glasses.
Freeze in small glasses at -20 ° C, then Frix.
Ideal with fish soup or grilled meats.

Tip Chef Roberto Albanian.

125gr. Artichokes
80gr. Prawns
25gr. White bread
75gr. Milk
125gr. Cream
1 Shallot
1 Clove of Garlic
1 cl. Lemon Juice
Salt to taste
Pepper to taste
White wine to taste
3 tablespoons of cooking water
25gr. Olive oil

Boil the artichokes, then cut into slices and fry shrimp and artichokes in a pan with olive oil, shallots and garlic. Add salt and pepper, add the white wine.
Let it cool and go to the mixer with all other ingredients, add the cooking water and corrects



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