Carpigiani Nordika Specifications
Nordika
Blast Freezers for
Ice Cream Makers and Confectioners
Carpigiani Corporation of America
P.O. Box 4069 Winston-Salem, NC 27115
800-648-4389 • fax: 336-661-9895
www.carpigiani-usa.com • info@carpigiani-usa.com
·
Carpigiani reserves the right to make any changes to form and materials without notice. Weights, measurements, etc. are purely guidelines.
G.O. 03/07 - 1000 GB.
IC 757 600 997
Authorized distributor
CONTROL PANEL
with large display showing temperatures,times and
processes
• refrigeration • freezing • blast freezing • time setting • product
core probe setting • product core probe heating • defrosting.
ACCESSORIES
these optional accessories allow customisation of the
NK 100 and NK 200 blast freezers
• ozonizer for sterilising the appliance interior and evaporator
• pairs of C-runners for ice cream version • pairs of L-runners for
confectionery version • 40x60 cm shelf • 4 swivel wheels, 2 with
brake • optional water condenser for NK 200.
EVAPORATOR
with hinged stainless steel deflector, for perfect cleaning
and inspection of all parts.
ICE CREAM MAKING VERSION
racks with pairs of non-tip C-runners, complete with
shelves for ice cream pans; runners are easily removable
and washable.
CONFECTIONERY VERSION
racks with pairs of L-runners for 40x60 cm confectionery
trays; runners are easily removable and washable.
PROBE
for reading product core temperature; heated for
troublefree removal after freezing.
The NK 100 NK 200 Technology
NK 200
140
132
80
79
6
2
2
8
(40x60)
12
4
4
2,10
230/1/50
+3/-18
NK 100
115
85
70
79
4
1
1
5
(40x60)
6
2
2
1,40
230/1/50
+3/-18
NK 50
47
52
56
56
-
-
-
-
2
1
1
0,96
230/1/50
-18
MODEL
Operating
temperature
°C
Electrical
specifications
V/Ph/Hz
Capacity
(number of pans
36x16x12)
)
Capacity
(number of
trays)
Net
weight
kg
Rated
power
kW
Ice cream making version
Confectionery version
Pairs
of C
runners
Pairs
of C
runners
Pairs
of L
runners
Shelves
Shelves
Dimensions cm
Height
Width
Depth
TECHNICAL DATA
Fan-assisted refrigeration - Manual defrosting - Air condensation
17082Nordika 5/14/07 11:28 AM Page 1
Medium-sized floor-standing blast freezer for rational use of production shop
space. The adjustable height and thick stainless-steel top allows installation
in - line with standard worktables, adding extra work-surface.
Little compact blast freezer that will fit
anywhere, especially in small premises
where space is limited. It can be placed on a work-table or even on top of the
batch freezer, for convenient, immediate use.
Advantages in Confectionery
Nordika
Nordika 50
Nordika 100
Nordika 200
Models
CARPIGIANI has produced these blast freezers for professional ice cream makers and confectioners to provide them
with a user-friendly, high-tech working tool of guaranteed quality.
Nordika blast freezers:
are built entirely in AISI 304 stainless steel for durability
have one-piece body with extra-thick insulation for outstanding efficiency
have interior with rounded edges for quick, easy cleaning
Blast freezing ice cream for a few minutes immediately
after it leaves the batch freezer hardens its surface. This
results in better conservation and stabilises its height
giving a flawless product for display.
Blast freezing ice cream intended for storage for a few hours
freezes it to -18°C, setting it completely. When
reconditioned at -14°C, the ice cream once again becomes
soft, creamy and spatula-friendly.
When making ice-cream cakes, Bavarian cream, mousse,
single-portion desserts, hard pieces and all ice cream
confectionery, the blast freezer’s speed and health
assurances make it an essential appliance. Products defrost
absolutely uniformly.
With blast chilling to +3°C, baked products such as cakes
and sweet pastries, cake bases, muffins, baked snacks, etc.
all retain their freshness for 5-6 days. They are ready to
eat in a few minutes, with all their original flavour, colour,
aroma and weight.
With blast freezing to -18°C, raw items such as cake and
pastry dough, etc. maintain all their cell structure,
guaranteeing perfect conservation for several months.
Products are conveniently ready for baking, at any time.
With blast freezing to -18°C, baked products such as
éclairs or croissants retain their aroma. When defrosted,
for 15-20 minutes at room temperature or for 30 seconds
in a microwave, their shape and consistency remain perfect.
Big professional blast freezer to store large
amounts of product. Its high blast freezing and
frozen storage capacity make it useful both for
planning and rationalising output and for
stocking raw materials, such as seasonal fruit.
•
•
•
Advantages in Ice Cream Making
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