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Nordika
Blast Freezers for
Ice Cream Makers and Confectioners
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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.
Nordika 50
Nordika 100
Nordika 200
Models
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.
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Advantages in Confectionery
Nordika
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.
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Advantages in Ice Cream Making
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Carpigiani
Via Emilia, 45 - 40011 Anzola Emilia (Bologna) Italy
Tel. +39 051 6505111 - Fax +39 051 732178
www.carpigiani.com
·
Carpigiani reserves the right to make any changes to form and materials without notice. Weights, measurements, etc. are purely guidelines.
IC 757 600 997
Authorised 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 Tecnology
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
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