Machinery for Ice Cream | Chocolate | Pastry(Italy), world leader in ice cream & pastry machinery. Carpigiani Gelato university has trained thousands of Gelato makers worldwide. (Italy),

Food Machinery Division

Machinery for Ice Cream | Chocolate | Pastry

for Desserts,how they were made once...

(Italy), world leader in ice cream & pastry machinery. Carpigiani Gelato university has trained thousands of Gelato makers worldwide.

(Italy), the most preferred name in the world of Chocolate. Selmi Chocolate Academy is the one source of knowledge & information to Artisan Chocolatiers.

(Italy), ISA has the widest selection of display cabinets for Ice cream, Pastry & Chocolate.

(France), robust hand held blenders for any volume of foodservice application.

(Italy) Pioneers & market leaders in Pastry tools & machines and Chocolate moulds.

(Belgium), Heavy duty Waffle machines for continuous operations.

(Italy), the most advanced Continuous Churning Ice Cream Machines, with Carpigiani Patent Technology.

Visit our demo lab Do fix an appointment at our demo lab (in Mumbai) to have a first-hand experience on some of the above machines & our selection of fine ingredients, with our well trained chefs. Also meet our factory trained technical & sales team to help you plan and set up a professional kitchen.

The good old days of authentic, original, pure and uncompromised Desserts are disappearing and with it, also the joy of Dessert culture.

Delta Nutritives is on a mission to revive this sweet culture, with our range of advanced machinery & fine ingredients and our team of passionate Salespersons, Technicians & Chefs.

The technology in our machines doesn’t allow room for errors, while still allowing maximum flexibility & options to the user. Quality components ensure maximum working life of these machines. Combined with our excellent range of ingredients, you have no choice but to excel in the sweetest profession in the world.

Join hands with us & let’s make Desserts, how they were made once.

ItalyPasteurisers & Pasteurisers Cum Ageing Vats

There are ice-cream machines and there’s Carpigiani. Unrelenting passion for excellence and constant R&D makes Carpigiani products perform at a point that’s far beyond benchmarks. Carpigiani machines are built to last and offer consistent performance through their working life. Carpigiani is the world’s best selling Gelato equipment brand :-)

- Can be mounted over most batch freezers (except Labo 812e)

- Water based mix pre-chilling system.- Electromechanical controls.

Boil 5

- Simple electronic controls.- Electric/water blackout protection (Restarts

pasteurising in case of long blackout)- Low Homoginisation Q-5Micron size

- Advanced software & technology. - Suck & throw system to obtain ‘low

homogenisation’. - Refrigerated spigot for maximum product hygiene.- Centrifugal pump with seven speeds for mixing as

well for mix transfer (into ageing vats). - 60 HE is also designed to prepare a fruit, cream &

chocolate pastes for flavouring ice-creams & to prepare a few pastry products such as Panna Cotta, Bavarian cream, Zabaoine sauce etc.

- 60 HE P is equipped with a more powerful motor that can handle mixes with higher viscosity, fats & solids.

- Electric/water blackout protection (Restarts pasteurising in case of long blackout)

- Two processing zones in 180 RTL (single well).

Pastomaster 60 HE / 120 HE / 180 RTL

Pastomaster 60 XPL/P & 120 XPL/P

Boil 5

Pastomaster 180 RTL

Model Capacity Litres Cycle length Mins Condenser Dim cm L x W x H Power V/Hz/Ph - kW

Boil 5 1.3 – 7 10-12 - 44 x 71 x 27 230/50/1 – 2.2

Pastomaster 60 XPL/P 30 – 60 Upto 120 Air or Water 35 x 86 x 103 400/50/3 + N – 7

Pastomaster 120 XPL/P 30 – 120 Upto 120 Air or Water 65 x 86 x 103 400/50/3 + N – 11.2

Pastomaster 60 HE 15-60 Upto 120 Water 35 x 90 x 103 400/50/3 + N – 7

Pastomaster 60 HE P 15-60 Upto 110 Water 35 x 90 x 103 400/50/3 + N – 11

Pastomaster 120 HE 30 –120 120 Water 65 x 86 x 103 400/50/3 + N – 11

Pastomaster 180 RTL 60-180 120 Water 75 x 106 x 119 400/50/3 + N – 17.5

Note: Ageing & cooling feature not available in Boil 5

Accessories shown in the pictures may not be part of standard equipment

Pastomaster 60 HE Pastomaster 120 HE

Pastomaster 60 XPL/P Pastomaster 120 XPL/P

Batch Freezers (small)

Pronto 4/c

Quartetto

Quartetto

Freeze n Go & Pronto 4/c - For restaurants & hotels

Italy

Model Batch capacity Hourly capacity Approx batch Dimension cm Power Storage area

Lt (ice-cream/Sorbet) time mins L x W x H V/Hz/Ph - kW Temperature °C

Freeze n Go 300 - 500 g 5 5 26 x 53 x 53 230/50/1 - 0.3 —

Pronto 4/c 500-650 g 5 8-10 33 x 40 x 42 230/50/1 - 0.7 —

Quartetto 1.5 - 3 kg 12-18 10-12 54 x 57 x 115 230/50/1 - 2.7 -8 °C to -15°C

Labo 812 e 1.2 - 2.5 kg 11-17 10-12 37 x 72 x 66 230/50/1 – 1.8 —

All units have air cooled condensers.

Pronto 4C

Labo 812e- Most popular models in the hotel industry.

- Electromechanical controls & compact size.

- Best suited for hotels, restaurants, single parlours & caterers.

- Hard-O-Tronic consistency monitoring system.

Labo 812e


Freeze n Go

Freeze n Go

- Compact size & rugged construction.

- Extremely easy electromechanical controls.

- Manual extraction of ice cream from the beater.

- The only batch freezer with built in storage freezer.

- Vertical cylinder


- Easily moveable

- Cute design & Vintage Colour.

- Ideal for live production at restaurant tables.

- Removable freezing jar for extraction of ice cream.

- Simple controls.


ItalyReady 14 20

- Most compact professional Batch Freezer with built in Pasteuriser in the world.

- Hard-O-Time consistency monitoring system.

- Retractable water spray with hose lock & continuous flow.

- Best suited for single parlour setups for live production.

- Also suited for Hotels with space crunch.

Model Batch capacity Hourly capacity Approx batch Dimension cm Power Storage area

Lt (ice-cream/Sorbet) time mins L x W x H V/Hz/Ph - kW Temperature °C

Ready 14 20 2 - 4 kg 14-20 10 (cold) -20 (hot) 45.5 x 58 x 76.5

All units have air cooled condensers.

230/50/1 – 3.1 —

Ready DF

Carefully mixed & hygienically processed premixes make it easy for ice cream makers, especially in hotels, to produce safe & delicious ice creams, without having to pasteurise & age. The Ready DF goes a step further by dosing exactly the desired amount of water to be added to the premix. After this, the machine allows you to heat the premix, before freezing it into ice cream. Even if the chef prefers to prepare his own mix, the Ready DF allows pasteurisation of the mix (at 90°C) too. With this feature, you know you can satisfy any health & hygiene law :-)

- Hard-O-Dynamic consistency monitoring system


- Electronically adjustable water dosage setting on water spray.

- Pasteurisation upto 90°C

- Best suited for hotels, restaurants & pastry shops.

Model Batch Production/Hr Production/Hr Condenser Dim. cm Power

capacity kg Only freezing Heating & freezing Air / Water L x W x H V/Hz/Ph - kW

Ready 20 30 DF 3 – 5 Upto 30 kgs Upto 10 kgs Air/Water 50 x 65 x 140 400/50/3 + N – 4

Ready 30 45 DF 3.5 – 7.5 Upto 45 kgs Upto 15 kgs Air/Water 50 x 65 x 140 400/50/3 + N – 5.2

Batch Freezers - Labo & Labotronic HE series

Labo & Labotronic series of batch freezers carry legendary status in the ice-cream world. The patented direct expansion system, consistency monitoring systems, high performance semi-hermetic compressors & specially designed beater & scrapper systems ensure perfect consistency, ultimate smoothness & quicker production, which translate into repeat customers, greater profits & huge savings in running costs. All machines are HACCP compliant :-)

- Shaft-less beater & spring mounted PTFE scrapper blades.

- Hard-O-Time consistency monitoring system.


- Best suited for single to multiple parlour setups & larger scale ice-cream producers

- Labo 20 30 XPL/P suitable for larger hotels.

Labotronic HE-H

Labo XPL/P series

- Now with standard Pasteurisation program.

- Optional beater for regular Ice cream (by selecting the new ‘ice cream’ programme)

- Optional Portion Controller Door for filling into retail packs (by selecting the ‘Crystal’ programme)

- 5 speed operation (with optional Inverter Motor), helpful in obtaining overrun.

- HOD Adaptive - Advanced electronics combined with extra sensitive & powerful refrigeration result in the exact consistency desired by the user & avoid further hardening.

- Spring mounted scrapper blades in a special alloy of stainless steel.

- Exclusive algorithm that electronically controls thermostatic valves, high-efficiency motors and new high performance condensers

- Designed to save 30% in production time, thus saves precious power & man hours.

- Auto defrost, to resume production in case of power blackout.


- Best suited for multiple parlour setups (Labotronic 20-90 & 25-110 HE-H & large hotels (Labotronic 10 45 HE-H)

Labotronic HE-H series

Italy


Model Batch Capacity kg Production/Hour Ltr. Condenser Air/Water Dim cm L x W x H Power V/Hz/Ph - kW

Labo 14 20 M 2 – 4 20 – 28 Air 44 x 73 x 128 400/50/3 + N – 2

Labo 20 30 XPL/P 3 – 5 28 – 40 Air or water 52 x 65 x 140 400/50/3 + N – 2.9

Labo 30 45 XPL/P 5 – 7.5 42 – 60 Air or water 52 x 65 x 140 400/50/3 + N – 4

Labo 40 60 XPL/P 7 – 10.5 56 – 84 Air or water 52 x 65 x 140 400/50/3 + N – 6

Labotronic 10 45 HE-H 1.5 – 7.5 12 – 64 Air or water 52 x 65 x 140 400/50/3 + N – 6.4

Labotronic 15 60 HE-H 2.5 – 10.5 21 – 84 Air or water 52 x 65 x 140 400/50/3 + N – 7.6

Labotronic 20 90 HE-H 3.5 – 13 28 – 135 Air or water 52 x 65 x 140 400/50/3 + N – 9

Labotronic 25 110 HE-H 4.5 – 17 35 – 152 Air or water 52 x 85 x 140 400/50/3 + N – 11

Labo 1420 M- Electromechanical controls & compact size.

- Best suited for hotels, restaurants, single parlours & caterers.

- Hard-O-Matic consistency monitoring system.

Labo XPL/PLabo M

Optional Beater for Ice Cream. Optional Portion Controller Door.

MAESTRO – Multifunctional batch freezers for ice-cream & pastry

The Maestro was conceived out of the fantasies of millions of chefs worldwide. Never before could a single machine help precisely, perfectly & professionally prepare ice-creams & sorbets, chocolate products & pastry products. HACCP compliant.

- Optional beater for regular Ice cream (by selecting the new ‘ice cream’ programme)

- Optional Portion Controller Door for filling into retail packs (by selecting the ‘Crystal’ programme)

ExampIes of products that can be prepared in the Maestro:-

Gelato & ice-cream: Pasturising & ageing, production of Gelato, Sorbets, Granita, Semifreddo, sauces (flavours), toppings &

.

Bakery & pastry: Custard, Chocolate custard, Zabaione custard, Bavarian Cream, Panna Cotta, Poached fruits, Fruit topping, Gelatine for cakes.

Chocolates: Bitter/Milk/White chocolate hardening (complete tempering process), Fast tempering, Gianduja, Ganache, Chocolate sauce & Cream spread (like Nutella)

Specialities: Yogurt, Herb & flower infusions, Cooked rice & Crepe mix (for making waffle cones)

Why Maestro? (instead of a separate pasteuriser & batch freezer)

In most hotels & restaurants, the ice-cream machine is used for not more than an hour or two, after which its but a piece of expensive stainless steel. The Maestro allows the chef to bring out his/her versatility to the best possible extent. Set programmes ensure absolute consistency of the product for years, no matter who the user is. You can avoid the expenditure, space & maintenance for a separate pasteuriser

Infusions

Maestro HE

Maestro HCD

Italy

Model Condenser Air / Water Dim. cm (L x W x H) Power V/Hz/Ph - kW

Maestro * HCD Air or water 50 x 65 x 140 400/50/3 + N – 3.8

Maestro ** HE Air or water 52 x 65 x 140 400/50/3 + N – 6.4

Maestro *** HE Air or water 52 x 65 x 140 400/50/3 + N – 7.6

Maestro **** HE Water 52 X 65 X 140 400/50/3 + N – 9


Production capacities for Maestro * HCD Maestro ** HE Maestro *** HE Maestro **** HE

various preparations (Qty. per cycle) (Qty. per cycle) (Qty. per cycle) (Qty. per cycle)

Min Max Min Max Min Max Min Max

Mix added Kg 1.5 5 1.5 7.5 2.5 10.5 3.5 13

Gelato made L 2 7 3.5 10 4 15 5 19

Granitas Kg 2 4 3.5 6.5 5 10 6.5 13

Toppings Kg 3 6 4.5 9 6 10 7.5 12

Creams Kg 3 6 4.5 9 6 12.5 7.5 15

Chocolate Kg 2.5 5 5 10 7.5 12.5 10 15

Yogurt Kg 2.5 6 3 10 5 12 7 14

Infusion kit for safe & convenient flavour extraction Optional Beater for Ice Cream. Optional Portion Controller Door.

Crystal Program & Applications


Italy

Crystal for Ice Cream Cakes

Crystal for production for Retail Sale- Replace original door with Portion Controller

(optional accessory).- Select Crystal program.- Place an electronic weighing scale on the

machine shelf.- When ready, dispense ice cream into Jars or

Retail Take-Away packs & stop when desired weight is filled in.

- Blast freeze well before distribution.

Crystal applications available in Labotronic HE, Maestro HE, Ready DF- only 1 program CRYSTAL for milk and water based

- 2 programs CRYSTAL

• one for milk-based

• one for water-based

The CRYSTAL program is available on the Labotronic HEH, Maestro HE & Ready DF models. This program produces the ice cream in semi frozen form, but surprisingly with micro crystals. This allows free flow of the mix into Jars, Moulds or Sponge Cakes. Two accessories to be employed for effective dispensing of Crystal Products are the Spacer and Portion Controller Door. The Spacer allows precise flow into moulds and the Portion Controller Door allows easy flow of ice cream into Jars & Take-Away boxes.

50% overrun and more

Cakes Jars- Use original door with spacer.- Select Crystal Program.- When ready, fill easily into desired mould.- Blast freeze well, before demoulding &

decoration.

Crystal for Ice Cream Pizza- Use original door with spacer.- Select Crystal Program.- When ready, spread over Sponge Cake.- Blast freeze well, before decorating with

toppings.

Teorema- The Teorema onboard real-time monitoring software communicates with the Teorema App on your Smartphone or Computer

- Ask our technical personnel for a demo on Teorema.

Pastochef RTL – dedicated pastry preparation machines

Fundamental recipes: 18 work cycles for popular & indispensable recipesCustard (3 progs.), Chocolate custard, Zabaione custard, Lemon cream, Bavarian Cream, Panna Cotta, Tiramisu, Chocolate Bonetto, Fruit cream, Fruit Jam (compote), Poached fruits, Fruit topping, Fruit Jellies, Gelatine for cakes, Syrup for desserts, Custard storage.

Chocolate: 9 programmes that work with extreme accuracy to process your delicate & expensive chocolates:Bitter/Milk/White chocolate hardening (complete tempering process), Fast tempering, Gianduja, Ganache, Chocolate sauce, Cream spread (like Nutella) & storage of temper.

Ice-cream – 4 popular processes: High pasteurizing, Customised pasteurizing (65°C to 95°C), Semifreddo base, Mix storage (ageing)

Speciality :7 programmes for sweets & desserts that rely heavily on temperature precision:Cream puffs, Bruttimabuoni biscuits, Honey Almond Nougat, Petit Four (Macaroons), Sponge butter cookies, Fritetelle (fritters), Yogurt.

Gastronomy :7 programmes for savoury preparations:Savoury cream, Bechamel sauce, Salted shortcrust bread, Polenta, Bolognese sauce, Rice cooking (Risotto) & Fresh cheese.

Free programmes:5 programmes for the chefs to store their speciality recipes.

Italy


Model Production in 2 hours Confectioner's custard Chocolate Dim. cm Power V/ Hz / Ph

Litres Min Kg Max Kg Min Kg Max kg L x W x H kW

Pastochef 18 RTL 15 7 15 5 12.5 45 x 62 x 111 400/50/3 + N – 2.1

Pastochef 32 RTL 30 15 30 7.5 25 66 x 72 x 111 400/50/3 + N – 4

Pastochef 55 RTL 50 25 50 10 40 66 x 72 x 119 400/50/3 + N – 5.6

Note: min & max duration depends on product & production cycle chosen.

Possibility to add ingredient during processing

Shield for hot products

The legendary Pastochef is meant dedicatedly for pastry products. It has preset programmes for international pastry specialties. The Pastochef maintains precision in temperature, timing & agitation – three crucial points in pastry making.

Temperature: Precision control from +4°C to +105°C

Agitation: 8 working 8 different mixing systems, from slow to fast, continuous to at intervals, to mix together every type of ingredient :-)

Mister Art & MasterStick – Multi product soft machine

Short on space & budget but large on dreams? Mister Art is the answer to your dreams. Designed in a soft machine format, Mister Art lets you prepare & produce top notch Ice-creams, Sorbets, Bavarian Pastry Cream, Custards, Mousse, Semi-Freddo & Stick ice-creams (in combination with moulds) & portioned milkshakes, using very little space. As in every other Carpigiani, consistency is a key feature, complimented by legendary Carpigiani quality, durability & performance. The filling gun allows the user to fill into moulds, cups, cake-rings etc. with precision, while the machine keeps the product maintained at the right temperature.

MasterStick allows effortless filling of stick ice cream moulds & is designed for producing various ice cream products, Frozen Yogurt, Milkshakes & ice cream tarts (Pastry products not possible) :-)

- Auto pasteurising of products (including cylinder) - Integrated mixer in tank

- Product filling gun - Mono Portion nozzle kit

- Flexible hose cleaning kit - Programmable controls.

- Gear pump with adjustable overrun

Italy

Model Flavours Hourly capacity Pasteurising capacity in ltr. Dim. cm L x W x H Power V/Hz/Ph – kW

Cones Sticks Shakes

Mr. Art Single 270 320 - 8.5 – 11.5 51 x 75 x 83 400/50/3 +N – 2.4

Mr. Art + 2+1 mix 485 580 - 8.5-11.5 x 2 55 x 87 x 89 400/50/3 +N – 4.7

Master Stick Single - 530 150 8.5-11.5 51 x 75 x 91 400/50/3 +N - 2


Self pasteurising tank with mixer Easy filling into moulds of any size

Carpigiani cream whippers

Model Tank capacity ltr. Hourly capacity Ltr. Dim cm (L x W x H) Power V/Hz/Ph - kW

Ecowip/G 2 100 22 x 37 x 45 230/50/1 – 0.4

Miniwip/G 2 150 22 x 37 x 45 230/50/1 – 0.7

Masterwip/G 3 150 22 x 37 x 51 230/50/1 – 0.7

Jetwip/G 6 240 31 x 46 x 51 230/50/1 – 0.7

Italy


Ecowip Masterwip Miniwip Jetwip

Foot pedal for continuous operation (Jetwip)

Thick Shakes have managed to beat the fads & passing trends in the food industry & remain in demand across the market. But the problem is with unreliable machinery & inconsistent results. GR-127 from Sentocel-GBG (Carpigiani Group) is an economically priced, reliable and technologically advance Thick Shake machine. The compact size helps you conduct business with limited space.

• Thickness/Density controls.

• Mixer on board for blending flavours directly into glasses.

• Night mode for storage of mix at 5 °C.

GR-127 – Thick shake machine

Capacity in litres Production lt/hr Dim. Power

GR-127 Shake Tank: 20 lt Cylinder: 5 lt Upto 30 lt. cm 37 x 58 x 76 Ht. 230V/50Hz/1Ph – 1 kW

These self refrigerated cream whippers can increase the volume of the cream upto 300% (in cream with 25-35% fat). The refrigerated tank can hold cream upto 72 hours. The patented gear pumps are easy to dismantle & reassemble :-)

Carpigiani soft ice-cream machines


Carpigiani softy machines are technologically the most advanced in the global market & give a gourmet feel to soft ice-cream, which is normally considered pedestrian. All models are equipped with the 2E beater, which doesn’t need a scrapper blade & hence, no recurring costs. The patented direct expansion freezing cylinder, advanced consistency monitoring system & specially designed gear pumps ensure perfect hardness, even consistency & optimum overrun in the ice-cream. This translates into increase in popularity of the ice-cream & higher profits. All machines are HACCP compliant :-)

- Self pasteurizing: For tank & freezing cylinder, allows you to clean the machine once in 42 days

- Mixer in tank: To avoid separation of mix

- Cylinder defrosting: For quick melting & cleaning

- Hot air discharge on top: The hot air outlet is on the top, which means you can flush the machine against the wall & save precious space. The outlet can be connected to a ducting as well.

161 G SP

191 Classic / Steel - Available in ABS (Classic version) or brushed Stainless Steel (Steel

version) body.

- Stainless pump with plastic gear (Classic version) or metal gears (in Steel version).

- One piece plastic beater (Classic) & 2 piece metal beater (Steel)

- Separate sensor based motor for pump (for long life of the gears)

- Mixer in tank.

- Defrost system (in freezing cylinder) for quick melting during cleaning.

- Tablet cover type, 3 fold rubber tank lid (for 191 & 243).

XVL 1 Counter PSP - Self-pasteurising system. Requires complete cleaning once in 40

days only.

- Rear panel chimney allows machines to be placed next to each other.

- Touch screen advanced controls, including digital cone counter.

- Mixer in tank, ensures fluidity of the mix at all times.


- Advanced consistency monitoring system.

- Suitable for high output parlours.


- Self closing spigot.

191

243 P EVO

Italy

XVL 1 Counter PSP

243 P EVO- Independent consistency control for each cylinder.

- ABS body with graphics (optional: personalised graphics)

- Stainless pump with metal gears.


161G SP

XVL P- Touch screen advanced controls, including digital cone counter.

- Mixer in both tanks, ensures fluidity of the mix at all times.




- Independently controllable freezing cylinders.


- Self closing spigot.

- Also available with optional self pasteurising system.

- Touch screen advanced controls, including digital cone counter.

- Ripple dispenser integrated (2+1 mix + 3 ripples on vanilla section)



- Independently controllable freezing cylinders.

- Optional self pasteurization system.

Rainbow 3

Tre b/p AV EVO

Tre b/p AV EVO & Super Tre AV EVO- Electronic simple controls.

- Independent consistency control for each cylinder.

- Mixer in both tanks, ensures fluidity of the mix at all times.



- Super Tre b/p AV EVO suitable for high output operations.

Tre b/p

Tre b/p- Electromechanical controls.

- Hard-o-matic consistency monitoring system

Patented gear pumps & tank mixers in XVL P & EVD P models


Model Flavours Tank Capacity ltrs. Hourly Cap. Cones/75 g each Dim. cm LxWxH Power V/Hz/Ph - kW

161 G SP Single 5 200 30 x 63 x 85 230/50/3 - 1.8

191/p Steel Single 12 270 51 x 75 x 83 230/50/3 – 2.1

243/P EVO 2 + 1 mix 8+8 340 55 x 73 x 80 400/50/3 + N – 2.7

Tre b/p 2 + 1 mix 8+8 426 51 x 74 x 144 400/50/3 + N – 2.7

Tre b/p AV EVO 2 + 1 mix 8+8 480 51 x 76 x 157 400/50/3 + N – 2.7

Super Tre b/p AV EVO 2 + 1 mix 11+11 480 51 x 76 x 157 400/50/3 + N – 5

XVL 1P Single 13 500 45 x 71 x 161 400/50/3 + N -2.7

XVL 3P 2 + 1 mix 13+13 670 50 x 71 x 161 400/50/3 + N -4.7

Rainbow 3 2 + 1 + 3 ripple 18+18 650 60 x 83 x 1538 400/50/3 + N -4

Note: All models have air-cooled condenser & are available in gravity version too. Performance is best in air-conditioned environment or with ambient temperature around +25°C.

Italy

XVL


Continuous Churning Ice Cream Machine

Model No. of wells Hourly capacity Dim. in cm L x W x H Power V/Hz/Ph – kW

CC-100 1 x 2.5 litres 10 kg 70 x 57 x 42 230/50/1 – 0.75

CC-101 1 X 2.5 litres 10 kg 44 x 60 x 96 230/50/1 – 0.75

CC-200 2 x 2.5 litres 20 kg 72 x 62 x 96 230/50/1 – 1.5

CC-400 4 x 2.5 litres 40 kg 141 x 62 x 96 230/50/1 – 3 kW

CC 100

CC 200

CC 101

CC 400

Is your ice cream as dynamic as your business? While Carpigiani pioneered the continuous churning machine technology, BG-Italy, with Carpigiani patented technology – brought it to the open market. With individual inverter motors, consistency setting for every flavour, low power consumption and rugged construction, these churners keep the business running – fresh and dynamic.

- Independent Electronic Controls for each well.

- Washing station on user side (not available for CC-100 & CC-101)

- Mounted on castors (CC-100 is table mounted)

- Optional Smart App for remote controlling of machine.

- Optional High performance water saving scoop wash.

Tempering Machines

Model Tank Hourly Removable Enrobing Belt Cooling Tunnels Mould Loader Dim. Cm

Kg Cap. Kg Worm screw suitable L x W x H

Selmi One 12 55 No None None None 38 x 73 x 147

Ghana Legend 24 90 No All models 300/400 None 50 x 84 x 147

Color EX 12 55 Yes None 300/400 None 38 x 74 x 147

Plus EX 24 90 Yes All models 300/400 None 49 x 100 x 147

Futura EX 35 170 Yes All models 300/400 None 50 x 100 x 155

Top EX 60 200 Yes All models 300/400, 800 175 & 275 65 x 110 x 156

Cento 100 300 No All models 300/400, 800 175 & 275 77 x 110 x 160


Selmi One Ghana Legend Color EX Plus EX

Futura EX CentoTop EX

Robust construction, precise temperature control, accurate dosage and easy operations - define Selmi Tempering Machines. The range is suitable for beginners to professional high production artisan chocolatiers. All machines are supplied with heated vibrating table as standard. Models with 'EX' have removable worm screws.

Optional Customized Injection Plate for all models except Selmi One & Plus EX

Enrobing Belts

Specially designed to work with Selmi tempering machine range (Except Selmi One & Color EX), enrobing belts from Selmi are suitable to coat either entirely, partially or just the bottom, of Hard Ganache pieces, Cookies etc.

The enrobing belt is in three sections and installed on a tilting trolley.The loading area can be stopped to increase the accuracy and thepositioning times of the product which needs to be coated. The enrobing

area features a mechanical vibration of the coating mesh, which helps tocreate a uniform coating of the product, and an air blower for controllingthe dripping from the chocolate which can be adjusted electronically viathe control panel (except in R-200 Legend, which has electromechanical controls). The latter features an alimentary filter and millimetricadjustment of the working height.

The enrobing speed is electronicallyadjustable via the operator control panel. This enrobing belt is designedfor the more demanding workshops and chocolatiers as it allows for preciserepetitive processing of any product whilst keeping unchanged the weightsand thicknesses.

All the models are foldable, to make space when not in operation.


R200/R250L

Belt width Belt length Compatibility Accessories Dim. cm Dim. cm Power

mm mm L x W x H L x W x H folded

Legend, Plus EX 230V/50Hz/1Ph - R-200 Legend 200 1800 Partial 180 x 60 x 120 60 x 60 x 180

Futura EX 0.5 kW

230V/50Hz/1Ph - R-200 200 1800 All models Partial Bottom 180 x 60 x 120 60 x 60 x 180

0.5 kW

230V/50Hz/1Ph - R-250 250 1800 All models Partial Bottom 180 x 60 x 120 60 x 60 x 180

0.5 kW

230V/50Hz/1Ph - R-200 L 200 2800 All models Partial Bottom 280 x 60 x 120 60 x 60 x 280

0.5 kW

230V/50Hz/1Ph -R-250 L 250 2800 All models Partial Bottom 280 x 60 x 120 60 x 60 x 280

0.5 kW

R200 R200 Legend

COMFIT Panning/Coating Machines for Dragees

•

• Can be equippedwith automatic SpraySystem • Interchangeable air filter

First coating pan on the market to be equipped with a dehumidified cooling system • Rapid change between cold and hot air


Model Batch capacity (product + Chocolate) Dim. cm L x W x H Power

Comfit 20 Upto 20 kgs/hour 72 x 120 x 150 230V/50Hz/1Ph - 1.8 kW

Comfit 50 Upto 50 kgs/hour 110 x 150 x 165 400V/50Hz/3Ph - 2.5 kW


The coating pan is made entirely of AISI 304 steel and is equipped with anelectronic speed control to optimise the coating of different types and sizes ofproducts. The introduction of dehumidified air into the rotating tank cavity is controlled bya cooling system aimed at speeding up the enlargement of the dragees viathe introduction of chocolate.

In the following phase a resistance is used tosmoothen and polish the product and clean the machine. Temperature control panel enables the adjustment of the temperature to suit therequired processing.

COMFIT coating pan complete with automatic Spray Systemfor chocolate, can be used in conjunction with Spray System whichneeds to be powered by a compressed air source. The Panning machine control panel can be programmed to time the intervals between two sprays. The spray system itself has manual adjustment to control the nebulizing effect.

Comfit 20

Comfit 50

Spray System

TUNNEL – Cooling tunnel for Moulds& Enrobed Chocolates


Tunnel 300-400Can be used with Plus Ex, Futura Ex and Top Ex

• Designed for theartisanal needs of patisseries and chocolateries

• Machine is entirelycontrolled via a touch screen

• Heated coating area (day and night) Canbe connected to a detacher

• Option to modify to threephase 220 V - 50/60 Hz

The production speed of this machine ranges from 20 to 150 cm/min. The Tunnel 400 has a completely integrated coating section which is easily assembled and washed. The machine was designed to allow working with more than one tempering machine, which can be swapped over upon changing thecolour of the coating.

• Power: 400V/50Hz/3Ph + N – 2.8 kW

• Dimensions: L. 4800 mm xW. 850 mm

• Working width: 200/250 mm

Tunnel 800-1200Designed for large workshops and small/medium industries

• This machine can be used simultaneously for coatings and mouldings

• Can be connected to a detacher

• Option to modify to three phase 220 V - 50/60 Hz

Designed to coat and cool coated and moulded products using a special air diffuser positioned over the whole length of the cold chamber. The production speed ranges from 30 to 200 cm/min. The TUNNEL 800/1200 has a completely integrated coating section which can be easily removed and washed. The machine was designed to allow working with more than one tempering machine, which can be swapped over upon changing the colour of the coating.

• Electrical specification: 400V/50Hz/3Ph- 4 Kw

• Dimensions: L. 8000/12000 mm x W. 850 mm

• Working width: 300/400 mm

Tunnel Doppia (Double Decker)Can be used with Top Ex

• Machine is entirely controlled via a touch screen

• Heated coating area (day and night)

• Can be connected to a detacher


An innovative machine created to satisfy the ever increasing needs for multifunctional machines. In one direction this cooling tunnel coats pralines, cakes, breadsticks, snacks, etc, with the same specifications as the previous coating devices, but on a separate level it also has a belt moving in the opposite direction within the cooling tunnel which allows for the processing with an automatic Transfer polycarbonate mould loader (external size 275 x 175 mm); this works by firstly running the products on the upper cooling level for 8 metres and then passing the moulds to the lower level which brings them back to the starting point via a polycarbonate belt. The advantage is clear: this patented system transforms an 8 metre covered tunnel into a 16 metre one, hence doubling the cooling times, product quality and productivity. We recommend the installation of the detacher at the opposite side to the coating belt.

400V/50Hz/3Ph + N - 9 Kw

Dimensions: L. 6000/12000 mm X W. 850 mm

Working width: 300 mm

TUTTUNO


The most professional & compact solution for simultaneous dispensing of Shell & Filling.

- Direct connection to tempering machine (for continuous supply of Tempered Chocolate for shell)

- Hopper for Filling.

- Possibility of adding chopped nuts in the Filling.

- Optional Automatic Mould Loader & Vibrating table.

- Advanced technology but simple touch-screen controls.

- Precision dosage.

- Legendary Selmi build quality.

(Requires connection to Air Compressor)

Capacity: Upto 90 moulds (depending on mould size & cavities)

Dim.: cm 180 x 70 x 160 Ht.

Power: 400V/50Hz/3Ph + N – 3.5 kW

Spider – Compact cooling system for moulds


Designed for being connected to Selmi TUTTUNO, Mould loader 175and Moulding line 275

• The power supply to the Tunnel is timed andassisted by a Loading belt

• Ouput cooled product on the same axis ofinput in order to increased the productivity

• Cooled and dehumidifiedair flow, thanks to the spin patent follow the moulds during their way

Tunnel for mouldswhith vertical spirals. The essential properties of thismachine are the compact dimensions, funtionality and high productionyields. Selmi has created an innovative handling of the moulds that allows formaximum exposure of the same to the cooling flow.

Power: 400 V / 50 Hz / 3 Ph-4 kW

Dimensions: cm 160 x 150 x 180 Ht

Capacity: 120 to 240 moulds/hr

BEAN TO BAR


RoastersThe coffee roaster Roaster uses an exclusive air cyclone system (vertiflow® patent) which isvery versatile and can also be used for the roasting of hazelnuts, almonds, pistachios, barley, etc. The machine hasa number of programs which control the heating temperature of the air used for roasting via the probe at the heartof the product which identifies the correct roasting time, cooling time and the final emission of the product. Theprograms can be personalised to obtain the desired grade of roasting time after time. Needs to be connected to acompressed air source.

• Roasting by means of a unique patented Vertiflow® air system • Cooling system

• Touch screen display Container for collecting fruit husk • Easily cleanable and washable

• External ventilated tank for product cooling • Peel collecting tray integrated in the machine(extractable)


Centodue (102)

• Batch capacity: upto 2 kgs.

• Hourly capacity: Upto 18 kgs (depending on product)

• Dim.: cm 55 x 95 x 145 Ht.

• Power: 400V/50Hz/3Ph + N – 10 kW

Centosei (106)

• Batch capacity: upto 6kgs.

• Hourly capacity: Upto 40kgs (depending on product)

• Dim.: cm 75 x 110 x 155 Ht.

• Power: 400V/50Hz/3Ph + N – 17 kW

Centoventi (120)

• Batch capacity: upto 2 kgs.

• Hourly capacity: Upto 50 kgs (depending on product)

• Dim.: cm 120 x 175 x 225 Ht.

• Power: 400V/50Hz/3Ph + N – 22 kW

WINNOWERSecond component of the Selmi Bean to Bar line, this machine has thefunction to trasform the previously roasted cocoa bean into nids of varioussize. The stainless steel mill delivers a perfect crushing: the cycle providestwo separate and adjustable air flows which separate the product from its peel.

• Compact size

• Suitable for a medium to large laboratory, chocolatiersand patisseries

• Hopper suitable for 5 kg of cocoa beans

• Stainlesssteel roller crushers

• Adjustable airflow with two levels of aspiration

• Two separate hoppers for crushed parts: one for the obtained nibs andthe other for the processing waste

• Air filter and peels seal.

• Capacity: Upto 50 kgs/hour

• Dim.: cm 160 x 55 x 145 Ht.

• Power: 230V/50Hz/1Ph – 2 kW

There’s hardly a Chocolatier breathing, who doesn’t want to have their own Bean to Bar setup. What else could come close to transforming your thoughts into taste. Selmi Bean to Bar range lets you realise this dream, with precision, technology and style.

BEAN TO BAR


GRINDERThird component of the Selmi Bean to Bar range, this machine has thespecific task of grinding the cocoa nibs in particles of size between 200and 250 microns. The product, once inserted into the hopper, is crushed bystainless steel pins to obtain a “pre-refined” paste. Versatility and ease of useallow this machine to be used also for the refining of dried fruit, constitutingan excellent alternative to the vertical cutter.

• Compact size

• Stainless steel pins

• Stainless steel roller crushers15 kg hopper for dried fruit and beans

• Suitable for a medium to largelaboratories, chocolatiers and patisseries.

• Capacity: 50-60 kgs/hour

• Dim.: cm 55 x 80 x 140 Ht


MICRON 25 & MICRON 50 (Ball Mill Refiner)

CONCA (Conching Machine)

The Micron ball refiner was designed for the production of spreadablecreams, anhydrous pastes for ice creams, pralinated products and creamsweets. The machine is equipped with a refrigerator with the purpose of regulating,within the set limits, the excess heat caused by the friction generatedbetween the spheres. Thus doing we preserve unaltered the organolepticqualities of the product. The circulation of the product during refinementis maintained by a dual purpose volumetric pump. The refining cylinder isalso regulated to maintain a warm temperature to prevent the fatty residuesbetween the balls from solidifying during pauses in the working cycle.Needs to be connected to a compressed air source. Magnetic filter (optional) is removable and washable

A fundamental element to complete the chocolate transformation processas it removes the negative “acidity” and any residual humidity, hencemaximising the quality of the transformed product. The mixer, locatedat the centre of the heated tank, has the task of continually mixing thechocolate, oxygenating it in order to obtain, within a working cycle of 8 to12 hours, a homogeneous and flawless mixture. The processing programcan be personalised by the operator. The machine’s frontal touch screenhas four distinct categories: duration, temperature, emulsion intensity andoxygenation via a variable flow of air

Micron 25

• Tank capacity: 20-22 kgs.

• Refining capacity: 10 kg/hour

• Dim.: cm 75 x 85 x 130 Ht.


MICRON 50

• Tank capacity: 60 kgs.

• Refining capacity: 40 kg/hour

• Dim.: cm 155 x 1000 x 135 Ht.

• Power: 400V/50HZ/3Ph + N – 12 kW

• Tank capacity: 60 kgs.

• Conching time: 8-12 hours.

• Dim.: cm 67 x 80 x 115 Ht.

• Power: 230V/50Hz/1Ph – 3.5 kW

Micron 50Micron 25

Blast Freezers

Post production treatment of pastries & ice-creams are critical for their shelf life & for preserving their taste, texture, structure & consistency. In the past few years, the Indian dessert industry has begun to take advantage of blast chillers & freezers and thereby have greatly enhanced quality of ice-creams, pastries & other desserts.

ISA has been supplying high quality blast freezers to the Indian dessert & hospitality industry for over a decade & has had a brilliant history of trouble-free performance :-)

Blast freezers are suitable for:-

Ice-cream manufacturing: For shock freezing freshly produced ice-cream to maintain creaminess by maintaining micro ice-crystals & micro air-bubbles. This prevents surface flattening and ‘air escape’.

Confectionery: For blast chilling of pastries before display, for quick chilling of chocolate products etc. This preserves their taste for a longer time, reduces shrinkage & increased shelf life.

Catering: For advance bulk shock freezing for banqueting.


Model

T-5 Gel 5 6 18 12 80 x 70 x 90 230/50/1 – 1

T-8 Gel 8 12 25 16 80 x 79 x 127 400/50/3 – 2.5

T-12 Gel 15 18 36 24 80 x 79 x 180 400/50/3 – 2.8

T-16 Gel 16 21 55 36 80 x 79 x 200 400/50/3 – 4.2

T-8 OR 8 12 25 16 143 x 79 x 87 400/50/3 – 2.5

All models are available in pastry version too, with grids to hold GN 1/1 trays. All models have air-cooled condensers. Pitch between two trays: 68 mm. Cabin temperature upto -40°C.

Capacity in Tubs

PowerV/Hz/Ph - kW

Dimensions cmL x W x H

Blast chilling+90 to -18°C (at core)

Blast freezing+90 to +3°C (at core)

Ice cream tubs nos.360x165x120mm (5ft)

Trays nos.GN 1/1 or 60x40 cm

Product capacity in kg

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Bakeries: For shock freezing of dough & other raw, precooked or fully cooked products.

Pizzerias: For bulk shock freezing of dough balls or pizza bases with sauce.

Zero series of blast freezers from ISA carry advanced refrigeration & software with rugged durability & are suited to Indian working conditions.

ISETTA & ISABELLA

One of ISA’s time tested models, the Isetta combines simple grace with practicality & offers you display from 4 upto 12 tubs. The Isetta can also hold as many tubs just below the displayed tubs & storage for more tubs (except in Isetta 4). Its designed to hold 360 x 165 x 120 mm (5 lt) as well as 260 x 157 x 170 (4.5 lt) tubs. This is especially useful for franchise models, where the main kitchen may send enough ice-cream for one week or more. The ice-cream in the second layer & storage area is around -18°C. The Isetta/Isabella thus offer you maximum storage & flexibility in displaying :-)

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Model Isetta 4 6 R 7 R 9 R 12 R Isabella 10 LX Isabella 13 LXIsetta Isetta Isetta Isetta

External dim. mm 824x726x1176 1184x800x1176 1354x800x1176 1659x800x1176 2119x800x1176 1317x906x1372 1647x906x1372

Refrigeration Static Static Static Static Static Static Static

Display 360x165x120 4 6 7 9 12 10 13

260x15x170 6 10 11 14 19 14 18capacity

Storage 5 lt. 0 4 + 4 6 + 6 7 + 7 10 + 10 5 + 5 7 + 7

4.75 lt 0 6 8 10 14 8 10capacity

Product temp. °C. -16 to -14

Defrosting Electric Hot Gas

Operating °C & humidity +35°C & 70% +30°C & 55%

conditions

Power V/Hz/Ph 230 / 50 / 1

Electric input Watts/Ampere 450 / 3.3 590 /4.1 870 / 5.3 730 / 3.2 1060 / 5.6 550 / 3.1 970 / 6.3

standard

Electric input Watts/Ampere 810 / 3.8 810 / 3.7 915 / 4 1330 / 5.8 1770 / 8.2 1210 / 5.7 1690 / 7.5

defrosting

Compressor Type/No. Hermetic / 1

Net weight Kg 69 97 102 160 217 132 192

ISETTA

Isetta 4 Isetta 6R Isetta 7R Isetta 9R Isetta 12R

6 10 11 14 19

4(+4) 6(+6) 7(+7) 9(+9) 12(+12)

Isabella 10LX Isabella 13LX

14 18

10(+10)* 13(+13)*

Tub Layout

ISABELLA

260 157

120-170

360 165

80-120

FIJI


The most economic Ice-cream / Gelato display cabinets with ventilated technology, the Fiji range of cabinets brings in professionalism at reduced costs to the owner. Ventilated refrigeration treats the displayed products gently, while maintaining temperatures effectively. Castors (wheels) enable easy movement of the cabinets during cleaning of the parlour floor. The Fiji 120 & 140 also allow two rows of storage, thus optimising space :-)

Model 4 6 7 9 12 120 140

External dim. mm 824x627x1247 1214x627x1247 1354x627x1247 1659x630x1247 2119x627x1247 1214x785x1247 1354x785x1247

Refrigeration Ventilated

5 lt 4 6 7 9 12 9+9 10+10Display capacity 4.75 lt 4 6 7 9 12 6+6 7+7

Product temp. °C. -16 to -14

Defrosting Hot gas

Operating conditions +35°C & 70%

Deg C & humidity

Power V/Hz/Ph 230 / 50 / 1

Electric input standard 370 / 2.5 600 / 3.8 625 / 3.8 660 / 4.1 580 / 3.8 685 / 4.2 1150 / 6.3

Watts / Ampere

Electric input Defrosting 950 / 5.6 1200 / 6.3 1220 / 6 1440 / 6.4 1240 / 6.3 1450 / 6.7 2420 / 2.5

Watts / Ampere

Compressor Type / No. Hermetic / 1 Hermetic/ 2 Hermetic / 1

Net weight Kg 67 99 110 135 172 110 135

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Tub LayoutFiji 4 Fiji 6 Fiji 7 Fiji 9 Fiji 12 Fiji 120 Fiji 140

4 6 7 9 12 12 14

4+4 6+6 7+7 9+9 12+12 9+9 10+10

260x157mm

360x165mm

Bermuda ViewThe worldwide success – Bermuda, always carried the best of economy, design & technology. Now with better visibility & tolerance to higher ambient temperature, its slated to be a success in the growing professional artisanal ice cream business in India too :-)

• Extended glass area (extra visibility of ice creams)• 10 Degree display angle of tubs.• Ventilated cooling• Hot gas defrosting• Heated front glass• Curtain with magnetic strip• Mounted on castors• Reserve storage area

Model Bermuda 10 View Bermuda 13 View

External dim. mm L x W x H 1340x814x1354 1670x814x1354

Refrigeration Type Ventilated

Display capacity 360x165x120 mm 10 13

260x157x120-170 mm 14 18

Storage capacity 5 lt. tubs upto 120 mm 7+7 10+10

Product Temperature +2 to -20°C

Defrosting Hot Gas

Operating conditions °C & humidity % 35°C & 75% r.h.

Power V/Hz/Ph 230/50H/1

Electric input (operational) Watts/Ampere 980/5 1340/6.7

Electric input (defrosting) Watts/Ampere 1500/7.3 1830/8.6

Compressor Type/No. Hermetic/2

Net weight Kg 195 235

MillenniumUpdated technology, contemporary design & excellent performance make the Millenium series of display cabinets the professional’s first choice.

Available in 2 designs; SP (curved outwards) & STD (rectangle)

- 10° display angle makes the product visible from distances.

- Reverse cycle defrosting ensures minimal intervention by users & extremely low frequency of tubs being removed for storage in alternative units at nights.

- The heated glass prevents condensation (sweating) & thus assures absolute clarity.

- Model SP 12+12 model with two temperature zones, independently controllable (for two different kind of ice-creams).


Model 12 16 18 20 24 12+12

SP 1148x1062x1392 1508x1062x1392 1678x1062x1392 1848x1062x1392 2188x1062x1392 2188x1062x1392External dim.

STD 1143x1048x1306 1503x1048x1306 1673x1048x1306 1843x1048x1306 2183x1048x1306 2183x1048x1306


Display 360x165x120-170 12 16 18 20 24 12+12

capacity 360x250x80-150 8 10 12 12 16 8+8

Product temperature °C. -16 to -14

Defrosting Reverse cycle

Operating °C & +35°C & 70%

conditions humidity

Power V/Hz/Ph 230 / 50 / 1

Electric input Watts / 1650 / 7.8 1950 / 8.8 2000 / 8.9 2400 / 11 3140 / 15 2850 / 14

standard Ampere

Electric input Watts /3500 / 15.6 3990 / 18 4020 / 18 5000 / 20.2 5050 / 20.5 5900 / 25

Defrosting Ampere

Compressor Type / No. Hermetic / 1 Hermetic / 2

Net weight Kg 235 303 330 348 437 470

STD

SP

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STD

STD side view

SP

SP side view

360x165mm

360x250mm

Tub Layout

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Some designs are meant to stun, create awe & remain etched in your mind. The One Show is one such design that one gets obsessed with. The entire focus of the viewer is directed on the product displayed & this triggers irrevocable impulse. The display area is seamless & appealing to the eyes. Be sure you hire a good interior designer when you book an order for the One Show :-)

- Refrigeration system: inbuilt or remote- Refrigeration system can be mounted on the

basement, or on the sides.- Available in marble, wood or metallic finish- Also available with cylindrical polycarbonate tubs.- Can be purchased just with frames, or completely

built up with panelling. - Available in Pastry, Praline or Ice cream versions.

Model: Standalone Version: Ice Cream (Regular Tubs)

Model: Base Version: Ice Cream (Regular Tubs)

Model: Free Version: Ice Cream (Regular Tubs)

Model: Free Version: Ice Cream (Round Tubs)

Model: StandaloneVersion: Pastry

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Version Standalone Free Base

Regular Regular Large Regular Large

Dim. mm L x W x H 3420x740x960 1200x740x960 1705x740x960 2360x740x960 3370x740x960

Capacity litres Gross/Net 545/138 273/69 402/102 545/138 804/204

Net weight Kg 410 210 280 380 510


Temp. in °C / Operating parameters 30°C & 55%

humidity %

Temperature range In °C +2°C to -20°C

No. of compressors Units x type 2 x hermetic 1 x hermetic 2 x hermetic

Defrost Reverse cycle

Power V/Hz/Ph 230V/50Hz/1Ph

Electric input Watts/Amp. 2000 / 10.2 1000 / 5.1 1650 / 7.8 2000 / 10.2 3300 / 15.6

Electric input at defrosting Watts / Amp 3400 / 16 1700 / 8 3500 / 15.6 3400 / 16 7100 / 31.2

Ice Cream

PastryVersion Standalone Free Base

Regular Regular Large Regular Large

Dim. mm L x W x H 3420x740x960 1200x740x960 1705x740x960 2360x740 960 3370x740x960

Capacity litres Gross/Net 545/138 273/69 402/102 545/138 804/204

Net weight Kg 410 210 280 380 510


Temp. in °C Operating parameters 25°C & 60% humidity %

Temperature range In °C +1°C to +10°C

No. of compressors Units x type 2 x hermetic 1 x hermetic 2 x hermetic

Defrost Off cycle

Power V/Hz/Ph 230V/50Hz/1Ph

Electric input Watts/Amp. 1700 / 10.8 860 / 5.4 1000 / 5.6 1720 / 10.8 32000 / 11.2

Electric input at defrosting Watts / Amp 140 / 0.8 70 / 0.4 70 / 0.4 140 / 0.8 160 / 0.9

Ice Cream Tub Layout in Standalone Tub Size: 165 x 360 mm

Ice Cream Tub Layout in Free (Regular)Tub Size: 165 x 360 mm

Ice Cream Tub Layout in Free (Regular)Tub Size: Dia. 154 x 160 H mm (3 ltrs.)

Tray Layout in Free (Regular) Ice Cream or PastryArea tray: 1060 x 400 mm

Ice Cream Tub Layout in Standalone Tub Size: Dia. 154 x 160 H mm (3 ltrs.)

Tray Layout in Standalone Ice Cream or Pastry Area tray: 1060 x 400 mm

Ice Cream Tub Layout in Free (Large)Tub Size: 250 x 360 mm

Ice Cream Tub Layout in Free (Large)Tub Size: Dia. 154 x 160 H mm (3 ltrs.)

Tray Layout in Free (Large) Ice Cream or PastryArea Tray: Dia. 1565 x 400 mm

Ice Cream Tub Layout in Base (Regular)Tub Size: 165 x 360 mm

Ice Cream Tub Layout in Base (Regular)Tub Size: Dia. 154 x 160 H mm (3 ltrs.)

Tray Layout in Base (Regular) Ice Cream or PastryArea Tray: Dia. 1060 x 400 mm x 2 Zones

Ice Cream Tub Layout in Base (Large)Tub Size: 165 x 360 mm

Ice Cream Tub Layout in Base (Large)Tub Size: Dia. 154 x 160 H mm (3 ltrs.)

Tray Layout in Base (Large) Ice Cream or PastryArea Tray: Dia. 1565 x 400 mm x 2 Zones

Delta

If space is a hindrance to your display aspirations, the solution is Delta. With its patented & unique sideward ventilation, it allows two professional sized tubs to be placed in two rows symmetrically, even with just 831 mm of depth. Moreover, two independently controllable temperature zones & night storage mode make it ideal for Malls, Supermarkets & Kiosks. You can have one side full of classic ice cream, while the other side could effectively hold ice cream sticks or Sorbets.


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- Sideward ventilation.

- Night storage sliding tray.

- Two independently controllable temperature zones.

- Air intake & Exhaust on back panel.

Model Delta T2

External dim. Mm L x W x H 1276x831x1170

Refrigeration Type Ventilated

Display capacity 360x165x120 mm 12

360x250x120-170 mm 8


Defrosting Reverse Cycle


Power V/Hz/Ph 230/50H/1

Electric input (operational) Watts/Ampere 1350/7.4

Electric input (defrosting) Watts/Ampere 1240/6.6

Compressor Type/No. Semi Hermetic/2

Net weight Kg 150

Multiplo

The most ideal way to conserve Ice Cream for dispensing is by protecting it from Air, Light and Dust. This ensures prolonged freshness, retention of colours and flavours and longer shelf life. The traditional Pozzetti (pronounced Pot-Zet-Ti) cabinets are the most suitable solutions for all kinds of scooping ice creams & Gelato. This also allows ice creams to be produced centrally & distributed to satellite parlours, where they can be conserved in the Pozzettis for upto 21 days.

Model 80 100 125 150

No. of tubs (7 lt) 4 + 4 6 + 6 8 + 8 10 + 10

T1: 1 T1: 1 T1: 1 T1: 1

No. of temperature zones T2: 2 (2 + 2) T2: 2 (2 +4) T2: 2 (2 +6) T2: 2 (2 +8)

T3: Not possible T3: 3 (2+2+2) T3: 3 (2+2+4) T3: 3 (2+4+4)

Dim.: mm LxWxH 770 x 800 x 1170 1020 x 800 x 1170 1270 x 800 x 1170 1520 x 800 x 1170

Operating conditions 35°C & 75% humidity

Product temperature -6°C to -18°C

No. of compressors 1 for T1 or T2 1 for T1 & 2 for T2 & T3

Defrosting Off compressor

Power 230V/50Hz/1Ph

Power input kW 800 W 900 W 1000 W 1300 W

- Induction cooling (Coiling around each storage well)

- Extremely light weight (no water & glycol)

- Possibility of upto three independently controllable temperature zones.

- Two levels of storage in each well (7 litres each)

The most seductive display cabinet has to be undisputedly the 3D Show. The intentions of the 3D Show are open & unabashed – to entice every living soul that looks at it to surrender to the magic of ice creams. This bold attitude is carved by technology, efficiency, perfect finishing and years of R&D.


3D Show

Model 120 155 170 190 220

External dim. mm 1172x1104x1170 1502x1104x1170 1667x1104x1170 1832x1104x1170 2162x1104x1170


Display capacity 360x165 mm 12 16 18 20 24

360x250 mm 8 10 12 12 16


Defrosting Reverse Cycle


Power V/Hz/Ph 400/50/3 + N

Compressor Semi Hermetic/1

Electric input (operational) Watts/Ampere 1740/3.1 2470/6.3 2780/6.8 4000/11.5 4770/13.5

Electric input (defrosting) Watts/Ampere 3260/7.9 3870/8.5 4250/9.6 5000/12.5 5600/3.9

Net weight Kg 330 390 425 460 525

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The 3D Show Pastry version compliments the Ice Cream version when kept side by side. The models & dimensions are the same as the ice cream version. Scan the QR code for more details.

3D Show Pastry

II Carrettino

Model il carrettino

External dim. Mm 1832 x 945 x 1175 / 2081 (with canopy)

Dim of canopy 2000 x 1285

Refigeration Ventilated

Display capacity 360x165x120 mm 6+6

(no. of tubs) 260x157x170 mm 10

Product temperature °C -16 to -14

Defrosting Automatic hot gas

Operating conditions °C & humidity +30°C & 55%

Power V/Hz/Ph 230 / 50 / 1

Electric input standard Watts / Ampere 600/3.8

Electric input defrosting Watts / Ampere 1200 /6

Compressor Type / No. Hermetic / 1

Now here’s a display cabinet that catches one’s attention to its design, before the eyes move to the products displayed. The deliberately old-fashioned design is to evoke childhood memories in customers of all age groups. Keep in the centre of a mall’s atrium or use it at catering events, the il carretino is sure to attract customers from distances :-)

• Ventilated display cabinet.

• Automatic hot gas defrosting.

• Tempered straight glass.

• Lighting inside canopy.

• Scoop washer with water tap & drain tank.

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Berry

When ‘cute’, ‘awesome’, ‘cool’ & other contemporary adjectives walk into the ISA factory, they get transformed into the BERRY. Berry is radical, yet fundamental; futuristic, yet contemporary; Modern, yet practical. A showstopper, when placed strategically in a mall, park, airport, convention centre, school etc., is bound to attract attention & induce impulse :-)

- Automatic opening/closing of hatchOptional battery operated unit, for outdoor operation

- Optional plug in + electric generatorCapacity: 6 carapino tubs (4.75 litre each)

- Mounted on castors (two swivel, two fixed)Hatch internal dome illuminated with LED lamps

External Dim. (LxDxH) mm Carapine Capacity Refrigeration Refrigerant Compressor (q.ty-type) Power Supply Electronic Input

1871x1087x2540/2410 6/7 L Static fan assisted R404A 1 Hermetic 230V/1Ph/50Hz 330W/1.7A

With Hatch Open With Hatch Closed

ENERGY SAVING

LED

PRODUCT TEMPERATURE

-6/-14 °c

CLOSING SYSTEM

Automatic

DEFROST

Off Cycle

CLIMATIC CLASS

7 (35 °C / 75% RH)

CONFIGURATION

Plug-in

Plug-in + Battery (8h)

Plug-in + Electrical generatorNET WEIGHT

240 kgKg


Cristal TowerSteel & glass have merged aesthetically into a towering form in the Cristal Tower. This four side transparent cabinet gives maximum exposure to your edible creations. The products displayed can be seen & appreciated from every angle, which leads to uncontrollable impulse :-)

- Stainless steel & glass construction.

- Tempered double glass door screen

- Available in static or ventilated refrigeration (depending on model)

- Available in chocolate version (RV CH)

- Touch control door opening (optional)

- LED lighting.

- Self closing door (optional)

- Mounted on castors (two with brakes)

- Tempered glass shelves.

- Anti fog glass heaters (optional)


Model 725 RS TB 925 RS TB 725 RV TB/TN 925 RV TB/TN 725 RV TN 925 RV TN 725 RV CH 925 RV CH

External dim. mm 725x664x1990 925x664x1990 725x664x1990 925x664x1990 725x664x1990 925x664x1990 725x664x1990 925x664x1990

Refrigeration Static Ventilated

Storage Gross/net, 510 / 398 676 / 536 510 / 372 676 / 500 510 / 372 676 / 500 510 / 372 676 / 500

capacity litres

Product temp. °C. -15°C to -18°C -18°C to +10°C +1°C to +10°C +14°C to +16°C

Humidity % — <60%

Defrosting Type Manual Hot gas Stop compressor

Grids 5 (fixed) 5 (adjustable)

Gap btwn. Grids mm 230 mm (fixed) 230 mm (adjustable)

Shelf length mm 580 x 498 780 x 498 580 x 465 780 x 465 580 x 465 780 x 465 580 x 465 780 x 465

Operating °C & +30°C & 55%

conditions humidity

Lighting 2 strips on door side 4 strips on corners

Power V/Hz/Ph 230/50/1

Alarms High Temp.; Low Temp.; Probe Malfunction; Door Open

Electric input Watts / 650 / 3.2 850 / 4.4 920 / 4.8 1000 / 5.2 630 / 4.5 650 / 4.5 630 / 4.5 650 / 4.5

standard Ampere

Electric input Watts / — — 1500 / 7.2 1700 / 9 150 / 1 160 / 1 150 / 1 160 / 1

Defrosting Ampere

Compressor Type Hermetic

Net weight Kg 236 275 245 305 245 305 245 305

Italy

925 LH (Low height version)925 x 664 x 1504 mm

925 series

725 series (White)

METRO – Pastry display cabinets

The efforts of your labour, toil & passion can be quickly lost if your pastry display cabinet lets you down. Metro combines the huge advantage of multi-level display and bullet proof reliability. Airflow has been carefully designed for uniformity in temperature & perfect conservation of pastries, sandwiches or Chocolates (special version) :-)

Italy

Side view of Metro LX Front glass opening (for cleaning) Swing door service side opening Metro 935

Sliding door service side opening Metro 129

Models 935 RV VA 1290 RV VA

Dim. mm L x W x H Metro LX 950 x 852 x 1338 1305 x 852 x 1338

Metro ST 950 x 840 x 1327 1305 x 840 x 1327

Capacity (net) lt 140 210

Defrosting Stop compressor

Operating conditions °C & r.h. 25°C/60%

Product temp. °C -1°C to +7°C

Power V/Hz/Ph – kW 230/50/1 – 0.85 230/50/1 – 1.1

Weight kg 310 400


- Base + 3 levels of display.

- Ventilated refrigeration.

- Cooling in all four shelves.

- Airflow direction: Upwards from customer side to salesman.

- One piece body with base structure in painted carbon steel.

- Adjustable feet standard with optional wheels.

- Tempered glass shelves with lighting under each shelf.

- Sliding glass on server side for Metro 129

- Swing door on server side for Metro 93

Metro LX

Metro ST

CHITTARA (Guitar Cutters)

For uniform and easy cutting of pastries from cakes. Scoop the Pastry with the scooper supplied, place them suitably on the cutting station base & bring down the cutting frame slowly on the pastry. Ideal also for several Indian Sweets.Also available in Double Cutting frame (Only base supplied. Frames to be purchased as per choice)


- Construction in Sturdy Stainless Steel.

- Increment between Wire: 7.5 mm

- Ganache Frame size: 36 x 36 cm

- Standard wire frames supplied: 22.5, 30 & 37.5 mm

- Supplied with Flat Scooper & Pastry pusher.

- Dim.: cm 60 x 50

- Weight: 28 kgs

LIRA AUTOMATIC (Motorised Cutter for frozen and hard pastry/Chocolates)

MINITEMPER (table top tempering machine)

COOKMATIC (Mini Tartlet Machine)

Ideal for Home based Chocolatiers, Professional Chocolatiers who want to temper in small batches, Pastry kitchens in Hotels & Restaurants. Just add the Chocolate (callets or pieces) & select the programme (depending on type of Chocolate). The melting, cooling & tempering is then done accurately by Minitemper.

With a good recipe and a set of moulds, you can prepare Tartlet bases (pastry bases) in Sweet or Savoury version with extreme easy & professionalism. Just prepare the dough and cut them into proportionate pieces, place them inside the moulds, set the temperature & timing & let Cookmatic make perfectly baked and coloured Tartlet bases.

- Cutting area construction in Sturdy Stainless Steel.

- Product height: Upto 6 cm

- Increment between Wire: 0.5 mm, upto 6 cm max.

- Wire frame to be selected & purchased separately

- Adjustable motor speed.

- Dim.: cm 97 x 50 x 26 Ht.

- Power: 230V/50Hz/1Ph – 0.18 kW

- Weight: 40 kg

- Stainless Steel construction.

- Bowl Capacity: Upto 3 kgs

- Heating by heating bulbs.

- Cooling by Ambient Air temperature

- Fan to vent out accumulated heat under bowl.

- Adjustable temperature for melting, cooling & tempering.

- Dim.: cm 42 x 40 x 40 Ht.

- Power: 230V/50Hz/1Ph – 0.3 kW

- Weight: 20 kgs (without Chocolate)

- Stainless Steel sturdy construction.

- Interchangeable Moulds

- Accurately adjustable temperature.

- Production: Upto 700 pieces an hour (depending on mould size & recipe)

- Product height: 22 mm in Cookmatic& 45 mm in Cookmatic Special

- Dim.: cm 53 x 40 x 40 Ht.

- Power: 230V/50Hz/1Ph – 3.2 kW

- Weight: 22 kg

The Lira is suitable to cut across hard ganache or frozen products. It also cuts through Nuts. Just place the product on the cutting station base, select the cutting speed and allow the Lira to cut slowly & but smoothly through.

Dynamic Mixers - France France

Mixers/blenders are often unseen heroes in ice-cream & pastry making. The right mixer ensures proper emulsification, right consistency & prevents lumping. The wrong ones could ruin the end product. Dynamic mixers are designed with the dessert industry in mind. Each mixer has a specific purpose & mixing shafts lengths are according to motor torque. Patented designs ensure long life & safety :-)

Mini

MD95 Dynamix Dynamix Dynashake Dynamix Motor Mixer Blender Whisk Ricer

160/190 Nomad 160 Blender 160 Block Tools Tool Tool Tool AC 540

Blade set

160 mm 160/190 mm 160 mm 190 mm 160 mm 160/190 mm 160 mm 185 mm 126 mm

250 W 220W/250W 220 W 220 W 220 W/ 250 W

11500 rpm 0-13000 rpm 0-13000 rpm 0-13000 rpm

4-12 ltrs. 1-4 / 1-8 ltrs. 1-4 ltrs. 1-8 ltrs. 1-4 ltrs. 1-4 ltrs. 1-5 kgs.

Cordless

Mixing Blade

Emulsifying Blade

Whipping Blade

Smoothie Blade

Junior

Junior Standard

MX020 MX 110 AC 100 AC101 AC105 AC066 AC102 AC103

Junior Blender Junior Motor Block Mixer Tool Extended Mixer Tool Blender Tool Whisk Tool Ricer Tool

225 mm 220 mm 225 mm 300 mm 220 mm 185 mm 225 mm

270 W 270 W 270 W

0-12000 rpm 0-12000 rpm 0-12000 rpm

5-25 ltrs. 5-25 ltrs. 5-25 ltrs. 5-25 ltrs. 1-5 ltrs. 1-10 kgs.

Senior

Standard Motor Block

PMX98 BM250 M250 M250XL F250 AC004

Mixer Tool Mixer Tool Whisk Tool Ricer Tool

300 mm 300 mm 400 mm 205 mm 420 mm

350 W 350 W

9500 rpm 0-9500 rpm

20-40 ltrs. 20-40 ltrs. 20-40 ltrs. 5-20 ltrs. 10-15 kgs.

Dynamic Mixers - France France

Master

SMX

Girafe Gigamix

Motor Block Mixer Tool Mixer Tool Blender Tool Whisk Tool

2000 M90H M500 AC070 F90 AP90

Ricer Tool

410 mm 500 mm 410 mm 245 mm 420 mm

500 W

3000-9500 rpm

20-100 ltrs. 20-100 ltrs. 5-40 ltrs. 5-20 ltrs. 10-30 kgs

SMX 600E SMX 700 E SMX 800 E Blender Tool

SMX 800 E

530 mm 600 mm 680 mm 430 mm

850 W 925 W 1000 W

9500 rpm 9500 rpm 9500 rpm

75-200 ltrs. 75-200 ltrs. 75-300 ltrs. 75-300 ltrs.

Machine diameter 270mm Output max 2200W

Total length 570mm R.P.M. loaded 4000 R.P.M.

Total length 570mm Volume 100 to 400L

Weight 79Kg Adjustable height & variable speed

Transfer PumpBlender Attachment Whipping AttachmentMixer Attachment

Effortlessly transfers hundreds of ltrs. in few min.

For fine emulsification & homogenous product

For whipping large quantities of cream

Finely pulverizes 300 ltrs. of cooked vegetable soups in 5 min.

Foldable neck Easy adjustment of rotation & height

Very little storage spaceBlends directly into cooking pots

Tecnocrio Portable Display CabinetNo more refusals to outdoor ice cream catering & no more excuses for shabby presentation of ice creams. The Tecnocrio portable display cabinets have all that you’ve been desiring – light weight, good looks & performance. You wouldn’t need more than a couple of people to move them around. And they’ll even fit into the boot of most cars. With enough space for pasting your brand’s stickers, you ensure the critical visibility at such events too. LED lighting add to the visual appeal & makes your ice cream counter stand out.

Well, we are pretty sure you’ll be smart enough not to take them outdoors on a typical warm Indian afternoon. In an A/C environment, or on a pleasant evening they’ll work smilingly all the way though :-)

Piccolo Baby Gelatissimo F9

Colour White only

Construction ABS Body & copper wiring


Product Temperature -14°C to -18°C

Tub capacity2 4 4

mm 360x165x120

GN 1/6 (upto 120 mm) 4 8 8

Standard accessories LED lighting, S.S. Tub holder

Dim.: cm LxWxH 51 x 68 x 40 93 x 61 x 62 125 x 52 x 36

Service Self Service By Counter person Self Service

Powe: 230V/50Hz/1Ph

Input 0.4 kW 0.5 kW 0.5 kW

Compressor position Behind display Below display Besides display

Weight 20 kg 32 kg 35 kg

Piccolo

Baby

Gelatissimo F9

Italy

AMPI Waffle Bakers Belgium

For now on you’ll be forgiven for having assumed that all waffles are the same & they can be prepared in any waffle iron. Surprised? There’s some science & physics to Waffle making. Do it right & you’ll score high with your clients & in your business :-)Brussels Waffles, or "Gaufres de Bruxelles", are prepared with leavened batter. They are lighter, crisper and have larger pockets compared to other waffle varieties. They are mostly served warm and dusted with confectioner's sugar. Whipped cream, soft fruit or chocolate spread add to the visual appeal & value. Brussels waffles are just ideal for the Indian palate. You can identify one by the rectangular sides. The Liège waffle is a richer, denser, sweeter, and chewier waffle. Native to the greater Wallonia region of Eastern Belgium – and alternately known as gaufres de chasse (hunting waffles) – they're an adaptation of brioche bread dough, featuring chunks of pearl sugar which caramelize on the outside of the waffle when baked. It is popularly prepared in plain, vanilla and cinnamon varieties. You can identify one by the curved sides. Waffle cones for ice creams. Well, we all know this already. AMPI has incorporated hardcore science, precision computer designing & uncompromising ruggedness into their waffle irons, each constructed for a specific type of waffle. An AMPI waffle iron would be one of the best gifts you’ll leave for your grandchildren. And yes, AMPI is from Belgium, the birth place of the Waffle :-)

Model Type Sections Size of waffle No. of waffles Power

52119 Brussels 3 x 5 184 x 105 x 29 mm 2 1500 W

52123 Liege 4 x 5 142 x 115 x 30 mm 2 1200 W

52101 Cone 42 x 34 188 x 160 x 4 mm 2 800 W

52119

52101


Model Capacity Ltr. Dim. cm L x W x H Power Watts

Chocofairy 5 5 29 x 42 x 47 1000

Chocofairy 10 10 29 x 42 x 58 1000

Chocofairy

Chocolates have been romanticised for centuries & with enough reasons. Spoil your guests with hot & thick drinking chocolate, and watch them lose themselves in the permissible sin of relishing the food of the gods. This hot Chocolate dispenser with 'Bain Marie' technology, Chocofairy from Corolla preserves the original flavour & aroma of Chocolate & doesn't let it dry up.

- Thermostatically adjustable heating- Mixing paddle for consistency & temperature stratification - Self closing spigots- Removable bowl- Drip tray with level indicator- Water level indicator for Bain marie tank

Documents

Machinery for Ice Cream | Chocolate | Pastry(Italy), world leader in ice cream & pastry machinery. Carpigiani Gelato university has trained thousands of Gelato makers worldwide. (Italy),