Choosing Carpigiani equipment is a guarantee for producing top-quality gelato. Furthermore, you can be sure that your equipment will be simple to use, robust and extremely hygienic. Over time these benefits translate into operating cost savings and high return on investment.

Carpigiani – AGE XPL

“Electronic Aging Vats for Gelato MixesAfter pasteurization, the mix is transferred to aging vats, the Age XPL, where it is stored and aged at 4°C, safe from bacterial contamination.A dry refrigeration system guarantees efficiency and durability. The beaters are the right size for keeping all the mix moving, spinning continuously or at intervals. Age 60 XPL Aging…

Carpigiani – FANTASTICK

– EASY Because the molds are comfortably filled in a chilled, ergonomic position. – QUICKLY Because the freezing occurs with the speed and power of a professional blast freezer. In addition, microcrystallization maintains over time the initial characteristics of the original gelato and sorbet. “With Carpigiani’s machine for creating gelato and sorbets on stick, the…

Carpigiani – IDEATRE

“Gelato live” Make gelato and more delicious things right in front of your customers. Let the show begin! “Three simple ideas for winning over your current and future customers.”GelatoMake a few flavors always fresh using exclusive recipes, fruit in season, and high-quality ingredients.AromaFill your gelato shop with the aroma of chocolate or fruit jam made…

Carpigiani – LABO XPL – Batch Freezer

Labo XPL are electronic batch freezers that are easy to use and ideal for any ice cream manufacturer. They are sturdy and tireless, made to keep working and producing a vast array of different ice creams: from dairy to fruit, sorbets, and cremolatas. Labo XPL in fact have 3 variable batch freezing programs for different…

Carpigiani – LABO XPL P – Batch Freezer

Electronic Batch Freezers for Artisanal GelatoThe Labo XPL P are batch freezers that are easy to use, simple to manage, and useful in any gelato production area. Solid and tireless, they have rounded corners where the operator works, significantly reducing risk of injury. CatalogueRequest CallFinance Download Catalogue Step 1 of 5 20% Requests*Call BackFinance OptionsService…

Carpigiani – LABOTRONIC HE – Batch Freezer

Labotronic High Efficiency. Indispensable. Artisanal gelato just like you want it. And much more…   Labotronic High Efficiency. Indispensable. Artisanal gelato just like you want it. And much more… QUALITYJust one button for many programs.PERFORMANCEMany functions at your service.CONVENIENCENew solutions for maximum convenience during use.SAFETYMore operational safety and more control during production.HYGIENEEasy cleaning, guaranteed hygiene.…

Carpigiani – LABOTRONIC RTL

“Labotronic RTL machines are the latest, most complete electronic batch freezers; they are able to make the work of all artisan ice cream makers much easier, because they offer different types of batch freezing to satisfy different requirements, which can change according to season, to the amount of ice cream to be produced or to…

Carpigiani – MAESTRO HCD

With Maestro you can increase productivity while saving energy.  Transform your ice cream parlour into a “Top-quality Gelato and Pastisserie Establishment.”  Broaden the range of your products and expand your clientele.  Increase profits with just one machine. Cooling and batch freezing The Hot-Cold-Dynamic® system adjusts the cold based on the quantity and quality of the…

Carpigiani – MAESTRO HE

MAESTRO IN GELATERIAIn Maestro, hot and cold temperatures are produced just by the refrigeration compressor and four integrated circuits, all managed by the Hot-Cold-Dynamic® system. Maestro benefits from all Carpigiani‘s experience with Labotronic, the most popular artisanal gelato batch freezer in the world, featuring intelligent and dynamic management of the whole production process. MAESTRO IN…

Carpigiani – PASTO XPL – Pasteuriser

Pasteurization is a heat treatment discovered by scientist, Louis Pasteur, to kill disease-carrying germs in food without affecting their nutritional and natural sensory qualities. After heating, the mix remains at a high temperature for the time required to kill all germs and then it is quickly chilled and stored at 4°C. Pasto XPL machines are…

Carpigiani – PASTO XPL P – Pasteuriser

Technology that makes your job easier. Electronic Pasteurizers for Gelato Mixes Pasteurization is a thermal treatment discovered by the scientist Louis Pasteur that kills microbial pathogens in food while maintaining nutritional value and taste. After heating, the mix remains at high temperature as long as is necessary to complete sanification. It is then quickly cooled and…

Carpigiani – PASTOMASTER 180 RTL

Performance and functions:   Subdivision of production capacity from 30 to 180 kg. Automatic Pasteurization cycle. Tank capacity from 30 to 180 kg per cycle. All components in contact with the mix are in stainless steel and polymers food approved. Mixing from the bottom side that ensures full accessibility to the tank. Tank cover in…

Carpigiani – PASTOMASTER RTL

“Pastomaster RTL machines prepare, pasteurize, homogenize*, store, age and transport ice cream mixes. They are also flexible pasteurizing machines that make it possible for ice cream makers to diversify their traditional products. Pastomaster 60 RTLThis is the most widely used pasteurizing machine in medium and large ice cream shops because it is effective with each…

Carpigiani – TURBOMIX

“The Carpigiani Turbomix is an indispensable instrument for preparing all sorts of mixes in the modern ice cream parlour. It can be used to whisk, blend, emulsify, break-up dry or fibrous ingredients and separate greases in liquids, in order to obtain perfectly homogeneous ice cream mixes. Besides having the ability to prepare homemade ice cream…

Carpigiani BOIL 5 – Mix Preparation

BOIL 5 is a semi-automatic unit to be placed on the top of the horizontal batch freezer. It is useful in preparing cold mixes for sorbets or hot mixes for ice cream. Pour the mix into the machine and turn the switch to control the mixing temperature. To heat to the pastuerisation temperature, it is…