Carpigiani

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.

Simplicity, safety, hygiene & performance are four words that can sum up Carpigiani pasteurisers. With capacities from 7 litres upto 180 litres, these rugged machines satisfy most stand-alone ice-cream parlour’s mix treatment requirements. Safety can’t be an impediment on the path to realising your dreams. All machines are HACCP compliant.

Pasto 30 / 60 XPL/P & 60+60 XPL:

Impellers for mixing.
Simple electronic controls.
Internal piston on spigot pushes back remaining mix back into the tank. No residue.
Electric/water blackout protection (Restarts pasteurising in case of long blackout)
Moving blade flaps (not in 30) for proper dispersion & disintegration of solids.
Pasto XPL 60 + 60 also allows two different types of mixes to be processed simultaneously.

Pastomaster 60 HE / 120 HE / 180 RTL

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.
Electric/water blackout protection (Restarts pasteurising in case of long blackout)
Two processing zones in 180 RTL (single well).

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 43 x 71 x 26 230/50/1 – 2.2
Pasto 30 XPL/P 15 – 30 Upto 120 Air or Water 39 x 85 x 103 400/50/3 + N – 3.4
Pasto 60 XPL/P 30 – 60 Upto 120 Air or Water 39 x 85 x 103 400/50/3 + N – 6
Pasto 60+60 XPL/P 60 – 120 Upto 120 Air or Water 70 x 85 x 103 400/50/3 + N – 9.6
Pastomaster 60 HE 15-60 Upto 120 Air or Water 35 x 86 x 103 400/50/3 + N – 6.5
Pastomaster 120 HE 30 –120 120 Air or Water 65 x 86 x 103 400/50/3 + N – 9.6

Freeze n Go

The Freeze n Go is the smallest machine by Carpigiani, yet with technology that has surprised the industry. This model is designed to produce 500 ml of ice-cream in just 5 mins (from chilled mix). The removable freezing bowl is designed to behave like the patented Carpigiani freezing cylinders in bigger models. With the Freeze n go, you can produce ice-cream right in front of your guests at their tables, while you strike up a light conversation with them.

Pronto 4/c

Pronto 4/c is a small but robust batch freezer suited for back of the house ice-cream production in small batches (500-650 g) from ambient temperature mixes. It’s an extremely popular model in restaurants & small hotels & like any Carpigiani machine, lasts for decades.

All units have air cooled condensers.

Model Batch capacityG Hourly capacityLt (ice-cream/Sorbet) Approx batch time mins Dim. cmL x W x H PowerV/Hz/Ph – kW
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

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 (except in Labo 812 e) & 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.

  •  Most popular models in the hotel industry.
  •  Electromechanical controls & compact size.
  •  Best suited for hotels, restaurants, single  parlours & caterers.
  •  Hard-O-Matic (Labo 1420M) & Hard-O-Tronic (Labo 812e) consistency monitoring system.

Labo XPL / P series:

Shaft-less beater & spring mounted PTFE  scrapper blades.

Hard-O-Time consistency monitoring system.

Retractable water spray with hose lock & continuous flow.

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

Labo 20 30 XPL/P suitable for larger hotels.

Labotronic HE series:

  • 5 speed operation (only in 20-90 HE & 25-100 HE), helpful in obtaining overrun.
  •  Exclusive inverter motor.
  •  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.
  •  Retractable water spray with hose lock & continuous flow.
  •  Best suited for multiple parlour setups (Labotronic 20-90 & 25-110 & large hotels (Labotronic 10 45 HE)
Model Batch capacity kg Production/Hour Lt CondenserAir / Water Dim. cmL x W x H PowerV/Hz/Ph – kW
Labo 812 e 1.2 – 2.5 11-17 Air 37 x 72 x 66 230/50/1 – 1.8
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 1.5 – 7.5 12 – 64 Air or water 52 x 65 x 140 400/50/3 + N – 6.4
Labotronic 15 60 HE 2.5 – 10.5 21 – 84 Air or water 52 x 65 x 140 400/50/3 + N – 7.6
Labotronic 20 90 HE 3.5 – 13 28 – 135 Air or water 52 x 65 x 140 400/50/3 + N – 9
Labotronic 25 110 HE 4.5 – 17 35 – 152 Air or water 52 x 85 x 140 400/50/3 + N – 11

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.

Soft n Go & 153

  •  Bag in box system: The mix is stored in a removable container, placed inside a refrigerated cabinet.The user can simply remove the container out & store it inside a refrigerator at night or clean it in a sink.
  •  Peristatic pump: cleaning this type of pump is easy, as only a single tube needs to be cleaned. The overrun is factory fixed at around 60%. (also available with gear pump)
  •  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.
  •  Removable side air filters :- With this, any user can clean the filters & doesn’t have to depend on a technician.
  •  153 also available in black body.
  •  153 suitable to work upto +42°C ambient temperature.

191 Classic / Steel  & 193 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.

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.
  • Defrost system (in freezing cylinder) for quick melting during cleaning.
  • Advanced consistency monitoring system.
  • Suitable for high output parlours.
  • Separate sensor based motor for pump (for long life of the gears)
  • Self closing spigot.

243 P EVO

  •  Independent consistency control for each cylinder.
  •  ABS body with graphics (optional: personalised graphics)
  •  Stainless pump with metal gears.
  •  2 piece metal beater
  •  Separate sensor based motor for pump (for long life of the gears)

Tre b/p AV EVO & Super Tre b/p AV EVO

  •  Electronic simple controls.
  •  Independent consistency control for each cylinder.
  •  Mixer in both tanks, ensures fluidity of the mix at all times.
  •  Defrost system (in freezing cylinder) for quick melting during  cleaning.
  •  Hard-O-Tronic consistency monitoring system.
  •  Super Tre b/p AV EVO suitable for high output operations

XVL P

  • Touch screen advanced controls, including digital cone counter.
  • Mixer in both tanks, ensures fluidity of the mix at all times.
  • Defrost system (in freezing cylinder) for quick melting during cleaning.
  • Advanced consistency monitoring system.
  • Suitable for high output parlours.
  • Independently controllable freezing cylinders.
  • Separate sensor based motor for pump (for long life of the gears)
  • Self closing spigot.
  • Also available with optional self pasteurising system.

EVD RP

  • Tank section moves up or down, depending on user height & for easy refilling of mix.
  •  Touch screen advanced controls, including digital cone counter.
  • Ripple dispenser integrated (2+1 mix + 3 ripples (1 + 3 ripples on EVD 1 RP) on vanilla section)
  •  Air intake on bottom & exhaust on top panel. Saves space & has exhaust ducting connectivity.
  •  Mixer in both tanks, ensures fluidity of the mix at all times.
  •  Defrost system (in freezing cylinder) for quick melting during cleaning.
  •  Advanced consistency monitoring system.
  •  Suitable for high output parlours.
  •  Independently controllable freezing cylinders.
  •  Separate sensor based motor for pump (for long life of the gears)
  •  Colour changing LED band on front & side panels.
  •  Self closing spigots.
  •  Optional self-pasteurization system.
Model Flavours Ripples Hourly capacityCones/75 g each Dim. CmL x W x H  PowerV/Hz/Ph – kW
Soft n go (peristaltic) Single 180 45 x 60 x 82 230/50/3  – 1.6
Soft n go P (gear) Single 200 45 x 60 x 82 230/50/3  – 1.6
153 2+1 330 55 x 58 x 92 230/50/3 – 2.5
171 P Single 240 51 x 75 x 83 230/50/3 – 2.4
191/p Steel Single 270 51 x 75 x 83 230/50/3 – 2.1
243/P EVO 2 + 1 mix 340 55 x 73 x 80 400/50/3  + N – 2.7
Tre b/p 2 + 1 mix 426 51 x 74 x 144 400/50/3 + N – 2.7
Tre b/p AV EVO 2 + 1 mix 480 51 x 76 x 157 400/50/3 + N – 2.7
XVL 1P Single 500 45 x 71 x 161 400/50/3 + N -2.7
XVL 3P 2 + 1 mix 670 50 x 71 x 161 400/50/3 + N -4.7
EVD 1 RP Single 3 530 45 x 88 x 158 400/50/3 + N -3
EVD 3 RP 2 + 1 mix 3 670 50 x 88 x 158 400/50/3 + N -5.5

Nostalgic dreams…

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.

Model -> il carrettino
External dim. Mm 1832 x 945 x 1175 / 2081 (with canopy)
 Dim of canopy 2000 x 1285
Refigeration Ventilated
Display capacity(no. of tubs) 360 x 165 x 120 mm 6+6
260 x 157 x 170 mm 10
Product temperature Deg C. -16 to -14
Defrosting Automatic hot gas
Operating conditions Deg C & humidity +30⁰C & 55%
Power V/Hz/Ph 230 / 50 / 1
Electric input standard Watts / Ampere 600/3.8
Electric inputDefrosting Watts / Ampere 1200 /6
Compressor Type / No. Hermetic / 1

Ideatre

Carpigiani has time & again changed the face of the dessert industry by daring to make radical changes in machinery, yet with the sole aim of bettering a classic dessert. The Ideatre challenges all conventional modes of production, storage & display in an ice-cream parlour. You can prepare, produce, store & display your products, right in front of your customers. The entire process is not only sensually stimulating, but unpardoningly seductive on the viewer’s gastronomical senses. The Ideatre is for pioneers & challengers and is destined to change the way desserts are served and parlours are run.

Four independent cylinders, capable of heating, cooling, Ageing, freezing or conserving.

Capable of preparing & producing ice-creams/Gelato, sorbets, toppings, sauces, poached fruits, tempered chocolate, fruit jams, soups & various other dessert or savoury products.

  •  Temperature range from -15°C to +105°C.
  •  All four cylinders can be used simultaneously, even for different products.
  •  Vaccum based cylinder cleaning system.
  •  7 inch touch screen display, interactive control panel with memory.
  •  Monitoring of refrigeration system & entire machine directly from display panel.
  •  Possibility of adding one more module (4 cylinders)