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.

Carpigiani

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.

Pastomaster 60 XPL/P & 120 XPL/P

– Simple electronic controls.

– Electric/water blackout protection (Restarts pasteurizing in case of long blackout)

– Low Homoginisation Q-5Micron size

 

 

 

Pastomaster 60 HE /60 HE P/ 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.

– 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).

Model Capacity Litres Cycle length Mins Condenser Dim cm
L x W x H
Power
V/Hz/Ph – kW
Pastomaster 60 XPL/P 30 – 60 Upto 120 Air or Water 35 x 86 x 103 400/50/3 + N – 7
Pastomaster 120 XP/LP 30-120 120 Air or Water 65 x 86 x 103 400/50/3 + N – 11.2
Pastomaster 60 HE 60 – 120 Upto 120 Air or Water 70 x 85 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 Air or Water 65 x 86 x 103 400/50/3 + N – 11
Pastomaster 180 RTL 60-180 120 Water 75x106x119 400/500/3 +N-17.5
Carpigiani
About Delta Nutritives
About Delta Nutritives
Carpigiani

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.

  • – Cute design & Vintage Colour.

 

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.

  • – Compact size & rugged construction.
  • – Extremely easy electromechanical controls.
  • – Ideal for live production at restaurant tables.
  • – Removable freezing jar for extraction of ice cream.Manual extraction of ice cream from the beater.

 

Quartetto

  • – The only batch freezer with built in storage freezer.
  • – Vertical cylinder
  • – Hard-O-Tronic consistency monitoring system.
  • – Easily moveable

 

 

Labo 812 XPLP

  • – Electronic Controls
  • – Hard-O-Tronic consistency monitoring system
  • – Delayed Cleaning cycle
  • – In built programs: Gelato, Sorbet, Slush & Crystal

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
Quartetto 1.5 -3 Kg 12-18 10-12 54x57x115 230/50/1 – 2.7
Labo 812 XPLP 1.5-2.5 Kg 11-17 10-12 36x55x74 230/50/1 – 2.2

Ready 8 12 & 1420

Compact batch freezers with pasteurisation feature. Single cylinder operation allows the chef to finish other tasks, while the machine takes care of pasteurising, cooling &freezing. Legendary Carpigiani consistency controls ensure perfect texture &structure.

– 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 (only Ready 14 20).

– Best suited for single parlour setups for live production.

– Also suited for Hotels with space crunch.

Ready DF

– Hard-O-Dynamic consistency monitoring system

– Retractable water spray with hose lock & continuous flow.

– Electronically adjustable water dosage setting on water spray.

– Pasteurisation upto 90°C

– Best suited for hotels, restaurants & pastry shops.

 

 

ReadyChef

– Pastry Chefs’ requests, now realised by Carpigiani, ReadyChef 14 20 is the only single cylinder batch freezer for Ice creams and Pastry, in the market.  16 programs for ice cream/Gelato.

– 16 programs for Pastry & Chocolate. Pasteurising, Heating, Cooling & Freezing from the same cylinder.

All units have air cooled condensers.

Model Batch capacity Hourly cap. kg (only freezing) Approx batch time mins Dim. cmL x W x H PowerV/Hz/Ph – kW
Ready 8 12 1.5 to 2.5 kg 8 to 12 10 – 50 (heating) 36 x 55 x 74 230/50/1 – 0.3
Ready 14 20 2 to 4 kg 14 to 20 10 – 50 (heating) 46 x 58 x 77 230/50/1 – 0.7
Ready 20 30 DF 3 to 5 kg 20 to 30 10-40 (heating) 50 x 65 x 140 230/50/1 – 2.7
Ready 30 45 DF 3.5 to 7.5 Kg 30 to 45 10-40 (heating) 50 x 65 x 140 230/50/1 – 2.2
ReadyChef 1420 2 to 4 Kg 14 to 20 10-50 (heating) 46 x 58 x 77 230/50/1 – 2.2
Carpigiani
Carpigiani
Carpigiani

Labo 1420 M

– Electromechanical controls & compact size.

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

– Hard-O-Matic 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.

– Electronic Controls

– Delayed Cleaning cycle

– In built programs: Gelato, Sorbet, Slush & Crystal

Labotronic HE-H 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.

– Retractable water spray with hose lock & continuous flow.

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

Model Batch capacity kg Production/Hour Lt CondenserAir / Water Dim. cmL x W x H PowerV/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 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

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 & Infusions.

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 pasteurizer

All units have air cooled condensers.

Model Condensor Dim. cmL x W x H Dim. cmPower V/Hz/Ph – kW
Maestro **HE Air or Water 52x65x140 400/500/3 +N-6.4
Maestro***HE Air or Water 52x65x140 400/500/3 +N-6.4
Maestro****HE Water 52x65x140 400/500/3 +N-6.4
Carpigiani

Pastochef RTL – dedicated pastry preparation machines

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 🙂

Fundamental recipes:

18 work cycles for popular & indispensable recipes

Custard (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 (65⁰C to 95⁰C), 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.

Model Prod Cap kg Confectioners Custard  Chocolate Dim. cmL x W x H PowerV/Hz/Ph – kW
PASTOCHEF 18 15 7 15 45x62x111 400/50/3 + N – 2.1
PASTOCHEF 32 30 15 30 66x72x111 400/50/3 + N – 4
PASTOCHEF 55 50 25 50 66x72x111 400/50/3 + N – 5.6

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

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.

Carpigiani

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

Model Flavours Cones Hourly Capacity Shakes Pasteurizing Cap
Ltr
Dim LxBXH
Cm
Power
V/Hz/Ph – kW
Mr Art Single 270 320 8.5 to 11.5 51x75x83 400/50/3 + N – 2.4
Mr Art + 2+1 485 580 8.5 to 11.5 X2 55 x 87 x 89 400/50/3 + N 4.7
Mister Stick Single 530 150 8.5 to 11.5 51 x 65 x 91 400/50/3 + N – 2
Carpigiani

GR-127 – Thick shake machine

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.

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.

About Delta Nutritives
About Delta Nutritives
About Delta Nutritives
About Delta Nutritives

161T GSP

– 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.

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.
  • 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.
  •  Steel Beater with changeable scraper blades (Type 2rsi)
  •  Separate sensor based motor for pump (for long life of the gears)
  • Possibility of customised front panel (Version: Only You)
Model Flavours Ripples Hourly capacityCones/75 g each Dim. CmL x W x H  PowerV/Hz/Ph – kW
161 GSP Single 180 45 x 60 x 82 230/50/3  – 1.6
191/p Steel Single 12 270 51x75x83 230/50/3  – 2.1
243 P/EVO 2+1 Mix 8+8 340 55x73x80 400/50/3  N – 2.7

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.

Carpigiani

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
Carpigiani

Tre b/p

– Electromechanical controls.

– Hard-o-matic consistency monitoring system

Carpigiani

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.
Model Flavours Tank Capacity Hourly capacityCones/75 g each Dim. CmL x W x H  PowerV/Hz/Ph – kW
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 50 x 71 x 161 400/50/3 + N -5
XVL 3P 2 + 1 mix 13+13 670 50 x  71 x 161 400/50/3 + N – 4.7