- The quantity per cycle and production time vary based on mixes used.
- The “Max” values refer to classic Italian artisanal gelato.
- Performance values refer to 25°C room temperature
- Gelato, sorbet, fresh fruit sorbets, fruit slushes, Gelato Crystal – Fruit Crystal, and Ice Cream with the special beater
- Post Cooling, POM Beater, Hard-O-Tronic®
| Dimension (WxDxH) | 520 x 650 x 1400 mm |
| Weight (kg) | 230 kg |
| Power | 400V / 50 - 60Hz / 3ph |
| Qty per cycle | 3 - 5kg |
| - | The quantity per cycle and production time vary based on mixes used. The “Max” values refer to classic Italian artisanal gelato. Performance values refer to 25°C room temperature |
| Hourly production | 18 - 30kg (25 - 40L) |
| Condenser | Air |
| Rated power input | 4kW |
| Types of production | Gelato, sorbet, fresh fruit sorbets, fruit slushes, Gelato Crystal - Fruit Crystal, and Ice Cream with the special beater |
| Performance and Quality | Post Cooling, POM Beater, Hard-O-Tronic® |
Related products
-
Carpigiani LABO 6/9 XPL P Countertop Batch Freezer
Professional and reliable to expand your menu with...
Professional and reliable to expand your menu with new, surprising recipes. Ideal for foodservice and catering, they make it possible to freeze gelato and sorbets.
-
Carpigiani Synthesis – Horizontal
Synthesis 2: The innovative system of modular units...
Synthesis 2: The innovative system of modular units to fully satisfy your needs. Each module consists of two cylinders. Every module independently produces and stores gelato. Furthermore, each cylinder has its own consistency and storage temperature settings to best produce every single flavor.
-
Carpigiani LABO 30 45 XPL P Stand Alone Gelato Machine
The Labo XPL P is a batch freezer...
The Labo XPL P is a batch freezer that is easy to use, simple to manage, and useful in any gelato production area.
-
Carpigiani READY 14 20 Table top Gelato Machine
The small counter-top machines for making gelato following...
The small counter-top machines for making gelato following the classic method: a single cylinder to pasteurize, mature and turn it into gelato.
