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.
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 specific needs.
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.
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.
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.
After pasteurization, the mix is transferred to the Ageing tanks, the Age XPL, which will store and mature the ice cream mixes at 4°C, protected against bacterial contamination.
The dry refrigeration system guarantees durability and efficiency. The beaters have been sized to move the whole mix either in a continuing cycle or at intervals.
With Carpigiani's machine for creating gelato and sorbets on stick, the production becomes easy, quick and fantastic.....
Easy: because the mold filling is done in an ergonomic position and in an already cold environment.
Quick: because the freezing is done quickly and with the power of blast freezing temperatures.
Fantastic: because the microcrystals maintain the cellular structure intact guaranteeing perfect preservation in time.
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 mixes, it is also very useful in making confectionery products. It can be used to blend and emulsify thick products, producing many other foodstuffs as well as materials used in the chemical, pharmaceutical and cosmetics sectors.
The blender has a stable, vertical structure upon which the motor support arm is fixed; it has a powerful variable-speed motor, with vertical and oscillating movement; two different emulsifiers, a cutter and an optional steel bucket.