Carpigiani - Pastomaster 60 - Not For Online Sale - Contact us for quote

7 basic programs for the production of gelato mixes: High pasteurization 85°C, Low pasteurization 65°C, Intermediate pasteurization with choice of temperature between 65°C and 95°C, Chocolate pasteurization 90°C, Cooling and Aging at 4°C, Sugar syrup and Inverted sugar.

The ingredients are mixed and pasteurized inside the exchanger pump with “dry bain-marie,” a Carpigiani patent that guarantees:

High micronization of fat globules to a fine size of 2-5 microns for creamy gelato,

Superior Efficiency that allows working even with minimal batches without the risk of burning the mix.

Lid and exchanger pump: you can introduce ingredients while the mix is being stirred, working in complete safety.

Optional Steel bucket shelf.

Optional Kit for hygienically transferring the mix.

The XPL P Pastomasters are pasteurizers that allow you to do your job easily and to save time.

Cover and Display: When the mix is hotter than 50°C, stirring stops when you lift the lid to avoid splashes of hot liquids. The display shows the message “Warning Boiling.”

Blackout and Water supply cutoff: based on time and temperature parameters, the machine checks if the mix has suffered an alteration or not and if necessary starts a new pasteurization cycle.

Optional Teorema: monitoring and diagnosis via the internet for easier assistance.

Temperature-controlled spigot: the mix circulates continuously inside the tap, ensuring its correct operating temperature.

Total cleaning: the tap can be completely disassembled, washed, and inspected to guarantee maximum machine hygiene.

Carpi Care kit: request one from your dealer to keep your machine hygienically perfect.