Very high level of versatility and production capacity


​​​​​Large production capacity
Guarantees continuity of supply even during rush hours

High versatility and production flexibility
Satisfies the needs of each customer by producing a wide range of specialties: soft gelato, frozen yogurt and fruit sorbets

Electronic control of consistency and overrun
Possibility to set different consistencies depending on the mix used, and easily adjust the overrun

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The independent cylinders allow simultaneous production of different types of gelato
The pump ensures the best ice cream texture, quality and high overrun, adjustable from 40% to 80%
With mix temperatures always shown on the display
Easy to understand symbols on the buttons
Dispensing taps with end flow adjustment to optimize the portions
Interchangeable plastic scrapers and shaft for a soft, creamy gelato
Taps protected by a cap to be removed when dispensing, easily removable for daily cleaning
To facilitate the production of large cups
To see when the syrup containers need refilling
The machine feeds three containers for specific syrups with a fruit or cream flavor
Fourth container supplied, for daily washing of the syrup lines
Technical Characteristics
flavour 2 + 3 variegates
Mix Delivery System Pump
Cylinder Capacity
lt 1,75
Tank Capacity
lt 18+18
Hourly production
75 gr portions 695 (production capacity depends on the mix used and the room temperature).
Cooling System Air, water optional
Hz 50*
   PH 3*
   Volt 400*
Fuse Size A 16
Rated Power Input kW 4
Refrigerant R452 (alternative solutions available)
Net Weight kg 300
   W x D x H cm max 90,4 x 83,4 x 177
*other voltages and cycles available upon request. Rainbow 3 is produced by Carpigiani with Quality System UNI EN ISO 9001. All specifications mentioned must be considered approximate; Carpigiani reserves the right to modify, without notice, all parts deemed necessary.

Soft Serve Case Study


Holiday Resort Unity is one of the South West’s leading holiday and leisure destinations, including a theme park, waterpark, golf course, 200 acre holiday park and wide selection of catering outlets. Peak holiday season spans from February to November, so Catering Director, Bridget House has her work cut out to feed hungry guests during their visit:

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