243 T SP

frastagliatori_1__Gelati forme personalizzate

Produce Soft Serve Gelato, Ice Creams, Sorbets, Frozen Yogurt and Custom shape Gelato.

Thanks to the independent cylinders, in the 243 T SP it is possible to simultaneously mix products of different consistencies.

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OVERVIEW
SPECIFICATIONS

Performance and Quality

Star Door

Hard-O-Tronic®

Removable High efficiency beater in POM

Direct expansion cylinder

Download the catalogue to discover which optional settings are compatible.

Convenience

Tank agitator with adjustable speed

Adjustable dispensing speed

Self Closing Automatic lever closing system

Modular programmable speed.

Scan the QR Code on the front of the machine to access the most up to date equipment information: Instruction Manual, Carpi Care kit & Carpi Clean kit.

Savings

New high-performance electric gear motors and condensers.

Safety

More operational safety and more control during production

Hygiene

Easy cleaning, guaranteed hygiene

Technical Characteristics
flavour	1
Mix Delivery System	Pump or Gravity

Cylinder Capacity
lt	1,35

Tank Capacity
lt	5+5 pump version; 8+8 gravity version.

Hourly production
75 gr portions	320* portions for pump version; 268* for gravity version.

Electrical
Cooling System	Air
Volt/Hz/PH	230/50/1 (other voltages and cycles available upon request)
Fuse Size A	20
Rated Power Input kW	3,0

Refrigerant
Refrigerant	R452 (alternative solutions available)

Dimensions
Net Weight kg	170 pump version; 160 gravity version.

Note
Note	*production capacity depends on the mix used and the room temperature. T are produced by Carpigiani with UNI EN ISO 9001 Certified Quality System. 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: