Labo-8-12-XPL_intera-laterale-w510
Labo-6-9-8-12-XPL-P_mensole-w510
crema_DSC_4120-w510
DSC_4113_cmyk_300-w510
granita_limone-w510
torta_Gelato-Crystal_Frutta-Crystal-w510

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.

Request a quote

Product Inquiry

Download PDF

Product Inquiry

Five variable freezing programs, suited to different types of production: Gelato, Sorbet, Slush, Gelato Crystal, Fruit Crystal.

Hard-O-Tronic®: This is the exclusive system for an excellent gelato. The LCD screen constantly displays the values of the programmed consistency and that of the gelato in the batch freezer. By pressing on the arrows you can always change it, to obtain your own ideal gelato.

POM Beater: The beater has no central shaft and has removable POM blades – impenetrable by the cold – for the total extraction of the gelato.

Post Cooling: To maintain the consistency of the gelato during extraction, the post cooling function injects cold into the gelato as it comes out of the cylinder.

When the hopper lid is open all the command buttons are still fully accessible, allowing you to start the production cycles even while adding the ingredients.

Versatile shelf, possibility of positioning the shelf at two different heights and in three different positions.

Drip tray in the front for easy cleaning even when installed in confined spaces.

Reduced risk of injury, with corners even more rounded where the operator works.

Optional: Teorema - With Teorema, production continuity is guaranteed thanks to facilitated assistance through monitoring and diagnosis over the internet, using PCs, tablets, and smartphones.

The delayed cleaning program guarantees hygiene by controlling the temperature of the cylinder once the gelato has been extracted. So immediate washing of the machine is not necessary in the event of prolonged work stoppages.

Beater with removable blades for complete cleaning.

Scotch-Brite treatment of the sheet metal for quick cleaning.

The extraction chute can be removed to facilitate the complete removal of any residual gelato.

Carpi Care kit: get it from your dealer to always keep your machine hygienically perfect.

   
Hourly production
kg min 8 kg, max 12 kg
   
Quantity per Cycle
Max. 2,5 kg
Min. 1,5 kg
   
Electrical
Condenser Air
Hz 50
Ph 1
Volt 230
Fuse Size A 12
Rated Power Input kW 2,2
   
Dimensions
Dimension at base Depth cm 55
Dimension at base Height cm 74
Dimension at base Width cm 36
Net Weight kg 90
   
Note
Note 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. Labo machines are manufactured by Carpigiani using a 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.

Artisan Gelato Case Study

swoon-1-1
Customers Swoon for Bristols Finest Gelato offering
The brainchild of owner Bruno Forte, whose family have been producing real Italian Gelato for well over a century, Swoon’s ethos focuses on using only the finest ingredients from around the world and combining them with a traditional process known for giving gelato its distinctive, smooth texture and delightful flavour....

Add Soft Serve to your food business

Calculators

Lease Calculator Profit Calculator