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frastagliatori_1__Gelati forme personalizzate

161 T - Soft Serve

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

The innovative 161T is Carpigiani's smallest counter top soft serve Ice Cream machine.    The unit is packed with industry leading and patented technology, such as Hard-o-Tronic to consistently measure and adapt the consistency to ensure perfect smooth Ice cream.  It is also available to order as the upgraded self-pasteurisation model, enabling the machine to have an unrivalled 42 day cleaning cycle!

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Star Door


Removable High efficiency beater in POM

Direct expansion cylinder

Download the catalogue to discover which optional settings are compatible.


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.


New high-performance electric gearmotors and condensers


More operational safety and more control during production

Easy cleaning, guaranteed hygiene

Technical Characteristics
flavour 1
Mix Delivery System Gravity
Cylinder Capacity
lt 1,35 It
Tank Capacity
lt 5
Hourly production
75 gr portions 15 kg/hr (production capacity depends on the mix used and the room temperature)
Cooling System Air 
Volt/Hz/PH 230/50/1 **other voltages and cycles available upon request
Fuse Size A 16 A
Rated Power Input kW 2,3 kW
Refrigerant R452 (***alternative solutions available)
Net Weight kg 95 kg
The 161 T G SP 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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