XVL 1 Counter PSP - Carpigiani

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frastagliatori_1__Gelati forme personalizzate

Efficient, Fundamental, High performance

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

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OVERVIEW
SPECIFICATIONS

Performance and Quality

Star Door

Hard-O-Tronic®: The electronic control system that allows you to change the consistency of the Soft Serve in a simple and fast way.

Choice of MIX FEEDING SYSTEM (Submerged Pump or Gravity)

BEATER Choice

Direct expansion cylinder

Download the catalogue to discover which optional settings are compatible.

Convenience

Tank Agitator

Adjustable dispensing speed

Self Closing

Pinless Aluminum levers

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 gearmotors and condensers

Choice of COOLING (Water cooled machine or Air cooled machine)

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	1,75

Tank Capacity
lt	13

Hourly production
75 gr portions	310 for the Pump model, 265 for the Gravity model (production capacity depends on the mix used and the room temperature).

Electrical
Cooling System	Air, water optional
Hz	50*
PH	3*
Volt	400*
Fuse Size A	10
Rated Power Input kW	2,4

Refrigerant
Refrigerant	R452 (alternative solutions available)

Dimensions
Net Weight kg	170 kg for the Pump model, 160 kg for the Gravity model.

Note
Note	*other voltages and cycles available upon request. XVL 1 Counter PSP 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.

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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: