Pasteurisers

The Carpigiani pasteuriser combines innovation and tradition to offer maximum food safety, optimum performance and impeccable hygiene. Designed for ice cream makers who want to create perfect ice creams with a creamy texture and uncompromising organoleptic quality, the Carpigiani pasteuriser is the ideal ally for your artisan ice cream production.

Pasteurisation is a key thermal process to ensure food safety by eliminating pathogenic microbes without altering the nutritional values of the product. Discovered in 1864 by Louis Pasteur, this technology allows ingredients to be sanitised while preserving their nutritional principles and guaranteeing safer, healthier ice cream. With the Carpigiani pasteuriser, each mixture is treated precisely to produce perfect ice cream.

The Carpigiani pasteuriser offers you total flexibility thanks to the possibility of choosing between different pasteurisation cycles, depending on the specific needs of your ingredients and the desired result:

• Intermediate Pasteurisation (65 °C - 95 °C): Perfect for processing delicate mixtures, balancing safety and preserving organoleptic properties to the maximum.
• Low Pasteurisation (65 °C): A gentler cycle to keep the most delicate flavours intact, ideal for artisanal ice creams and sorbets.
• High Pasteurisation (85 °C): The most widely used cycle, which guarantees maximum hygienic safety without compromising the quality of the ice cream.
• Chocolate Pasteurisation (90 °C): A specific cycle for chocolate-based mixtures, designed to enhance the aroma and fusion of cocoa.

The ingredients are mixed and pasteurised inside the bowl-exchanger pump, which is located at the bottom of the bowl. This exclusive, patented Carpigiani technology guarantees:

• High micronization: The millimetric combination of the bowl and the agitator reduces fat globules to sizes down to 2-5 microns, for creamier, more stable, smoother ice creams.
• Superior efficiency: The machine is designed to work even with small amounts of mixture without the risk of burning the product. In addition, the dry bath-marie system prevents the formation of incrustations.
• Fast cycle times: With an extremely fast heating time of 85 °C and cooling down to 4 °C, the 60 XPL P takes less than 2 minutes per litre of mix, while the 120 XPL P takes less than 1 minute, allowing you to optimise time and energy consumption.

Rapid cooling down to 4 °C is essential to preserve the freshness and creaminess of the ice cream. The subsequent ripening process ensures a stable mixture, ready for freezing.

The Carpigiani pasteuriser is also designed to produce essential ice cream ingredients such as invert sugar and sugar syrup:

• Invert Sugar: Improves the texture and creaminess of ice cream by reducing solids without compromising sweetness.
• Sugar Syrup: Ideal for water-based mixtures, it allows for fresh, light and well-balanced ice cream.

With the TEOREMA system, you can monitor and control your Carpigiani pasteuriser remotely, via PC, tablet or smartphone. This function enables remote diagnosis and assistance, optimising time and resources when needed.

The design of the Carpigiani pasteurizer incorporates functions conceived for maximum safety and convenience:

• Lid opening: Thanks to the absence of the agitator in the tank, you can add ingredients while stirring the mixture, working in total safety.
• Lid with agitation stop: When the temperature exceeds 50 °C, agitation stops automatically, preventing the risk of splashing and signalling the presence of hot product via the display.
• Bucket shelf: Made of steel, it is removable and dishwasher-safe for quick and easy cleaning.
• Hygienic mix transport: The hygienic mix transport kit allows you to move the product without contamination, maintaining high quality at every stage.

Food safety and hygiene are fundamental in every ice cream parlour. The Carpigiani pasteuriser offers:

• Temperature-controlled tap: The mixture circulates continuously, guaranteeing correct operation of the tap without the risk of overheating.
• Demountable and washable tap: Easy to dismantle and clean, to guarantee maximum hygiene and compliance with regulations.
• Carpi Care and Carpi Clean Kit: To ensure impeccable maintenance and a hygienic environment at all times.

• Total flexibility: Pasteurisation and cooling cycles customisable to your needs.
• Unique technology: For creamier, more stable and safer ice cream.
• Efficiency: Fast cycle times and optimised energy consumption.
• Impeccable hygiene: Easy cleaning and continuous maintenance for a safe environment at all times.

With the Carpigiani pasteurizer, every gelato maker can produce superior quality artisan gelato quickly, safely and hygienically. Choose Carpigiani technology for your laboratory and offer your customers perfect gelato every day.