Carpigiani · Ready · Crystal

Fill jars and cakes in minutes, straight from the freezer

A 3-minute film from Sigep shows the Crystal program on a Carpigiani Ready: pour in the base, freeze it with air, then fill jars and cake moulds.

Watch the video

Crystal, start to finish

Filmed live at Sigep in Rimini by Carpigiani. It runs about three and a half minutes, with English captions.

Mix

Start with any base mix. The film uses vanilla, poured from a jug into the machine.

Freeze

Select the Crystal program. The machine freezes the batch and works in air for about 50 percent overrun.

Fill

Open the Crystal dispensing door and fill jars one after another, then cakes in moulds.

The story

Why Crystal changes what one batch freezer can make

A batch freezer usually gives you gelato for the display case. With Crystal and the dispensing door, the same machine also fills jars, cups and moulds, so one batch becomes make-ahead desserts. The film shows the whole routine on a Carpigiani Ready.

Because the program works air into the mix, you get roughly 50 percent overrun and a product that flows easily. After filling, the trays go into the blast freezer until set, then straight to the display.

Adjustable to your recipe

The standard Crystal consistency setting on the Ready is 70. The presenter lowers it to 60 for the vanilla base, and says it can be adjusted for each product. Sorbets and vegan mixes work too, so jars, cakes and plated desserts can all come from one machine.

Key points

0:19

Start with a base

The demo begins with a vanilla base mix, ready in a jug.

▶ Watch from 0:07

0:26

Pour it in

The mix goes into a machine that already has the Crystal dispensing door fitted.

▶ Watch from 0:13

0:50

Select Crystal

Pick the Crystal program and the freezing process begins.

▶ Watch from 0:21

0:59

Air goes in

The program incorporates air, giving about 50 percent overrun.

▶ Watch from 0:27

1:14

Fill the jars

When the batch is done, jars fill one after another from the dispensing door.

▶ Watch from 0:33

1:20

Adjust the consistency

Standard is 70. The vanilla base runs at 60, and it can be tuned per product.

▶ Watch from 0:45

1:52

Into the blast freezer

Filled trays go in until set, then move to the display case.

▶ Watch from 0:54

2:33

Cakes in layers

The same door fills moulds in two flavour layers, and the cake releases cleanly.

▶ Watch from 0:57

2:55

Cut at -18 °C

Straight from the display case, the cake cuts smoothly.

▶ Watch from 1:00

Gallery

More from the film

A few more frames from the Sigep stand.

Tray of gelato jars filled from the Crystal dispensing door

Chef holding a gelato cake base at Sigep

Presenters at the Sigep demonstration

Spooning gelato from a jar

Chef moving the jars into the blast freezer

Layered gelato cake being pressed out of its mould

Try it

Put Crystal in your kitchen

The batch freezer, the dispensing door and a team that sets it all up.

Carpigiani Ready range

The batch freezer shown in the film. Gelato, pastry and chocolate from one machine, sized for kitchens of different scales.

Crystal dispensing door

The door that lets the machine fill jars and moulds directly, without scooping.

Gelato Crystal program

Read how Crystal and Fruit Crystal work, and what you can make with them.

FAQ

Crystal: your questions

What is the Crystal program?

Crystal is a freezing program for the Carpigiani Ready batch freezer. It works with the Crystal dispensing door and whips air into the mix, giving about 50 percent overrun, so the gelato flows easily into jars and cake moulds.

Which machines can run it?

The film uses a Carpigiani Ready. An on-screen note says the dispensing door and Crystal program are also offered on the Labotronic HE and Maestro HE lines. Ask us which suits your kitchen.

Can I use it for sorbet or vegan mixes?

Yes. In the film the presenter explains the Crystal consistency setting is adjustable to the product (70 as standard, 60 for the vanilla base) and that sorbets and vegan products all work with the program.

What happens after the jars are filled?

The jars go into a blast freezer until set, then into the display case. Because of the air in the mix, the gelato spoons out easily, and a cake cuts cleanly at -18 °C.

Let's talk

Add jars and cakes to your gelato menu

Book a free demo at one of our showrooms and talk through the Ready, Crystal, finance, installation and our national service team.

Video: Carpigiani, filmed at Sigep. Story by Majors Group. Watch on YouTube.