One cylinder, from mix to scoop
Most gelato set-ups need a production space, a batch freezer and a cabinet for storage. Synthesis 1 Counter Top folds those jobs into one compact machine: it freezes the batch, then holds it at serving condition in the same cylinder, so a cafe, pastry shop, restaurant or hotel can make gelato in front of customers without a production lab.
The routine is short. An operator opens the lid, pours in the mix and selects the cycle. The Hard-O-Tronic® consistency control brings the batch to the right texture in a few minutes, and the machine then moves to storage by itself. The display shows the production parameters, the consistency as it builds and the storage temperature.
Storage that suits the recipe
Carpigiani offers three ways to hold the finished product. Static storage keeps gelato at a set temperature to avoid thermal shock, and that temperature can be adjusted for custom recipes. Dynamic storage runs the beater at intervals to keep the texture smooth. Night storage keeps the mix at a safe positive temperature overnight, ready for the next day.
Daily work is designed to stay simple too. The Advanced Refill function lets staff top up a flavour that is running low and restart the cycle, while a scooper holder in the lid and a hot cleaning function help keep hygiene easy. If you want the longer story, see our earlier Synthesis film, or browse our gelato machines.
