Carpigiani whipped cream machines
Countertop machines for whipped cream, parfaits and mousses, from the 2 L Ecowip to the 6 L Jetwip.
Carpigiani whipped cream machines
Every model has its own page with full features, specifications and photos. Select a model to see it in detail.
The four machines
One tile per model: what it is for, its key figures and a link to the full page.
Miniwip
The compact countertop model for cafés and smaller pastry counters: 50 kg an hour from a 2 L tank, with the patented texturiser and an adjustable air mix.
Hourly production: 50 kg
Tank capacity: 2 L
Power supply: 230 V / 50 Hz / 1 Ph
Rated power input: 0.9 kW
Jetwip
The high-output countertop model: 80 kg an hour from a 6 L tank, with an augmented gear pump for continuous work and a pedal jack for hands-free dispensing.
Hourly production: 80 kg
Tank capacity: 6 L
Masterwip
The electronic countertop model for gelato shops and bakeries that need higher volumes: 3 L tank, digital tank temperature control and free, programmed or continuous dispensing.
Tank capacity: 3 L
Ecowip
The simple entry model for bars, cafés and restaurants: 2 L tank, blade pump, easy to take apart and clean, in a shock-resistant white ABS body.
Tank capacity: 2 L
What makes Carpigiani whipped cream different
Four things the catalogue wording keeps coming back to. The full feature cards are on each machine page.
Patented texturiser
On the Miniwip and Jetwip, Carpigiani’s texturiser increases collisions between fat globules while the pump adds air, so the cream comes out firm, glossy and stable.
Adjustable air mix
The Miniwip and Jetwip pumps let you adjust the air-to-product ratio, so you can whip dairy cream, non-dairy cream, parfaits and mousses.
Refrigerated right to the outlet
Refrigeration extends to the dispensing outlet with anti-condensation material, so the cream stays cold and food-safe through service.
Fast cleaning
Miniwip and Jetwip pumps come out without tools for quick cleaning, and the Ecowip comes apart easily for thorough sanitising.
Before you buy
How does a commercial whipped cream machine work?
You pour chilled liquid cream into the refrigerated tank and the machine aerates it on demand, so every serve is freshly whipped. The Miniwip and Jetwip dispense in free, programmed or continuous portions.
Which cream should I use?
Fresh dairy cream with around 30 to 40 percent fat whips best, and higher fat gives firmer peaks that hold longer. The Miniwip and Jetwip air mix also handles non-dairy cream, parfaits and mousses.
How much whipped cream do they make?
The Miniwip makes about 50 kg an hour from a 2 L tank and the Jetwip about 80 kg an hour from a 6 L tank. The Masterwip has a 3 L tank and the Ecowip a 2 L tank. Tell us your peak service and we will size it.
How are they cleaned?
Miniwip and Jetwip pumps come out without tools, and the Ecowip comes apart easily for thorough cleaning and sanitising. Carpi Care and Carpi Clean kits keep seals and brushes fresh.
How much does a whipped cream machine cost in New Zealand?
Pricing is on application because the right model depends on your volume and bench space. Request a quote or call 0508 625 677.
Ask us which whipped cream machine fits your counter
Tell us your venue, your peak service and your menu. We will recommend the right model, quote it and book a free showroom demonstration.
Sales 0508 625 677