Ingredients are blended and pasteurised in a cup at the base of the tank; the tight cup-to-beater fit breaks fat globules down to 2–5 microns for creamier, more stable gelato.
Ingredients are blended and pasteurised in a cup at the base of the tank; the tight cup-to-beater fit breaks fat globules down to 2–5 microns for creamier, more stable gelato.
Wording from Carpigiani’s product catalogues. Ask us which configuration suits your site.
Each machine page shows this technology in its own feature cards, with the full specifications.
Ingredients are mixed and pasteurised in a cup at the tank base; the tight cup-beater fit and variable speeds reduce fat globules to 2–5 microns for creamier,…
Ingredients are blended and pasteurised inside the exchange pump cup at the bottom of the tank, an exclusive patented Carpigiani technology.
Precise cup-to-agitator coupling and multiple mixing speeds break fat globules down to 2–5 microns, giving creamier, more stable gelato.
Ingredients are mixed and pasteurised in a cup at the tank base; the tight cup-beater fit and variable speeds reduce fat globules to 2–5 microns for creamier,…
Ingredients are mixed and pasteurised in a cup at the tank base; the tight cup-beater fit and variable speeds reduce fat globules to 2–5 microns for creamier,…
Ingredients are blended and pasteurised inside the exchange pump cup at the bottom of the tank, an exclusive patented Carpigiani technology.
The machine micronises fat globules to a very fine size, contributing to a smooth, homogeneous mix.
Our team can show you Adaptive exchange pump on a machine at a free showroom demonstration and recommend the right model for your volumes.
Carpigiani machines
Carpigiani engineering
on most of these models
see it at our showroom
