Carpigiani technology
Post Cooling
Cold is injected into the gelato as it leaves the cylinder, so the last scoop of a batch has the same consistency as the first.
How it works
What Post Cooling does
Cold is injected into the gelato as it leaves the cylinder, so the last scoop of a batch has the same consistency as the first.
- Injects cold into the gelato as it leaves the cylinder to maintain its consistency during extraction.
- Cold is reactivated during extraction so the final portion of gelato keeps its consistency.
- With the Gelato Kit, cooling continues as gelato is extracted so the last portion keeps the same consistency.
- Cold is injected into the gelato as it exits the cylinder so it keeps its consistency through extraction.
- Cold is injected as gelato leaves the cylinder so the consistency holds right to the last portion.
Wording from Carpigiani’s product catalogues. Ask us which configuration suits your site.
Machines
14 Carpigiani machines with Post Cooling
Each machine page shows this technology in its own feature cards, with the full specifications.
Pasteurisers
- Lab O Chef 5 (optional)
- Ready 20 30 WF 400/50/3 Water
- Ready 8-12
- Ready Pasteuriser & Batch Freezer
- ReadyChef
Batch freezers
- Labo 14 20 XPL P
- Labo 20 30 XPL P
- Labo 30 45 XPL P
- Labo 40 60 XPL P
- Labo 50 90 XPL P
- Labo 8-12 XPL P
- Labo XPL P
- Labotronic HE
Pastry and gelato machines
Talk to Majors Group
Ask us about Post Cooling
Our team can show you Post Cooling on a machine at a free showroom demonstration and recommend the right model for your volumes.
14
Carpigiani machines
Exclusive
Carpigiani engineering
Standard
on most of these models
Demo
see it at our showroom