Official NZ importer of premium Italian brands / Auckland showroom & team across New Zealand / Highly experienced team
Gelato Machines & Ingredients
Carpigiani gelato machines, ISA display cabinets, Techfrost blast freezers, Rubicone ingredients, packaging, training, finance and service. Majors Group New Zealand supplies, delivers, installs and services the complete gelato business, nationwide.
Talk to a specialistShop batch freezers
Gelato machines
Carpigiani, the world leader in gelato equipment: choose by how you make and serve your gelato.
Batch freezers→The heart of the gelato kitchen. Freeze fresh batches with dense, silky texture and unlimited flavours.Batch freezersPasteurisers→Heat and age your own mix for flavour, a smoother eat and longer shelf life.PasteurisersCombined & pastry machines→Pasteurise and freeze in one footprint, or add creams, custards and chocolate.Combined machinesSoft serve & express gelato→Carpigiani and Gelmatic soft serve for gelato, frozen yoghurt and açaí served to order.Soft serve machinesBlast freezers→Techfrost blast freezers harden gelato fast for better texture and longer display life.Blast freezersAgeing tanks→Carpigiani AGE XPL tanks age and store mix at a controlled temperature.AGE XPL
Display and sell
The sales area matters as much as the workshop. Well-lit cabinets at the right temperature sell gelato on sight.
Gelato display cabinets→ISA (Italy) cabinets that keep every flavour at serving temperature.Gelato cabinetsBRX cabinets→BRX Vista gelato cabinets in square and round pan layouts.BRX cabinetsPastry cabinets→ISA pastry and combi cabinets for gelato cakes and frozen desserts.Pastry cabinetsGelato carts→ISA gelato carts for events, markets and pop-ups.Gelato carts
Gelato ingredients
Rubicone (Italy) ingredients for artisan gelato: ISO 9001 certified quality, Halal and Kosher certified.
Signature Rubicone flavours
Customer favourites to put on your counter from day one.
Packaging and consumables
Custom printed with your design, with no print plate charge.
Cups & spoons→Paper gelato cups in every size, plus gelato and frozen yoghurt spoons: plain, coloured or branded.Cups & spoonsBranded packaging→Take-home tubs, containers and branded packaging for take-away and retail sales.Packaging
Business options: how will you make your gelato?
The right equipment depends on your activity, forecast volume and production method. We have designed 6 specially priced start-up packages, and we build customised solutions for every site.
Classic ageing method
For medium-to-high volumes and long shelf life: the hot process with a pasteuriser and batch freezer, for a comfortable work rhythm and high quality.
Twin method
For lots of fresh flavours in small quantities, ready to serve: a twin machine that makes mix and gelato.
Blast freezing
A blast freezer preserves texture and flavour and allows longer storage without damaging the product structure.
Display
Horizontal or vertical cabinets, well lit and strategically positioned, to turn your gelato into sales.
Technology other brands don't offer
The brands we represent engineer their own control systems and refrigeration, giving you features, functionality and efficiency you won't get from everyday equipment. Features vary by model, so ask us which machines include them.
01Exclusive to Carpigiani
Hard-O-Tronic®
Detects when gelato reaches the ideal texture and holds it there until the batch is extracted, so every batch is consistent.
02Exclusive to Carpigiani
Teorema remote diagnosis
Monitor the machine over the internet. Our technicians can see what the machine sees, for faster service and less downtime.
03Exclusive to Carpigiani
Crystal program
Semi-dense Crystal gelato for gelato cakes and take-away tubs, filled straight from the batch freezer with the Crystal dispensing door.
04
Self-pasteurisation
Soft serve machines that pasteurise their own mix, so full wash-downs can be spaced out to as long as 42 days.
05
Black-out protection
After a power or water outage the machine checks time and temperature, then resumes or re-pasteurises to keep the mix safe.
06
Scheduled start
Production, pasteurisation and storage programs run automatically, for example overnight, so you open ready to serve.
07
Direct expansion cylinders
Optimised refrigeration for quicker freeze-down, less product waste, higher quality and lower energy use.
08
Techfrost blast freezing
Gelato hardening from −10 °C to −18 °C in 15 minutes, and blast chilling from +90 °C to +3 °C in 90 minutes.
Planning a gelateria? Tell us your concept and site and we will recommend a start-up package. Call 0508 625 677.Request a quoteHow to open a gelato shop
What is gelato?
Gelato, ice cream, sorbet and frozen yoghurt: the difference
Gelato has less fat and less air than ice cream and is served a few degrees warmer, so it tastes denser and the flavour comes through faster. Sorbet is the dairy-free version. Frozen yoghurt is served soft, straight from the machine.
GelatoThis page
Italian-style, dense and smooth
- BaseMilk, a little cream, sugar
- FatAbout 4–9%
- AirLow, so it tastes dense
- Served−11 to −13 °C, soft
Made on: Batch freezer →
Ice cream
Richer and firmer
- BaseCream and milk, often egg
- FatAbout 10–16%
- AirHigher, lighter texture
- Served−15 to −18 °C, firm
Made on: Batch freezer →
Sorbet
Dairy-free and fruit-led
- BaseFruit, sugar and water
- FatNone
- AirLow, like gelato
- Served−11 to −13 °C, soft
Made on: Batch freezer →
Frozen yoghurt
Tangy and served soft
- BaseYoghurt and milk
- FatLow, often under 6%
- AirMedium, creamy
- ServedAbout −6 to −8 °C, from the machine
Made on: Frozen yoghurt machine →
Choose your size
Carpigiani gelato machines, from entry to professional
Pick the size that matches your business. Tap a tab to see the machines, output and power each level needs.
- Output: Up to 20 kg per hour
- Power: 230 V single phase on the smaller models
Start with one batch freezer that plugs into standard single-phase power. You make your own gelato from day one and can add a pasteuriser, blast freezer and cabinet as the shop grows.
- Labo 8-12 XPL P8 to 12 kg per hour
- Labo 14 20 XPL P14 to 20 kg per hour
- Ready 8-128 to 12 kg per hour
- Synthesis 2Combined machine
Add next: a Techfrost blast freezer and a display cabinet.
- Output: 20 to 90 kg per hour
- Power: 400 V three phase
For shops that sell all day and make several batches. The Labo XPL P range steps up in clear sizes, and Labotronic HE adds the Hard-O-Tronic consistency control.
- Labo 20 30 XPL P20 to 30 kg per hour
- Labo 30 45 XPL P30 to 45 kg per hour
- Labo 50 90 XPL P50 to 90 kg per hour
- Labotronic HEHard-O-Tronic batch freezer
Add next: a Pastomaster pasteuriser and a Techfrost blast freezer.
- Output: Up to 120 kg per hour
- Power: 400 V three phase
High-volume lines for gelato made in bulk. Larger cylinders, pasteurisers up to 120 litres per cycle and blast freezing sized to the output.
- Labo 80 120 XPUp to 120 kg per hour
- Labotronic HEHard-O-Tronic batch freezer
- Pastomaster 120 HE120 L per cycle
Add next: Techfrost blast freezers and packaging.
Not sure which size fits? Tell us your menu, space and daily volume and our team will recommend the machines. Ask for advice.
Compare specs
Compare models
Specs side by side. Tap a range to open its table.
Compare specs
Batch freezers compared
Quantity per batch, production, power supply and size for every Carpigiani batch freezer we supply in New Zealand.
| Model | Output per hour | Power supply | Rated power | Dimensions | Net weight |
|---|---|---|---|---|---|
| Labo 14 20 XPL P | min. 14 kg; max. 20 kg | 230 V / 50 Hz / 1 Ph | – | 45.5 × 58 × 76.5 cm | 150 kg |
| Labo 20 30 XPL P | 20/30 kg; 28/40 L | 400 V / 50 Hz / 3 Ph | 4 kW | 52 × 65 × 140 cm | 230 kg |
| Labo 30 45 XPL P | 30/45 kg; 42/60 L | 400 V / 50 Hz / 3 Ph | 5.2 (EU Version) kW | 52 × 65 × 140 cm | 270 kg |
| Labo 40 60 XPL P | 40/60 kg; 56/84 L | 400 V / 50 Hz / 3 Ph | 6 (EU Version) kW | 52 × 65 × 140 cm | 320 kg |
| Labo 50 90 XPL P | 50/90 kg; 70/126 L | 400 V / 50 Hz / 3 Ph | 7 (EU Version) kW | 52 × 65 × 140 cm | 330 kg |
| Labo 8 12E | Specifications: 8 / 12; Specifications: 11 / 17; Labo 8/12 E: 8-12 kg | 230 V / 50 Hz / 1 Ph | 2.2 kW | 36.5 × 71.5 × 66 cm | 94 kg |
| Labo 8-12 XPL P | min 8 kg, max 12 kg | 230 V / 50 Hz / 1 Ph | 2.2 kW | 36 × 55 × 74 cm | 90 kg |
| Labo 80 120 XP | 120 kg | 400 V / 50 Hz / 3 Ph | 10 kW | 66 × 114 × 140 cm | 480 kg |
| Labo M | 14 / 20; 20 / 28 | – | – | – | 181 kg |
| Labo XPL P | 20/30: 20/30 kg; 28/40 L; 30/45: 30/45 kg; 42/60 L; 40/60: 40/60 kg; 56/84 L; 50/90: 50/90 kg; 70/126 L; 60/110: 60/110 kg; 84/154 L | 400 V / 50 Hz / 3 Ph | 20/30: 4 kW; 30/45: 5.2 (EU Version) kW; 40/60: 6 (EU Version) kW; 50/90: 7 (EU Version) kW; 60/110: 8.5 (EU Version) kW | 20/30: 52 × 65 × 140 cm; 30/45: 52 × 65 × 140 cm; 40/60: 52 × 65 × 140 cm; 50/90: 52 × 65 × 140 cm; 60/110: 52 × 85 × 140 cm | 20/30: 230 kg; 30/45: 270 kg; 40/60: 320 kg; 50/90: 330 kg; 60/110: 350 kg |
| Labotronic HE | – | 400 V / 50 Hz / 3 Ph | 10/45: 6.4 kW; 15/60: 7.6 kW; 20/90: 9 kW; 25/110: 11 kW | 15/60: 52 × 65 × 140 cm; 20/90: 52 × 65 × 140 cm; 25/110: 52 × 85 × 140 cm | 15/60: 320 kg; 20/90: 345 kg; 25/110: 420 kg |
| Labotronic RTL | – | – | 400; 50 Hz; 3; 400; 50 Hz; 3 | – | 230 kg |
| Ready 8-12 | min. 8 kg - max. 12 kg | 230 V / 50 Hz / 1 Ph | 2.2 kW | 52 × 65 × 140 cm | 250 kg |
| ReadyChef | – | 230 V / 50 Hz / 1 Ph | 14/20: 3 kW; 8/12: 2.2 kW W | 52 × 65 × 140 cm | 250 kg |
| Synthesis 1 | – | 230 V / 50 Hz / 1 Ph | 1.25 kW | 55 × 52 × 53 cm | 55 kg |
| Synthesis 2 | – | 230 V / 50 Hz / 1 Ph | 2.5 kW | 75 × 65 × 100 cm | 180 kg |
Compare specs
Pasteurisers compared
Cycle, tank, power supply and size for every Carpigiani pasteuriser we supply in New Zealand.
| Model | Tank capacity | Power supply | Rated power | Fuse | Dimensions | Net weight |
|---|---|---|---|---|---|---|
| Lab O Chef 5 | – | 400 V / 50 Hz / 3 Ph | 3 kW | 8 A | 50 cm x 86 cm x 86 cm | 156 kg |
| Pasto 30 XPL | – | 400 V / 50 Hz / 3 Ph | 3.4 kW | 16 A | 39 × 85 × 103 cm | 140 kg |
| Pastomaster 120 HE | 30–120 L | 400 V / 50 Hz / 3 Ph | 11.2 kW | 20 A | 65 × 90 × 105 cm | 269 kg |
| Pastomaster 180 RTL | 30–180 L | 400 V / 50 Hz / 3 Ph | 17.5 kW | 28 A | 75 × 106 × 119 cm | 345 kg |
| Pastomaster 60 HE | 15–60 L | 400 V / 50 Hz / 3 Ph | 60 HE: 7 kW; 60 HE P: 11.2 kW | 60 HE: 16 A; 60 HE P: 20 A | 35 × 90 × 105 cm | 165 kg |
| Pastomaster 60 HE P | 15–60 L | 400 V / 50 Hz / 3 Ph | 11.2 kW | 20 A | 35 × 90 × 105 cm | 165 kg |
| Pastomaster 60 XPL P | – | 400 V / 50 Hz / 3 Ph | 7 kW | 16 A | 35 × 86 × 103 cm | 162 kg |
| Pastomaster RTL | 60 RTL: 15–60 L; 120 RTL: 30–120 L | – | 400; 50 Hz; 3 | – | – | 162 kg |
| Ready 8-12 | – | 230 V / 50 Hz / 1 Ph | 2.2 kW | 12 A | 52 × 65 × 140 cm | 250 kg |
| ReadyChef | – | 230 V / 50 Hz / 1 Ph | 14/20: 3 kW; 8/12: 2.2 kW W | 14/20: 20 A; 8/12: 16 A | 52 × 65 × 140 cm | 250 kg |
Compare specs
Techfrost blast freezers compared
Tray capacity, blast chilling and blast freezing loads, power supply and refrigerant for every Techfrost model.
| Model | Capacity | Blast chilling | Blast freezing | Power supply | Refrigerant |
|---|---|---|---|---|---|
| Techfrost E10 TRAYS Blast Freezer | 10 trays GN 1/1 - EN 600 × 400 | 90 °C +3 °C in 90 min = 28 kg | 90 °C -18 °C in 240 min = 18 kg | 400 V / 3 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost E15 TRAYS Blast Freezer | 15 trays GN 1/1 - EN 600 × 400 | 90 °C +3 °C in 90 min = 45 kg | 90 °C -18 °C in 240 min = 27 kg | 400 V / 3 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost E20 TRAYS Blast Freezer | 20 trays GN 1/1 - EN 600 × 400 | 90 °C +3 °C in 90 min = 75 kg | 90 °C -18 °C in 240 min = 45 kg | 400 V / 3 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost E3 TRAYS Blast Freezer | 3 trays GN 1/1 | 90 °C +3 °C in 90 min = 7 kg | 90 °C -18 °C in 240 min = 5,0 kg | 230 V / 1 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost E5 TRAYS Blast Freezer | 5 trays GN 1/1 - EN 600 × 400 | 90 °C +3 °C in 90 min = 20 kg | 90 °C -18 °C in 240 min = 14 kg | 230 V / 1 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost JOF 923 3 TRAYS Blast Freezer | 3 trays GN 2/3 | 90 °C +3 °C in 90 min = 7 kg | 90 °C -18 °C in 240 min = 4,9 kg | 230 V / 1 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost JOF ONE 3 TRAYS Blast Freezer | 3 trays GN 1/1 - EN 600 × 400 | 90 °C +3 °C in 90 min = 12 kg | 90 °C -18 °C in 240 min = 8 kg | 230 V / 1 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost M10 Blast Freezer | 10 trays GN 1/1 - EN 600 × 400 | 90 °C +3 °C in 90 min = 30 kg | 90 °C -18 °C in 240 min = 20 kg | 400 V / 3 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost M15 Blast Freezer | 15 trays GN 1/1 - EN 600 × 400 | 90 °C +3 °C in 90 min = 50 kg | 90 °C -18 °C in 240 min = 30 kg | 400 V / 3 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost M20 Blast Freezer | 20 trays GN 1/1 - EN 600 × 400 | 90 °C +3 °C in 90 min = 75 kg | 90 °C -18 °C in 240 min = 45 kg | 400 V / 3 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost M5 Blast Freezer | 5 trays GN 1/1 - EN 600 × 400 | 90 °C +3 °C in 90 min = 22 kg | 90 °C -18 °C in 240 min = 15 kg | 230 V / 1 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost M8 Blast Freezer | 8 trays GN 1/1 - EN 600 × 400 | 90 °C +3 °C in 90 min = 25 kg | 90 °C -18 °C in 240 min = 16 kg | 230 V / 1 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost MB40 Blast Freezer | 1 trolley 20 trays GN 1/1 - GN 2/1 - EN 600 × 400 - EN 600 × 800 | 90 °C +3 °C in 90 min = 100 kg | 90 °C -18 °C in 240 min = 70 kg | 400 V / 3 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost MBF230 BIG Blast Freezer | 1 trolley 20 trays GN 1/1 - EN 600 × 400 | 90 °C +3 °C in 240 min = 75 kg | 90 °C -18 °C in 240 min = 45 kg | 400 V / 3 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost MBF420 Blast Freezer | 1 trolley 20 trays GN 2/1 - EN 600 × 800 | 90 °C +3 °C in 90 min = 200 kg | 90 °C -18 °C in 240 min = 160 kg | 400 V / 3 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost MBF520 Blast Freezer | 2 trolleys 20 trays GN 2/1 - EN 600 × 800 | 90 °C +3 °C in 90 min = 360 kg | 90 °C -18 °C in 240 min = 235 kg | 400 V / 3 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost MBF620 Blast Freezer | 3 trolleys 20 trays GN 2/1 - EN 600 × 800 | 90 °C +3 °C in 90 min = 550 kg | 90 °C -18 °C in 240 min = 330 kg | 400 V / 3 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost MBF720 Blast Freezer | 4 trolleys 20 trays GN 2/1 - EN 600 × 800 | 90 °C +3 °C in 90 min = 700 kg | 90 °C -18 °C in 240 min = 480 kg | 400 V / 3 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost MBF820 Blast Freezer | 5 trolleys 20 trays GN 2/1 - EN 600 × 800 | 90 °C +3 °C in 90 min = 860 kg | 90 °C -18 °C in 240 min = 580 kg | 400 V / 3 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost MBF920 Blast Freezer | 6 trolleys 20 trays GN 2/1 - EN 600 × 800 | 90 °C +3 °C in 90 min = 1050 kg | 90 °C -18 °C in 240 min = 720 kg | 400 V / 3 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost MCR20 Blast Freezer | 1 trolley 20 trays GN 1/1 | 90 °C +3 °C in 90 min = 75 kg | 90 °C -18 °C in 240 min = 45 kg | 400 V / 3 Ph / 50 Hz | R452 A (GWP 2141) |
| Techfrost MP12 Blast Freezer | 12 trays GN 2/1 | 90 °C +3 °C in 90 min = 70 kg | 90 °C -18 °C in 240 min = 40 kg | 400 V / 3 Ph / 50 Hz | R452 A (GWP 2141) |
Customised for you
Custom services for your new business
A new shop needs more than machines. We tailor the training, recipes, ingredients, packaging and fit-out to your concept.
Customised training
Full training built around your menu, your machines and your staff, including Carpigiani Gelato University courses.
Custom recipes
We develop recipes and flavours for your brand, then trial them with you before they reach your menu.
Custom bases and premix
Your own base or premix, blended to your recipe and supplied under your branded label.
Custom-configured machines
We configure machines to suit your product, your volumes and your site.
Branded packaging design
Our marketing team designs custom packaging in your brand style, with your logo on cups, tubs, spoons, takeaway containers and more.
Shop fit-out partners
Opening or refitting a store? We can connect you with trusted shop fit-out partners in New Zealand, Australia and South East Asia.
Can’t find what you’re looking for? Just ask us. The answer will be yes.
Free machine advice
Tell us about your gelato shop
Share your menu, space and volume and our team will recommend the right gelato machines, ingredients and a quote.
Prefer to talk now? Call 0508 625 677.
Near you
Machines in Auckland
See the machines running at our Auckland showroom, with training, service and parts from our Auckland team.
Buying guide
Buying guide and advice
Tap a topic to open it.
At a glance
Carpigiani gelato machines in 60 seconds
A plain summary for owners, managers and investors weighing up a gelato business.
What it is
Carpigiani is the Italian maker of artisan gelato machines. Majors Group supplies, installs and services the range in New Zealand.
The four machine types
A batch freezer makes the gelato. A pasteuriser heats and cools the mix. A blast freezer hardens finished product fast. A combined machine does pasteurising and freezing in one footprint.
How big
Output runs from 8 kg per hour for a kiosk to 120 kg per hour for a production kitchen, so a business can start small and move up a size.
Site needs
Entry machines run on single-phase 230 V power. Mid-size and professional machines need three-phase 400 V. We check power, water and floor space before you buy.
Support
See the machines at our Auckland showroom, with hands-on training and Carpigiani Gelato University courses, plus a national service team and genuine parts.
Funding
Rent-to-buy, lease and equipment finance are available. See finance options. We quote the whole set-up, not just one machine.
How gelato is made
The gelato process, step by step
Every step of artisan gelato has a Carpigiani machine built for it. Our team helps you size the line for your volume and space.
Prepare the base
Weigh and mix the base and flavour in a single tank.
Turbomix
Pasteurise
Heat and cool the mix to make it safe and stable.
Pastomaster 60 HE
Batch freeze
Churn the mix into gelato, one batch at a time.
Labotronic HE
Blast freeze
Drop the core temperature fast so the texture holds.
Techfrost E10 TRAYS Blast Freezer
Showcase
Hold and present it at serving temperature.
Millennium LX cabinet
Majors TV & news
Latest news and videos
Events, new machines and training related to gelato, from Majors Group and Carpigiani.
FAQ
Frequently asked questions
What equipment do I need to make gelato?
Most gelaterias start with a batch freezer and a display cabinet. A pasteuriser lets you make your own mix, and a blast freezer improves texture and storage life.
What is the difference between a batch freezer and a soft serve machine?
A batch freezer makes fresh batches of dense gelato in unlimited flavours. A soft serve machine dispenses continuously to order for speed.
How much does a commercial gelato machine cost in New Zealand?
Cost depends heavily on configuration, output and features — a compact countertop batch freezer sits at a very different price point to a high-volume combined or continuous machine. Pricing is POA; for an accurate figure matched to your venue, request a quote or call a Majors Group New Zealand specialist on 0508 625 677.
How does a commercial gelato machine work?
The machine freezes a liquid mix rapidly while continuously churning and scraping the cylinder, which keeps ice crystals tiny and produces gelato’s signature smooth, dense texture. To see which configuration suits your output and flavour range, contact your nearest Majors Group New Zealand team.
What size gelato machine do I need for my café or gelateria?
It comes down to your daily litres, number of flavours and peak-hour demand — over-buying ties up capital while under-buying limits your trade. Our specialists will size the machine to your real-world volume; call 0508 625 677 or request a quote.
Do I need a pasteuriser as well as a batch freezer?
A pasteuriser lets you make your base from scratch with better food safety, flavour and shelf life, and combined machines can do both jobs in one footprint where space is tight. Ask a Majors Group New Zealand specialist which setup fits your kitchen and menu.
Do you have start-up packages?
Yes. We have designed 6 specially priced start-up packages and can customise one for your site. Call 0508 625 677.
Can I finance gelato equipment?
Yes. Equipment finance up to 100% is available. See finance options.
Do you offer training?
Yes. Hands-on training for your team and Carpigiani Gelato University courses. See our training school.
Do you deliver, install and service gelato machines nationwide?
Yes — Majors Group New Zealand delivers, installs and services equipment across New Zealand, including Auckland, Christchurch, Wellington, Hamilton, Tauranga and Dunedin, backed by genuine spare parts and qualified technicians. Reach our service team or call 0508 625 677.
Which gelato machine brand do you supply?
We are the official New Zealand importer of premium Italian Carpigiani gelato equipment and ISA display cabinets, so you get authentic machines with full local support. Explore the Carpigiani range or contact us for advice.