Fantastick
– EASYBecause the molds are comfortably filled in a chilled, ergonomic position.
- ✓Professional blast-freezer speed and power
- ✓Microcrystals keep original texture and structure intact over time
- ✓Fill moulds comfortably in an already cold environment
- ✓Core probe monitors freezing for perfect storage
Catalogue
In addition, microcrystallization maintains over time the initial characteristics of the original gelato and sorbet.”With Carpigiani’s machine for creating gelato and sorbets on stick, the production becomes easy, quick and fantastic…..
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FantaStick is also a very effective blast freezer, to be used in ice cream parlours but also to obtain these advantages:Display counterThe product hardens just on the surface and it stabilizes the height protecting it from thermal shock when it is put into the display counter.Keeping the product in the Freezer With the freezing process at -18°C, monitored by a product core probe, the product stored in the freezer, will keep perfectly.SpecialitiesTo expedite and organise the production of ice cream cakes, Bavarian cream, mousse, single-portion desserts, hard pieces, fruit-filled ice cream, etc. …
Technology & features
What the Fantastick does for you
6 features in 2 groups. The tabs change by themselves until you choose one.
Blast freezing
Freezing happens quickly at blast-freezing temperatures, giving the speed and power of a professional blast freezer.
Micro-crystallisation
Fast freezing forms microcrystals that keep the cellular structure intact, preserving the original gelato or sorbet characteristics over time.
Product core probe
The freezing process is monitored by a probe in the product’s core, so items stored in the freezer keep perfectly.
Multi-purpose blast freezer
Beyond sticks, it works as an effective blast freezer to organise production of ice cream cakes, Bavarian cream, mousse and single-portion desserts.
Chilled ergonomic mould filling
Moulds are filled in an ergonomic position inside a chilled environment, making stick production easy.
Surface hardening for display
Products harden on the surface and stabilise in height, protecting them from thermal shock when moved into the display counter.
See the Fantastick in action
Complete your Carpigiani Fantastick set-up
Gelato bases
Milk, fruit and special bases for consistent artisan gelato.
Flavours
Rubicone classic and fruit pastes to flavour any base.
Ripple sauces
Rubicone variegati to ripple through gelato and fill pastries.
Toppings
Sauces, crocks and glitters to finish every serve.
Pasteurisers
Carpigiani Pastomaster and Pasto to pasteurise and age your mix.
Blast freezers
Techfrost blast freezers to harden and store gelato and pastry.
Display cabinets
ISA and BRX gelato showcases to sell your gelato.
Cups & spoons
Cups, paper spoons and packaging for every serve.
Training
Learn recipes, balancing and production at Carpigiani Gelato University.
Demo and training
See the Fantastick run at a free showroom demo, then get one-on-one training on your machine, its programs and recipes.
Trade in and upgrade
Put the value of your current machine towards the Fantastick, with finance to spread the cost.
Service and consumables
Genuine Carpigiani parts, Carpi Care and Carpi Clean kits, preventive maintenance and repairs by our technicians.
