Lab O Chef 5

Made for pastry businesses

Lab-O-Chef 5 is a countertop multifunction machine for pastry, chocolate, gastronomy and gelato that heats up to 105 °C.

• Custard cream, Bavarian cream, jams and marmalades
• Choux paste for cream puffs, ganache and chocolate cream
• Chocolate tempering, with Dry Clean to remove moisture from the cylinder beforehand
• Sauces and toppings for gelato and desserts
• An always-clean tap you can wash at any time, even during production

Programs

∞ free programs; 23 pastry programs; 10 chocolate programs; 7 specialty programs; 12 programs for gastronomy recipes; 15 programs for gelato, Sicilian slush, sauces and toppings (7 Gelato programs, 2 Sicilian Slush, 6 Topping Sauces)

Pastry

• Custard
• Zabaione Custard
• English Cream
• Fruit Cream
• Lemon Cream
• Bavarian Cream
• Cream Puffs
• Semifreddo Base
• Italian Meringue
• Crème Mousseline
• Butter Cream
• Panna Cotta
• Marshmallow
• Petite Four
• Mousse
• Cremoso
• Madeleine
• Cupcakes
• Namelaka
• Pudding
• Gelée Fruit
• Nougat
• Custard Storage

Chocolate

• Tempering Dark Chocolate
• Tempering Milk Chocolate
• Tempering White Chocolate
• Tempering Chocolate Speed
• Tempering Cocoa Butter
• Tempering Storage
• Ganache Cream
• Chocolate Spread
• Chocolate Mousse
• Melting Chocolate

Specialties

• Neutral Glaze
• Jam/Marmelade
• Poached Fruit
• Yogurt
• Egg Pasteurisation
• Inverted Sugar
• Sugar Syrup

Gastronomy

• Bechamel
• Tomato Pate
• Polenta
• Cheese Cream
• Mayonnaise Sauce
• Hollandaise Sauce
• Barbecue Sauce
• Legume Soup
• Italian Ragù
• Dough for Gnocchi
• Risotto
• Fondue

Gelato

• Gelato
• Sorbet
• Gelato Hot
• Gelato Hot Age
• Gelato Hot&Cold
• Gelato Crystal
• Fruit Crystal

Sicilian Slush

• Fruit Cremolata
• Sicilian Slush

Sauces and Toppings

• Chocolate Sauce
• Cream Sauce
• Fruit Sauce
• Chocolate Topping
• Cream Topping
• Fruit Topping

Free programs

• Free programs (∞): Completely customisable programs for your own recipes

Capabilities

• Operating temperature can reach 105 °C
• Hot gas heating modulated precisely to the product, avoiding burning or encrustations
• Agitator without a central shaft and newly designed scrapers
• Stirrer speed can be modified according to the recipe to enhance texture and structure
• 7″ touch screen display; create customised programs; shows when to add ingredients for each phase and current temperature; Joystick controller
• Recipe book downloadable via QR Code on the machine front
• Double lid with grated opening to add ingredients safely while mixing
• Extraction tap with four positions: closing, cleaning while keeping product inside, liquid extraction, dense product extraction
• Optional Gelato Kit (lid cover, beater, counter beater, dedicated door) turns it into a batch freezer, with Hard-O-Tronic® consistency control and post-cooling (optional available even after purchase)
• Display turns red when running a program above 50 °C
• Automatic defrost procedure on restart after power loss or accidental stop
• TEOREMA remote monitoring and diagnosis (standard)
• Cleaning programs: Clean, Dry Clean (drying before tempering chocolate), Hot Clean (heated cylinder dissolves greasy residues), Postponed Cleaning (controls internal temperature after extraction)
• Always-clean tap and shower head wash inside the tap even during production; handheld sprayer with quick coupling
• Tap and agitator can be disassembled; monolithic upper cylinder and outlet in one continuous piece; Scotch-Brite treated panels

Output per cycle

Lab-O-Chef 5

• Custard: 1.5 – 5 kg
• Bavarian Cream: 1.5 – 4 kg
• Jam / Marmelade: 1.5 – 3.5 kg
• Tempering Chocolate: 1.5 – 5 kg
• Ganache Cream: 1.5 – 6 kg
• Cream Puffs: 1.5 – 3 kg

Lab-O-Chef 5 with (Optional) Gelato Kit

• Mix used: 2 – 3.5 kg
• Gelato product: 2.8 – 4.9 litres
• Crystal: 2 – 3.5 kg
• Cremolata: 2 – 3.5 kg
• Slush: 2 – 3.5 kg

Carpigiani technology in the Lab O Chef 5

Carpigiani engineers its own control systems and components, giving you technology other manufacturers can’t offer. Here is every technology Carpigiani’s official catalogue lists for the Lab O Chef 5:

• Modulated hot gas heating up to 105 °C: Operating temperature reaches 105 °C, with hot gas modulated precisely to each product to avoid scorching or build-up on the cylinder.
• Unlimited customisable programs: Alongside the preset library, operators can create fully customised programs for dedicated recipes on the display.
• 23 pastry programs: Preset cycles cover pastry staples including custard, zabaione, crème mousseline, butter cream, panna cotta, marshmallow, Italian meringue, mousse, cremoso and custard storage.
• 10 chocolate programs: Dedicated cycles temper dark, milk and white chocolate and cocoa butter, plus speed tempering, tempering storage, ganache, chocolate spread, mousse and melting.
• 7 specialty programs: Specialty cycles produce neutral glaze, jam, poached fruit, yoghurt, inverted sugar and sugar syrup, and pasteurise eggs.
• 12 gastronomy programs: Savoury cycles include béchamel, hollandaise, mayonnaise, barbecue sauce, cheese cream, fondue, polenta, risotto, legume soup, ragù, tomato paste and gnocchi dough.
• 15 gelato, Sicilian slush, sauce and topping programs: Seven gelato cycles (including Hot, Hot Age, Hot&Cold and Crystal), two slush/cremolata cycles and six sauce and topping cycles.
• Agitator without central shaft: The agitator has no central shaft and uses newly designed scrapers, giving good results across a wide range of preparations.
• Gelato Kit: A lid cover, beater, counter-beater and dedicated door convert the machine into a batch freezer for making gelato. (optional)
• Hard-O-Tronic®: When fitted with the Gelato Kit, the final gelato consistency is set on the display, progress is shown live and settings can be changed at any time. (optional)
• Post-cooling system: With the Gelato Kit, cooling continues as gelato is extracted so the last portion keeps the same consistency. (optional)
• Teorema: Teorema is standard and supports production continuity through internet-based monitoring and diagnosis from PCs, tablets and smartphones.
• 7″ touch screen display with guided production: The intuitive touch screen shows the current temperature and tells the operator when to add ingredients at each phase.
• Joystick controller: A joystick is provided for additional adjustment of settings.
• Adjustable stirrer speed: Stirrer speed can be changed according to the recipe to achieve the desired texture and structure.
• Always Clean tap: A redesigned tap with a new shower head lets you wash the inside of the tap at any time, including during production.
• Four-position extraction tap: Positions are closed, cleaning with product still inside, extraction of liquid products, and extraction of particularly dense products.
• Double lid with grated opening: The grated opening allows ingredients to be added comfortably and safely while the product is being mixed.
• Hot wash function: The cylinder is heated during washing to rapidly dissolve and detach greasy residues.
• Drying program: After cleaning, the drying cycle removes remaining moisture from the cylinder, which is essential before tempering chocolate.
• Postponed cleaning program: The machine controls internal temperature after extraction, so washing does not have to happen straight away during extended work breaks.
• Monolithic upper cylinder and outlet: The upper cylinder and outlet form a single continuous piece, removing joins where residue could collect.
• Removable tap and agitator: Both parts can be taken apart so all product residue can be removed.
• Automatic defrost after power loss: If power fails or the machine is stopped accidentally, an automatic defrost runs on restart so production can resume quickly.
• Hot product warning display: The screen turns red whenever a program exceeds 50 °C, warning the operator of hot product.
• Handheld sprayer with quick coupling: The sprayer connects and disconnects quickly and sits in a dedicated holder.
• Versatile stainless steel shelf: The shelf supports containers and trays of different sizes, and can be raised upright to save space when not in use.
• Scotch-Brite finish: The treated stainless steel panels do not stain and resist fat residues, making them quick to clean.
• Innovative motor and condenser: The motor and condenser are designed to deliver full performance while keeping power use low.
• Downloadable recipe book: A recipe book with detailed recipes and ingredient information is available by scanning the QR code on the machine.
• QR code equipment information: Scanning the front QR code opens the latest instruction manual and Carpi Care and Carpi Clean kit information.
• Ergonomic design: Corners are more rounded in the operator’s working area to reduce the risk of injury.
• Carpi Care kit and Carpi Clean kit: Dealer-supplied kits to keep the machine hygienically perfect.

Optional features can be added to your order. Ask us about the configuration you need.

Complete your set-up

Techfrost M10 Blast Freezer

A Techfrost blast freezer hardens fresh batches quickly, so gelato forms small ice crystals, stays smooth and lasts longer in the cabinet.

See it →

Techfrost MBF420 Blast Freezer

See it →

Techfrost E10 Blast Freezer

See it →

Gelato bases

Milk, fruit and special bases for consistent artisan gelato.

• Fiordilatte 100 C/F
• Cioker Chocolate
• Cioccogel 350 W Chocolate

All gelato bases → · Milk bases →

Flavours

Rubicone classic and fruit pastes to flavour any base.

• Salted Caramel
• Pistachio Pure Gold
• Hazelnut Toasted N

Classic pastes → · Fruit pastes →

Ripple sauces

Rubicone variegati to ripple through gelato and fill pastries.

• Wafer Nut
• Strudel
• Rubilello

Creamy variegati → · Fruit variegati →

Toppings

Sauces, crocks and glitters to finish every serve.

• White Chocolate sauce
• Coffee Crisp Crock
• Strawberry Sugar Free sauce

All toppings →

Batch freezers

Carpigiani Labo and Ready machines to make the gelato.

• Labo 30 45 XPL P
• ReadyChef

All batch freezers →

Blast freezers

Techfrost blast freezers to harden and store gelato and pastry.

• Techfrost E5 TRAYS
• Techfrost M10
• Techfrost MBF920

All blast freezers →

Display cabinets

ISA and BRX gelato showcases to sell your gelato.

• Isabella LX cabinet
• Bermuda View
• The Ice Cream Cart Vintage

All display cabinets → · BRX →

Cups & spoons

Cups, paper spoons and packaging for every serve.

• I Love Gelato Cup 3oz
• Gelato Paper Spoons
• Ice Cream Paper Spoons

All cups & spoons → · Packaging →

Training

Learn recipes, balancing and production at Carpigiani Gelato University.

• Central Kitchen of Artisan Gelato: Options and Guidance
• Gelato with no added sugars
• Basic Gelato Course

Gelato University →

Demo and training

See the Lab O Chef 5 run at a free showroom demo, then get one-on-one training on your machine, its programs and recipes.

Demo, training and support →

Trade in and upgrade

Put the value of your current machine towards the Lab O Chef 5, with finance to spread the cost.

Talk to us about a trade-in →

Service and consumables

Genuine Carpigiani parts, Carpi Care and Carpi Clean kits, preventive maintenance and repairs by our technicians.

Service →

Finance

Rent-to-buy, lease and equipment finance for the whole set-up.

Finance options →