Lab O Chef 5

Carpigiani Lab O Chef 5: Countertop multifunction machine for Pastry, Chocolate, Gastronomy, and Gelato. Can reach a temperature of 105 °C.

The Carpigiani machine with more than 60 programs designed to express your culinary creativity to the fullest.

The operating temperature can reach 105 °C. The temperature is gas modulated with the utmost precision, and adapts to the product being processed, avoiding burns and encrustations.

With the addition of the Gelato Kit, the machine transforms into a Gelato batch freezer and creates excellent gelato, thanks to the exclusive Hard-O-Tronic® system.

Features of the Carpigiani Lab O Chef 5

Performance and Quality

• Infinite free programs, 23 pastry programs, 10 chocolate programs, 7 specialty programs, 12 programs for gastronomy recipes, 15 programs programs for gelato, Sicilian slush, sauces and toppings.
• The operating temperature can reach 105 °C. The hot gas is modulated with the utmost precision according to the product being processed, avoiding burning or encrustations.
• The agitator without a central shaft and the newly designed scrapers creates the perfect result of a wide range of different products.
• The machine includes a recipe book with detailed recipes and information on ingredients that can be downloaded by scanning the QR Code on the front of the machine.
• The new display allows the operator to create customised programs for dedicated recipes.
• To help the operator the display will indicate when to add the ingredients for each phase as well as the current temperature.

Convenience

• Scan the QR Code on the front of the machine to access the most up to date equipment information: Instruction Manual, Carpi Care kit & Carpi Clean kit.
• Cover
• The stirrer speed can be modified according to the type of recipe to enhance the intended texture and structure.
• The extraction tap has four positions
• 7" touch screen display
• Joystick controller
• Versatile stainless-steel shelf with two different positions
• The Handheld sprayer can be easily disconnected and connected with the quick coupling and dedicated holder.
• Hard-O-Tronic®
• Post-cooling system

Savings

• The innovative motor & condenser optimise the machine's maximum potential while maintaining low power consumption.

Safety

• Teorema
• Reduced risk of injury, with corners even more rounded where the operator works.
• The display turns red when the machine is running a program that exceeds 50 °C.
• Defrost.

Hygiene

• Monolithic upper cylinder and outlet
• The tap and the agitator can be disassembled
• Postponed cleaning program
• Scotch- Brite treatment
• Drying program
• Carpi Care kit & Carpi Clean kit
• The always clean tap
• Hot wash function

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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

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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:

Control, consistency and performance (6)

• 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.
• Hot product warning display: The screen turns red whenever a program exceeds 50 °C, warning the operator of hot product.
• Innovative motor and condenser: The motor and condenser are designed to deliver full performance while keeping power use low.

Programs and recipes (7)

• 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.
• Downloadable recipe book: A recipe book with detailed recipes and ingredient information is available by scanning the QR code on the machine.

Hygiene, cleaning and food safety (8)

• 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.
• 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.
• 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.
• Carpi Care kit and Carpi Clean kit: Dealer-supplied kits to keep the machine hygienically perfect.

Build, design and convenience (9)

• 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.
• Agitator without central shaft: The agitator has no central shaft and uses newly designed scrapers, giving good results across a wide range of preparations.
• Double lid with grated opening: The grated opening allows ingredients to be added comfortably and safely while the product is being mixed.
• Monolithic upper cylinder and outlet: The upper cylinder and outlet form a single continuous piece, removing joins where residue could collect.
• 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.
• 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.

Optional extras (3)

• 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)

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

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.

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See the Carpigiani Lab O Chef 5 in action

Lab-O-Chef 5: one machine, 60+ culinary programs (Majors Group)

Lab-O-Chef 5: compact versatility for pastry and gelato (Carpigiani)

Lab-O-Chef 5 for pastry, gastronomy and gelato (Carpigiani, Italian)

Lab-O-Chef 5: express your culinary creativity (Carpigiani)

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Pair your Carpigiani Lab O Chef 5 with a Techfrost blast freezer

A Techfrost blast freezer hardens fresh batches quickly, so gelato forms small ice crystals, stays smooth and lasts longer in the cabinet. Gelato hardening from −10 °C to −18 °C takes about 15 minutes, and blast chilling from +90 °C to +3 °C about 90 minutes. Ideal for gelato cakes, moulded desserts and take-away tubs.

Techfrost M10 Blast FreezerTechfrost MBF420 Blast FreezerTechfrost E10 Blast Freezer

All Techfrost blast freezers · Call 0508 625 677 to size the right model.

Complete your gelato lab with the Carpigiani Lab O Chef 5

Pasteurise and age your mix, then freeze, harden and display it. Majors Group supplies the whole line, from Rubicone ingredients to showcases, plus training.

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, Ready and Mister Art machines to make the gelato.

• Labo 30 45 XPL P
• ReadyChef
• Mister Art Plus

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 →

Why buy your Carpigiani Lab O Chef 5 from Majors Group?

• Official New Zealand importer of premium Italian brands
• Free demonstration at each of our showrooms: see the machine in action before you buy
• Machine set-up, recipe development and menu development support from our gelato specialists
• Sales and support from our Auckland and Christchurch teams
• Servicing and genuine Carpigiani spare parts support
• Equipment finance up to 100%

Call 0508 625 677 or send us an enquiry for a quote on the Carpigiani Lab O Chef 5.