Labo 14 20 XPL P
The batch freezer manages a range of quantities from a minimum of 2 kg to a maximum of 4 kg per cycle
The solution for those looking for a high-performance counter-top batch freezer
- ✓Hard-O-Tronic®: set your ideal gelato consistency on screen
- ✓Six freezing programs matched to different product types
- ✓Gelato program: more cold for fuller-bodied milk gelato
- ✓Sorbetto program: gentler cold for delicate fruit sorbets
Explore all 22 technologies ↓Free showroom demo ↓
Part of the Carpigiani Labo XPL P range: compare all 6 models.
Catalogue
Professional and reliable to expand your menu with new, surprising recipes.
Read more
Ideal for foodservice and catering, it makes it possible to freeze gelato and sorbets.
Technology & features
What the Labo 14 20 XPL P does for you
22 features in 5 groups. The tabs change by themselves until you choose one.
Hard-O-Tronic®
Carpigiani’s exclusive consistency system shows both the target and actual gelato consistency on the LCD; the arrow keys adjust it to your preferred texture.
POM beater
A beater with no central shaft and cold-resistant POM blades aids full extraction; self-adjusting scrapers keep the cylinder clean and efficient.
Post Cooling
Cold is injected into the gelato as it leaves the cylinder, maintaining its consistency throughout extraction.
Six variable freezing programs
Gelato, Sorbetto, Slush Fruit, Gelato Crystal, Fruit Crystal and Ice Cream programs each adapt freezing to the product being made.
Gelato program
Applies extra cold to build body in milk-based gelato, with operator-adjustable hardness.
Sorbetto program
Uses less cold to produce intensely flavoured fruit gelato and sorbets; this managed cold reduces mistakes and wasted energy.
Slush Fruit program
Crystallises fresh fruit cremolata evenly and can be tailored to the quantity and density of the finished product.
Gelato Crystal & Fruit Crystal programs
Two cycles make semi-dense milk or fruit Crystal gelato that shapes easily into desserts and becomes a new style of gelato once blast frozen.
Delayed cleaning program
After extraction, cylinder temperature is controlled, so immediate washing is unnecessary if work stops for an extended period.
Monolithic cylinder and front panel
The cylinder and front panel are one piece for maximum cleanliness and hygiene.
Scotch-Brite treatment
The sheet metal has a Scotch-Brite treatment for fast cleaning.
Versatile shelf
The shelf can be positioned at two heights and in three positions to suit trays and containers.
Ergonomic rounded corners
Corners in the operator’s working area are more rounded to lower the chance of knocks and injuries during daily use.
QR code information access
A QR code on the machine front links to the latest equipment information, including the instruction manual and Carpi Care and Carpi Clean kit details.
Optional
Ice Cream program with 3E beater
This program, used with the special 3E beater, allows ice cream production.
Optional
Teorema
Carpigiani’s remote control and diagnosis system lets owners and technicians monitor the machine over the internet, supporting faster service and continuity of production.
Optional
Shelf Mat
A mat that keeps trays in place while gelato is being extracted.
Optional
Dispensing Door
An accessory door for filling takeaway containers and cake or single-portion moulds using the Crystal program.
Optional
Steel door
A stainless steel door is available in place of the standard polymer door.
Optional
Sprayer with quick coupling
A cleaning sprayer with a quick coupling and a support that keeps it in place.
Optional
Carpi Care kit & Carpi Clean kit
Dedicated kits of replacement gaskets and cleaning brushes, ordered through your dealer, to keep the machine in hygienically perfect condition.
Optional
Water-cooled version
Air cooling is standard; water cooling can be supplied with a surcharge.
Optional extras can be added to your order or, for most items, fitted later. All Carpigiani options and accessories →
See the Labo 14 20 XPL P in action
Complete your Carpigiani Labo 14 20 XPL P set-up
Crystal Dispensing Door
With the optional Crystal dispensing door, it fills moulds, gelato cakes and take-away tubs straight from the cylinder with high-overrun gelato and…
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.
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 Labo 14 20 XPL P 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 Labo 14 20 XPL P, 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.
Key specifications
The Carpigiani Labo 14 20 XPL P is a batch freezer that makes 2–4 kg per batch. It runs on 230 V single phase, measures 45.5 × 58 × 76.5 cm and weighs 150 kg.
- Quantity per batch2–4 kg
- Output per hourmin. 14 kg; max. 20 kg
- CoolingAir Cooling
- Power supply230 V / 50 Hz / 1 Ph
- Dimensions45.5 × 58 × 76.5 cm
- Net weight150 kg
Figures are the manufacturer’s published specifications.
Technical specifications
| UOM | Unit |
|---|---|
| Power Supply | 230v / 50hz / 1Ph |
| Cooling System | Air Cooling |
| Hourly Production | min. 14 kg; max. 20 kg |
| Quantity per Batch | 2–4 kg |
| Dimensions (W x D x H) | 45.5 x 58 x 76.5 cm |
| Net Weight | 150 kg |
