New Catering Equipment | Frozen Yoghurt
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 ↓
Call us 0508 625 677
Carpigiani 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
Professional and reliable to expand your menu with new, surprising recipes.
Ideal for foodservice and catering, it makes it possible to freeze gelato and sorbets.
Features of the Carpigiani Labo 14 20 XPL P
Quality
- Six variable freezing programs, suited to different types of production.
- Gelato: This program uses more cold to increase the body of milk-based gelato. Operators can change the hardness of the gelato to suit their preferences.
- Sorbet: This program uses less cold to produce intensely flavoured fruit gelato and sorbets that are more delicate. This optimised management of cold temperatures reduces errors and energy waste.
- Slush Fruit: This program perfectly crystallizes fresh fruit cremolata, making a product that is always uniform. The program can be personalised based on the quantity and density of the final product.
- Gelato Crystal – Fruit Crystal: Two programs to produce the special milk- or fruit-based crystal* gelato. *Semi-dense gelato ideal for quickly creating desserts of any form thanks to its easily shaped consistency. When placed in the blast freezer the Crystal is transformed into an innovative gelato.
- Ice Cream: This program and the special beater** allow the production of Ice Cream. (**3E beater optional. Also available as a spare part.)
Performance
- Hard-O-Tronic®: This is the exclusive system for an excellent gelato. The LCD screen constantly displays the values of the programmed consistency and that of the gelato in the batch freezer. By pressing on the arrows you can always change it, to obtain your own ideal gelato.
- POM Beater: The beater has no central shaft. Its POM blades – impenetrable by the cold – facilitate the complete extraction of the gelato every time. Sturdy yet light, it has self-adjusting scraper blades to maintain the cylinder clean and efficient.
- Post Cooling: To maintain the consistency of the gelato during extraction, the post cooling function injects cold into the gelato as it comes out of the cylinder.
Convenience
- The Optional Shelf Mat is designed to hold trays in place during gelato extraction.
- Versatile shelf: possibility of positioning the shelf at two different heights and in three different positions.
- Optional Dispensing Door: The Ideal accessory for filling take away containers and various cake or monoportions molds with the Crystal program.
- Optional Steel door: To replace the standard polymer door.
- Scan the QR Code on the front of the machine to access the most up to date equipment information: Instruction Manual & Carpi Care kit.
Safety
- Reduced risk of injury with corners even more rounded where the operator works.
- Optional Teorema: With Teorema, production continuity is guaranteed thanks to facilitated assistance through monitoring and diagnosis over the internet, using PCs, tablets, and smartphones.
Hygiene
- The delayed cleaning program guarantees hygiene by controlling the temperature of the cylinder once the gelato has been extracted. So immediate washing of the machine is not necessary in the event of prolonged work stoppages.
- Optional: Sprayer with quick coupling. The sprayer is also equipped with a support to hold it in place.
- Scotch-Brite treatment of the sheet metal for quick cleaning.
- The cylinder and front panel are a single piece for maximum cleanliness and hygiene.
- Carpi Care kit – Carpi Clean kit: request them from your dealer to always keep your machine hygienically perfect.
Carpigiani technology in the Labo 14 20 XPL P
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 Labo 14 20 XPL P:
Control, consistency and performance (3)
- 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.
Programs and recipes (5)
- 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.
Hygiene, cleaning and food safety (1)
- Delayed cleaning program: After extraction, cylinder temperature is controlled, so immediate washing is unnecessary if work stops for an extended period.
Build, design and convenience (5)
- 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 extras (8)
- 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)
Optional features can be added to your order. Ask us about the configuration you need.
See the Carpigiani Labo 14 20 XPL P in action
Add the Crystal dispensing door to your Carpigiani Labo 14 20 XPL P
The Carpigiani Labo 14 20 XPL P is Crystal-enabled. With the optional Crystal dispensing door, it fills moulds, gelato cakes and take-away tubs straight from the cylinder with high-overrun gelato and sorbet, using your existing recipes. Order it with a new machine or add it later as a spare part.
Pair your Carpigiani Labo 14 20 XPL P 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.
All Techfrost blast freezers · Call 0508 625 677 to size the right model.
Everything to make and sell gelato with your Carpigiani Labo 14 20 XPL P
Pair your batch freezer with Rubicone bases, flavours, ripples and toppings, a Carpigiani pasteuriser, a Techfrost blast freezer and an ISA or BRX showcase. We also run training.
Why buy your Carpigiani Labo 14 20 XPL P 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 Labo 14 20 XPL P.
One-on-one Carpigiani Demo & Training
See the machine in action with a free one-on-one demo at our showroom, then get the most from it with one-on-one training from our specialists. Every Carpigiani machine we supply is covered. Contact us to get started.
- Free one-on-one machine demo at our showroom
- Machine training, one-on-one
- Program training for your model
- Recipe training for gelato, ice cream, sorbet, frozen yoghurt, pastry and more
Contact us to get started or call 0508 625 677
Trade in your machine and upgrade to the Carpigiani Labo 14 20 XPL P
Is your current machine holding your business back? Trade it in and put its value towards a new Carpigiani Labo 14 20 XPL P. Upgrading is a chance to increase output, refresh your menu with new products and programs, and run a more reliable machine for years to come.
- Trade-in valuation of your existing gelato, soft serve or frozen dessert machine
- Put the value towards the Carpigiani Labo 14 20 XPL P
- Flexible finance to spread the cost of the upgrade
- Installation, one-on-one training and recipe support on your new machine
Machine consumables and service
Consumable parts wear with every day of production. Replacing them on schedule keeps your Carpigiani Labo 14 20 XPL P running efficiently, protects product quality and helps prevent costly breakdowns. Contact our service team today to keep and improve your machine’s efficiency.
- Genuine Carpigiani consumable parts, such as scrapers, gaskets and O-rings, plus Carpi Care and Carpi Clean kits
- Preventive maintenance to keep your machine at its best
- Repairs and servicing by our trained technicians
- Advice on cleaning and daily care for your model
Contact service today or call our service line 0508 625 677
| 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 |
Be the first to review “Labo 14 20 XPL P”
You must be logged in to post a review.
Reviews
There are no reviews yet.