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.
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.
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
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.
Buying from Majors Group
Your Labo 14 20 XPL P, supplied and supported in New Zealand
- Demo and trainingSee 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.Demo, training and support →
- Trade in and upgradePut the value of your current machine towards the Labo 14 20 XPL P, with finance to spread the cost.Talk to us about a trade-in →
- Service and consumablesGenuine Carpigiani parts, Carpi Care and Carpi Clean kits, preventive maintenance and repairs by our technicians.Service →
- FinanceRent-to-buy, lease and equipment finance for the whole set-up.Finance options →
Request a quote or call 0508 625 677
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