Carpigiani Labo 20 30 XPL P: The batch freezer manages a range of quantities from a minimum of 3 kg to a maximum of 5 kg per cycle
The easy-to-use floor-standing batch freezer with 6 variable batch freezing programs suitable for different types of production. It is equipped with the exclusive Hard-O-Tronic® system for optimal control of the gelato consistency. The machine constantly displays the programmed consistency values of the Gelato while being produced. Furthermore, the user can always change the desired consistency to obtain the best intended result. It includes the Crystal program which is ideal for creating monoportions of all shapes with molds and takeaway frozen cakes and Gelato products.
Six variable freezing programs, suited to different types of production: Gelato, Sorbetto, Slush Fruit, Gelato Crystal, Fruit Crystal, Ice Cream.
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
All commands remain accessible when the hopper cover is open so that the operator can start production while adding mix.
The operations of adding mix and extracting gelato are done standing straight.
Shelf mat. Designed to keep trays and tubs firmly in place during gelato extraction.
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 & Carpi Clean 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 extraction chute is removable to facilitate the removal of all gelato residue, for complete cleaning.
Hand-held stainless steel shower with ergonomic on and off switch.
The new stainless steel sprayer is located on the front of the machine for an easier cleaning of the cylinder and the chute, and to avoid cross maneuvers with the door. The sprayer can also be locked to facilitate handling during use.
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 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 20 30 XPL P:
Control, consistency and performance (4)
Hard-O-Tronic®: Carpigiani’s exclusive system shows programmed and actual gelato consistency on the LCD, and arrow keys let operators adjust it to their preferred texture.
POM beater: The beater has no central shaft; cold-resistant POM blades with self-adjusting scrapers help extract all the gelato and keep the cylinder clean.
Post Cooling: Injects cold into the gelato as it leaves the cylinder to maintain its consistency during extraction.
Accessible controls with hopper open: All commands stay usable with the hopper cover open, so production can start while mix is being added.
Programs and recipes (5)
Six variable freezing programs: Dedicated programs cover Gelato, Sorbetto, Slush Fruit, Gelato Crystal, Fruit Crystal and Ice Cream, each managing cold differently to suit the product.
Gelato program: Applies more cold to build body in milk-based gelato, with adjustable hardness.
Sorbetto program: Uses less cold for delicate fruit gelato and sorbet; optimised cold management reduces errors and energy waste.
Slush Fruit program: Crystallises fresh fruit cremolata evenly and can be customised for batch size and product density.
Gelato Crystal / Fruit Crystal programs: Two programs produce milk or fruit Crystal gelato, a semi-dense product that is easy to shape into desserts and becomes a new style of gelato after blast freezing.
Hygiene, cleaning and food safety (2)
Delayed cleaning program: Controls cylinder temperature after extraction, so the machine does not need immediate washing during long breaks in production.
Carpi Care kit / Carpi Clean kit: Dealer-supplied kits for keeping the machine hygienically maintained.
Build, design and convenience (8)
Single-piece cylinder and front panel: The cylinder and front panel are formed as a single piece for cleanliness and hygiene.
Removable extraction chute: The extraction chute removes to clear all gelato residue during cleaning.
Hand-held stainless steel shower: A hand-held stainless steel shower with an ergonomic on/off switch aids cleaning.
Scotch-Brite treatment: The sheet metal is Scotch-Brite treated so surfaces clean quickly.
Standing-height operation: Adding mix and extracting gelato are done standing straight, improving ergonomics.
Shelf mat: A mat keeps trays and tubs firmly in place while gelato is extracted.
Ergonomic design: More rounded corners where the operator works lower the risk of injury.
QR code documentation access: Scanning the front QR code shows the latest instruction manual and Carpi Care and Carpi Clean kit details.
Optional extras (5)
Ice Cream program with 3E beater: A dedicated program paired with the special 3E beater for producing ice cream. (optional)
Teorema: Teorema supports production continuity with remote monitoring and diagnostics via PC, tablet or smartphone. (optional)
Crystal Dispensing Door: An accessory door for filling take-away containers and cake or single-portion moulds using the Crystal program. (optional)
Steel door: A stainless steel door is available to replace the standard polymer door. (optional)
Air-cooled condenser: Machines are water-cooled as standard; an air condenser is available at extra cost. (optional)
Optional features can be added to your order. Ask us about the configuration you need.
Add the Crystal dispensing door to your Carpigiani Labo 20 30 XPL P
The Carpigiani Labo 20 30 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 20 30 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.
Everything to make and sell gelato with your Carpigiani Labo 20 30 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.
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
Trade in your machine and upgrade to the Carpigiani Labo 20 30 XPL P
Is your current machine holding your business back? Trade it in and put its value towards a new Carpigiani Labo 20 30 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 20 30 XPL P
Consumable parts wear with every day of production. Replacing them on schedule keeps your Carpigiani Labo 20 30 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
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