Maestro HCD
With Maestro you can increase productivity while saving energy.
- ✓Adjusts cold to the quantity and quality of each product
- ✓Precise hot-gas control: no burning or sticking
- ✓Gelato and pastry production combined in one machine
- ✓Simple icon buttons with production data and ingredient suggestions
Explore all 5 technologies ↓Free showroom demo ↓
Part of the Carpigiani Maestro range: compare both models.
Recipe ideas: what you can make with the Carpigiani Maestro HCD.
Catalogue
With Maestro you can increase productivity while saving energy. Transform your ice cream parlour into a “Top-quality Gelato and Pastisserie Establishment.” Broaden the range of your products and expand your clientele. Increase profits with just one machine. Cooling and batch freezing The Hot-Cold-Dynamic® system adjusts the cold based on the quantity and quality of the product in progress, for gelato, granitas and sorbets, prepared to perfection. Heating and cooking The Hot-Cold-Dynamic® system modulates the hot gas with the utmost precision and according to the product being made; this means that there is no burning or sticking for custards, sauces and chocolate pralines of the highest quality. Buttons and display Buttons with simple and intuitive icons. Display that shows production data and suggestions regarding the ingredients.
Made for pastry businesses
Maestro combines gelato and pastry production in one machine, heating and cooling in the same cylinder.
- Pastry creams and custards
- Chocolate work for fillings and toppings
- Semifreddo bases for cakes and desserts
Technology & features
What the Maestro HCD does for you
5 features in 2 groups. The tabs change by themselves until you choose one.
Hot-Cold-Dynamic® (cooling and batch freezing)
The system tailors cooling to the amount and type of product being made, so gelato, granitas and sorbets are prepared to perfection.
Hot-Cold-Dynamic® (heating and cooking)
Hot gas is modulated precisely according to the product, so custards, sauces and chocolate pralines cook without burning or sticking.
Heating and cooling in one cylinder
Maestro heats and cools in the same cylinder, handling pastry creams, custards, chocolate work and semifreddo bases alongside gelato.
Energy saving
Maestro is designed to raise productivity while using less energy, helping one machine do more work efficiently.
Intuitive buttons and display
Buttons use clear, intuitive icons, and the display shows production data along with suggestions about ingredients.
Complete your Carpigiani Maestro HCD set-up
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.
Chocolate
Chocolate bases, coatings and dipping chocolate.
Cremini & coatings
Cremino layers and coatings for gelato bars, sticks and cakes.
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.
Moulds
Silikomart moulds for gelato cakes, semifreddo and pastry.
Blast freezers
Techfrost blast freezers to harden and store gelato and pastry.
Pastry showcases
ISA refrigerated cabinets to display cakes and pastries.
Training
Learn recipes, balancing and production at Carpigiani Gelato University.
Demo and training
See the Maestro HCD 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 Maestro HCD, 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.
