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Maestro HE
The batch freezer manages a range of quantities from a minimum of 1.5 kg to a maximum of 7.5 kg per cycle
Available models: Maestro★★ HE, Maestro★★★ HE, Maestro★★★★ HE.
- ✓Hot-Cold-Dynamic® Adaptive: smart hot and cold control per recipe
- ✓High Efficiency: up to 30% less electricity and water
- ✓Exclusive Hot Gas heating: versatile and energy saving
- ✓44 complete programs: 21 gelato and 23 pastry
Explore all 46 technologies ↓Free showroom demo ↓
Call us 0508 625 677
Part of the Carpigiani Maestro range: compare both models.
Recipe ideas: what you can make with the Carpigiani Maestro HE.
Catalogue
Carpigiani Maestro HE: high-efficiency batch freezer for gelato and pastry
Maestro HE combines 44 complete gelato and pastry processes with Carpigiani High Efficiency technology, using up to 30% less electricity and water than the RTX line and earlier batch freezers for the same volume.
Hot-Cold-Dynamic® Adaptive technology recognises the quantity and type of mix, then modulates hot and cold gas to optimise heat exchange and avoid burning. Three sizes handle from 1.5 kg up to 13 kg of mix per cycle.
Key specifications: Carpigiani Maestro HE
| Model | Maestro★★ HE | Maestro★★★ HE | Maestro★★★★ HE |
|---|---|---|---|
| Production | |||
| Mix added per cycle | 1.5–7.5 kg | 2.5–10.5 kg | 3.5–13 kg |
| Gelato produced per cycle | 2–10 L | 3.5–15 L | 5–19 L |
| Programs (quantity per cycle) | |||
| Tempered chocolate | 5–10 kg | 7.5–12.5 kg | 10–15 kg |
| Cremolata / Crystal / Slush | 3.5–7.5 kg | 5–10.5 kg | 6–13 kg |
| Topping | 4.5–9 kg | 6–10 kg | 7.5–12 kg |
| Yoghurt | 3–10 kg | 5–12 kg | 7–14 kg |
| Zero+ | 1.5–6.5 kg | 2.5–9.5 kg | 3.5–12 kg |
| Electrical | |||
| Power supply | 400 V / 50 Hz / 3 Ph | 400 V / 50 Hz / 3 Ph | 400 V / 50 Hz / 3 Ph |
| Rated power input | 6.4 kW | 7.6 kW | 9.0 kW |
| Fuse size | 16 A | 20 A | 20 A |
| Cooling | Water | Water | Water |
| Size | |||
| Dimensions (W × D × H) | 52 × 65 × 140 cm | 52 × 65 × 140 cm | 52 × 65 × 140 cm |
| Net weight | 280 kg | 320 kg | 350 kg |
Minimum quantities depend on the recipe. Air-cooled versions and other voltages are available at extra cost.
Features of the Carpigiani Maestro HE
Quality
- 44 complete gelato and pastry processes for a wide range of specialties
- LCD display shows which ingredients to add during production
- Recipe book supplied with the machine
Performance
- Beater without a central shaft, with POM blades for total extraction
- Self-regulating scraper blades keep the cylinder clean and maximise yield
- Post-cooling keeps the gelato’s consistency during extraction
Convenience
- Operate standing upright; customisable production menu
- “Easy way”: prepare and pasteurise the mix in the batch freezer
- Front stainless steel sprayer with lock; tray-lock mat for extraction and variegation
- Optional Crystal dispensing door and Water Filling
Savings
- High Efficiency technology cuts production time and electricity and water use by up to 30% compared with RTX models
Safety
- Rounded corners for accident prevention
- Auto Defrost for a quick restart after a power failure or accidental stop
- Optional Teorema remote monitoring and diagnosis
Hygiene
- One-piece cylinder for maximum cleanliness
- Hot wash, removable extraction chute and Scotch-Brite treated steel
- Delayed cleaning cycle controls cylinder temperature after extraction
- Carpi Care and Carpi Clean kits available through Majors Group
Made for pastry businesses
Maestro HE builds on Carpigiani's Pastochef experience: a high-efficiency batch freezer with over 40 programs for gelato, pastry, ice cream and chocolate, including 23 dedicated pastry programs.
- Classic pasteurised pastry cream and chocolate and hazelnut spreadable creams
- Chocolate tempering for dark, white and milk chocolate, plus cocoa butter crystallisation for ganache and chocolates
- Melting chocolate, pastry coatings and anhydrous fillings at a controlled temperature
- Semifreddo bases and poached fruit for filling gelato cakes and semifreddos
- Egg pasteurisation for culinary and pastry recipes
- The Hot-Cold-Dynamic® system regulates heat precisely to avoid burning and incrustation
Programs
44 complete gelato and pastry processes: 21 gelato programs (13 gelato production options, 2 Sicilian Granita and cremolata, 6 sauces and toppings); 23 pastry programs (6 creams, 8 chocolate, 9 special programs for desserts and gelato)
Pastry creams (6 programs)
- Pastry Cream: Classic pasteurised pastry cream for cream puffs, cannoli, cakes, chantilly
- Zabaione: Rich cream with marsala flavouring
- Fruit Cream: Fresh fruit alternative to pastry cream
- Panna Cotta: Traditional dessert, served on its own or with sauces
- Gelatin for Desserts: Adds shine to cakes, treats and desserts
- Bavarian Cream: Neutral base cream, flavoured then folded with whipped cream for cakes
Chocolate (8 programs)
- Tempering Dark Chocolate: Precise tempering cycle for chocolates and all types of candy
- Tempering White Chocolate: Precise tempering cycle for chocolates and all types of candy
- Tempering Milk Chocolate: Precise tempering cycle for chocolates and all types of candy
- Tempering Chocolate Speed: Faster tempering to optimise production times
- Ganache Cream: Filling for chocolates and desserts
- Spreadable Cream: Chocolate and hazelnut spreadable creams
- Tempering Cocoa Butter: Crystallises cocoa butter for products like cremino or ganache
- Melting Chocolate: Temperature-controlled melting of chocolate, coatings and anhydrous fillings
Special programs for desserts and gelato (9 programs)
- Semifreddo Base: Neutral semifreddo bases to flavour with fruit, liqueur, chocolate, etc.
- Poached Fruit: Candied fruit sauce with lowered freezing point for gelato cakes, semifreddos
- Yogurt: Yoghurt from milk and milk probiotics
- Kefir: Fermented milk drink; base for frozen kefir mixes
- Infusion: Infuses flowers and herbs for original sorbets
- Crepe Mix: Pasteurised crepe batter
- Rice: Cooks rice while keeping its structure, for desserts and gelato
- Inverted Sugar: Automatically produces invert sugar for confectionery and chocolate
- Eggs Pasteurisation: Pasteurises egg whites, yolks or both for culinary or pastry recipes
Gelato (13 production options)
- Gelato Excellent: Soft, scoopable gelato that holds long in display; allows very small batches
- Gelato Speed: Faster production of consistent, creamy gelato ready for blast freezing
- Gelato Hard: Very compact, dry gelato suited to scoop serving
- Gelato Simply: Three preset cycles: creamy gelato, fruit gelato, fruit sorbet
- Gelato Hot: Heats and pasteurises mix in the machine, then makes gelato
- Gelato Hot Age: Makes, pasteurises and ages mix, then turns it into gelato
- Gelato Hot&Cold: Heats and cools the mix, then turns it into gelato
- Gelato Zero+: Freezes low-solids recipes, about 40% fewer total solids
- Sorbet Zero+: Freezes low-solids recipes, about 40% fewer total solids
- Gelato Crystal: Semi-dense milk or fruit gelato, easily shaped for desserts
- Ice Cream: Makes Ice Cream using the special (3E) beater
- Gelato Manual: Operator varies beater speed and manages freezing manually
- Gelato Filled: Dispenses part of batch for layered, variegated trays
Sicilian Granita and cremolata (2 programs)
- Sicilian Granita: Low-speed beater for traditional coffee, lemon and fruit granita
- Fruit Cremolata: Evenly crystallised fresh fruit cremolata
Sauces and toppings (6 programs)
- Chocolate Sauce: Flavouring sauce for the white base
- Egg Yolk Sauce: Flavouring sauce for the white base
- Fruit Sauce: Flavouring sauce for the white base
- Chocolate Topping: Topping for finished gelato
- Cream Topping: Topping for finished gelato
- Fruit Topping: Topping for finished gelato
Capabilities
- Hot-Cold-Dynamic® Adaptive (patented): hot and cold produced by the refrigeration compressor and four integrated circuits
- Automatically recognises the type and quantity of mixture
- Dynamically regulates cold and hot gas, optimising heat exchange during freezing
- Regulates hot gas precisely per product to avoid burning and incrustations (creams, sauces, chocolate)
- Hot Gas heating (exclusive to Carpigiani), with energy savings versus other heating methods
- Multispeed beater; inverter lets beater speed be reduced to stop output and resumed (variegating without stopping)
- Beater with POM blades and self-adjusting scraper blades for complete extraction of gelato and creams
- Post-cooling function injects cold into gelato during extraction
- Display guides the operator with production phases, temperatures and ingredient-adding suggestions
- Display turns red when temperature exceeds 50 °C during hot productions
- Automatic defrost on restart after power loss or accidental stop
- Delayed cleaning program controls cylinder temperature after extraction
- Cylinder surface heating to speed washing by melting residual fat
- Drying program removes humidity from the cylinder, essential before tempering chocolate
- Cylinder and front panel single piece; removable extraction chute; front stainless steel sprayer
- Water Filling function delivers precise water quantity for recipes and cleaning (optional)
- Infuser in the beater for spreading flavours (optional)
- Crystal Dispensing Door for filling containers and jars directly (optional); spacer to reduce door opening
- 3E beater for Ice Cream, for all models, also available as spare part
- Customisable menu to show only the most-used cycles (optional)
- TEOREMA remote monitoring and diagnosis via PC, tablet, smartphone (optional)
- Recipe book downloadable via QR code on the machine
- High Efficiency: up to 30% energy (electricity and water) savings vs RTX or previous batch freezers
- 44 complete gelato and pastry processes
Output per cycle
Maestro** HE
- Mix Used: 1.5* – 7.5 kg
- Gelato Produced: 2 – 10 L
- Zero+: 1.5 – 6.5 kg
- Crystal: 3.5 – 7.5 kg
- Cremolata: 3.5 – 7.5 kg
- Slush: 3.5 – 7.5 kg
- Ice Cream: 3.5 – 7.5 kg
- Topping: 4.5 – 9 kg
- Creams: 4.5 – 9 kg
- Tempering Chocolate: 5 – 10 kg
- Yogurt – Kefir: 3 – 10 kg
Maestro*** HE
- Mix Used: 2.5* – 10.5 kg
- Gelato Produced: 3.5 – 15 L
- Zero+: 2.5 – 9.5 kg
- Crystal: 5 – 10.5 kg
- Cremolata: 5 – 10.5 kg
- Slush: 5 – 10.5 kg
- Ice Cream: 5 – 10.5 kg
- Topping: 6 – 10 kg
- Creams: 6 – 12.5 kg
- Tempering Chocolate: 7.5 – 12.5 kg
- Yogurt – Kefir: 5 – 12 kg
Maestro**** HE
- Mix Used: 3.5* – 13 kg
- Gelato Produced: 5 – 19 L
- Zero+: 3.5 – 12 kg
- Crystal: 6 – 13 kg
- Cremolata: 6 – 13 kg
- Slush: 6 – 13 kg
- Ice Cream: 6 – 13 kg
- Topping: 7.5 – 12 kg
- Creams: 7.5 – 15 kg
- Tempering Chocolate: 10 – 15 kg
- Yogurt – Kefir: 7 – 14 kg
Carpigiani technology in the Maestro HE
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 Maestro HE:
Control, consistency and performance (8)
- Hot-Cold-Dynamic® Adaptive: Patented system that recognises mix type and quantity, then dynamically regulates cold and hot gas from one compressor and four circuits, optimising heat exchange and preventing burning.
- HE High Efficiency technology: An exclusive algorithm controls thermostatic valves, with high-efficiency motors and new condensers, cutting production time and electricity and water use by up to 30% versus RTX models.
- Post cooling: Cold is injected into the gelato as it exits the cylinder so it keeps its consistency through extraction.
- POM beater blades: POM blades resist both hot and cold, aiding full extraction of gelato and creams, while self-adjusting scrapers keep the cylinder clean.
- Guided display: The screen walks the operator through production phases, shows temperatures and prompts when to add ingredients.
- Inverter variegation: The inverter slows the beater until gelato output stops so toppings can be spread in the tray, then speeds up to resume flow.
- Controls active with hopper cover open: All commands stay accessible with the hopper cover open, so production can begin while the mix is added.
- Hot product warning display: When hot production exceeds 50 °C the display lights red, warning operators that the contents are heating or cooking.
Programs and recipes (14)
- 44 gelato and pastry programs: One machine covers 21 gelato programs and 23 pastry and chocolate programs for a wide range of specialties.
- Gelato Excellent, Speed, Hard and Simply programs: Excellent gives soft, scoopable display gelato in small batches; Speed is faster for blast freezing; Hard makes compact, dry gelato; Simply offers three preset cycles.
- Gelato Hot, Hot Age and Hot&Cold programs: The mix is heated and pasteurised, optionally aged, or heated then cooled, and then frozen into gelato in the same machine.
- Gelato Crystal program: Produces semi-dense milk or fruit Crystal gelato that shapes easily into desserts and becomes an innovative gelato once frozen.
- Ice Cream program: Used with the special 3E beater, this program produces ice cream.
- Gelato Manual program: Lets the operator vary beater speed throughout the cycle and manage freezing by hand.
- Gelato Filled program: Dispense part of the batch for a first layer, add variegate, then extract the rest for the final layer and decoration.
- Sicilian Granita and Fruit Cremolata programs: The beater turns slowly to make coffee, lemon and fruit granita without emulsion, while the cremolata cycle crystallises fresh fruit cream evenly.
- Sauces and Toppings programs: Programs for chocolate, egg yolk and fruit sauces plus chocolate, cream and fruit toppings.
- Pastry cream programs: Pasteurised pastry cream, zabaione, fruit cream, panna cotta, dessert gelatine and Bavarian cream are produced automatically.
- Chocolate programs: Three tempering cycles for dark, milk and white chocolate, a speed tempering cycle, cocoa butter tempering, ganache, spreadable cream and controlled chocolate melting.
- Special pastry programs: Includes semifreddo base, poached fruit, yoghurt, kefir, infusion, crêpe batter, rice, inverted sugar and egg pasteurisation programs.
- Customisable menu: The menu can be set to display only the cycles used most often.
- Downloadable recipe book: Detailed recipes and ingredient information are available to download through the front-panel QR code.
Hygiene, cleaning and food safety (4)
- Automatic defrost: If power fails or the machine stops unexpectedly mid-production, an automatic defrost runs on restart so production can resume quickly.
- Delayed cleaning program: Cylinder temperature is controlled after extraction, so immediate washing is not required during long stoppages.
- Hot washing: Heating the cylinder surface quickly loosens and melts leftover fat from production.
- Drying program: After washing, a drying cycle removes all humidity from the cylinder, which is essential before tempering chocolate.
Build, design and convenience (13)
- Hot Gas technology: Carpigiani’s exclusive hot gas heating gives great production versatility and uses less energy than other heating methods.
- Gelato Zero+ and Sorbet Zero+: Cycles designed to freeze low-solids recipes, averaging a 40% reduction in sugars, fats and other solids compared with traditional recipes.
- Ergonomic upright operation: Loading mix and extracting gelato are done in a comfortable upright position.
- Shelf mat: A mat that keeps small and large trays and tubs in position during extraction.
- easy way: Carpigiani’s easy way method lets you make and pasteurise the mix directly in the batch freezer.
- Door spacer: A spacer that can be fitted at any time reduces the door opening, easing Crystal extraction and machine washing.
- Front stainless steel sprayer: The stainless sprayer sits on the machine front for easier cleaning of cylinder and chute, avoiding awkward reaching around the door; it can be locked in place.
- Monolithic cylinder and front panel: A single-piece cylinder and front panel maximises hygiene and removes gaps where condensation and ice could shorten machine life.
- Removable extraction chute: The chute detaches to clear all gelato, cream or chocolate residue.
- Scotch-Brite treatment: Scotch-Brite treated steel panels resist staining and fat residue, making them quick to clean.
- Stainless steel wheels: New stainless steel wheels tolerate frequent washing, even with strong detergents.
- 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 (7)
- 3E beater: A 3E beater suited to ice cream production, also available as a spare part. (optional)
- Crystal Dispensing Door: A door designed for the Crystal program to fill containers and jars straight from the machine. (optional)
- Beater infuser: An infuser fitted in the beater spreads flavours simply, safely and hygienically. (optional)
- Water Filling function: Dispenses the exact water quantity needed for recipes or cleaning, saving time and preventing dosing mistakes. (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)
- 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)
- Air-cooled version: Water cooling is standard; an air-cooled condenser is available with a surcharge. (optional)
Optional features can be added to your order. Ask us about the configuration you need.
See the Carpigiani Maestro HE in action
ReadyChef and Maestro HE: beyond gelato (Carpigiani)
Add the Crystal dispensing door to your Carpigiani Maestro HE
The Carpigiani Maestro HE 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 Maestro HE 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.
What to make with your Carpigiani Maestro HE
Creams, custards, chocolate and fillings: Majors Group supplies the ingredients, moulds, blast freezers and showcases to go with it, plus training.
Why buy your Carpigiani Maestro HE 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 Maestro HE.
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 Maestro HE
Is your current machine holding your business back? Trade it in and put its value towards a new Carpigiani Maestro HE. 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 Maestro HE
- 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 Maestro HE 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
Technical Specifications
Engineered for performance, built to last. Every detail is designed for commercial excellence.
| Power Supply | 400v / 50hz / 3Ph |
|---|---|
| Cooling System | Water Cooling |
| Mix Added | Maestro★★: Per cycle: 1.5–7.5 kg; Maestro★★★: Per cycle: 2.5–10.5 kg; Maestro★★★★: Per cycle: 3.5–13 kg |
| Gelato Produced | Maestro★★: Per cycle: 2–10 L; Maestro★★★: Per cycle: 3.5–15 L; Maestro★★★★: Per cycle: 5–19 L |
| Programs (quantity per cycle) | Maestro★★: Tempered Chocolate 5–10 kg; Cremolata 3.5–7.5 kg; Crystal 3.5–7.5 kg; Slush 3.5–7.5 kg; Topping 4.5–9 kg; Yogurt 3–10 kg; Zero+ 1.5–6.5 kg; Maestro★★★: Tempered Chocolate 7.5–12.5 kg; Cremolata 5–10.5 kg; Crystal 5–10.5 kg; Slush 5–10.5 kg; Topping 6–10 kg; Yogurt 5–12 kg; Zero+ 2.5–9.5 kg; Maestro★★★★: Tempered Chocolate 10–15 kg; Cremolata 6–13 kg; Crystal 6–13 kg; Slush 6–13 kg; Topping 7.5–12 kg; Yogurt 7–14 kg; Zero+ 3.5–12 kg |
| Beater | Multispeed |
| Rated Power Input | Maestro★★: 6.4 kW; Maestro★★★: 7.6 kW; Maestro★★★★: 9.0 kW |
| Fuse Size | Maestro★★: 16 A; Maestro★★★: 20 A; Maestro★★★★: 20 A |
| Dimensions (W x D x H) | 52 x 65 x 140 cm |
| Net Weight | Maestro★★: 280 kg; Maestro★★★: 320 kg; Maestro★★★★: 350 kg |
