New Catering Equipment | Frozen Yoghurt
Mister Art Plus
Two artisanal gelato production machines in one: the technology that fills your business with life
Mister Art Plus has two side-by-side pasteurisation tanks, two motors and two independent freezing cylinders, so it can produce two very different mixes separately and at the same time.
- ✓Patented pump adds high overrun for creamier, more flavourful gelato
- ✓Pasteurises in the upper tank, freezes continuously below
- ✓Crystal program fills cake and stick moulds fast
- ✓Adjustable overrun reduces flavouring costs and mould weight
Explore all 21 technologies ↓Free showroom demo ↓
Call us 0508 625 677
Carpigiani Mister Art Plus: Two artisanal gelato production machines in one: the technology that fills your business with life
Mister Art Plus has two side-by-side pasteurisation tanks, two motors and two independent freezing cylinders, so it can produce two very different mixes separately and at the same time.
Each mix is pasteurised at 65 °C in the upper tank, then Carpigiani's patented pump feeds the freezing cylinder and adds high overrun for a creamy gelato that is warmer on the palate and rich in flavour.
Three levers (left and right for single flavours, centre for a mix of the two) and two portioning pistols that work like two 'infinite pastry bags' let you fill stick moulds, create filled gelato on a stick and build multilayered gelato cakes quickly.
From one machine you can produce gelato, sorbets, crystal gelato and sorbet for cakes, gelato pastry, single-serving treats, spumoni, mousse and creams, with a detailed recipe book available by scanning the QR code on the machine.
Features of the Carpigiani Mister Art Plus
Gelato specialties
- Two types of semi-dense 'crystal' gelato for moulds and cakes
- Filled gelato on a stick with a different coloured and flavoured centre
- Multilayered gelato cakes by alternating the two pistols
- Gelato on a stick stays pleasant to bite at -18 °C, and cakes cut easily
Pastry specialties
- Frozen pastry such as single portions and spumoni
- Fresh pastry such as mousse and creams
Savings
- Less flavouring needed: overrun reduces the cold sensation and accents flavour
- Less gelato by weight to fill moulds, because crystal has more volume
- Faster serial production runs
Hygiene
- Insulated, anti-condensation dispensing assembly
- Optional nocturnal pasteurisation of all parts in contact with the gelato
- Sprayer with spiral hose and quick attachment for washing
Carpigiani technology in the Mister Art Plus
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 Mister Art Plus:
Control, consistency and performance (3)
- Patented Carpigiani pressure pump: Carpigiani’s patented pump feeds mix into the freezing cylinder while raising overrun, giving creamy gelato that feels warmer on the palate and carries flavour well.
- Adjustable added overrun: Higher overrun lessens the cold sensation so flavours stand out with fewer flavouring ingredients, and crystal’s extra volume needs less product by weight to fill moulds.
- Display-guided mix preparation: Ingredients are poured into the tank following instructions shown on the display.
Programs and recipes (3)
- Crystal freezing program: The mix only partially crystallises, producing semi-dense crystal that flows into moulds and completes its transformation into gelato in the freezer.
- Dual-density crystal software: Cylinder temperatures are adjusted to create crystal of two densities so one layer slides over the other without mixing, keeping fillings distinct and enabling multilayered cakes.
- Downloadable recipe book: Detailed recipes and ingredient information can be downloaded by scanning the QR code on the machine.
Hygiene, cleaning and food safety (3)
- Continuous pasteurise-and-freeze production: Mix is pasteurised at 65 °C in the upper tank then fed to the lower freezing cylinder, so one machine covers the whole gelato production area and produces continuously.
- Hose cleaning brush: A brush is supplied for cleaning the filling hose.
- Carpi Care kit and Carpi Clean kit: Dealer-supplied kits to keep the machine hygienically perfect.
Build, design and convenience (7)
- Portioning pistol (“infinite pastry bag”): A hose with portioning pistol rapidly fills cake and stick moulds with crystal gelato, speeding up serial production. Mister Art Plus has two pistols.
- Multi-terminal filling door: The door connects two terminals for gelato pastry, two for fresh pastry and one hose with portioning pistol for crystal.
- Dedicated specialty processes: Each product, from gelato and sorbet to crystal, gelato pastry, semifreddo, mousse and creams, follows its own heating/pasteurisation and cooling/freezing process.
- Two independent production units: Side-by-side pasteurisation tanks, two motors and two independent freezing cylinders let the machine make two very different mixes at the same time.
- Three-lever dispensing: The left and right levers dispense individual flavours while the centre lever combines both.
- Insulated anti-condensation dispensing assembly: The dispensing assembly is made of insulated material that prevents condensation, supporting hygiene.
- QR code equipment information: Scanning the front QR code opens the latest instruction manual and Carpi Care and Carpi Clean kit information.
Optional extras (5)
- Core syrup injection system: A peristaltic pump injects syrup directly into the gelato as it is dispensed. (optional)
- Nocturnal pasteurisation: An optional overnight pasteurisation cycle sanitises every part of the machine that touches the gelato. (optional)
- Sprayer with spiral hose: A sprayer with spiral hose and quick coupling makes washing the machine easier. (optional)
- Nozzles: Choose and customise nozzle shapes to create a distinctive soft serve presentation. (optional)
- Teorema: Internet-based monitoring and diagnosis from PCs, tablets and smartphones make assistance easier and support continuous production. (optional)
Optional features can be added to your order. Ask us about the configuration you need.
Pair your Carpigiani Mister Art Plus 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 Mister Art Plus
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 Mister Art Plus 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 Mister Art Plus.
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 Mister Art Plus
Is your current machine holding your business back? Trade it in and put its value towards a new Carpigiani Mister Art Plus. 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 Mister Art Plus
- 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 Mister Art Plus 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
| Power Supply | 400v / 50hz / 3Ph |
|---|---|
| Cooling System | Air Cooling, Water Cooling |
| Hourly Production | Gelato (75 g servings): 485; Stick treats (85 cc): 580 |
| Tank Capacity | 12 + 12 L |
| Rated Power Input | 4.7 kW |
| Fuse Size | 16 A |
| Dimensions (W x D x H) | Air-cooled: 55 x 87.5 x 89 cm; Water-cooled: 55 x 83 x 85 cm |
| Net Weight | 225 kg |
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