Pastomaster 120 XPL P

Carpigiani Pastomaster 120 XPL P: Pasteuriser that allows pasteurising up to 120 L of mix per production cycle

The XPL P Pastomasters are pasteurisers that are easy to use, simple to manage, and useful in any gelato production space.

The machine is equipped with an exchanger pump that ensures high micronization of fat globules to achieve creamy and stable gelato. It is also easier to manage minimum filling levels without running the risk of burning the mix thanks to the unique dry bain-marie system.

Features of the Carpigiani Pastomaster 120 XPL P

Quality

• 7 basic programs for the production of gelato mixes: High pasteurisation 85°C, Low pasteurisation 65°C, Intermediate pasteurisation with choice of temperature between 65°C and 95°C, Chocolate pasteurisation 90°C, Cooling and Aging at 4°C, Sugar syrup and Inverted sugar.

Performance

• The ingredients are mixed and pasteurised inside the exchanger pump with “dry bain-marie,” a Carpigiani patent that guarantees:
• High micronization of fat globules to a fine size of 2-5 microns for creamy gelato,
• Superior Efficiency that allows working even with minimal batches without the risk of burning the mix.

Convenience

• Lid and exchanger pump: you can introduce ingredients while the mix is being stirred, working in complete safety.
• Optional Steel bucket shelf.
• Optional Kit for hygienically transferring the mix.

Savings

• The XPL P Pastomasters are pasteurisers that allow you to do your job easily and to save time.

Safety

• Cover and Display: When the mix is hotter than 50°C, stirring stops when you lift the lid to avoid splashes of hot liquids. The display shows the message “Warning Boiling.”
• Blackout and Water supply cutoff: based on time and temperature parameters, the machine checks if the mix has suffered an alteration or not and if necessary starts a new pasteurisation cycle.
• Optional Teorema: monitoring and diagnosis via the internet for easier assistance.

Hygiene

• Temperature-controlled spigot: the mix circulates continuously inside the tap, ensuring its correct operating temperature.
• Total cleaning: the tap can be completely disassembled, washed, and inspected to guarantee maximum machine hygiene.
• Carpi Care kit: request one from your dealer to keep your machine hygienically perfect.

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Made for pastry businesses

Pastomaster XPL P gives pastry shops precise control over their mixes and syrups.

• A chocolate pasteurisation cycle that melts chocolate perfectly while bringing out its aroma
• Produces the inverted sugar syrup used in gelato and pastry
• Choose any pasteurisation temperature between 65 °C and 95 °C

Programs

Gelato mixes

• High Pasteurisation 85 °C: Most-used cycle, for maximum food-safety guarantee
• Intermediate Pasteurisation: Choose any pasteurisation temperature between 65 °C and 95 °C
• Low Pasteurisation 65 °C: Gentler cycle that respects ingredient taste and texture
• Chocolate Pasteurisation 90 °C: For chocolate mixes; melts chocolate and brings out its aroma
• Cooling Aging: Cools to 4 °C, stores and ages without heating
• Sugar Syrup: Makes the syrup used in water-based mixes
• Inverted Sugar: Makes a sweetener to reduce solids while keeping sweetness

Capabilities

• Patented exchange pump: mixing and pasteurisation in a cup at the tank bottom
• High micronisation of fat globules down to 2-5 microns
• Works with minimum batches without risk of burning; dry bain-marie avoids buildup
• Thermal exchange per litre (heat to 85 °C, cool to 4 °C): under 2 min on 60 XPL P, under 1 min on 120 XPL P
• Pasteurisation temperatures selectable between 65 °C and 95 °C
• Cooling to 4 °C, storage and ageing
• Ingredients can be added with lid open while mix keeps blending
• Temperature-controlled spigot; spigot fully removable and washable
• Beater stops if lid lifted above 50 °C; display warns of hot product
• Resumes or restarts full pasteurisation after blackout or water cutoff
• Options: bucket shelf, mix conveyor, TEOREMA remote monitoring

Output per cycle

Pastomaster 120 XPL P

• Mix (production): 30 – 120 litres

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Carpigiani technology in the Pastomaster 120 XPL P

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 Pastomaster 120 XPL P:

Control, consistency and performance (1)

• Exchange Pump (patented): Ingredients are blended and pasteurised inside the exchange pump cup at the bottom of the tank, an exclusive patented Carpigiani technology.

Programs and recipes (4)

• Rapid thermal exchange cycles: Heating and cooling each litre takes under two minutes on the 60 model and under one on the 120; energy use and time scale with batch size.
• Cooling and Aging program: Cools mix to 4 °C then holds and ages it without a heating phase.
• Sugar Syrup program: Produces the syrup used as a base for water-based mixes.
• Inverted Sugar program: Makes inverted sugar, a sweetener that lowers solids without losing sweetness.

Hygiene, cleaning and food safety (9)

• High Pasteurisation 85 °C: The most commonly used cycle for gelato mixes, giving the highest guarantee of food safety.
• Low Pasteurisation 65 °C: A more delicate cycle that respects ingredient taste and texture.
• Chocolate Pasteurisation 90 °C: Designed for chocolate mixes, melting chocolate fully while enhancing its aroma.
• Intermediate Pasteurisation: Lets the operator set a custom pasteurisation temperature anywhere between 65 °C and 95 °C.
• Temperature-controlled spigot: Continuous mix circulation inside the spigot keeps it at the correct operating temperature.
• Fully removable spigot: The spigot comes off completely for washing and inspection.
• Lid safety stop and hot product warning: Above 50 °C the beater halts when the lid is raised to prevent splashes, and the display warns that hot product is inside.
• Blackout and water supply cutoff protection: After a power or water interruption, the machine resumes if time-temperature data show the mix is safe; otherwise it starts a new full cycle and alerts the operator.
• Carpi Care kit and Carpi Clean kit: Dealer-supplied kits to keep the machine hygienically perfect.

Build, design and convenience (5)

• High micronisation: Close cup-to-beater tolerances and variable mixing speeds break fat globules down to 2–5 microns, producing creamier, more stable gelato.
• Minimum-batch capability: Superior efficiency allows even minimum batches to be processed without risk of scorching.
• Dry bain-marie system: Carpigiani’s original dry bain-marie heating avoids residue building up on surfaces.
• Open-lid ingredient loading: With no beater in the tank, ingredients can be added safely with the lid open while the exchange pump keeps blending.
• QR code equipment information: Scanning the front QR code opens the latest instruction manual and Carpi Care and Carpi Clean kit information.

Optional extras (4)

• Teorema: Monitor the pasteuriser over the internet from PC, tablet or smartphone; technicians can run checks and diagnostics remotely. (optional)
• Bucket shelf: An extra stainless steel shelf for buckets that removes for easy washing. (optional)
• Mix conveyor: An extra kit for moving mix hygienically from the pasteuriser. (optional)
• Air cooling: Standard units are water-cooled; air cooling is available for a surcharge. (optional)

Optional features can be added to your order. Ask us about the configuration you need.

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See the Carpigiani Pastomaster 120 XPL P in action

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Complete your gelato lab with the Carpigiani Pastomaster 120 XPL P

Pasteurise and age your mix, then freeze, harden and display it. Majors Group supplies the whole line, from Rubicone ingredients to showcases, plus training.

Gelato bases

Milk, fruit and special bases for consistent artisan gelato.

• Fiordilatte 100 C/F
• Cioker Chocolate
• Cioccogel 350 W Chocolate

All gelato bases → · Milk bases →

Flavours

Rubicone classic and fruit pastes to flavour any base.

• Salted Caramel
• Pistachio Pure Gold
• Hazelnut Toasted N

Classic pastes → · Fruit pastes →

Ripple sauces

Rubicone variegati to ripple through gelato and fill pastries.

• Wafer Nut
• Strudel
• Rubilello

Creamy variegati → · Fruit variegati →

Toppings

Sauces, crocks and glitters to finish every serve.

• White Chocolate sauce
• Coffee Crisp Crock
• Strawberry Sugar Free sauce

All toppings →

Batch freezers

Carpigiani Labo, Ready and Mister Art machines to make the gelato.

• Labo 30 45 XPL P
• ReadyChef
• Mister Art Plus

All batch freezers →

Blast freezers

Techfrost blast freezers to harden and store gelato and pastry.

• Techfrost E5 TRAYS
• Techfrost M10
• Techfrost MBF920

All blast freezers →

Display cabinets

ISA and BRX gelato showcases to sell your gelato.

• Isabella LX cabinet
• Bermuda View
• The Ice Cream Cart Vintage

All display cabinets → · BRX →

Cups & spoons

Cups, paper spoons and packaging for every serve.

• I Love Gelato Cup 3oz
• Gelato Paper Spoons
• Ice Cream Paper Spoons

All cups & spoons → · Packaging →

Training

Learn recipes, balancing and production at Carpigiani Gelato University.

• Central Kitchen of Artisan Gelato: Options and Guidance
• Gelato with no added sugars
• Basic Gelato Course

Gelato University →

Why buy your Carpigiani Pastomaster 120 XPL P 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 Pastomaster 120 XPL P.