Carpigiani Pastomaster 60 HE P | Professional Pasteuriser

Carpigiani Pastomaster 60 HE P: Energy-efficient pasteuriser to pasteurise up to 60 L of mix per production cycle

Carpigiani Pastomaster 60 HE P

Pastomaster HE ensures large savings in water consumption, up to 30%, compared to pasteurisers in the RTX line. The machine is equipped with the patented “Adaptive” technology that takes care of the mix. The exchanger pump ensures high micronization of the fat globules to achieve creamy and stable gelato; the monolithic bowl ensures maximum hygiene even when using raw milk, while the new conveyor design allows the machine to handle mixes with different viscosities. Minimum filling levels can be handled without running the risk of burning the mix thanks to the unique “dry” bain-marie system.

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Features Pastry programs Technology Video Why Majors Group Demo & training

Features of the Carpigiani Pastomaster 60 HE P

Quality

Gelato and yoghurt mixes: 9 basic programs to produce all kinds of basic and complete gelato mixes and yoghurt
Sauces *Pastomaster 60 HE models only: Programs to produce 7 sauces that together with the base mixes can be used to quickly produce classic gelato flavours
Specialties *Pastomaster 60 HE models only: Programs to produce 6 artisanal specialties to offer in your gelato shop
Free programs: There are 5 free programs so that the gelato artisan can personalise and memorize proprietary pasteurisation cycles.
Cheese: 8 programs to produce: Ricotta cheese, Robiola cheese, Soft cheese, Hard cheese, Special cheese, Cooked whey, Bulk starters, Whey starters
Milk: Programs to produce Heat treatment, Scheduled heat treatment, Low milk pasteurisation, High milk pasteurisation
The machine includes a recipe book with detailed recipes and information on ingredients that can be downloaded by scanning the QR Code on the front of the machine.

Performance

Exchange Pump The ingredients are mixed and pasteurised inside the exchange pump cup, which is located on the tank bottom. This exclusive, patented Carpigiani technology guarantees:
High micronization: the millimetric cup-beater coupling and the different mixing speeds reduce the fat globules to particularly fine sizes, from 2 to 5 microns, for a gelato that is more creamy and stable. Superior efficiency allows working even with minimum batches without the risk of burning the mix. Furthermore, the original dry bain-marie system avoids product buildup.
Superior efficiency allows working even with minimum batches without the risk of burning the mix. Furthermore, the original dry bain-marie system avoids product buildup.
Raw Milk: The one-piece exchange pump, the new spigot design, and the specific conveyor* ensure the absolute safety of the mixes, even when using raw milk. (*for all models. Also available as a spare part).
The removable Standard Conveyor is designed to accommodate dense and viscous ingredients, and produce mixtures with high solids content. It is also ideal for the production of sauces and cheeses. (The Removable Standard Conveyor is square shaped with smaller diameter for Pastomaster 60 and larger diameter for Pastomaster 120).
Cycle times: The thermal exchange per litre of mixture, heating to 85°C and cooling to 4°C, is extremely rapid: less than 2 minutes on the 60 HE model and less than 1 minute on the HE 120. With this technology, the energy consumption and the pasteurisation times are directly proportional to the amount of mix being produced.
High Power*: Optional feature that allows you to save up to 20%** on heating times without increasing total energy consumption. * Only available on Pastomaster 60 HE and Pastomaster 60 HE P models. Must be ordered at time of purchase. ** Compared to the standard version

Convenience

New solutions for maximum ease of use
Lid and exchange pump: Brand new design lid, easy to assemble and disassemble. Thanks to the exchange pump, by opening the lid you can add the ingredients (while the mix is being stirred) working in complete safety.
Mixture Transport Kit: Optional kit designed to hygienically transfer mixtures.
Bucket shelf: Optional extra made of steel. Removable for easy washing. New solutions for maximum ease of use
Hose bracket: Thanks to the bracket located on the back of the machine it is possible to situate the water hoses so that they remain raised from the ground, thus facilitating easy movement and cleaning of the floor.
Water Filling*: New optional extra to dispense the precise quantity of water required by the recipe and/or for cleaning, saving time and avoiding quantity errors.
Scan the QR Code on the front of the machine to access the most up to date equipment information: Catalog, Instruction Manual & Carpi Care kit.

Savings

Reduced consumption of water
Carpigiani high efficiency technology, equipped with high-efficiency motors and high-performance condensers, providing maximum efficiency during pasteurisation of the mixes. Pastomaster HE ensures generous savings in water consumption, up to 30% compared to rtx pasteurisers.

Safety

More operational safety and increased control of production
Lid: To avoid the spatter of boiling liquid, the beater stops moving if the lid is lifted when the mix is hotter than 50°C.
Blackout and Water supply cutoff: After an electrical blackout or interruption of the water supply, if the temperature-time parameters can guarantee that the mix has not suffered the pasteuriser resumes the current program. Otherwise it automatically starts a new full pasteurisation cycle, alerting the user with a message on the display.
With teorema you can monitor the machine via internet, PC, tablet, and smartphone. Technical service is facilitated thanks to the ability to remotely perform controls and diagnostics.
During processing, when the temperature exceeds 50°C the display turns red to alert the operator that inside the machine there are heated products. This visual cue helps prevent improper operations with hot products.
Ergonomic design: Increased accident prevention with more rounded corners.

Hygiene

Facilitated cleaning, guaranteed hygiene.
Temperature-controlled spigot: The mixture circulates continuously inside the spigot ensuring its correct operating temperature both during pasteurisation and in the storage/aging phase.
Spigot always clean: The new shape makes it possible to wash the mix spout at any time, during any stage of production.
Total cleaning: The new spigot, the removable conveyor, and the one-piece cup allow for complete and easy cleaning of the machine.
The new stainless steel wheels can withstand frequent washing even with the most aggressive detergents.
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.
Even the cleaning of the surfaces is quick because the Scotch-Brite treatment of the stainless steel makes it resistant to stains and fat residues.
Carpi Care kit & Carpi Clean kit: request them from your dealer to always keep your machine hygienically perfect.

Carpigiani Pastomaster 60 HE P gelato

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Made for pastry businesses

Pastomaster HE pasteurises and ages mixes with pastry in mind as well as gelato.

Specialty programs for pudding, Bavarian cream, panna cotta, semifreddo base and Italian meringue (Pastomaster 60 HE models)
Cream, chocolate and zabaione sauces (Pastomaster 60 HE models)
A chocolate pasteurisation cycle that melts chocolate perfectly while bringing out its aroma
Choose any pasteurisation temperature between 65 °C and 95 °C

Programs

9 basic programs (gelato and yoghurt mixes); 7 sauces; 6 artisanal specialties; 5 free programs; 8 cheese programs

Gelato and yoghurt mixes

High Pasteurisation 85 °C: Most-used cycle, for maximum food-safety guarantee
Low Pasteurisation 65 °C: Gentler cycle that respects ingredient taste and texture
Intermediate Pasteurisation: Choose any pasteurisation temperature between 65 °C and 95 °C
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
Liquid yoghurt: Drinkable yoghurt from milk and cultures
Dense yoghurt: Dense, creamy yoghurt

Sauces (Pastomaster 60 HE models only)

Cream Sauce: Sauce combined with base mixes for classic gelato flavours
Zabaione Sauce: Sauce combined with base mixes for classic gelato flavours
Cocoa Sauce: Sauce combined with base mixes for classic gelato flavours
Fruit Sauce: Sauce combined with base mixes for classic gelato flavours
Chocolate Sauce: Sauce combined with base mixes for classic gelato flavours
Citrus Sauce: Sauce combined with base mixes for classic gelato flavours
Lemon Sauce: Sauce combined with base mixes for classic gelato flavours

Specialties (Pastomaster 60 HE models only)

Pudding: Artisanal specialty for the gelato shop
Panna Cotta 1: Artisanal specialty for the gelato shop
Panna Cotta 2: Artisanal specialty for the gelato shop
Bavarian cream: Artisanal specialty for the gelato shop
Semifreddo base: Artisanal specialty for the gelato shop
Italian Meringue: Artisanal specialty for the gelato shop

Free programs

Free programs (5): Personalise and save your own pasteurisation cycles

Cheese

Ricotta cheese
Robiola cheese
Soft cheese
Hard cheese
Special cheese
Cooked whey
Bulk starters
Whey starters

Milk

Heat treatment
Scheduled heat treatment
Low milk pasteurisation (Low-temp)
High milk pasteurisation (High-temp)

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 HE, under 1 min on 120 HE
Pasteurisation temperatures selectable between 65 °C and 95 °C
Cooling to 4 °C, storage and ageing
Pastomaster 120 HE cooling split in three: Min 30-60 L, Med 60-90 L, Max 90-120 L
High Power option (60 HE only): up to 20% faster heating vs standard
One-piece exchange pump, new spigot and conveyor for safety even with raw milk
Removable Standard Conveyor for dense, viscous, high-solids mixes, sauces and cheeses
Temperature-controlled spigot: mix circulates during pasteurisation and storage/ageing
Ingredients can be added through the lid while mix is stirred
Beater stops if lid lifted above 50 °C; display turns red above 50 °C
Resumes or restarts full pasteurisation after blackout or water cutoff
Up to 30% less water consumption vs RTX pasteurisers
Options: Water Filling, Mixture Transport Kit, bucket shelf, TEOREMA remote monitoring
Recipe book downloadable via QR code on the machine

Output per cycle

Pastomaster 60 HE P

Mix (production cycle): 15 – 60 litres (tank capacity) (60 litres / 120 minutes)
Yogurt: 15 – 45 kg
Sauce: 15 – 45 kg
Specialty: 15 – 45 kg

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Carpigiani technology in the Pastomaster 60 HE 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 60 HE P:

Control, consistency and performance (4)

Adaptive exchange pump: Ingredients are mixed and pasteurised in a cup at the tank base; the tight cup-beater fit and variable speeds reduce fat globules to 2–5 microns for creamier, more stable gelato.
High Efficiency (HE) technology: High-efficiency motors and high-performance condensers maximise pasteurisation efficiency, using up to 30% less water than RTX pasteurisers.
Red display hot-product warning: When the temperature exceeds 50 °C the display turns red, warning operators that hot product is inside.
One-piece exchange pump cup: Together with the new spigot and removable conveyor, the one-piece cup allows thorough cleaning of the machine.

Programs and recipes (7)

9 gelato and yoghurt base programs: Includes high (85 °C), low (65 °C), intermediate (65–95 °C) and chocolate (90 °C) pasteurisation, cooling/ageing, sugar syrup, inverted sugar, liquid yoghurt and dense yoghurt.
Sauce programs: Programs for cream, zabaione, cocoa, fruit, chocolate, citrus and lemon sauces to combine with base mixes.
Specialty programs: Programs for pudding, two panna cottas, Bavarian cream, semifreddo base and Italian meringue.
Free programs: Five user programs let artisans create and save their own pasteurisation cycles.
Cheese programs: Programs for ricotta, robiola, soft, hard and special cheeses, cooked whey, bulk starters and whey starters.
Milk programs: Programs for heat treatment, scheduled heat treatment, and low- and high-temperature milk pasteurisation.
Recipe book via QR code: Detailed recipes and ingredient information can be downloaded by scanning the machine’s QR code, which also links to the manual and Carpi kits.

Hygiene, cleaning and food safety (5)

Blackout and water supply cut-off protection: After a power or water interruption the program resumes if time-temperature limits were kept; otherwise a full new pasteurisation starts and the display alerts the operator.
Lid safety stop: To prevent splashes of hot liquid, the beater stops when the lid is lifted with the mix above 50 °C.
Temperature-controlled spigot: Mix continuously circulates through the spigot, keeping it at operating temperature during pasteurisation and storage/ageing.
Always-clean spigot: The redesigned spout can be washed at any point during production.
Carpi Care kit / Carpi Clean kit: Dealer-supplied kits for keeping the machine hygienically maintained.

Build, design and convenience (9)

Rapid thermal exchange: Per-litre heating and cooling is very fast: under 2 minutes on the 60 HE and under 1 minute on the 120 HE, with energy use proportional to batch size.
Dry bain-marie system: The original dry bain-marie avoids product build-up and allows very small batches without scorching the mix.
Removable Standard Conveyor: A removable conveyor suits dense and viscous ingredients and high-solids mixes, and is ideal for sauces and cheeses; sized differently for 60 and 120 models.
Easy-assembly lid with safe ingredient addition: The newly designed lid is easy to fit and remove, and ingredients can be added safely while the mix is stirring.
Front stainless steel sprayer: A stainless steel sprayer on the front simplifies cleaning of the cylinder and chute and can be locked in place.
Scotch-Brite treatment: The Scotch-Brite finish on the stainless steel resists stains and fat residues for quick surface cleaning.
Stainless steel wheels: New stainless steel wheels tolerate frequent washing with strong detergents.
Hose bracket: A bracket on the back holds water hoses off the ground, making it easier to move and clean around the machine.
Ergonomic design: More rounded corners improve accident prevention.

Optional extras (6)

High Power: An option that cuts heating times by up to 20% versus standard without raising total energy consumption. Pastomaster 60 HE only. (optional)
Raw milk kit (one-piece pump, new spigot, specific conveyor): The one-piece exchange pump, redesigned spigot and a specific conveyor ensure mix safety even when using raw milk. (optional)
Teorema: Teorema allows monitoring via internet on PC, tablet or smartphone and lets technicians run checks and diagnostics remotely. (optional)
Water Filling: Dispenses the exact quantity of water needed for a recipe or for cleaning, saving time and avoiding measuring errors. (optional)
Mixture Transport Kit: A kit designed for transferring mixes hygienically. (optional)
Bucket shelf: A removable steel bucket shelf that is easy to wash. (optional)

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

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See the Carpigiani Pastomaster 60 HE P in action

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Complete your gelato lab with the Carpigiani Pastomaster 60 HE 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 for the Carpigiani Pastomaster 60 HE P

Why buy your Carpigiani Pastomaster 60 HE 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 60 HE P.

Size	60 HE, 60 HE P, 120 HE
UOM	Unit
Power Supply	400v / 50hz / 3Ph
Cooling System	Water Cooling
Production Cycle	60 L / 120 min
Tank Capacity	15–60 L
Programs (quantity per cycle)	Sauce production 15–45 kg; Specialty production 15–45 kg; Yogurt production 15–45 kg
Motor speed for beater no	7
Rated Power Input	11.2 kW
Fuse Size	20 A
Dimensions (W x D x H)	35 x 90 x 105 cm
Net Weight	165 kg

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Pastomaster 60 HE P