New Catering Equipment | Frozen Yoghurt
Pastomaster 60 HE
Energy-efficient pasteuriser to pasteurise up to 60 L of mix per production cycle
Pastomaster HE ensures large savings in water consumption, up to 30%, compared to pasteurisers in the RTX line.
- ✓Patented exchange pump: finer fat globules, creamier gelato
- ✓HE technology cuts water use by up to 30%
- ✓Heat to 85 °C and cool to 4 °C in minutes
- ✓Dry bain-marie prevents burning and build-up
Explore all 31 technologies ↓Free showroom demo ↓
Call us 0508 625 677
Carpigiani Pastomaster 60 HE: energy-efficient pasteuriser for up to 60 L of mix per cycle
Pastomaster HE uses up to 30% less water than pasteurisers in the RTX line. Patented “Adaptive” technology looks after the mix, and the exchange pump micronises fat globules for creamier, more stable gelato.
The monolithic bowl keeps hygiene at its highest even with raw milk, the conveyor handles mixes of different viscosities, and the unique “dry” bain-marie lets you run minimum batches without burning the mix.
15–60 L
per cycle
Up to 30%
less water vs RTX
2–5 micron
fat globules
< 2 min
per litre, 85 °C to 4 °C
Key specifications: Carpigiani Pastomaster 60 HE
| Model | Pastomaster 60 HE | Pastomaster 60 HE P |
|---|---|---|
| Production | ||
| Tank capacity | 15–60 L | 15–60 L |
| Production cycle | 60 L / 120 min | 60 L / 120 min |
| Beater speeds | 7 | 7 |
| Programs (quantity per cycle) | ||
| Sauces / Specialties / Yoghurt | 15–45 kg | 15–45 kg |
| Electrical | ||
| Power supply | 400 V / 50 Hz / 3 Ph | 400 V / 50 Hz / 3 Ph |
| Rated power input | 7 kW | 11.2 kW |
| Fuse size | 16 A | 20 A |
| Cooling | Water | Water |
| Size | ||
| Dimensions (W × D × H) | 35 × 90 × 105 cm | 35 × 90 × 105 cm |
| Net weight | 165 kg | 165 kg |
Other voltages and cycles are available at extra cost.
Features of the Carpigiani Pastomaster 60 HE
Programs
- 9 basic programs for gelato mixes and yoghurt
- 7 sauces and 6 artisanal specialties (Pastomaster 60 HE models)
- 5 free programs to store your own pasteurisation cycles
- 8 cheese programs and milk heat-treatment and pasteurisation programs
- Recipe book available by scanning the QR Code
Exchange pump
- Mix is blended and pasteurised in the patented exchange pump cup at the bottom of the tank
- Fat globules reduced to 2–5 microns for creamier, more stable gelato
- Safe with raw milk thanks to the one-piece pump, new spigot and dedicated conveyor
Performance
- Heating to 85 °C and cooling to 4 °C takes under 2 minutes per litre
- Energy use and cycle time are proportional to the batch size
- Removable standard conveyor handles dense, high-solids mixes, sauces and cheeses
- Optional High Power saves up to 20% on heating time (order at purchase)
Convenience
- New lid lets you add ingredients safely while the mix is stirring
- Hose bracket keeps water hoses off the floor
- Optional Water Filling, mixture transport kit and removable steel bucket shelf
Safety
- Beater stops if the lid is lifted with the mix above 50 °C
- After a blackout or water cut, the cycle resumes or restarts automatically for food safety
- Display turns red above 50 °C; optional Teorema remote monitoring
Hygiene
- Temperature-controlled spigot during pasteurisation and ageing
- Spigot can be washed at any stage of production
- Removable conveyor and one-piece cup for total cleaning
- Stainless steel wheels, front sprayer and Scotch-Brite treated panels
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
- Mix (production cycle): 15 – 60 litres (tank capacity) (60 litres / 120 minutes)
- Yogurt: 15 – 45 kg
- Sauce: 15 – 45 kg
- Specialty: 15 – 45 kg
Carpigiani technology in the Pastomaster 60 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 Pastomaster 60 HE:
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.
See the Carpigiani Pastomaster 60 HE in action
Carpigiani High Efficiency line: energy-saving gelato technology
Complete your gelato lab with the Carpigiani Pastomaster 60 HE
Pasteurise and age your mix, then freeze, harden and display it. Majors Group supplies the whole line, from Rubicone ingredients to showcases, plus training.
Why buy your Carpigiani Pastomaster 60 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 Pastomaster 60 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 Pastomaster 60 HE
Is your current machine holding your business back? Trade it in and put its value towards a new Carpigiani Pastomaster 60 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 Pastomaster 60 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 Pastomaster 60 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
| Size | 60 HE, 60 HE P, 120 HE |
|---|---|
| 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 | 60 HE: 7 kW; 60 HE P: 11.2 kW |
| Fuse Size | 60 HE: 16 A; 60 HE P: 20 A |
| Dimensions (W x D x H) | 35 x 90 x 105 cm |
| Net Weight | 165 kg |
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