Ready 20 30 WF 400/50/3 Water
Pasteurise & Batch Freezer
- ✓All-in-one: pasteurise, age and batch freeze in one machine
- ✓Water Filling: precise water dosing, no measuring errors
- ✓Hard-O-Tronic®: exclusive consistency control, adjustable at any time
- ✓Six freezing programs: gelato, sorbet, slush, Crystal, ice cream
Explore all 23 technologies ↓Free showroom demo ↓
Part of the Carpigiani Ready range: compare all 3 models.
Catalogue
Carpigiani Ready 20/30: pasteurise, age and batch freeze gelato in one machine
Ready completes the entire gelato production process in one floor-standing machine: pasteurisation, ageing and freezing. It processes both hot and cold mixes in the same cylinder, so you need one machine instead of two.
Water Filling doses the exact amount of water for recipes and cleaning, and Hard-O-Tronic® lets you set and adjust the consistency of every batch.
Key specifications: Carpigiani Ready 20/30
| Production | |
| Hourly production | 20–30 kg (28–40 L) |
| Quantity per batch | 3–5 kg |
| Cremolata / Crystal per cycle | 3–5 kg |
| Electrical | |
| Power supply | 400 V / 50 Hz / 3 Ph |
| Rated power input | 4 kW |
| Fuse size | 12 A |
| Cooling | Water (air optional) |
| Size | |
| Dimensions (W × D × H) | 52 × 65 × 140 cm |
| Net weight | 250 kg |
Specifications from Carpigiani for the current Ready WF (Water Filling) models. Other voltages and an air-cooled version are available at extra cost.
Technology & features
What the Ready 20 30 WF 400/50/3 Water does for you
23 features in 5 groups. The tabs change by themselves until you choose one.
Hard-O-Tronic®
The LCD continuously shows programmed and actual gelato consistency; arrow buttons let the operator adjust to their ideal texture.
POM Beater
No central shaft and cold-resistant POM blades allow full extraction; self-adjusting scrapers keep the cylinder clean and efficient.
Post Cooling
Injects cold into the gelato as it exits the cylinder to keep its consistency.
Upright operation with accessible controls
The operator works standing upright, and the clear controls remain accessible while mix is being poured in.
Six automatic batch-freezing programs
Two programs for milk gelato and fruit sorbets, one for fruit slushes, two for milk- or fruit-based Crystal gelato and one for ice cream.
Six Water Filling programs (three hot, three cold)
Automatic hot and cold programs that use Water Filling to hydrate and mix ingredients inside the machine.
Six automatic heat-treatment programs
Three each for gelato and ice cream: pasteurise then freeze; pasteurise, age then freeze; or heat, cool and hold until you choose to freeze.
Ready technology – pasteurise, age and freeze in one machine
Processes hot and cold mixes to complete the full gelato cycle of pasteurisation, ageing and freezing in a single machine.
About Ready technology: pasteurise, age and freeze in one machine →
Automatic defrost after power loss
An automatic defrost is triggered after a power loss or accidental stop during production, allowing a quick restart.
Delayed cleaning program
Controls cylinder temperature after extraction so immediate washing is not needed during long stoppages.
Hot-cleaning and removable gelato chute
Heating the cylinder during cleaning plus a removable gelato chute simplify cleaning.
Water Filling (WF)
Dispenses the exact amount of water needed for recipes and cleaning; hydration and mixing happen inside the machine, saving time.
Door spacer
Can be fitted at any time to reduce the door opening, easing Crystal extraction and washing.
Shelf mat
Keeps trays and tubs in place while gelato is extracted.
Single-piece cylinder and front panel
Cylinder and front panel are a single piece for maximum cleanliness.
Scotch-Brite treatment
Treated steel panels resist stains and fat residues, making them quick to clean.
Ergonomic design
Corners are more rounded in the areas where the operator works, lowering the risk of knocks and injuries.
QR Code equipment information
A QR Code on the front of the machine links to the latest instruction manual and Carpi Care and Carpi Clean kit details.
Optional
Teorema
Internet-based monitoring and diagnosis via PC, tablet or smartphone make assistance easier.
Optional
3E beater
A special beater for ice cream, suitable for all models and available as a spare part.
Optional
Crystal Dispensing Door
Used with the Crystal program to fill containers and jars directly from the machine.
Optional
Air cooling option
Water-cooled as standard, with an air-cooled version available for a surcharge.
Optional
Carpi Care kit & Carpi Clean kit
Dedicated kits of replacement gaskets and cleaning brushes, ordered through your dealer, to keep the machine in hygienic condition.
Optional extras can be added to your order or, for most items, fitted later. All Carpigiani options and accessories →
See the Ready 20 30 WF 400/50/3 Water in action
Programs
- 6 batch-freezing programs: milk gelato, fruit sorbet, fruit slush, two Crystal programs and ice cream (with the optional 3E beater)
- 6 Water Filling programs, three hot and three cold
- 6 heat-treatment programs: pasteurise and freeze; pasteurise, age and freeze; or heat, cool and hold
Performance
- Hard-O-Tronic®: shows set and actual consistency; adjust it at any time
- POM beater: no central shaft, full extraction, self-adjusting scrapers
- Post Cooling: keeps consistency as gelato leaves the cylinder
Convenience
- Water Filling doses water precisely, saving time and avoiding errors
- Door spacer eases Crystal extraction and washing; shelf mat holds trays in place
- Operate standing upright with controls reachable while pouring mix
- Optional Crystal dispensing door and 3E ice cream beater
Savings
- One machine completes the full gelato production process
Safety
- Automatic defrost after a power loss or accidental stop for a quick restart
- Optional Teorema remote monitoring and diagnosis
- More rounded corners where the operator works
Hygiene
- Delayed cleaning program controls cylinder temperature after extraction
- Single-piece cylinder and front panel
- Hot cleaning, removable gelato chute and Scotch-Brite treated panels
Complete your set-up
Crystal Dispensing Door
With the optional Crystal dispensing door, it fills moulds, gelato cakes and take-away tubs straight from the cylinder with high-overrun gelato and…
Techfrost M10 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 bases
Milk, fruit and special bases for consistent artisan gelato.
Flavours
Rubicone classic and fruit pastes to flavour any base.
Ripple sauces
Rubicone variegati to ripple through gelato and fill pastries.
Toppings
Sauces, crocks and glitters to finish every serve.
Batch freezers
Carpigiani Labo and Ready machines to make the gelato.
Blast freezers
Techfrost blast freezers to harden and store gelato and pastry.
Display cabinets
ISA and BRX gelato showcases to sell your gelato.
Cups & spoons
Cups, paper spoons and packaging for every serve.
Training
Learn recipes, balancing and production at Carpigiani Gelato University.
Demo and training
See the Ready 20 30 WF 400/50/3 Water run at a free showroom demo, then get one-on-one training on your machine, its programs and recipes.
Trade in and upgrade
Put the value of your current machine towards the Ready 20 30 WF 400/50/3 Water, with finance to spread the cost.
Service and consumables
Genuine Carpigiani parts, Carpi Care and Carpi Clean kits, preventive maintenance and repairs by our technicians.
