ReadyChef

Carpigiani ReadyChef: Gelato, pastry and chocolate in a single counter-top batch freezer with over 30 programs available. It manages up to a maximum of 4 kg per cycle

Available models: ReadyChef 14 20, ReadyChef 8/12.

Multifunction countertop machine for Gelato, pastry, and chocolate.

Equipped with Hard-O-Tronic® technology: the exclusive system for excellent Gelato.

The programmed consistency of the Gelato is shown on the LCD display, and the user can modify the product consistency as desired. In addition, the users can take advantage of the Crystal Program, ideal for quickly creating frozen desserts such as mono portions or takeaway cakes and jars.

The machine can produce a range of a minimum of 2 kg to a maximum of 4 kg per cycle.

Features of the Carpigiani ReadyChef

Quality

• Readychef IN the gelato shop – 16 gelato programs:
• 8 different production options for artisanal gelato
• 2 different production programs for Sicilian slush and cremolata
• 6 programs for sauces and toppings
• Readychef IN the pastry and chocolate shop – 18 pastry programs:
• 4 programs to produce four different types of creams
• 8 programs for working chocolate
• 6 special programs, useful for desserts and gelato

Performance

• 34 complete gelato and pastry processes to make a wide variety of excellent specialties.
• Hard-O-Tronic®: This is the exclusive system for an excellent gelato. The LCD screen constantly displays the values of the programmed consistency and that of the gelato in the batch freezer. By pressing on the arrows you can always change it, to obtain your own ideal gelato.
• The beater’s POM blades – impenetrable by the hot and cold – facilitate the complete extraction of the gelato and creams. It has self-adjusting scraper blades to maintain the cylinder clean and efficient.
• To maintain the consistency of the gelato that is extracted last, post-cooling reactivates the cold temperature even during extraction.
• The machine includes a recipe book with detailed recipes and information that can be downloaded by scanning the QR Code on the front of the machine.
• To ensure the success of each program, the display guides the operator, showing the production phases, temperatures, and suggestions for adding ingredients.

Convenience

• Scan the QR Code on the front of the machine to access the most up to date equipment information: Instruction Manual, Carpi Care kit & Carpi Clean kit.
• Optional 3E beater: Ideal for producing Ice Cream. Also available as a spare part.
• Optional Crystal Dispensing Door: Ideal with the Crystal program for filling containers and jars directly from the machine.
• Thanks to the spacer, which can be mounted at any time, it is possible to reduce the door opening, thus facilitating the extraction of the Crystal product and the washing of the machine.
• Versatile shelf that can be mounted in three different positions depending on the use: Position 1 for traditional trays, Position 2 for round tubs, and Position 3 saves space when not in use. Easily removable during cleaning operations.
• Optional: Sprayer with quick coupling for easy connection and disconnection. The sprayer is also equipped with a support to hold it in place.
• Thanks to the inverter it is possible to variegate the gelato in the tray without stopping the machine or closing the door: the beater speed can be reduced to the point of stopping the output of gelato allowing for easy spreading of the topping, then by increasing the speed the flow of gelato will resume.
• Moreover, the shelf mat is designed to hold trays in place during gelato extraction.
• Easy way: prepare and pasteurise the mix with your batch freezer.

Savings

• ReadyChef technology carries out the entire production process for gelato, pastry, and chocolate using just one machine.

Safety

• With teorema, production continuity is guaranteed thanks to facilitated assistance through monitoring and diagnosis over the internet, using PCs, tablets, and smartphones.
• Accident prevention thanks to even more rounded corners throughout the part of the machine closest to the operator.
• 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 prevents improper operations with hot products.
• Defrost: If power is lost during production or the machine is accidentally stopped, upon restarting an automatic defrost procedure is triggered, allowing for a rapid resumption of production.

Hygiene

• Washing of the cylinder can be sped up by heating the surface, which rapidly detaches and melts any residual fat left over from production.
• Once washing has been completed, all humidity can be eliminated from the cylinder with the drying program, essential before tempering chocolate.
• 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.
• The delayed cleaning program guarantees hygienic by controlling the temperature of the cylinder once the gelato has been extracted. So immediate washing of the machine is not necessary in the event of prolonged work stoppages.
• Carpi Care kit – Carpi Clean kit: request them from your dealer to always keep your machine hygienically perfect.
• The cylinder and front panel are a single piece for maximum cleanliness and hygiene. This design also eliminates all gaps behind the paneling, where condensation and ice could work to shorten the life of the machine.
• The extraction chute is removable to facilitate the removal of all gelato, cream, or chocolate residue, for complete cleaning.

↑ Back to top

Made for pastry businesses

ReadyChef puts gelato, pastry and chocolate in a single countertop batch freezer with over 30 programs, 18 of them for pastry and chocolate.

• Custard cream for cream puffs, cannoli, cakes and chantilly cream
• Fruit cream and Bavarian cream for cakes and treats
• Chocolate tempering (dark, white and milk), a speed tempering program and cocoa butter crystallisation
• Ganache and chocolate and hazelnut spreadable creams
• Temperature-controlled melting of chocolate, coatings and anhydrous fillings
• Semifreddo bases and poached fruit for gelato cakes

Programs

34 complete gelato and pastry processes: 16 gelato programs (8 production options for artisanal gelato, 2 for Sicilian Granita and cremolata, 6 for sauces and toppings); 18 pastry programs (4 creams, 8 for working chocolate, 6 special programs for desserts and gelato)

Gelato

• Gelato: Uses more cold to add body to milk-based gelato
• Sorbet: Uses less cold for fruit gelato and sorbets
• Gelato Hot: Heats and pasteurises the mix in the machine, then makes gelato
• Gelato Hot Age: Makes, pasteurises and ages the mix, then turns it into gelato
• Gelato Hot&Cold: Heats and cools the mix, then turns it into gelato
• Gelato Crystal: Milk-based semi-dense Crystal gelato, easily shaped for desserts
• Fruit Crystal: Fruit-based semi-dense Crystal gelato, easily shaped for desserts
• Ice Cream: Dedicated Ice Cream program (14/20: with optional special beater)

Granita & cremolata

• Sicilian Granita: Low beater speed for traditional coffee, lemon and fruit slushes
• Fruit Cremolata: Evenly crystallises a fresh, thirst-quenching fruit cream

Sauces and toppings

• Chocolate Sauce: Flavouring sauce for the white base
• Egg Yolk Sauce: Flavouring sauce for the white base
• Fruit Sauce: Flavouring sauce for the white base
• Chocolate Topping: Topping for the gelato produced
• Cream Topping: Topping for the gelato produced
• Fruit Topping: Topping for the gelato produced

Pastry creams

• Custard Cream: Classic pasteurised custard for cream puffs, cannoli, cakes, chantilly
• Fruit Cream: Fresh fruit alternative to custard cream
• Panna Cotta: Traditional dessert, served alone or with sauces
• Bavarian Cream: Neutral base cream to flavour and fold with whipped cream

Chocolate

• Tempering Dark Chocolate: Precise tempering for chocolates and all types of candy
• Tempering White Chocolate: Precise tempering for chocolates and all types of candy
• Tempering Milk Chocolate: Precise tempering for chocolates and all types of candy
• Tempering Chocolate Speed: Faster tempering to optimise production times
• Tempering Cocoa Butter: Crystallises cocoa butter for tempering chocolate, ganache and candies
• Ganache Cream: Filling for chocolates and desserts
• Spreadable Cream: Chocolate and hazelnut spreads
• Melting Chocolate: Temperature-controlled melting of chocolate, coatings, anhydrous fillings

Desserts & specialties

• Semifreddo Base: Neutral semifreddo bases to flavour with fruit, liqueur, chocolate, etc.
• Poached Fruit: Candied fruit sauce with lowered freezing point for gelato cakes, semifreddos
• Yogurt: Yoghurt from milk and milk probiotics
• Cooking: Customisable cooking and cooling program
• Inverted Sugar: Makes inverted sugar for pastry and chocolate
• Eggs Pasteurisation: Pasteurises whole eggs, yolks and whites for sweet and savoury use

Capabilities

• Hard-O-Tronic: LCD shows programmed vs actual gelato consistency; adjustable with arrow keys
• POM beater blades (impenetrable by hot and cold) with self-adjusting scraper blades for complete extraction of gelato and creams
• Post-cooling reactivates cold during extraction to hold consistency of the last gelato
• Display guides the operator through production phases, temperatures and ingredient additions
• Prepares and pasteurises the mix in the batch freezer ('easy way')
• Beater speed can be reduced to stop gelato output for variegating without stopping the machine (14/20: via inverter)
• Display turns RED when product temperature exceeds 50 °C (heated-product warning)
• Automatic defrost on restart after power loss or accidental stop
• TEOREMA remote monitoring and diagnosis via PC, tablet, smartphone (optional, available even after purchase)
• Delayed cleaning program controls cylinder temperature after extraction, so immediate washing is not needed
• Cylinder heating speeds up washing by melting residual fat
• Drying program removes humidity from the cylinder, essential before tempering chocolate
• Removable extraction chute; Scotch-Brite treated stainless steel resists stains and fat
• ReadyChef 8/12: beater with removable blades; removable plastic door with ingredient opening and larger extraction door
• ReadyChef 14/20: cylinder and front panel in a single piece (no gaps for condensation/ice)
• ReadyChef 14/20 options (available even after purchase): 3E beater for Ice Cream, Crystal Dispensing Door for filling containers/jars, sprayer with quick coupling; spacer to reduce door opening for Crystal extraction
• Recipe book with detailed recipes downloadable via QR code on the machine

Output per cycle

ReadyChef 8/12

• Mix used: 1.5 – 2.5 kg
• Gelato product: 1.5 – 2.5 litres
• Crystal: 1.5 – 2.5 kg
• Cremolata: 1.5 – 2.5 kg
• Slush: 1.5 – 2.5 kg
• Ice Cream: 1.5 – 2.5 kg
• Topping: 1.5 – 2.5 kg
• Cream: 1.5 – 2.5 kg
• Tempering Chocolate: 1.5 – 2.5 kg
• Yogurt: 1.5 – 2.5 kg

ReadyChef 14/20

• Mix used: 2 – 4 kg
• Gelato product: 3 – 5.5 litres
• Crystal: 2 – 4 kg
• Cremolata: 2 – 4 kg
• Slush: 2 – 4 kg
• Ice Cream: 2 – 4 kg
• Topping: 2 – 4.5 kg
• Cream: 1.5 – 4.5 kg
• Tempering Chocolate: 2 – 4.5 kg
• Yogurt: 1.5 – 4.5 kg

↑ Back to top

Carpigiani technology in the ReadyChef

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 ReadyChef:

Control, consistency and performance (9)

• Hard-O-Tronic®: The LCD shows both target and actual gelato consistency; the arrow keys adjust it so you get your preferred texture.
• Post-cooling: Cold is reactivated during extraction so the final portion of gelato keeps its consistency.
• POM beater blades: POM blades resist hot and cold to help extract all gelato and creams; self-adjusting scrapers keep the cylinder clean and efficient.
• Beater with removable blades: The beater blades detach for complete cleaning.
• Guided display: The display shows production phases and temperatures and suggests when to add ingredients.
• Inverter variegation: Beater speed can be reduced until output stops so toppings can be spread, then increased to restart the gelato flow.
• Controls active with hopper lid open: All command buttons remain usable with the hopper lid open.
• Hot product warning display: A red display alerts operators that heated product is inside, helping avoid mistakes with hot products.
• POM-blade beater with self-adjusting scrapers: Blades made of POM, unaffected by heat or cold, help extract all product, while self-adjusting scrapers keep the cylinder clean and efficient.

Programs and recipes (14)

• 34 gelato and pastry programs: Sixteen gelato programs and eighteen pastry and chocolate programs cover a wide range of specialties.
• Gelato and Sorbet programs: The Gelato program adds cold to build body in milk-based gelato; the Sorbet program uses less cold for fruit gelato and sorbets.
• Gelato Hot, Hot Age and Hot&Cold programs: Mix is heated and pasteurised, optionally aged, or heated then cooled, before being frozen into gelato in the same cylinder.
• Gelato Crystal & Fruit Crystal programs: Two cycles make semi-dense milk or fruit Crystal gelato that shapes easily and becomes an innovative gelato after blast freezing.
• Ice Cream program: A program dedicated to producing ice cream.
• Sicilian Granita and Fruit Cremolata programs: Slow beater speed makes coffee, lemon and fruit granita without emulsion; the cremolata cycle crystallises fresh fruit cream uniformly.
• Sauces and Toppings programs: Chocolate, egg yolk and fruit sauces plus chocolate, cream and fruit toppings.
• Cream programs: Four programs produce pasteurised custard, fruit cream, panna cotta and a neutral Bavarian cream base.
• Chocolate programs: Tempering for dark, white and milk chocolate, speed tempering, cocoa butter tempering, ganache, spreadable cream and temperature-controlled melting.
• Special programs: Semifreddo base, poached fruit, yoghurt, a customisable cooking and cooling cycle, inverted sugar and egg pasteurisation.
• Downloadable recipe book: Detailed recipes and information are available to download through the front-panel QR code.
• Gelato Crystal and Fruit Crystal programs: Two cycles produce milk- or fruit-based Crystal, a semi-dense gelato easily shaped into desserts that becomes gelato in the blast freezer.
• Sauce and topping programs: Make chocolate, egg yolk and fruit sauces for flavouring a white base, plus chocolate, cream and fruit toppings.
• Special pastry programs: Six special cycles make semifreddo bases, poached fruit, yoghurt, inverted sugar, customisable cook-and-cool recipes, and correctly pasteurised eggs, yolks and whites.

Hygiene, cleaning and food safety (8)

• Delayed cleaning program: Cylinder temperature is controlled after extraction, so washing need not be immediate during long breaks.
• Hot washing: Heating the cylinder surface quickly detaches and melts leftover fat.
• Drying program: A drying program removes all humidity from the washed cylinder, essential before tempering chocolate.
• Automatic defrost: If power fails or the machine stops accidentally, an automatic defrost runs on restart so production resumes rapidly.
• Easy way: in-machine mix preparation and pasteurisation: The mix can be prepared and pasteurised directly in the batch freezer.
• Automatic defrost after power loss: If power fails or the machine stops accidentally, an automatic defrost runs on restart so production can resume quickly.
• Heated cylinder washing: The cylinder surface is heated to quickly loosen and melt fat residues.
• Carpi Care kit and Carpi Clean kit: Dealer-supplied kits to keep the machine hygienically perfect.

Build, design and convenience (14)

• ReadyChef technology: ReadyChef handles the complete production process for gelato, pastry and chocolate in a single machine.
• easy way: Carpigiani’s easy way method lets you make and pasteurise the mix directly in the batch freezer.
• Removable Plastic Door: The new plastic door is easier to clean, includes an opening for adding ingredients and has a larger extraction outlet for faster dispensing.
• Removable extraction chute: The chute detaches to clear all gelato, cream or chocolate residue.
• Scotch-Brite treatment: Treated stainless steel surfaces resist stains and fat residue for quick cleaning.
• Shelf Mat and versatile shelf: A mat keeps trays in place during extraction, and the shelf can be set at two heights and three positions.
• Ergonomic rounded corners: Corners in the operator’s working area are more rounded to lower the chance of knocks and injuries during daily use.
• QR code information access: A QR code on the machine front links to the latest equipment information, including the instruction manual and Carpi Care and Carpi Clean kit details.
• Versatile three-position shelf: The shelf mounts for traditional trays, round tubs, or folded to save space, and removes easily for cleaning.
• Shelf mat: Designed to keep trays in place while gelato is extracted.
• Single-piece cylinder and front panel: A single-piece design removes gaps behind the panels where condensation and ice could shorten the machine’s life.
• Scotch-Brite finish: Treated stainless steel surfaces resist stains and fat residues, making them quick to clean.
• Ergonomic design: Corners are more rounded across the operator side of the machine to help prevent accidents.
• QR code equipment information: Scanning the front QR code opens the latest instruction manual and Carpi Care and Carpi Clean kit information.

Optional extras (7)

• Teorema: Carpigiani’s remote control and diagnosis system lets owners and technicians monitor the machine over the internet, supporting faster service and continuity of production. (optional)
• Carpi Care kit & Carpi Clean kit: Dedicated kits of replacement gaskets and cleaning brushes, ordered through your dealer, to keep the machine in hygienically perfect condition. (optional)
• Water-cooled version: Air cooling is standard; water cooling can be supplied with a surcharge. (optional)
• Ice Cream program with 3E beater: A dedicated program with the optional 3E beater produces Ice Cream; the beater is also sold as a spare part. (optional)
• Crystal Dispensing Door with spacer: A dedicated door for Crystal fills containers directly; a spacer, fittable at any time, narrows the opening for easier extraction and washing. (optional)
• Sprayer with quick coupling: The sprayer connects and disconnects quickly and has a support to keep it in place. (optional)
• Water cooling: Standard units are air-cooled; water cooling is available for a surcharge. (optional)

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

↑ Back to top

See the Carpigiani ReadyChef in action

Carpigiani foodservice range: gelato for restaurant kitchens

↑ Back to top

Add the Crystal dispensing door to your Carpigiani ReadyChef

The Carpigiani ReadyChef is Crystal-enabled. With the optional Crystal dispensing door, it fills moulds, gelato cakes and take-away tubs straight from the cylinder with high-overrun gelato and sorbet, using your existing recipes. Order it with a new machine or add it later as a spare part.

Crystal Dispensing Door

Pair your Carpigiani ReadyChef 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.

Techfrost M10 Blast FreezerTechfrost MBF420 Blast FreezerTechfrost E10 Blast Freezer

All Techfrost blast freezers · Call 0508 625 677 to size the right model.

Complete your gelato lab with the Carpigiani ReadyChef

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
• Mister Art Plus
• Synthesis 1

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 ReadyChef 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 ReadyChef.