Synthesis 2

Carpigiani Synthesis 2: A modular unit with two cylinders positioned one in front of the other. Each cylinder can produce and statically store 1.5 to 2.5 kg of gelato.

Available models: Synthesis 2 V, Synthesis 2 H.

Synthesis: The innovative system of modular units to fully satisfy your needs.

Each module consists of one or two cylinders. Every module independently produces and stores gelato. Furthermore, each cylinder has its own consistency and storage temperature settings to best produce every single flavour.

Features of the Carpigiani Synthesis 2

Performance and Quality

• The simplest way to make the highest quality Gelato
• Static Storage
• Hard-O-Tronic®
• Independent refrigeration system and user interface
• Beater
• Modularity
• Advanced refill

Convenience

• The Thermoplastic Lid is ergonomic and light.
• The lid is also designed to stay open and give the optimal amount of space to the operator.
• Refrigerated scooper holder with separate compartments
• LCD display
• Wheels
• 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

Savings

• Energy savings thanks to the high efficiency electric motors and high performance capacitors.

Safety

• Teorema
• Ergonomic design
• Reduced risk of injury
• Autodefrost

Hygiene

• Heated cleaning
• Dry Clean
• Both the lid and Refrigerated scooper holder are removable
• Delayed cleaning program
• Wash kit
• Carpi Care kit & Carpi Clean kit

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Made for pastry businesses

Carpigiani lists Synthesis for pastry shops: produce and store fresh gelato right in front of your customers, alongside your cakes and pastries.

• Pasteurise, batch freeze and store gelato in the same cylinder
• Static storage keeps each flavour at its ideal temperature with no thermal shock
• A fresh gelato counter that complements cakes, pastries and desserts

Programs

Gelato production

• Gelato and Sorbet: Pour liquid in, run the program, then static storage
• Gelato Hot: Heats, pasteurises and freezes mix, then stores it (Synthesis only)
• Gelato Hot Age: Pasteurises and ages mix, freezes, then stores it (Synthesis only)
• Gelato Hot&Cold: Heats and cools mix, freezes, then stores it (Synthesis only)

Specialties

• Sicilian Slush: Low-speed beater for coffee, lemon and fruit slushes
• Fruit Cremolata: Crystallises water, fruit and sugar into a refreshing treat

Storage

• Static Storage: Gelato stored in the cylinder at a settable temperature
• Dynamic Storage: Beater runs at intervals during storage (counter top only)
• Overnight Storage: Keeps mix at positive temperature overnight (counter top only)

Cleaning

• Hot Wash: Heats the cylinder to dissolve product residues
• Dry Clean: Removes residual moisture from the cylinder after cleaning
• Delayed cleaning: Temperature-controls the cylinder so washing can wait

Capabilities

• Pasteurise and batch freeze in the same cylinder (Synthesis)
• Gelato stored in the cylinder it was made in; no extraction or blast freezing, no thermal shock
• Storage temperature set independently per cylinder/flavour, adjustable any time
• Hard-O-Tronic® consistency control; final consistency adjustable during freezing
• Adjustable beater speed shown on LCD display
• Advanced refill: top up with liquid mix and restart freezing
• Beater with lowered shaft and 2 self-adjusting scraping blades
• Refrigerated scooper holder (Synthesis)
• Autodefrost for safe restart after power failure
• Cylinder capacity 1.5 – 2.5 kg (Synthesis); 1.5 – 2 kg (Synthesis 1 counter top)
• TEOREMA remote monitoring (optional, Synthesis)

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Carpigiani technology in the Synthesis 2

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 Synthesis 2:

Control, consistency and performance (6)

• Hard-O-Tronic®: The LCD shows batch-freezing status and arrow keys let the user change gelato or sorbet consistency.
• Independent refrigeration and user interface per cylinder: Every cylinder is fully independent, with separate refrigeration and controls for consistency and storage temperature per flavour.
• Serving beater with lowered shaft: The beater has a lowered central shaft and two interchangeable self-adjusting scraper blades for easy serving and a consistently clean cylinder.
• LCD display: Shows the selected program, current and final consistency (adjustable during freezing), storage temperature and adjustable agitator speed for each cylinder.
• Refrigerated scooper holder: A chilled holder with separate compartments stores the spatula or scoop hygienically; it and the lid are removable for cleaning.
• High-efficiency motors and capacitors: High-efficiency electric motors and high-performance capacitors reduce energy consumption.

Programs and recipes (4)

• Gelato and Sorbet programs: Pour mix into the cylinder, pick the program and the machine freezes it, then moves to static storage at the ideal temperature.
• Gelato Hot / Hot Age / Hot&Cold programs: Hot heats and pasteurises then freezes; Hot Age adds ageing; Hot&Cold heats and cools the mix before freezing, all followed by static storage.
• Sicilian Slush program: The beater turns slowly to make coffee, lemon and fruit slushes without emulsifiers, following the traditional method.
• Fruit Cremolata program: Uniformly crystallises water, fruit and sugar into a fresh cremolata.

Hygiene, cleaning and food safety (7)

• Pasteurise and batch freeze in one cylinder: Mix can be pasteurised, batch frozen and stored in the same cylinder, letting gelato be made in view of customers.
• Autodefrost: After a power cut or accidental stop mid-production, the machine defrosts automatically on restart so the motor can start quickly and safely.
• Hot Wash (heated cleaning): Heats the cylinder to break down product residue and speed up cleaning.
• Dry Clean: Removes residual water and humidity from the cylinder after cleaning.
• Delayed cleaning program: Controls cylinder temperature after extraction so immediate washing is not needed during long stoppages.
• Integrated wash kit: Each module includes a hand shower and a liquid aspirator with built-in pump and filter, both with quick couplings and spiral hoses.
• Carpi Care kit / Carpi Clean kit: Dealer-supplied kits for keeping the machine hygienically maintained.

Build, design and convenience (7)

• Static Storage: Finished gelato stays in its production cylinder at an adjustable, constant temperature, so there is no extraction, blast freezing or thermal shock.
• Advanced refill: When little gelato remains, the cylinder can be topped up with liquid mix and the batch-freezing cycle restarted.
• Modularity: Single, double-horizontal and double-vertical modules can be combined to suit the space and layout.
• Thermoplastic see-through lid: A light, ergonomic lid shows the gelato during production and storage, stays open when needed and protects the refrigerated spatula; on Synthesis 2 H it doubles as a serving surface.
• Wheels: Wheels install easily and make the unit simple to move.
• Ergonomic design: More rounded corners where the operator works reduce injury risk.
• QR code documentation access: Scanning the front QR code shows the latest manual and Carpi Care and Carpi Clean kit details.

Optional extras (1)

• Teorema: Teorema supports production continuity with remote monitoring and diagnostics via PC, tablet or smartphone. (optional)

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

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See the Carpigiani Synthesis 2 in action

Synthesis: produce, store and serve in one cylinder

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Pair your Carpigiani Synthesis 2 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.

Everything to make and sell gelato with your Carpigiani Synthesis 2

Pair your batch freezer with Rubicone bases, flavours, ripples and toppings, a Carpigiani pasteuriser, a Techfrost blast freezer and an ISA or BRX showcase. We also run 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 →

Pasteurisers

Carpigiani Pastomaster and Pasto to pasteurise and age your mix.

• Pastomaster 60 HE
• Pastomaster 60 HE P
• Pastomaster 120 HE

All pasteurisers →

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 Synthesis 2 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.