Compacta Vario

Main Features

• LIMITED SPACE
• Ideal for small shops
• LIMITED INVESTMENT
• 2 in 1: pasteuriser and batch freezer
• LOW OPERATIONAL COSTS
• Adjustable speed and freezing system with energy-saving system
• FLEXIBLE PRODUCTION
• The production can be set according to daily needs.
• NO WASTES & ALWAYS FRESH GELATO
• The refrigerated batch conserves the mix, which can be reused the day after.

Everything to make and sell gelato with your Carpigiani Compacta Vario

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 →