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Buy ice cream machines: Carpigiani for your production
Plan production around your recipes, batch sizes and workflow. At Eistechnikcenter in Luckenwalde, compare Carpigiani ice cream machines for ice cream shops, foodservice and production laboratories. Discuss features, purchase, leasing and hire purchase. Availability, delivery, training and a possible demonstration are agreed for your selected model.
Pasteurisers · Ice cream display cabinets · Ingredients · Plan your production workflow
Carpigiani ice cream machine buying guide
Compare ice cream machine ranges
The model overview links to individual product specifications. Choose batch size, functions and installation requirements to suit your ice cream production.
| Model | Mix per cycle | Output guideline | Power supply |
|---|---|---|---|
| Carpigiani Labo 6/9 XPL P | 1–1.5 kg | 6–9 kg/h | 230 V · 1 Ph · 50 Hz |
| Carpigiani Labo 8/12 XPL P | 1.5–2.5 kg | 8–12 kg/h | 230 V · 1 Ph · 50 Hz |
| Carpigiani Labo 20/30 XPL P | 3–5 kg | 20–30 kg/h | 400 V · 3 Ph · 50 Hz |
Mix per cycle is the quantity loaded, not finished ice cream volume. Output figures depend on recipe and workflow; manufacturer reference conditions are 25 °C ambient temperature and, for water-cooled models, 20 °C condenser water. Check the selected programme, configuration and installation in the linked product data.
All models and specifications
- Carpigiani Freeze&Go
- Carpigiani ideatre
- Carpigiani Ideauno
- Carpigiani Labo 14 20 XPL P
- Carpigiani Labo 20 30 XPL P
- Carpigiani Labo 30 45 XPL P
- Carpigiani Labo 40 60 XPL P
- Carpigiani Labo 50 90 XPL P
- Carpigiani Labo 6/9 XPL P
- Carpigiani Labo 60 110 XPL P
- Carpigiani Labo 8/12 XPL P
- Carpigiani Labotronic 10 45 HE-H
- Carpigiani Labotronic 15 60 HE-H
- Carpigiani Labotronic 20 90 HE-H
- Carpigiani Labotronic 25 110 HE-H
- Carpigiani Maestro ****HE
- Carpigiani Maestro ***HE
- Carpigiani Maestro **HE
- Carpigiani Quartetto
- Carpigiani Ready 14 20
- Carpigiani Ready 20 30 WF
- Carpigiani Ready 30 45 WF
- Carpigiani Ready 6/9
- Carpigiani Ready 8/12
- Carpigiani ReadyChef
- Carpigiani Synthesis 2 H
- Carpigiani Synthesis 2 V
What matters for small and changing batches?
Compare the permitted minimum fill as well as maximum capacity for the specific machine. Frequent flavour changes require a different workflow from a few large batches. Coordinate production, pasteurisation, storage and sales together.
Delivery and advice for Germany and Austria
For delivery to Germany or Austria, installation access, instruction and technical support are agreed in the quotation.
Prepare mix with a pasteuriser · Used Carpigiani and other offers · Explore ice cream training
Which range fits your production workflow?
Labo XPL P: For batch freezing gelato and sorbet. Countertop and floor-standing models differ in filling quantity and equipment. View Labo 8/12 XPL P.
Labotronic HE / HE-H: Programme-guided batch freezing with Hard-O-Dynamic control. Check the required programmes and any heating functions for the actual configuration. View Labotronic 20/90 HE-H.
Ready WF: Pasteurisation, ageing and subsequent freezing in one machine. Compare the floor-standing 20/30 WF and 30/45 WF models for your recipe and permitted mix quantity.
Which ice cream machine suits your production?
A professional batch freezer produces gelato or sorbet in batches. Choose the permitted minimum and maximum fill to suit your menu. Small test batches and frequent flavour changes place different demands on equipment from long production runs.
Consider the recipe, production time, cleaning between flavours and storage capacity. A machine’s rated output alone does not describe the finished ice cream quantity or the costs of your production workflow.
Compare, for example, the Carpigiani Labo 40 60 XPL P and the Carpigiani Labotronic 25 110 HE-H. The individual product pages provide configurations and technical specifications. For ice cream dispensed directly from a tap, see our soft serve machines instead.
Countertop machines, floor-standing machines and production workflow
Countertop and floor-standing machines differ primarily in their format. Consult the technical specifications for output and batch size. Check the footprint, delivery access, working height and required clearances.
Plan the machine as part of your ice cream storage and production workflow: mix preparation, pasteurisation where required, freezing, suitable storage and presentation in a display cabinet must work together.
Plan your ice cream laboratory and equipment selection with us
230 V or 400 V: the specific configuration determines the connection
Check voltage, phases, protection and connected load against the rating plate and manufacturer documentation. A machine cannot be operated at either 230 or 400 volts simply because of its size. Have a qualified specialist check whether the existing connection is suitable before installation.
400 volts alone does not demonstrate lower electricity consumption or better ice cream quality. The specific machine, recipe and operating conditions determine the choice. For water-cooled equipment, also consider the water connections and operating conditions required by the manufacturer.
Send us the details of your installation location and preferred model so that installation and commissioning can be agreed in advance.
Opening a gelato shop: plan equipment and workflow together
When opening a gelato shop or expanding your own production, select the batch freezer as part of the complete workflow. Recipes, permitted batch sizes, time for flavour changes and storage capacity need to work together.
Match pasteurisers, the batch freezer and display cabinets to your planned range. We review connections, space and cleaning routines for the selected configuration. Delivery, commissioning and training are agreed in the quotation.
Our ice cream school offers practical production knowledge. Arrange a visit to the showroom in Luckenwalde to compare models and discuss a demonstration. Our workshop team supports maintenance, repairs and questions about suitable spare parts.
Purchase, leasing and service for your ice cream machine
We discuss the model, equipment and required services with you. These may include delivery, commissioning and staff instruction. We check machine and spare-part availability for the specific configuration.
Compare new equipment with our range of used ice cream machines and options for leasing and hire purchase. Our workshop and technical service team support your ongoing production.
At our showroom in Luckenwalde near Berlin, you can arrange a consultation and a possible demonstration. The Eisfachschule provides practical knowledge of ice cream production.
Request an ice cream machine and advice or call +49 3371 68 97 940.
