Product Category
Product Title
Carpigiani Labo 14 20 XPL P
19.99
Plus
VAT and shipping
Product benefits:
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
Delivery time:
approx. 3–5 working days
Benefits
Links and downloads
Product images are AI-generated (excluding machine photos) or enhanced using AI.
Product description
Quality 6 variable freezing programmes for different production types.
Gelato: this programme uses more refrigeration to increase the consistency and firmness of dairy ice cream. The operator can adjust firmness at any time.
Sorbet: this programme uses less refrigeration for more delicate fruit ice cream or sorbet with a more intense flavour. Optimum refrigeration control reduces errors and wasted energy.
Slush Fruit: this programme perfectly crystallises fresh fruit cremolata, producing a consistently homogeneous result. Programme the cycle to suit the quantity and density of the finished product.
Gelato Crystal – Fruit Crystal: these two programmes make special CRYSTAL* dairy or fruit ice cream. * Semi-frozen gelato with an easily moulded consistency, ideal for quickly creating all kinds of desserts. Lowering its temperature in a blast freezer turns Crystal into an innovative gelato.
Ice Cream: this programme and its special beater** enable ice cream production. (** Optional 3E beater, also available as a spare part.)
Performance Hard-O-Tronic®: this unique system ensures perfect ice cream. The LCD continuously shows the programmed consistency and the actual consistency of the ice cream in the cylinder. You can intervene at any time using the up and down buttons to achieve your ideal result.
POM beater: without a central shaft and with wide, thermally insulating blades for complete ice cream extraction. The sturdy beater has easily removable, self-adjusting scrapers that precisely remove the frozen layer from the cylinder.
Post-cooling: refrigeration remains active throughout extraction to maintain the consistency of even the last ice cream dispensed.
Convenience The optional support shelf is designed to hold ice cream tubs securely during gelato extraction.
Versatile shelf adjustable to two heights and three positions.
Optional Crystal dispensing door. Ideal for filling containers and glasses directly from the machine when using the Crystal programme.
Optional stainless steel front door to replace the standard polymer door.
Download the latest brochures, operating instructions and Carpi Care kit information using the QR code on the front of the machine.
Safety Improved workplace safety through more rounded corners and edges in all areas where the operator works.
Optional Teorema: TEOREMA ensures continuous production through simplified management, with online monitoring and diagnostics from computers, tablets and smartphones.
Hygiene After ice cream extraction, the subsequent wash programme controls the cylinder temperature to maintain hygienic safety, avoiding the need for a quick machine clean during breaks.
Optional hand shower with direct connection for easy attachment and removal, supplied with a holder to keep it in place.
Scotch-Brite-treated panels for quick cleaning.
The cylinder and front panel form a single piece for maximum cleanability and hygiene.
Carpi Care kit – Carpi Clean kit: ask your dealer about these kits to keep your machine in perfect hygienic condition.
Delivery
Technical specifications
| Hourly output (kg): | min. 14 – max. 20 |
| Quantity per cycle: | min. 2 – max. 4 kg |
| Cooling system: | Air-cooled** |
| Hz: | 50* |
| Ph: | 1* |
| Voltage: | 230* |
| Fuse: | 20 A |
| Rated power: | 3 kW |
| Dimensions at the base (W × D × H): | 45,5 × 58 × 76,5 cm |
| Net weight: | 142 kg |
| Notes: |
* Other voltages and frequencies available at an extra charge. ** Water cooling also available at an extra charge. Batch quantity and production time vary depending on the mix. Maximum values refer to traditional Italian artisan ice cream. Performance figures are based on an ambient temperature of 25 °C. Labo 14 20 XPL P is manufactured to UNI EN ISO 9001. All figures are approximate and subject to change. |
Product description
Quality 6 variable freezing programmes for different production types.
Gelato: this programme uses more refrigeration to increase the consistency and firmness of dairy ice cream. The operator can adjust firmness at any time.
Sorbet: this programme uses less refrigeration for more delicate fruit ice cream or sorbet with a more intense flavour. Optimum refrigeration control reduces errors and wasted energy.
Slush Fruit: this programme perfectly crystallises fresh fruit cremolata, producing a consistently homogeneous result. Programme the cycle to suit the quantity and density of the finished product.
Gelato Crystal – Fruit Crystal: these two programmes make special CRYSTAL* dairy or fruit ice cream. * Semi-frozen gelato with an easily moulded consistency, ideal for quickly creating all kinds of desserts. Lowering its temperature in a blast freezer turns Crystal into an innovative gelato.
Ice Cream: this programme and its special beater** enable ice cream production. (** Optional 3E beater, also available as a spare part.)
Performance Hard-O-Tronic®: this unique system ensures perfect ice cream. The LCD continuously shows the programmed consistency and the actual consistency of the ice cream in the cylinder. You can intervene at any time using the up and down buttons to achieve your ideal result.
POM beater: without a central shaft and with wide, thermally insulating blades for complete ice cream extraction. The sturdy beater has easily removable, self-adjusting scrapers that precisely remove the frozen layer from the cylinder.
Post-cooling: refrigeration remains active throughout extraction to maintain the consistency of even the last ice cream dispensed.
Convenience The optional support shelf is designed to hold ice cream tubs securely during gelato extraction.
Versatile shelf adjustable to two heights and three positions.
Optional Crystal dispensing door. Ideal for filling containers and glasses directly from the machine when using the Crystal programme.
Optional stainless steel front door to replace the standard polymer door.
Download the latest brochures, operating instructions and Carpi Care kit information using the QR code on the front of the machine.
Safety Improved workplace safety through more rounded corners and edges in all areas where the operator works.
Optional Teorema: TEOREMA ensures continuous production through simplified management, with online monitoring and diagnostics from computers, tablets and smartphones.
Hygiene After ice cream extraction, the subsequent wash programme controls the cylinder temperature to maintain hygienic safety, avoiding the need for a quick machine clean during breaks.
Optional hand shower with direct connection for easy attachment and removal, supplied with a holder to keep it in place.
Scotch-Brite-treated panels for quick cleaning.
The cylinder and front panel form a single piece for maximum cleanability and hygiene.
Carpi Care kit – Carpi Clean kit: ask your dealer about these kits to keep your machine in perfect hygienic condition.
View product
The batch freezer handles quantities from a minimum of 2 kg to a maximum of 4 kg per cycle.
The freestanding batch freezer that is easy to operate and manage.
With 6 variable freezing programmes for different production types. It features Hard-O-Tronic® technology, the exclusive system for excellent ice cream. The LCD continuously displays the programmed consistency and the actual consistency of the ice cream being frozen. Use the arrow buttons at any time to adjust the desired consistency for the best result.
It can produce special Crystal gelato, whose easily moulded consistency is ideal for quickly creating desserts in any shape.
Product description
Quality 6 variable freezing programmes for different production types.
Gelato: this programme uses more refrigeration to increase the consistency and firmness of dairy ice cream. The operator can adjust firmness at any time.
Sorbet: this programme uses less refrigeration for more delicate fruit ice cream or sorbet with a more intense flavour. Optimum refrigeration control reduces errors and wasted energy.
Slush Fruit: this programme perfectly crystallises fresh fruit cremolata, producing a consistently homogeneous result. Programme the cycle to suit the quantity and density of the finished product.
Gelato Crystal – Fruit Crystal: these two programmes make special CRYSTAL* dairy or fruit ice cream. * Semi-frozen gelato with an easily moulded consistency, ideal for quickly creating all kinds of desserts. Lowering its temperature in a blast freezer turns Crystal into an innovative gelato.
Ice Cream: this programme and its special beater** enable ice cream production. (** Optional 3E beater, also available as a spare part.)
Performance Hard-O-Tronic®: this unique system ensures perfect ice cream. The LCD continuously shows the programmed consistency and the actual consistency of the ice cream in the cylinder. You can intervene at any time using the up and down buttons to achieve your ideal result.
POM beater: without a central shaft and with wide, thermally insulating blades for complete ice cream extraction. The sturdy beater has easily removable, self-adjusting scrapers that precisely remove the frozen layer from the cylinder.
Post-cooling: refrigeration remains active throughout extraction to maintain the consistency of even the last ice cream dispensed.
Convenience The optional support shelf is designed to hold ice cream tubs securely during gelato extraction.
Versatile shelf adjustable to two heights and three positions.
Optional Crystal dispensing door. Ideal for filling containers and glasses directly from the machine when using the Crystal programme.
Optional stainless steel front door to replace the standard polymer door.
Download the latest brochures, operating instructions and Carpi Care kit information using the QR code on the front of the machine.
Safety Improved workplace safety through more rounded corners and edges in all areas where the operator works.
Optional Teorema: TEOREMA ensures continuous production through simplified management, with online monitoring and diagnostics from computers, tablets and smartphones.
Hygiene After ice cream extraction, the subsequent wash programme controls the cylinder temperature to maintain hygienic safety, avoiding the need for a quick machine clean during breaks.
Optional hand shower with direct connection for easy attachment and removal, supplied with a holder to keep it in place.
Scotch-Brite-treated panels for quick cleaning.
The cylinder and front panel form a single piece for maximum cleanability and hygiene.
Carpi Care kit – Carpi Clean kit: ask your dealer about these kits to keep your machine in perfect hygienic condition.
| Hourly output (kg): | min. 14 – max. 20 |
| Quantity per cycle: | min. 2 – max. 4 kg |
| Cooling system: | Air-cooled** |
| Hz: | 50* |
| Ph: | 1* |
| Voltage: | 230* |
| Fuse: | 20 A |
| Rated power: | 3 kW |
| Dimensions at the base (W × D × H): | 45,5 × 58 × 76,5 cm |
| Net weight: | 142 kg |
| Notes: |
* Other voltages and frequencies available at an extra charge. ** Water cooling also available at an extra charge. Batch quantity and production time vary depending on the mix. Maximum values refer to traditional Italian artisan ice cream. Performance figures are based on an ambient temperature of 25 °C. Labo 14 20 XPL P is manufactured to UNI EN ISO 9001. All figures are approximate and subject to change. |
Recently viewed
You haven't viewed any other products yet :(
Shop now
