Product Category
Product Title
Carpigiani ReadyChef
19.99
Plus
VAT and shipping
Product benefits:
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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
READYCHEF IN THE ICE CREAM PARLOUR – 16 GELATO PROGRAMMES: 8 different options for artisan ice cream production, 2 programmes for Sicilian granita and cremolata, and 6 programmes for sauces and toppings.
READYCHEF IN THE PASTRY SHOP – 18 PASTRY PROGRAMMES: 4 programmes for four types of cream, 8 for chocolate processing and 6 special programmes for fine pastries and semi-frozen desserts.
Performance
34 complete gelato and pastry cycles for creating a wide range of outstanding-quality specialities.
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, resistant to heat and cold, for complete extraction of ice cream and creams. Removable, self-adjusting scrapers ensure thorough cylinder cleaning and emptying.
Post-cooling keeps refrigeration active throughout extraction to maintain the consistency of even the last ice cream dispensed.
A detailed recipe book is available for each machine, helping with ingredient selection and quantities. Download it using the QR code on the front of the machine.
For optimum results with each programme, the display guides the operator through production steps, temperatures and recommendations for adding ingredients.
Convenience
Scan the QR code on the front of the machine to download the latest content, including operating instructions and information on the Carpi Care kit and Carpi Clean kit.
Optional 3E beater: Ideal for making ice cream. Also available as a spare part.
Optional Crystal dispensing door: Ideal for filling containers and glasses directly from the machine when using the Crystal programme.
A spacer that can be fitted at any time reduces the extraction opening, making Crystal product extraction and machine cleaning easier.
Versatile shelf with three mounting positions to suit the application: position 1 for standard tubs, position 2 for round containers and position 3 to save space when not in use. Easily removed for cleaning.
Optional hand shower with quick coupling for easy connection and removal, supplied with a holder to keep it in place.
The inverter lets you marble ice cream in the tub without stopping the machine or closing the door. Reduce the beater speed until dispensing stops, making it easier to distribute the topping, then increase the speed to resume extraction. The support shelf holds ice cream tubs securely during dispensing.
Easy way: Prepare and pasteurise the mix with your ice cream machine.
Savings
ReadyChef technology handles the complete production of ice cream, pastry and chocolate products in one machine.
Safety
Optional TEOREMA ensures continuous productivity through simplified management, with online monitoring and remote diagnostics from computers, tablets and smartphones.
Improved workplace safety through more rounded corners and edges wherever the operator works.
When the temperature exceeds 50 °C during hot processing, the display turns RED to warn the operator that products inside are being heated and cooked. This visual signal helps prevent incorrect handling of hot products.
Defrost: if a power failure occurs during ice cream production or the machine is accidentally switched off, an automatic defrost cycle starts when it is switched on again, allowing production to restart quickly.
Hygiene
Warming the cylinder surface speeds up cleaning by quickly loosening fat residues from production.
After cleaning, the drying programme removes residual moisture from the cylinder, an essential step before tempering chocolate.
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.
Scotch-Brite surface treatment also makes the panels easy to clean, protecting the stainless steel against stains and fat residues.
Carpi Care kit – Carpi Clean kit: ask your dealer about these kits to keep your machine in perfect hygienic condition.
The freezing cylinder and front panel form a single unit for maximum cleanability and hygiene. This design also eliminates gaps behind the casing where condensation and ice could form and shorten the machine's service life.
The extraction chute is easy to remove, allowing all gelato, cream and chocolate residues to be cleared for thorough cleaning.
Delivery
Technical specifications
| Production per cycle: |
|
||||||||||||||||||
| Cooling system: | Air | ||||||||||||||||||
| Hz: | 50 | ||||||||||||||||||
| Ph: | 1 | ||||||||||||||||||
| Voltage: | 230 | ||||||||||||||||||
| Fuse: | 25 A | ||||||||||||||||||
| Rated power: | 3 kW | ||||||||||||||||||
| Dimensions (W × D × H): | 45,5 × 58 × 76,5 cm | ||||||||||||||||||
| Net weight: | 150 kg | ||||||||||||||||||
| Notes: | Production quantity and time vary depending on the mix. Maximum values refer to traditional artisan gelato. Figures are based on an ambient temperature of 25 °C. Other voltages and frequencies, as well as water cooling, are available at an extra charge. ReadyChef is manufactured to UNI EN ISO 9001. All figures are approximate and subject to change. |
Product description
Quality
READYCHEF IN THE ICE CREAM PARLOUR – 16 GELATO PROGRAMMES: 8 different options for artisan ice cream production, 2 programmes for Sicilian granita and cremolata, and 6 programmes for sauces and toppings.
READYCHEF IN THE PASTRY SHOP – 18 PASTRY PROGRAMMES: 4 programmes for four types of cream, 8 for chocolate processing and 6 special programmes for fine pastries and semi-frozen desserts.
Performance
34 complete gelato and pastry cycles for creating a wide range of outstanding-quality specialities.
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, resistant to heat and cold, for complete extraction of ice cream and creams. Removable, self-adjusting scrapers ensure thorough cylinder cleaning and emptying.
Post-cooling keeps refrigeration active throughout extraction to maintain the consistency of even the last ice cream dispensed.
A detailed recipe book is available for each machine, helping with ingredient selection and quantities. Download it using the QR code on the front of the machine.
For optimum results with each programme, the display guides the operator through production steps, temperatures and recommendations for adding ingredients.
Convenience
Scan the QR code on the front of the machine to download the latest content, including operating instructions and information on the Carpi Care kit and Carpi Clean kit.
Optional 3E beater: Ideal for making ice cream. Also available as a spare part.
Optional Crystal dispensing door: Ideal for filling containers and glasses directly from the machine when using the Crystal programme.
A spacer that can be fitted at any time reduces the extraction opening, making Crystal product extraction and machine cleaning easier.
Versatile shelf with three mounting positions to suit the application: position 1 for standard tubs, position 2 for round containers and position 3 to save space when not in use. Easily removed for cleaning.
Optional hand shower with quick coupling for easy connection and removal, supplied with a holder to keep it in place.
The inverter lets you marble ice cream in the tub without stopping the machine or closing the door. Reduce the beater speed until dispensing stops, making it easier to distribute the topping, then increase the speed to resume extraction. The support shelf holds ice cream tubs securely during dispensing.
Easy way: Prepare and pasteurise the mix with your ice cream machine.
Savings
ReadyChef technology handles the complete production of ice cream, pastry and chocolate products in one machine.
Safety
Optional TEOREMA ensures continuous productivity through simplified management, with online monitoring and remote diagnostics from computers, tablets and smartphones.
Improved workplace safety through more rounded corners and edges wherever the operator works.
When the temperature exceeds 50 °C during hot processing, the display turns RED to warn the operator that products inside are being heated and cooked. This visual signal helps prevent incorrect handling of hot products.
Defrost: if a power failure occurs during ice cream production or the machine is accidentally switched off, an automatic defrost cycle starts when it is switched on again, allowing production to restart quickly.
Hygiene
Warming the cylinder surface speeds up cleaning by quickly loosening fat residues from production.
After cleaning, the drying programme removes residual moisture from the cylinder, an essential step before tempering chocolate.
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.
Scotch-Brite surface treatment also makes the panels easy to clean, protecting the stainless steel against stains and fat residues.
Carpi Care kit – Carpi Clean kit: ask your dealer about these kits to keep your machine in perfect hygienic condition.
The freezing cylinder and front panel form a single unit for maximum cleanability and hygiene. This design also eliminates gaps behind the casing where condensation and ice could form and shorten the machine's service life.
The extraction chute is easy to remove, allowing all gelato, cream and chocolate residues to be cleared for thorough cleaning.
View product
An ice cream parlour, pastry shop and chocolatier in one countertop ice cream machine, with over 30 programmes available.
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 it to your ideal result. It can make special Crystal gelato, whose easily moulded consistency is ideal for quickly creating desserts in any shape. The machine handles a minimum of 2 kg and a maximum of 4 kg per cycle.
Product description
Quality
READYCHEF IN THE ICE CREAM PARLOUR – 16 GELATO PROGRAMMES: 8 different options for artisan ice cream production, 2 programmes for Sicilian granita and cremolata, and 6 programmes for sauces and toppings.
READYCHEF IN THE PASTRY SHOP – 18 PASTRY PROGRAMMES: 4 programmes for four types of cream, 8 for chocolate processing and 6 special programmes for fine pastries and semi-frozen desserts.
Performance
34 complete gelato and pastry cycles for creating a wide range of outstanding-quality specialities.
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, resistant to heat and cold, for complete extraction of ice cream and creams. Removable, self-adjusting scrapers ensure thorough cylinder cleaning and emptying.
Post-cooling keeps refrigeration active throughout extraction to maintain the consistency of even the last ice cream dispensed.
A detailed recipe book is available for each machine, helping with ingredient selection and quantities. Download it using the QR code on the front of the machine.
For optimum results with each programme, the display guides the operator through production steps, temperatures and recommendations for adding ingredients.
Convenience
Scan the QR code on the front of the machine to download the latest content, including operating instructions and information on the Carpi Care kit and Carpi Clean kit.
Optional 3E beater: Ideal for making ice cream. Also available as a spare part.
Optional Crystal dispensing door: Ideal for filling containers and glasses directly from the machine when using the Crystal programme.
A spacer that can be fitted at any time reduces the extraction opening, making Crystal product extraction and machine cleaning easier.
Versatile shelf with three mounting positions to suit the application: position 1 for standard tubs, position 2 for round containers and position 3 to save space when not in use. Easily removed for cleaning.
Optional hand shower with quick coupling for easy connection and removal, supplied with a holder to keep it in place.
The inverter lets you marble ice cream in the tub without stopping the machine or closing the door. Reduce the beater speed until dispensing stops, making it easier to distribute the topping, then increase the speed to resume extraction. The support shelf holds ice cream tubs securely during dispensing.
Easy way: Prepare and pasteurise the mix with your ice cream machine.
Savings
ReadyChef technology handles the complete production of ice cream, pastry and chocolate products in one machine.
Safety
Optional TEOREMA ensures continuous productivity through simplified management, with online monitoring and remote diagnostics from computers, tablets and smartphones.
Improved workplace safety through more rounded corners and edges wherever the operator works.
When the temperature exceeds 50 °C during hot processing, the display turns RED to warn the operator that products inside are being heated and cooked. This visual signal helps prevent incorrect handling of hot products.
Defrost: if a power failure occurs during ice cream production or the machine is accidentally switched off, an automatic defrost cycle starts when it is switched on again, allowing production to restart quickly.
Hygiene
Warming the cylinder surface speeds up cleaning by quickly loosening fat residues from production.
After cleaning, the drying programme removes residual moisture from the cylinder, an essential step before tempering chocolate.
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.
Scotch-Brite surface treatment also makes the panels easy to clean, protecting the stainless steel against stains and fat residues.
Carpi Care kit – Carpi Clean kit: ask your dealer about these kits to keep your machine in perfect hygienic condition.
The freezing cylinder and front panel form a single unit for maximum cleanability and hygiene. This design also eliminates gaps behind the casing where condensation and ice could form and shorten the machine's service life.
The extraction chute is easy to remove, allowing all gelato, cream and chocolate residues to be cleared for thorough cleaning.
| Production per cycle: |
|
||||||||||||||||||
| Cooling system: | Air | ||||||||||||||||||
| Hz: | 50 | ||||||||||||||||||
| Ph: | 1 | ||||||||||||||||||
| Voltage: | 230 | ||||||||||||||||||
| Fuse: | 25 A | ||||||||||||||||||
| Rated power: | 3 kW | ||||||||||||||||||
| Dimensions (W × D × H): | 45,5 × 58 × 76,5 cm | ||||||||||||||||||
| Net weight: | 150 kg | ||||||||||||||||||
| Notes: | Production quantity and time vary depending on the mix. Maximum values refer to traditional artisan gelato. Figures are based on an ambient temperature of 25 °C. Other voltages and frequencies, as well as water cooling, are available at an extra charge. ReadyChef is manufactured to UNI EN ISO 9001. All figures are approximate and subject to change. |
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