Used Carpigiani ReadyChef 14 20 Batch Freezer and Pastry Machine

READYCHEF IN THE GELATO SHOP - 16 GELATO PROGRAMS:

    8 different production options for artisanal gelato
    2 different production programs for Sicilian slush and cremolata
    6 programs for sauces and toppings

READYCHEF IN THE PASTRY AND CHOCOLATE SHOP - 18 PASTRY PROGRAMS:

    4 programs to produce four different types of creams
    8 programs for working chocolate
    6 special programs, useful for desserts and gelato

34 complete gelato and pastry processes to make a wide variety of excellent specialties.

Hard-O-Tronic®: This is the exclusive system for an excellent gelato. The LCD screen constantly displays the values of the programmed consistency and that of the gelato in the batch freezer. By pressing on the arrows you can always change it, to obtain your own ideal gelato.

The beater’s POM blades – impenetrable by the hot and cold – facilitate the complete extraction of the gelato and creams. It has self-adjusting scraper blades to maintain the cylinder clean and efficient.

To maintain the consistency of the gelato that is extracted last, post-cooling reactivates the cold temperature even during extraction.

To ensure the success of each program, the display guides the operator, showing the production phases, temperatures, and suggestions for adding ingredients.

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.
machine.

Thanks to the inverter it is possible to variegate the gelato in the tray without stopping the machine or closing the door: the beater speed can be reduced to the point of stopping the output of gelato allowing for easy spreading of the topping, then by increasing the speed the flow of gelato will resume.

Prepare and pasteurize the mix with your batch freezer.
 
ReadyChef technology carries out the entire production process for gelato, pastry, and chocolate using just one machine.

Accident prevention thanks to even more rounded corners throughout the part of the machine closest to the operator.

During processing, when the temperature exceeds 50°C the display turns RED to alert the operator that inside the machine there are heated products. This visual cue prevents improper operations with hot products.

Defrost: If power is lost during production or the machine is accidentally stopped, upon restarting an automatic defrost procedure is triggered, allowing for a rapid resumption of production.

Washing of the cylinder can be sped up by heating the surface, which rapidly detaches and melts any residual fat left over from production.

Once washing has been completed, all humidity can be eliminated from the cylinder with the drying program, essential before tempering chocolate.

Even the cleaning of the surfaces is quick because the Scotch-Brite treatment of the stainless steel makes it resistant to stains and fat residues.

The delayed cleaning program guarantees hygienic by controlling the temperature of the cylinder once the gelato has been extracted. So immediate washing of the machine is not necessary in the event of prolonged work stoppages.

The cylinder and front panel are a single piece for maximum cleanliness and hygiene. This design also eliminates all gaps behind the paneling, where condensation and ice could work to shorten the life of the machine.

Dimenions (WxDxH): 450 x 750 x 765mm

Power Usage: 250V, 20A