Artisan Gelato HE Package
A complete artisan gelato production line in five machines: the Carpigiani Turbomix blends, the Pastomaster 60 HE pasteurises, the Labotronic HE-H freezes, a Techfrost E10 blast freezer hardens and the Techfrost EG54 plus stores. Supplied, installed and supported by Majors Group.
Five machines, one gelato kitchen
Everything you need to make artisan gelato from your own recipes, from raw ingredients to hardened tubs ready for the cabinet. Tap a machine for its full page.
Carpigiani Turbomix
Blends and emulsifies pastes, fruit and dry ingredients into your base mix: 5 L in about 30 seconds.
Carpigiani Pastomaster 60 HE
Mixes, heats to 85 °C and cools to 4 °C up to 60 L of mix, sauces and specialties per cycle.
Carpigiani Labotronic HE-H
Freezes 1.5–7.5 kg per cycle on the 10 45 model, with one-button programs for gelato, sorbet and more.
Techfrost E10 blast freezer
Hardens fresh gelato fast at -40 °C so it forms micro crystals and stays smooth and creamy.
Techfrost EG54 plus
Stores 54 gelato tubs (700 L) at -10 °C to -25 °C, ready for the display, take-home or wholesale.
From mix to tub in six steps
Each machine hands over to the next, so quality and consistency are built in at every stage.
Blend
The Turbomix disperses Rubicone pastes, fruit and dry ingredients evenly through the liquid base.
Pasteurise
The Pastomaster 60 HE heats the mix to 85 °C and cools it to 4 °C in under 2 minutes per litre.
Age
The mix rests in the tank at 4 °C until you need it, ready for the batch freezer.
Freeze
The Labotronic HE-H reads the mix and freezes it to the set consistency; post-cooling keeps it right to the last portion.
Harden
The Techfrost E10 blast freezes the fresh gelato, forming micro crystals instead of large ice crystals.
Store & serve
The EG54 plus holds tubs at -10 °C to -25 °C until they go into your ISA display cabinet or take-home packaging.
Carpigiani Turbomix
Fast, precise emulsifying for perfectly smooth, uniform gelato mixes. Just as useful for pastry.
- Uniform mixes: blends, emulsifies and disperses dry, fibrous and fatty ingredients into liquids.
- Fast: flavouring pastes are emulsified into 5 L of base mix in about 30 seconds; 3–15 L per cycle.
- Two blades: a paste blade for sugary or fatty pastes and a fruit blade for fresh or frozen fruit and purées. Optional cutter for large pieces such as pears and apples.
- Variable speed: 3,000–12,000 rpm motor with vertical and oscillating movement on a stable tabletop frame.
- Safe: runs only while both hands are on the handles; speed is set by sliding your thumbs along them.
- Easy to clean: blades release with a ring nut and fully disassemble at the end of the day.
Carpigiani Pastomaster 60 HE
An energy-efficient pasteuriser for up to 60 L of mix per cycle. It is where your recipes become safe, stable mixes.
- Patented exchange pump: ingredients are mixed and pasteurised in a cup at the base of the tank, reducing fat globules to 2–5 microns for creamier, more stable gelato.
- Dry bain-marie: heats evenly without burning, so even minimum batches are safe and there is no product build-up.
- Fast cycles: 85 °C to 4 °C in under 2 minutes per litre; energy use and time follow the batch size.
- Programs: 9 for gelato mixes and yoghurt, 7 sauces, 6 artisan specialties, 5 free programs for your own cycles, 8 cheese programs and milk treatment.
- Hygiene: one-piece exchange pump cup, new spigot and removable conveyor for thorough cleaning, safe even with raw milk.
- HE efficiency: up to 30% less water than RTX pasteurisers.
Carpigiani Labotronic HE-H
The batch freezer at the heart of a gelato shop: many programs, one button, and consistent gelato every batch.
- Hard-O-Dynamic® Adaptive: Carpigiani’s patented system recognises the type and quantity of mix and modulates hot and cold gas, so every batch reaches the chosen consistency.
- One-button programs: Gelato Excellent, Speed, Hard, Simply and Zero+, Sorbet Zero+, Gelato Crystal and Fruit Cremolata.
- Heating (the “H”): Gelato Hot, Hot Age and Hot&Cold let you mix, heat and even pasteurise liquid mixtures in the same cylinder.
- Crystal program: for moulded single portions, take-away frozen cakes and gelato products.
- Full extraction: shaftless beater with POM blades, self-adjusting scrapers and post-cooling during extraction.
- HE efficiency: up to 30% less electricity and water than the same volume on the RTX range and earlier models.
Techfrost E10 blast freezer
Hardening is what keeps fresh gelato smooth in the cabinet. The E10 does it fast, batch after batch.
- Micro crystals: fast hardening at -40 °C with indirect airflow forms tiny ice crystals, so gelato stays smooth and creamy for longer.
- Capacity: 10 trays GN 1/1 or EN 600×400; blast freezes +90 °C to -18 °C in 240 minutes (18 kg) and blast chills +90 °C to +3 °C in 90 minutes (28 kg).
- Gelato-ready cycles: timed or temperature cycles, HARD or SOFT cycles, continuous work cycles and storage at the end of each cycle.
- Food safety: core probe included and a full range of HACCP alarms.
- Gelato know-how: Techfrost was the first company to develop software to manage the ice cream hardening process in blast chillers.
- Made in Italy: 400 V / 3 Ph, 2.4 kW, 820 × 800 × 1750 mm.
Techfrost EG54 plus
Our main vertical gelato storage freezer: the buffer between production and the display cabinet.
- 54 gelato tubs: 700 litres with 70 mm standard tray pitch.
- Right temperature: operates from -10 °C to -25 °C, with indirect airflow over the product.
- HACCP: stores data and alarms to HACCP requirements.
- Built to last: fully AISI 304 stainless steel, self-closing and reversible door.
- Options: glass door with LED light, internal LED lighting, castors, water cooling and special voltages on request.
- Plug-in: 230 V / 1 Ph / 50 Hz, electric defrost, R290 refrigerant; 730 × 900 × 2140 mm.
The package at a glance
Package as standard: Turbomix, Pastomaster 60 HE, Labotronic 10 45 HE-H, Techfrost E10 and Techfrost EG54 plus. Other voltages and configurations are available.
| Turbomix | Pastomaster 60 HE | Labotronic 10 45 HE-H | Techfrost E10 | Techfrost EG54 plus | |
|---|---|---|---|---|---|
| Job | Blends & emulsifies | Makes & pasteurises mix | Freezes mix into gelato | Hardens gelato | Stores gelato tubs |
| Capacity | 3–15 L per cycle | 15–60 L per cycle | 1.5–7.5 kg per cycle | 10 trays GN 1/1 · 18 kg frozen in 240 min | 54 tubs · 700 L |
| Output / temp | 5 L in ≈30 sec | 85 °C → 4 °C, 60 L / 120 min | 12–63 L gelato per hour | -40 °C working temp | -10 °C to -25 °C |
| Power supply | 230 V / 1 Ph · 0.75 kW | 400 V / 3 Ph · 7 kW · 16 A | 400 V / 3 Ph · 6.4 kW · 16 A | 400 V / 3 Ph · 2.4 kW | 230 V / 1 Ph |
| Cooling | — | Water | Water | Air | Air (water on request) |
| Size (W×D×H) | 44 × 50 × 76–114 cm | 35 × 90 × 105 cm | Ask us | 82 × 80 × 175 cm | 73 × 90 × 214 cm |
| Weight | 65 kg | 165 kg | Ask us | 190 kg | — |
Bigger or smaller? Change any machine
The same production line comes in other sizes. We match each machine to your volumes and space.
Pastomaster 60 HE P
The 60 L pasteuriser with more power (11.2 kW) for faster heating.
Pastomaster 120 HE
30–120 L per cycle, with three-stage cooling that follows the batch volume.
Labotronic 15 60 / 20 90 / 25 110 HE-H
Up to 17 kg per cycle and 152 L of gelato an hour on the 25 110.
Techfrost E5 or larger
The plug-in E5 (5 trays, 230 V) for smaller shops, or larger Techfrost models up to roll-in trolleys.
More than five machines
Carpigiani partner in Australia since 1993, with a national service team and in-house gelato chefs.
Spread the cost
12-month rent-to-buy, lease and finance options for the whole package. Finance.
Artisan Gelato HE Package: frequently asked questions
What is in the Artisan Gelato HE Package?
Five machines that form a complete gelato production line: the Carpigiani Turbomix (blending), Pastomaster 60 HE (pasteurising), Labotronic 10 45 HE-H (batch freezing), a Techfrost E10 blast freezer (hardening) and the Techfrost EG54 plus (storage).
Why do I need a blast freezer and a storage freezer?
Fresh gelato from the batch freezer is soft. A blast freezer hardens it quickly so it forms micro crystals and stays smooth and creamy in the cabinet. The storage freezer then keeps tubs at -10 °C to -25 °C until they go on display, into take-home packaging or out to wholesale customers.
What does the Turbomix add?
It emulsifies pastes, fruit and dry ingredients evenly into the base mix (5 L in about 30 seconds), so every flavour is smooth and consistent before it goes into the batch freezer.
How much gelato can the package make?
The Labotronic 10 45 HE-H takes 10–45 kg of mix an hour and produces about 12–63 L of gelato an hour, depending on the program and recipe. The Pastomaster 60 HE pasteurises up to 60 L of mix in a 120-minute cycle, the E10 blast freezes 18 kg per 240-minute cycle and the EG54 plus stores 54 tubs.
What does HE mean?
HE stands for High Efficiency. On the Pastomaster it means up to 30% less water than Carpigiani RTX pasteurisers. On the Labotronic it means up to 30% less electricity and water than the same volume made on the RTX range and earlier models.
Can I change the machines in the package?
Yes. We can size it up with the Pastomaster 60 HE P or 120 HE, larger Labotronic HE-H models, the plug-in Techfrost E5 or a bigger Techfrost blast freezer. Our team matches each machine to your volumes.
What power and water do the machines need?
The Pastomaster 60 HE, Labotronic 10 45 HE-H and Techfrost E10 are 400 V / 3-phase; the Pastomaster and Labotronic are water-cooled. The Turbomix and EG54 plus run on 230 V single phase. We check your site during planning, before installation.
Is training included?
Every package comes with installation and hands-on training from our team, and you can go further with Carpigiani Gelato University courses through Majors Group.
Ready to make your own gelato?
Tell us about your shop and volumes, and we will price the package, plan the installation and book your training.
Sales 1800 625 677 · Service 1300 005 777
from raw mix to stored tubs
mix pasteurised per cycle
less water and energy (HE)
stored at -10 to -25 °C