Labo 20 30 XPL P
The batch freezer manages a range of quantities from a minimum of 3 kg to a maximum of 5 kg per cycle
The easy-to-use floor-standing batch freezer with 6 variable batch freezing programs suitable for different types of production.
- ✓Hard-O-Tronic®: set your ideal gelato consistency
- ✓Six freezing programs for gelato, sorbet, slush and Crystal
- ✓Gelato program adds body to milk-based gelato
- ✓Sorbetto program for delicate, intensely flavoured sorbets
Explore all 24 technologies ↓Free showroom demo ↓
Part of the Carpigiani Labo XPL P range: compare all 6 models.
Catalogue
The batch freezer manages a range of quantities from a minimum of 3 kg to a maximum of 5 kg per cycle
The easy-to-use floor-standing batch freezer with 6 variable batch freezing programs suitable for different types of production.
- ✓Hard-O-Tronic®: set your ideal gelato consistency
- ✓Six freezing programs for gelato, sorbet, slush and Crystal
- ✓Gelato program adds body to milk-based gelato
- ✓Sorbetto program for delicate, intensely flavoured sorbets
Explore all 24 technologies ↓Free showroom demo ↓
Part of the Carpigiani Labo XPL P range: compare all 6 models.
Read more
The machine constantly displays the programmed consistency values of the Gelato while being produced. Furthermore, the user can always change the desired consistency to obtain the best intended result. It includes the Crystal program which is ideal for creating monoportions of all shapes with molds and takeaway frozen cakes and Gelato products.
Technology & features
What the Labo 20 30 XPL P does for you
26 features in 6 groups. The tabs change by themselves until you choose one.
Hard-O-Tronic®
Carpigiani’s exclusive system shows programmed and actual gelato consistency on the LCD, and arrow keys let operators adjust it to their preferred texture.
POM beater
The beater has no central shaft; cold-resistant POM blades with self-adjusting scrapers help extract all the gelato and keep the cylinder clean.
Post Cooling
Injects cold into the gelato as it leaves the cylinder to maintain its consistency during extraction.
Accessible controls with hopper open
All commands stay usable with the hopper cover open, so production can start while mix is being added.
Six variable freezing programs
Dedicated programs cover Gelato, Sorbetto, Slush Fruit, Gelato Crystal, Fruit Crystal and Ice Cream, each managing cold differently to suit the product.
Gelato program
Applies more cold to build body in milk-based gelato, with adjustable hardness.
Sorbetto program
Uses less cold for delicate fruit gelato and sorbet; optimised cold management reduces errors and energy waste.
Slush Fruit program
Crystallises fresh fruit cremolata evenly and can be customised for batch size and product density.
Gelato Crystal / Fruit Crystal programs
Two programs produce milk or fruit Crystal gelato, a semi-dense product that is easy to shape into desserts and becomes a new style of gelato after blast freezing.
Delayed cleaning program
Controls cylinder temperature after extraction, so the machine does not need immediate washing during long breaks in production.
Carpi Care kit / Carpi Clean kit
Dealer-supplied kits for keeping the machine hygienically maintained.
Single-piece cylinder and front panel
The cylinder and front panel are formed as a single piece for cleanliness and hygiene.
Removable extraction chute
The extraction chute removes to clear all gelato residue during cleaning.
Hand-held stainless steel shower
A hand-held stainless steel shower with an ergonomic on/off switch aids cleaning.
Scotch-Brite treatment
The sheet metal is Scotch-Brite treated so surfaces clean quickly.
Standing-height operation
Adding mix and extracting gelato are done standing straight, improving ergonomics.
Shelf mat
A mat keeps trays and tubs firmly in place while gelato is extracted.
Ergonomic design
More rounded corners where the operator works lower the risk of injury.
QR code documentation access
Scanning the front QR code shows the latest instruction manual and Carpi Care and Carpi Clean kit details.
Optional
Ice Cream program with 3E beater
A dedicated program paired with the special 3E beater for producing ice cream.
Optional
Teorema
Teorema supports production continuity with remote monitoring and diagnostics via PC, tablet or smartphone.
Optional
Crystal Dispensing Door
An accessory door for filling take-away containers and cake or single-portion moulds using the Crystal program.
Optional
Steel door
A stainless steel door is available to replace the standard polymer door.
Optional
Air-cooled condenser
Machines are water-cooled as standard; an air condenser is available at extra cost.
Optional extras can be added to your order or, for most items, fitted later. All Carpigiani options and accessories →
Safety
- Optional: Teorema With Teorema, production continuity is guaranteed thanks to facilitated assistance through monitoring and diagnosis over the internet, using PCs, tablets, and smartphones.
Hygiene
- The new stainless steel sprayer is located on the front of the machine for an easier cleaning of the cylinder and the chute, and to avoid cross maneuvers with the door. The sprayer can also be locked to facilitate handling during use.
See the Labo 20 30 XPL P in action
Complete your Carpigiani Labo 20 30 XPL P set-up
Gelato bases
Milk, fruit and special bases for consistent artisan gelato.
Flavours
Rubicone classic and fruit pastes to flavour any base.
Ripple sauces
Rubicone variegati to ripple through gelato and fill pastries.
Toppings
Sauces, crocks and crumbles to finish every serve.
Pasteurisers
Carpigiani Pastomaster and Pasto to pasteurise and age your mix.
Blast freezers
Techfrost blast freezers to harden and store gelato and pastry.
Display cabinets
ISA, BRX and IFI gelato showcases to sell your gelato.
Cups, cones & spoons
Everything you need to serve and take away.
Training
Learn recipes, balancing and production at Carpigiani Gelato University.
Demo and training
See the Labo 20 30 XPL P run at a free showroom demo, then get one-on-one training on your machine, its programs and recipes.
Trade in and upgrade
Put the value of your current machine towards the Labo 20 30 XPL P, with finance to spread the cost.
Service and consumables
Genuine Carpigiani parts, Carpi Care and Carpi Clean kits, preventive maintenance and repairs by our technicians.
Related guides: Sorbet machines and bases for dairy-free menus · Ice cream machines: how to choose the right one
Key specifications
The Carpigiani Labo 20 30 XPL P is a batch freezer. It runs on 400 V three phase at 4 kW, measures 52 × 65 × 140 cm and weighs 230 kg.
- Output per hour20/30 kg; 28/40 L
- Mix per cycle3–5 kg
- CoolingWater Cooling
- Power supply400 V / 50 Hz / 3 Ph
- Rated power4 kW
- Fuse12 A (EU Version)
- Dimensions52 × 65 × 140 cm
- Net weight230 kg
Figures are the manufacturer’s published specifications.
Technical specifications
| Weight | N/A |
|---|---|
| Dimensions | N/A |
| UOM | Unit |
| Power Supply | |
| Cooling System | |
| Hourly Production | 20/30 kg; 28/40 L |
| Mix per Cycle | 3–5 kg |
| Programs (quantity per cycle) | Cremolata 5 kg; Crystal 3–5 kg |
| Rated Power Input | 4 kW |
| Fuse Size | 12 A (EU Version) |
| Dimensions (W x D x H) | 52 x 65 x 140 cm |
| Net Weight | 230 kg |
