Labotronic HE-H
The batch freezer manages a range of quantities from a minimum of 1.5 kg to a maximum of 7.5 kg per cycle
Available models: Labotronic 10 45 HE and HE-H, Labotronic 15 60 HE and HE-H, Labotronic 20 90 HE and HE-H, Labotronic 25 110 HE and HE-H.
- ✓Hard-O-Dynamic® Adaptive: smart freezing tailored to every batch
- ✓High Efficiency: up to 30% less electricity and water
- ✓Excellent program: creamy, scoopable gelato with long display life
- ✓Speed program for fast, dry gelato in peak season
Catalogue
The batch freezer manages a range of quantities from a minimum of 1.5 kg to a maximum of 7.5 kg per cycle
Available models: Labotronic 10 45 HE and HE-H, Labotronic 15 60 HE and HE-H, Labotronic 20 90 HE and HE-H, Labotronic 25 110 HE and HE-H.
- ✓Hard-O-Dynamic® Adaptive: smart freezing tailored to every batch
- ✓High Efficiency: up to 30% less electricity and water
- ✓Excellent program: creamy, scoopable gelato with long display life
- ✓Speed program for fast, dry gelato in peak season
The indispensable batch freezer for your Gelato shop: many programs with just the touch of a button! Up to 30% electricity and water consumption savings compared to the same volume produced with the RTX range and previous line. It includes the Crystal program which is ideal for creating monoportions of all shapes with molds and takeaway frozen cakes and Gelato products.
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There are also 2 programs with heating capabilities: allowing the user to prepare liquid mixtures, by mixing, heating and even pasteurising all in the same cylinder.
Technology & features
What the Labotronic HE-H does for you
42 features in 6 groups. The tabs change by themselves until you choose one.
Hard-O-Dynamic® Adaptive (H.O.D.)
Carpigiani’s patented system recognises mix type and quantity and dynamically modulates cold and hot gas, so each batch reaches the chosen consistency without changing time, temperature or beater speed.
HE High Efficiency technology
An exclusive algorithm controlling thermostatic valves, efficient motors and new condensers maximises freezing efficiency, cutting energy and water use by up to 30% versus RTX or earlier models.
Post-cooling
Cold is injected as gelato leaves the cylinder so the consistency holds right to the last portion.
Shaftless beater with POM blades and self-adjusting scrapers
The beater has no central shaft; its POM blades resist the cold and aid full extraction, while self-adjusting scrapers keep the cylinder clean and efficient.
LCD display with live consistency tracking
During freezing the display shows the program name, current consistency, a bar chart of hardening and the target consistency, which can be changed at any time.
Controls accessible with hopper open
All commands stay available with the hopper cover open, so production can begin while mix is being added.
Gelato Excellent program
Produces soft, creamy, well-structured gelato that holds in the display case for a long time and handles much smaller batch sizes.
Gelato Speed program
A fast cycle producing consistent, dry gelato ready for the blast freezer, ideal when the machine runs at full capacity.
Gelato Hard program
Produces more compact, dense and stable gelato that can go straight into the display case if there is no time for blast freezing.
Gelato Simply program
Operators choose Gelato Cream, Gelato Fruit or Fruit Ice and the machine handles the rest, so less experienced staff can produce gelato.
Gelato Crystal program
Produces milk- or fruit-based Crystal, a semi-dense gelato that is easily shaped into desserts and becomes gelato once frozen.
Fruit Cremolata program
Uniformly crystallises water, fruit and sugar into a fresh, thirst-quenching treat.
Customisable menu
The menu can be set to display only the programs you use most often.
Automatic defrost after power loss
If power fails or the machine stops accidentally, an automatic defrost procedure runs so production can restart quickly.
Delayed cleaning program
Cylinder temperature is controlled after extraction, so the machine need not be washed straight away during extended breaks.
Heated cylinder washing
The cylinder surface is heated during washing to quickly loosen and melt fat residues.
Carpi Care kit and Carpi Clean kit
Dealer-supplied kits to keep the machine hygienically perfect.
Gelato Zero+ and Sorbetto Zero+
Cycles designed for low-solids recipes, averaging a 40% reduction in sugars, fats and other solids compared with traditional formulations.
Single-piece cylinder and front panel
Joining the cylinder and front panel into one piece removes gaps where condensation and ice could shorten machine life.
Removable extraction chute
The chute detaches so all gelato residue can be removed.
Front-mounted lockable sprayer
The sprayer sits on the front panel for easy cleaning of cylinder and chute and can be locked in place.
Shelf mat
Designed to keep small and large trays and tubs in place during extraction.
Scotch-Brite finish
Treated stainless steel panels resist staining and fat residues, making them quick to clean.
Stainless steel wheels
New stainless steel wheels tolerate regular washing even with strong detergents.
Ergonomic design
Mix loading and gelato extraction are done standing straight, and corners are more rounded where the operator works to reduce injury risk.
QR code equipment information
Scanning the front QR code opens the latest instruction manual and Carpi Care and Carpi Clean kit information.
Optional
H – Heating (hot gas technology)
Carpigiani’s exclusive hot gas option lets the batch freezer heat, pasteurise, age and freeze the mix, offering versatility and energy savings compared with other heating methods.
Optional
I – Inverter
An inverter option expands the program list with Gelato Garnish, Gelato Manual and Sicilian Slush and enables variable beater speed.
Optional
Comfort variegation
With the inverter, beater speed is slowed until output pauses so topping can be spread, then increased to resume flow, all without closing the door.
Optional
Gelato Garnish program
Freeze the batch, extract part into the tray and keep the rest at consistency in the cylinder while you add a filling layer.
Optional
Gelato Manual program
The operator can vary beater speed during the cycle to manage freezing manually.
Optional
Sicilian Slush program
The beater turns slowly to make traditional slushes without emulsifying the product.
Optional
Ice Cream program with 3E beater
A dedicated program and the new stainless steel 3E beater allow Ice Cream production on all models; the beater is also sold as a spare part.
Optional
Crystal Dispensing Door with spacer
A dedicated door for the Crystal program fills containers directly; a fit-anytime spacer narrows the opening for easier extraction and washing.
Optional
Water Filling function
Delivers the precise amount of water needed for recipes or cleaning, saving time and preventing dosing errors.
Optional
Easy way: in-machine mix preparation and pasteurisation
With the heating option the mix can be prepared and pasteurised directly in the batch freezer.
Optional
Teorema
Internet-based monitoring and diagnosis via PC, tablet or smartphone make assistance easier and help keep production running.
Optional extras can be added to your order or, for most items, fitted later. All Carpigiani options and accessories →
Quality
- Just one button, Just one button for many programs.: Gelato Excellent, Gelato Speed, Gelato Hard, Gelato Simply, Gelato Zero+, Sorbet Zero+, Gelato Crystal, Gelato Hot, Gelato Hot Age, Gelato Hot&Cold, Fruit Cremolata.
Performance
- Self-regulating scraper blades for constantly cleaning the cylinder and maximising yield.
Convenience
- Tray-lock mat facilitates extraction and variegation.
Savings
- Carpigiani’s High Efficiency technology allows a reduction in production time and the consumption of electricity and water up to 30% compared to Carpigiani batch freezers of previous generations (30% compared to rtx models).
Hygiene
- One-piece cylinder for maximum cleanliness and guaranteed hygiene.
- Hot wash, detachable extraction chute and Scotch-Brite treatment of the steel sheet metal facilitate cleaning.
See the Labotronic HE-H in action
Complete your Carpigiani Labotronic HE-H 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 Labotronic HE-H 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 Labotronic HE-H, 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: Gelato machines and ingredients for a new gelateria · Ice cream machines: how to choose the right one
Key specifications
The Carpigiani Labotronic HE-H is a batch freezer. It runs on 400 V three phase.
- Quantity per batch10/45: 1.5–7.5 kg; 15/60: 2.5–10.5 kg; 20/90: 3.5–13 kg; 25/110: 4.5–17 kg
- Gelato produced10/45: Hourly amount: 12–63 L; 15/60: Per cycle: 3.5–15 L; Hourly amount: 21–84 L; 20/90: Per cycle: 5–19 L; Hourly amount: 28–135 L; 25/110: Per cycle: 6.5–24 L; Hourly amount: 35–152 L
- CoolingWater Cooling
- Power supply400 V / 50 Hz / 3 Ph
- Rated power10/45: 6.4 kW; 15/60: 7.6 kW; 20/90: 9 kW; 25/110: 11 kW
- Fuse10/45: 16 A; 15/60: 20 A; 20/90: 25 A; 25/110: 32 A
- Dimensions15/60: 52 × 65 × 140 cm; 20/90: 52 × 65 × 140 cm; 25/110: 52 × 85 × 140 cm
- Net weight15/60: 320 kg; 20/90: 345 kg; 25/110: 420 kg
Figures are the manufacturer’s published specifications.
Technical specifications
| UOM | Unit |
|---|---|
| Power Supply | |
| Cooling System | |
| Quantity per Batch | 10/45: 1.5–7.5 kg; 15/60: 2.5–10.5 kg; 20/90: 3.5–13 kg; 25/110: 4.5–17 kg |
| Mix Added | 10/45: Hourly amount: 10–45 kg; 15/60: Hourly amount: 15–60 kg; 20/90: Hourly amount: 20–90 kg; 25/110: Hourly amount: 25–110 kg |
| Gelato Produced | 10/45: Hourly amount: 12–63 L; 15/60: Per cycle: 3.5–15 L; Hourly amount: 21–84 L; 20/90: Per cycle: 5–19 L; Hourly amount: 28–135 L; 25/110: Per cycle: 6.5–24 L; Hourly amount: 35–152 L |
| Programs (quantity per cycle) | 10/45: Cremolata 3.5–7.5 kg; Crystal 3.5–7.5 kg; Granita 3.5–7.5 kg; Zero+ 1.5–6.5 kg; 15/60: Cremolata 5–10.5 kg; Crystal 5–10.5 kg; Slush 10.5 kg; Zero+ 2.5–9.5 kg; 20/90: Cremolata 6–13 kg; Crystal 6–13 kg; Slush 6–13 kg; Zero+ 3.5–12 kg; 25/110: Cremolata 7–17 kg; Crystal 7–17 kg; Slush 7–17 kg; Zero+ 4.5–16 kg |
| Rated Power Input | 10/45: 6.4 kW; 15/60: 7.6 kW; 20/90: 9 kW; 25/110: 11 kW |
| Fuse Size | 10/45: 16 A; 15/60: 20 A; 20/90: 25 A; 25/110: 32 A |
| Fuse Size (with inverter) | 10/45: 16 A; 15/60: 20 A; 20/90: 20 A; 25/110: 25 A |
| Dimensions (W x D x H) | 15/60: 52 x 65 x 140 cm; 20/90: 52 x 65 x 140 cm; 25/110: 52 x 85 x 140 cm |
| Net Weight | 15/60: 320 kg; 20/90: 345 kg; 25/110: 420 kg |
