Pastochef RTL
Pastochef RTL
Ideal for producing up to 17kg of Bavarian cream, jam, chocolate, ganache, cream puffs per cycle
Available models: Pastochef 18 RTL-I, Pastochef 32 RTL-I, Pastochef 55 RTL-I.
- ✓Dry bain-marie: even heating without burning
- ✓18 pastry programs from custards to jams and glazes
- ✓Programs adjustable to your own recipes
- ✓Four gelato mix programs: pasteurise, age and store
Explore all 31 technologies ↓Free showroom demo ↓
Call us 1800 625 677
Pastochef RTL
Pastochef RTL
Ideal for producing up to 17kg of Bavarian cream, jam, chocolate, ganache, cream puffs per cycle
Available models: Pastochef 18 RTL-I, Pastochef 32 RTL-I, Pastochef 55 RTL-I.
- ✓Dry bain-marie: even heating without burning
- ✓18 pastry programs from custards to jams and glazes
- ✓Programs adjustable to your own recipes
- ✓Four gelato mix programs: pasteurise, age and store
Explore all 31 technologies ↓Free showroom demo ↓
Call us 1800 625 677
Carpigiani Pastochef RTL-I: multifunction cooker and pasteuriser for pastry and gastronomy
Pastochef RTL-I mixes, cooks, pasteurises, cools and preserves, managing temperatures from 2 °C to 105 °C. It automates recipes that normally take a lot of time and manual work, with consistent, hygienic results.
Its inverter gives 9 stirring speeds, 4 of them intermittent, for more control over every recipe. Three sizes handle from 5 kg up to 51 kg per cycle.
2–105 °C
temperature range
9 speeds
inverter stirring
46
programs
5–51 kg
per cycle (3 sizes)
Key specifications: Carpigiani Pastochef RTL
| Model | Pastochef 18 RTL-I | Pastochef 32 RTL-I | Pastochef 55 RTL-I |
|---|---|---|---|
| Quantity per cycle | |||
| Chocolate | 5–15 kg | 11–34 kg | 15–45 kg (tempered) |
| Custard | 6–15 kg | 10–30 kg | 20–51 kg |
| Electrical | |||
| Cooling | Water | Water | Water |
| Size | |||
| Dimensions (W × D × H) | 45 × 61.4 × 111 cm | 65.8 × 71.6 × 111 cm | 65.8 × 72 × 119 cm |
| Net weight | 150 kg | 210 kg | 250 kg |
Production varies with the ingredients used; performance refers to 25 °C room temperature and 20 °C condenser water. Dimensions and weights are for the water-cooled version; an air condenser is available at extra cost.
Features of the Carpigiani Pastochef RTL
Programs
- 18 pastry, 9 chocolate, 8 special dessert, 7 gastronomy and 4 gelato-mix programs, plus mix pasteurisation and ageing
- Each program holds the exact temperature its recipe needs
- Display guides the operator through phases, temperatures and when to add ingredients
Performance
- Dry bain-marie heating and cooling for consistent heat exchange without burning or build-up
- Scraper paddles and a removable flap create a spiral movement for complete mixing and cooking
- Recipe book available by scanning the QR Code on the machine
Convenience
- Extraction spigot with three positions
- Ergonomic lid and durable rubber shelf mat
- QR Code links to the instruction manual and Carpi Care and Carpi Clean kits
Savings
- High-efficiency electric motors and high-performance capacitors reduce energy use
Safety
- Black-out and water supply cut-off protection
- Double-safety extraction spigot and steel shelf
- Display turns red above 50 °C during hot production
- More rounded corners where the operator works
Hygiene
- Heated washing melts away fat residues fast
- Drying program removes all humidity, essential before tempering chocolate
- Monolithic upper cylinder and spigot; removable extraction chute
- Carpi Care and Carpi Clean kits available through Majors Group
Made for pastry businesses
Pastochef RTL-I is a multifunction machine with 46 programs for pastry, chocolate, gastronomy and gelato, including 18 pastry cycles and nine stirring speeds via its inverter.
- Custards: speed custard, chocolate custard and zabaglione custard for filling cakes, pastries and petits fours
- Lemon cream, fruit cream and Bavarian cream for tarts, spoon desserts and single portions
- Choux paste for cream puffs, plus jams and marmalades
- Ganache and chocolate tempering for dark, milk and white chocolate
- Poached fruit, neutral glaze and semifreddo bases for fresh and semifreddo pastries
- Custard storage keeps pasteurised creams safe if the machine is stopped
Programs
18 pastry programs; 9 programs for working chocolate; 8 special programs designed for desserts; 7 gastronomy programs; 4 Gelato Mix programs, Mix pasteurisation and Mix aging; 5 free programmes
Pastry
- Custard Speed: Quick pastry cream procedure suiting most professionals and all processes
- Custard Classic: Heats milk the classic way for a more traditional result
- Custard Excellent: Pastry cream program customisable in all its parameters
- Chocolate Custard: Pastry cream for filling cakes and pastries; stays soft over time
- Zabaglione Custard: Wine-based cream for filling cakes and petits fours
- Lemon Cream: Fills cold pastries and suits baking tarts
- Panna Cotta: Classic Italian dessert; can be flavoured with sauces and poached fruit
- Tiramisù: Classic Italian pastry, enhanced when pasteurised
- Bavarian Cream: Cream for spoon desserts and single portions
- Jam/Marmelade: Fully automatic jam production without burning
- Poached Fruit: Semi-candied fruit for fresh and semifreddo pastries; also usable in gelato
- Chocolate Bonetto: Piedmontese chocolate-amaretti pudding; also a filling or spoon dessert
- Fruit Cream: Egg- and milk-free alternative to pastry cream for fillings and tarts
- Fruit Topping: Customisable topping for gelato and pastry decorations
- Fruit Jellies: Classic Italian candy, also for gelato parlours and restaurants
- Neutral Glaze: Polishes the surface of fresh and semifreddo desserts
- Syrup for Desserts: Pasteurises dessert syrup; can add flavourings or alcohol
- Custard Storage: Preserves pasteurised creams after accidental stops or post-production
Chocolate
- Tempering Dark Chocolate: Tempers dark chocolate
- Tempering Milk Chocolate: Tempers milk chocolate
- Tempering White Chocolate: Tempers white chocolate
- Tempering Gianduia: For hazelnut-paste chocolate; also for chocolate cremini candies
- Tempering Chocolate Speed: Guided tempering up to adding micronised cocoa butter, fast and reliable
- Ganache Cream: Customisable dark & milk ganache; pasteurised white ganache for fillings
- Chocolate Sauce: Flavouring sauce for pastries and gelato
- Spreadable Cream: Anhydrous chocolate/nut-paste spread to sell as is or fill
- Storage Tempering: Maintains very delicate products
Specialties
- Cream Puffs: Easy basic choux pastry mix, customisable to the chef's needs
- Brutti ma Buoni: Traditional Italian pastry that keeps its aroma over time
- Honey Almond Noug.: Honey and fruit sweet, popular coated in chocolate
- Petit Four: Modern petits fours using the pastry chef's favourite recipe
- Butter Cookies: Staple specialty for the pastry display case
- Frittelle: Carnival fried treat; can be filled with pastry cream or preserves
- Yogurt: Yoghurt from various milks (goat, sheep, buffalo)
- Brigadeiro: Brazilian chocolate ball of condensed milk, cream and cocoa
Gelato
- High Pasteurisation – 85 °C: Basic artisanal gelato mix program, adaptable to operator needs
- Pasteurising Mix – from 65 °C to 95 °C: Low to high pasteurisation for gelato artisans and pastry chefs
- Semifreddo Base: Artisanal semifreddo base; portion and whip in a planetary mixer
- Mix Storage: Stores gelato mixes at 0 °C to +4 °C
Gastronomy
- Savory Cream: Neutral base for savoury fillings and buffets
- White Sauce: Classic savoury sauce, neutral or flavoured
- Savory Shortcrust: Savoury base for refreshments and buffets
- Polenta: Classic Italian dish; can be customised with cheese
- Italian Meat Sauce: Traditional Italian sauce, uniform and pasteurised
- Rice Cooking: Cooks rice for cakes, sweets and savoury arancini
- Fresh Cheese: For pastries and gastronomy; ideal for filling vol au vents
Free Programmes
- 5 free programmes: Store your own production cycles as new automatic programs
Capabilities
- All programs maintain consistent, specific temperatures for each cycle; programs can be modified to users' needs and recipes
- Large display guides the operator: production phases, temperatures and suggestions for adding ingredients
- Heating & cooling via dry bain-marie system: consistent heat exchange, avoids burns or encrustations on cylinder surfaces
- Inverter varies cycle speeds to enhance texture and final structure
- Beater scraper paddles and removable flap create a vertical and horizontal spiral movement for complete mixing and cooking
- Gelato mix pasteurisation from 65 °C to 95 °C (High Pasteurisation 85 °C); mix storage at 0 °C to +4 °C
- Custard Storage and Storage Tempering programs hold finished products
- Recipe book downloadable via QR Code on the machine front
- Extraction spigot with three positions (cleaning, extraction, large for dense products); double safety spigot returns unextracted product to the hopper
- Double transparent lid with large hopper for adding ingredients during mixing; withstands alcohol-based products
- Black-out and water supply cut-off recovery: resumes program if safe, otherwise re-pasteurises gelato mixes or sets other recipes to storage mode
- Display turns red above 50 °C during hot productions
- Hot washing: cylinder surface heated to melt residual fat; drying program removes humidity before tempering chocolate
- Monolithic upper cylinder and spigot in one continuous piece; removable extraction chute
- TEOREMA remote monitoring and diagnosis (optional available even after purchase)
Output per cycle
Pastochef 18 RTL-I
- Custard Excellent: 6 – 15 kg
- Bavarian Cream: 7 – 17 kg
- Jam/Marmelade: 6 – 12 kg
- Tempering Chocolate: 5 – 15 kg
- Ganache Cream: 3 – 15 kg
- Cream Puffs: 6 – 15 kg
Pastochef 32 RTL-I
- Custard Excellent: 10 – 30 kg
- Bavarian Cream: 11 – 34 kg
- Jam/Marmelade: 10 – 25 kg
- Tempering Chocolate: 8 – 25 kg
- Ganache Cream: 8 – 25 kg
- Cream Puffs: 10 – 30 kg
Pastochef 55 RTL-I
- Custard Excellent: 20 – 51 kg
- Bavarian Cream: 22 – 55 kg
- Jam/Marmelade: 20 – 40 kg
- Tempering Chocolate: 15 – 45 kg
- Ganache Cream: 15 – 45 kg
- Cream Puffs: 20 – 50 kg
Carpigiani technology in the Pastochef RTL
Carpigiani engineers its own control systems and components, giving you technology other manufacturers can’t offer. Here is every technology Carpigiani’s official catalogue lists for the Pastochef RTL:
Control, consistency and performance (6)
- Dry bain-marie heating and cooling: Heating and cooling through a dry bain-marie give consistent heat exchange, performance and energy use, and avoid scorching or crusting on the cylinder.
- Inverter speed control: Variable speed via the inverter improves the texture and final structure of products.
- Spiral-action beater and removable flap: Beater scraper paddles and a specially shaped removable flap move the mix vertically and horizontally for thorough mixing and cooking.
- Guided display: The large display shows production phases, temperatures and when to add each ingredient.
- Hot product warning display: A red display warns operators when contents exceed 50 °C, helping prevent mistakes with hot products.
- High-efficiency electric motors: Energy savings come from high-efficiency electric motors and high-performance capacitors.
Programs and recipes (9)
- Automatic pastry programs: Includes speed, classic and excellent custards, chocolate and zabaglione custards, lemon cream, panna cotta, tiramisù, Bavarian cream, jam, poached fruit, fruit jellies, glaze and dessert syrup.
- Customisable programs: Each program holds precise temperatures for consistent results, and parameters can be modified to suit the user’s recipes.
- Gelato mix pasteurisation programs: High pasteurisation at 85 °C, variable pasteurisation from 65 °C to 95 °C, semifreddo base and mix storage between 0 °C and +4 °C.
- Chocolate programs: Tempering for dark, milk, white and gianduia chocolate, speed tempering with cocoa butter, ganache, chocolate sauce, spreadable cream and storage tempering.
- Specialty programs: Cream puffs, brutti ma buoni, honey almond nougat, petit fours, butter cookies, frittelle, yoghurt and brigadeiro, all relying on precise temperatures.
- Gastronomy programs: Savoury cream, white sauce, savoury shortcrust, polenta, Italian meat sauce, rice cooking and fresh cheese.
- Free programs: Pastry chefs can store their own production cycles in five free programs, creating exclusive automatic programs.
- Custard Storage program: Keeps already pasteurised creams in storage if the machine stops unexpectedly or when products just need holding.
- Downloadable recipe book: Detailed recipes and ingredient information are available to download through the front-panel QR code.
Hygiene, cleaning and food safety (6)
- Black-Out and Water Supply Cut-Off protection: If time-temperature data show the product is unaffected, the cycle resumes; otherwise gelato mixes are re-pasteurised and cooked recipes go to storage, with a display warning.
- Double safety extraction spigot: Extraction is only possible after releasing a safety lock operable with one hand, and the spigot sends unextracted product back to the hopper.
- Three-position extraction spigot: The spigot has one position for cleaning, one for normal extraction and a larger one for fast extraction of dense products.
- Monolithic upper cylinder and spigot: The upper cylinder and spigot form a single continuous piece, preventing build-up of condensation and residue.
- Hot washing: Heating the cylinder surface quickly detaches and melts leftover fat.
- Drying program: After washing, the drying program eliminates humidity from the cylinder, which is essential before chocolate tempering.
Build, design and convenience (7)
- Transparent splash guard: A clear guard over the tap shields the operator from hot splashes during production.
- Removable extraction chute: The chute comes off to remove all gelato, cream or chocolate residue.
- Double ergonomic lid: A rigid, transparent double lid with a large hopper for adding ingredients while mixing, made from polymer that tolerates alcohol-based products.
- Versatile steel shelf: The shelf can be set in four positions, upright or flat, to hold containers and trays of different sizes.
- Rubber shelf mat: A hard-wearing rubber mat steadies containers of various sizes during extraction.
- Ergonomic rounded corners: Corners in the operator’s working area are more rounded to lower the chance of knocks and injuries during daily use.
- QR code information access: A QR code on the machine front links to the latest equipment information, including the instruction manual and Carpi Care and Carpi Clean kit details.
Optional extras (3)
- Teorema: Carpigiani’s remote control and diagnosis system lets owners and technicians monitor the machine over the internet, supporting faster service and continuity of production. (optional)
- Carpi Care kit & Carpi Clean kit: Dedicated kits of replacement gaskets and cleaning brushes, ordered through your dealer, to keep the machine in hygienically perfect condition. (optional)
- Air-cooled version: Water cooling is standard; an air-cooled condenser can be supplied with a surcharge. (optional)
Optional features can be added to your order. Ask us about the configuration you need.
See the Carpigiani Pastochef RTL in action
Pastochef RTL-I: mix, cook, pasteurise, cool, store
Custard cream made with Pastochef RTL (Carpigiani)
What to make with your Carpigiani Pastochef RTL
Creams, custards, chocolate and fillings: Majors Group supplies the ingredients, moulds, blast freezers and showcases to go with it, plus training.
Why buy your Carpigiani Pastochef RTL from Majors Group?
- Supplying Australian gelaterias, cafés, restaurants and dessert businesses since 1993
- Free demonstration at each of our showrooms: see the machine in action before you buy
- Machine set-up, recipe development and menu development support from our gelato specialists
- Expert advice on choosing the right machine for your menu and volumes
- Servicing and genuine Carpigiani spare parts support (service line 1300 005 777)
- Flexible finance options through FlexiCommercial
Call 1800 625 677 or request a quote on the Carpigiani Pastochef RTL and our team will help you get started.
One-on-one Carpigiani Demo & Training
See the machine in action with a free one-on-one demo at our showroom, then get the most from it with one-on-one training from our specialists. Every Carpigiani machine we supply is covered. Contact us to get started.
- Free one-on-one machine demo at our showroom
- Machine training, one-on-one
- Program training for your model
- Recipe training for gelato, ice cream, sorbet, frozen yoghurt, pastry and more
Contact us to get started or call 1800 625 677
Trade in your machine and upgrade to the Carpigiani Pastochef RTL
Is your current machine holding your business back? Trade it in and put its value towards a new Carpigiani Pastochef RTL. Upgrading is a chance to increase output, refresh your menu with new products and programs, and run a more reliable machine for years to come.
- Trade-in valuation of your existing gelato, soft serve or frozen dessert machine
- Put the value towards the Carpigiani Pastochef RTL
- Flexible finance to spread the cost of the upgrade
- Installation, one-on-one training and recipe support on your new machine
Machine consumables and service
Consumable parts wear with every day of production. Replacing them on schedule keeps your Carpigiani Pastochef RTL running efficiently, protects product quality and helps prevent costly breakdowns. Contact our service team today to keep and improve your machine’s efficiency.
- Genuine Carpigiani consumable parts, such as scrapers, gaskets and O-rings, plus Carpi Care and Carpi Clean kits
- Preventive maintenance to keep your machine at its best
- Repairs and servicing by our trained technicians
- Advice on cleaning and daily care for your model
Contact service today or call our service line 1300 005 777
Technical Specifications
| Cooling System | |
|---|---|
| Programs (quantity per cycle) | 18: Chocolate 5–15 kg; Custard 6–15 kg; 32: Chocolate 11–34 kg; Custard 10–30 kg; 55: Tempered Chocolate 15–45 kg; Custard 20–51 kg |
| Dimensions (W x D x H) | 18: 45 x 61.4 x 111 cm; 32: 65.8 x 71.6 x 111 cm; 55: 65.8 x 72 x 119 cm |
| Net Weight | 18: 150 kg; 32: 210 kg; 55: 250 kg |
