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 ↓
Sizes: compare every Carpigiani Pastochef RTL size.
Recipe ideas: what you can make with the Carpigiani Pastochef RTL.
Catalogue
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 ↓
Sizes: compare every Carpigiani Pastochef RTL size.
Recipe ideas: what you can make with the Carpigiani Pastochef RTL.
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.
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.
Technology & features
What the Pastochef RTL does for you
31 features in 5 groups. The tabs change by themselves until you choose one.
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.
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.
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.
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
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 extras can be added to your order or, for most items, fitted later. All Carpigiani options and accessories →
See the Pastochef RTL in action
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
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
Complete your Carpigiani Pastochef RTL set-up
Chocolate
Couverture, chocolate bases and hot chocolate.
Glazes & coatings
Mirror glazes and stick coatings for a professional finish.
Flavours
Rubicone classic and fruit pastes to flavour any base.
Ripple sauces
Rubicone variegati to ripple through gelato and fill pastries.
Moulds
Silikomart moulds for gelato cakes, semifreddo and pastry.
Blast freezers
Techfrost blast freezers to harden and store gelato and pastry.
Pastry showcases
ISA refrigerated cabinets to display cakes and pastries.
Cream machines
Carpigiani Jetwip and Miniwip for fresh whipped cream.
Training
Learn recipes, balancing and production at Carpigiani Gelato University.
Demo and training
See the Pastochef RTL 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 Pastochef RTL, 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.
Delivered and installed all over Australia
We deliver equipment and ingredients to your door anywhere in Australia, and our technicians install and commission the equipment and train your team.
Call 1800 625 677, or see our service and support.
Key specifications
- CoolingWater Cooling
- Dimensions18: 45 × 61.4 × 111 cm; 32: 65.8 × 71.6 × 111 cm; 55: 65.8 × 72 × 119 cm
- Net weight18: 150 kg; 32: 210 kg; 55: 250 kg
- 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
Figures are the manufacturer’s published specifications.
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 |
