Pastomaster 60 HE P
Energy-efficient pasteuriser to pasteurise up to 60 L of mix per production cycle
Pastomaster HE ensures large savings in water consumption, up to 30%, compared to pasteurisers in the RTX line.
- ✓Patented exchange pump: finer fat globules, creamier gelato
- ✓HE technology cuts water use by up to 30%
- ✓Heat to 85 °C and cool to 4 °C in minutes
- ✓Dry bain-marie prevents burning and build-up
Explore all 31 technologies ↓Free showroom demo ↓
Part of the Carpigiani Pastomaster HE range: compare all 3 models.
Recipe ideas: what you can make with the Carpigiani Pastomaster HE.
Catalogue
Energy-efficient pasteuriser to pasteurise up to 60 L of mix per production cycle
Pastomaster HE ensures large savings in water consumption, up to 30%, compared to pasteurisers in the RTX line.
- ✓Patented exchange pump: finer fat globules, creamier gelato
- ✓HE technology cuts water use by up to 30%
- ✓Heat to 85 °C and cool to 4 °C in minutes
- ✓Dry bain-marie prevents burning and build-up
Explore all 31 technologies ↓Free showroom demo ↓
Part of the Carpigiani Pastomaster HE range: compare all 3 models.
Recipe ideas: what you can make with the Carpigiani Pastomaster HE.
Read more
The machine is equipped with the patented “Adaptive” technology that takes care of the mix. The exchanger pump ensures high micronization of the fat globules to achieve creamy and stable gelato; the monolithic bowl ensures maximum hygiene even when using raw milk, while the new conveyor design allows the machine to handle mixes with different viscosities. Minimum filling levels can be handled without running the risk of burning the mix thanks to the unique “dry” bain-marie system.
Technology & features
What the Pastomaster 60 HE P does for you
37 features in 6 groups. The tabs change by themselves until you choose one.
Adaptive exchange pump
Ingredients are mixed and pasteurised in a cup at the tank base; the tight cup-beater fit and variable speeds reduce fat globules to 2–5 microns for creamier, more stable gelato.
High Efficiency (HE) technology
High-efficiency motors and high-performance condensers maximise pasteurisation efficiency, using up to 30% less water than RTX pasteurisers.
Red display hot-product warning
When the temperature exceeds 50 °C the display turns red, warning operators that hot product is inside.
One-piece exchange pump cup
Together with the new spigot and removable conveyor, the one-piece cup allows thorough cleaning of the machine.
9 gelato and yoghurt base programs
Includes high (85 °C), low (65 °C), intermediate (65–95 °C) and chocolate (90 °C) pasteurisation, cooling/ageing, sugar syrup, inverted sugar, liquid yoghurt and dense yoghurt.
Sauce programs
Programs for cream, zabaione, cocoa, fruit, chocolate, citrus and lemon sauces to combine with base mixes.
Specialty programs
Programs for pudding, two panna cottas, Bavarian cream, semifreddo base and Italian meringue.
Free programs
Five user programs let artisans create and save their own pasteurisation cycles.
Cheese programs
Programs for ricotta, robiola, soft, hard and special cheeses, cooked whey, bulk starters and whey starters.
Milk programs
Programs for heat treatment, scheduled heat treatment, and low- and high-temperature milk pasteurisation.
Recipe book via QR code
Detailed recipes and ingredient information can be downloaded by scanning the machine’s QR code, which also links to the manual and Carpi kits.
Blackout and water supply cut-off protection
After a power or water interruption the program resumes if time-temperature limits were kept; otherwise a full new pasteurisation starts and the display alerts the operator.
Lid safety stop
To prevent splashes of hot liquid, the beater stops when the lid is lifted with the mix above 50 °C.
Temperature-controlled spigot
Mix continuously circulates through the spigot, keeping it at operating temperature during pasteurisation and storage/ageing.
Always-clean spigot
The redesigned spout can be washed at any point during production.
Carpi Care kit / Carpi Clean kit
Dealer-supplied kits for keeping the machine hygienically maintained.
Rapid thermal exchange
Per-litre heating and cooling is very fast: under 2 minutes on the 60 HE and under 1 minute on the 120 HE, with energy use proportional to batch size.
Dry bain-marie system
The original dry bain-marie avoids product build-up and allows very small batches without scorching the mix.
Removable Standard Conveyor
A removable conveyor suits dense and viscous ingredients and high-solids mixes, and is ideal for sauces and cheeses; sized differently for 60 and 120 models.
Easy-assembly lid with safe ingredient addition
The newly designed lid is easy to fit and remove, and ingredients can be added safely while the mix is stirring.
Front stainless steel sprayer
A stainless steel sprayer on the front simplifies cleaning of the cylinder and chute and can be locked in place.
Scotch-Brite treatment
The Scotch-Brite finish on the stainless steel resists stains and fat residues for quick surface cleaning.
Stainless steel wheels
New stainless steel wheels tolerate frequent washing with strong detergents.
Hose bracket
A bracket on the back holds water hoses off the ground, making it easier to move and clean around the machine.
Ergonomic design
More rounded corners improve accident prevention.
Optional
High Power
An option that cuts heating times by up to 20% versus standard without raising total energy consumption. Pastomaster 60 HE only.
Optional
Raw milk kit (one-piece pump, new spigot, specific conveyor)
The one-piece exchange pump, redesigned spigot and a specific conveyor ensure mix safety even when using raw milk.
Optional
Teorema
Teorema allows monitoring via internet on PC, tablet or smartphone and lets technicians run checks and diagnostics remotely.
Optional
Water Filling
Dispenses the exact quantity of water needed for a recipe or for cleaning, saving time and avoiding measuring errors.
Optional
Mixture Transport Kit
A kit designed for transferring mixes hygienically.
Optional
Bucket shelf
A removable steel bucket shelf that is easy to wash.
Optional extras can be added to your order or, for most items, fitted later. All Carpigiani options and accessories →
Quality
- Gelato and yoghurt mixes: 9 basic programs to produce all kinds of basic and complete gelato mixes and yoghurt
- Specialties *Pastomaster 60 HE models only: Programs to produce 6 artisanal specialties to offer in your gelato shop
Performance
- High micronization: the millimetric cup-beater coupling and the different mixing speeds reduce the fat globules to particularly fine sizes, from 2 to 5 microns, for a gelato that is more creamy and stable. Superior efficiency allows working even with minimum batches without the risk of burning the mix. Furthermore, the original dry bain-marie system avoids product buildup.
Convenience
- New solutions for maximum ease of use
- Lid and exchange pump: Brand new design lid, easy to assemble and disassemble. Thanks to the exchange pump, by opening the lid you can add the ingredients (while the mix is being stirred) working in complete safety.
- Scan the QR Code on the front of the machine to access the most up to date equipment information: Catalog, Instruction Manual & Carpi Care kit.
Savings
- Reduced consumption of water
Safety
- More operational safety and increased control of production
- During processing, when the temperature exceeds 50°C the display turns red to alert the operator that inside the machine there are heated products. This visual cue helps prevent improper operations with hot products.
Hygiene
- Facilitated cleaning, guaranteed hygiene.
See the Pastomaster 60 HE P in action
Made for pastry businesses
Pastomaster HE pasteurises and ages mixes with pastry in mind as well as gelato.
- Specialty programs for pudding, Bavarian cream, panna cotta, semifreddo base and Italian meringue (Pastomaster 60 HE models)
- Cream, chocolate and zabaione sauces (Pastomaster 60 HE models)
- A chocolate pasteurisation cycle that melts chocolate perfectly while bringing out its aroma
- Choose any pasteurisation temperature between 65 °C and 95 °C
Programs
9 basic programs (gelato and yoghurt mixes); 7 sauces; 6 artisanal specialties; 5 free programs; 8 cheese programs
Gelato and yoghurt mixes
- High Pasteurisation 85 °C: Most-used cycle, for maximum food-safety guarantee
- Low Pasteurisation 65 °C: Gentler cycle that respects ingredient taste and texture
- Intermediate Pasteurisation: Choose any pasteurisation temperature between 65 °C and 95 °C
- Chocolate Pasteurisation 90 °C: For chocolate mixes; melts chocolate and brings out its aroma
- Cooling Aging: Cools to 4 °C, stores and ages without heating
- Sugar Syrup: Makes the syrup used in water-based mixes
- Inverted Sugar: Makes a sweetener to reduce solids while keeping sweetness
- Liquid yoghurt: Drinkable yoghurt from milk and cultures
- Dense yoghurt: Dense, creamy yoghurt
Sauces (Pastomaster 60 HE models only)
- Cream Sauce: Sauce combined with base mixes for classic gelato flavours
- Zabaione Sauce: Sauce combined with base mixes for classic gelato flavours
- Cocoa Sauce: Sauce combined with base mixes for classic gelato flavours
- Fruit Sauce: Sauce combined with base mixes for classic gelato flavours
- Chocolate Sauce: Sauce combined with base mixes for classic gelato flavours
- Citrus Sauce: Sauce combined with base mixes for classic gelato flavours
- Lemon Sauce: Sauce combined with base mixes for classic gelato flavours
Specialties (Pastomaster 60 HE models only)
- Pudding: Artisanal specialty for the gelato shop
- Panna Cotta 1: Artisanal specialty for the gelato shop
- Panna Cotta 2: Artisanal specialty for the gelato shop
- Bavarian cream: Artisanal specialty for the gelato shop
- Semifreddo base: Artisanal specialty for the gelato shop
- Italian Meringue: Artisanal specialty for the gelato shop
Free programs
- Free programs (5): Personalise and save your own pasteurisation cycles
Cheese
- Ricotta cheese
- Robiola cheese
- Soft cheese
- Hard cheese
- Special cheese
- Cooked whey
- Bulk starters
- Whey starters
Milk
- Heat treatment
- Scheduled heat treatment
- Low milk pasteurisation (Low-temp)
- High milk pasteurisation (High-temp)
Capabilities
- Patented exchange pump: mixing and pasteurisation in a cup at the tank bottom
- High micronisation of fat globules down to 2-5 microns
- Works with minimum batches without risk of burning; dry bain-marie avoids buildup
- Thermal exchange per litre (heat to 85 °C, cool to 4 °C): under 2 min on 60 HE, under 1 min on 120 HE
- Pasteurisation temperatures selectable between 65 °C and 95 °C
- Cooling to 4 °C, storage and ageing
- Pastomaster 120 HE cooling split in three: Min 30-60 L, Med 60-90 L, Max 90-120 L
- High Power option (60 HE only): up to 20% faster heating vs standard
- One-piece exchange pump, new spigot and conveyor for safety even with raw milk
- Removable Standard Conveyor for dense, viscous, high-solids mixes, sauces and cheeses
- Temperature-controlled spigot: mix circulates during pasteurisation and storage/ageing
- Ingredients can be added through the lid while mix is stirred
- Beater stops if lid lifted above 50 °C; display turns red above 50 °C
- Resumes or restarts full pasteurisation after blackout or water cutoff
- Up to 30% less water consumption vs RTX pasteurisers
- Options: Water Filling, Mixture Transport Kit, bucket shelf, TEOREMA remote monitoring
- Recipe book downloadable via QR code on the machine
Output per cycle
Pastomaster 60 HE P
- Mix (production cycle): 15 – 60 litres (tank capacity) (60 litres / 120 minutes)
- Yogurt: 15 – 45 kg
- Sauce: 15 – 45 kg
- Specialty: 15 – 45 kg
Complete your 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.
Batch freezers
Carpigiani Labo and Ready machines to make the gelato.
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 Pastomaster 60 HE 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 Pastomaster 60 HE 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.
Key specifications
The Carpigiani Pastomaster 60 HE P is a pasteuriser that pasteurises 60 L per 120-minute cycle, with a 15–60 L tank. It runs on 400 V three phase at 11.2 kW with a 20 A fuse, measures 35 × 90 × 105 cm and weighs 165 kg.
- Production cycle60 L / 120 min
- Tank capacity15–60 L
- Programs (quantity per cycle)Sauce production 15–45 kg; Specialty production 15–45 kg; Yogurt production 15–45 kg
- CoolingWater Cooling
- Power supply400 V / 50 Hz / 3 Ph
- Rated power11.2 kW
- Fuse20 A
- Dimensions35 × 90 × 105 cm
Figures are the manufacturer’s published specifications.
Technical specifications
| Size | 60 HE, 60 HE P, 120 HE |
|---|---|
| UOM | Unit |
| Power Supply | |
| Cooling System | |
| Production Cycle | 60 L / 120 min |
| Tank Capacity | 15–60 L |
| Programs (quantity per cycle) | Sauce production 15–45 kg; Specialty production 15–45 kg; Yogurt production 15–45 kg |
| Motor speed for beater no | 7 |
| Rated Power Input | 11.2 kW |
| Fuse Size | 20 A |
| Dimensions (W x D x H) | 35 x 90 x 105 cm |
| Net Weight | 165 kg |
