ReadyChef
Gelato, pastry and chocolate in a single counter-top batch freezer with over 30 programs available. It manages up to a maximum of 4 kg per cycle
Available models: ReadyChef 14 20, ReadyChef 8/12.
- ✓Gelato, pastry and chocolate from one countertop machine
- ✓34 complete programs: 16 gelato and 18 pastry
- ✓Hard-O-Tronic®: set your ideal gelato consistency on screen
- ✓More cold for milk gelato, less for sorbets
Explore all 52 technologies ↓Free showroom demo ↓
Recipe ideas: what you can make with the Carpigiani ReadyChef.
Catalogues
Gelato, pastry and chocolate in a single counter-top batch freezer with over 30 programs available. It manages up to a maximum of 4 kg per cycle
Available models: ReadyChef 14 20, ReadyChef 8/12.
- ✓Gelato, pastry and chocolate from one countertop machine
- ✓34 complete programs: 16 gelato and 18 pastry
- ✓Hard-O-Tronic®: set your ideal gelato consistency on screen
- ✓More cold for milk gelato, less for sorbets
Explore all 52 technologies ↓Free showroom demo ↓
Recipe ideas: what you can make with the Carpigiani ReadyChef.
Equipped with Hard-O-Tronic® technology: the exclusive system for excellent Gelato.
Read more
The programmed consistency of the Gelato is shown on the LCD display, and the user can modify the product consistency as desired. In addition, the users can take advantage of the Crystal Program, ideal for quickly creating frozen desserts such as mono portions or takeaway cakes and jars.
Technology & features
What the ReadyChef does for you
55 features in 6 groups. The tabs change by themselves until you choose one.
Hard-O-Tronic®
The LCD shows both target and actual gelato consistency; the arrow keys adjust it so you get your preferred texture.
Post-cooling
Cold is reactivated during extraction so the final portion of gelato keeps its consistency.
POM beater blades
POM blades resist hot and cold to help extract all gelato and creams; self-adjusting scrapers keep the cylinder clean and efficient.
Beater with removable blades
The beater blades detach for complete cleaning.
Guided display
The display shows production phases and temperatures and suggests when to add ingredients.
Inverter variegation
Beater speed can be reduced until output stops so toppings can be spread, then increased to restart the gelato flow.
Controls active with hopper lid open
All command buttons remain usable with the hopper lid open.
Hot product warning display
A red display alerts operators that heated product is inside, helping avoid mistakes with hot products.
POM-blade beater with self-adjusting scrapers
Blades made of POM, unaffected by heat or cold, help extract all product, while self-adjusting scrapers keep the cylinder clean and efficient.
34 gelato and pastry programs
Sixteen gelato programs and eighteen pastry and chocolate programs cover a wide range of specialties.
Gelato and Sorbet programs
The Gelato program adds cold to build body in milk-based gelato; the Sorbet program uses less cold for fruit gelato and sorbets.
Gelato Hot, Hot Age and Hot&Cold programs
Mix is heated and pasteurised, optionally aged, or heated then cooled, before being frozen into gelato in the same cylinder.
Gelato Crystal & Fruit Crystal programs
Two cycles make semi-dense milk or fruit Crystal gelato that shapes easily and becomes an innovative gelato after blast freezing.
Ice Cream program
A program dedicated to producing ice cream.
Sicilian Granita and Fruit Cremolata programs
Slow beater speed makes coffee, lemon and fruit granita without emulsion; the cremolata cycle crystallises fresh fruit cream uniformly.
Sauces and Toppings programs
Chocolate, egg yolk and fruit sauces plus chocolate, cream and fruit toppings.
Cream programs
Four programs produce pasteurised custard, fruit cream, panna cotta and a neutral Bavarian cream base.
Chocolate programs
Tempering for dark, white and milk chocolate, speed tempering, cocoa butter tempering, ganache, spreadable cream and temperature-controlled melting.
Special programs
Semifreddo base, poached fruit, yoghurt, a customisable cooking and cooling cycle, inverted sugar and egg pasteurisation.
Downloadable recipe book
Detailed recipes and information are available to download through the front-panel QR code.
Gelato Crystal and Fruit Crystal programs
Two cycles produce milk- or fruit-based Crystal, a semi-dense gelato easily shaped into desserts that becomes gelato in the blast freezer.
Sauce and topping programs
Make chocolate, egg yolk and fruit sauces for flavouring a white base, plus chocolate, cream and fruit toppings.
Special pastry programs
Six special cycles make semifreddo bases, poached fruit, yoghurt, inverted sugar, customisable cook-and-cool recipes, and correctly pasteurised eggs, yolks and whites.
Delayed cleaning program
Cylinder temperature is controlled after extraction, so washing need not be immediate during long breaks.
Hot washing
Heating the cylinder surface quickly detaches and melts leftover fat.
Drying program
A drying program removes all humidity from the washed cylinder, essential before tempering chocolate.
Automatic defrost
If power fails or the machine stops accidentally, an automatic defrost runs on restart so production resumes rapidly.
Easy way: in-machine mix preparation and pasteurisation
The mix can be prepared and pasteurised directly in the batch freezer.
Automatic defrost after power loss
If power fails or the machine stops accidentally, an automatic defrost runs on restart so production can resume quickly.
Heated cylinder washing
The cylinder surface is heated to quickly loosen and melt fat residues.
Carpi Care kit and Carpi Clean kit
Dealer-supplied kits to keep the machine hygienically perfect.
ReadyChef technology
ReadyChef handles the complete production process for gelato, pastry and chocolate in a single machine.
easy way
Carpigiani’s easy way method lets you make and pasteurise the mix directly in the batch freezer.
Removable Plastic Door
The new plastic door is easier to clean, includes an opening for adding ingredients and has a larger extraction outlet for faster dispensing.
Removable extraction chute
The chute detaches to clear all gelato, cream or chocolate residue.
Scotch-Brite treatment
Treated stainless steel surfaces resist stains and fat residue for quick cleaning.
Shelf Mat and versatile shelf
A mat keeps trays in place during extraction, and the shelf can be set at two heights and three positions.
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.
Versatile three-position shelf
The shelf mounts for traditional trays, round tubs, or folded to save space, and removes easily for cleaning.
Shelf mat
Designed to keep trays in place while gelato is extracted.
Single-piece cylinder and front panel
A single-piece design removes gaps behind the panels where condensation and ice could shorten the machine’s life.
Scotch-Brite finish
Treated stainless steel surfaces resist stains and fat residues, making them quick to clean.
Ergonomic design
Corners are more rounded across the operator side of the machine to help prevent accidents.
QR code equipment information
Scanning the front QR code opens the latest instruction manual and Carpi Care and Carpi Clean kit information.
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
Water-cooled version
Air cooling is standard; water cooling can be supplied with a surcharge.
Optional
Ice Cream program with 3E beater
A dedicated program with the optional 3E beater produces Ice Cream; the beater is also sold as a spare part.
Optional
Crystal Dispensing Door with spacer
A dedicated door for Crystal fills containers directly; a spacer, fittable at any time, narrows the opening for easier extraction and washing.
Optional
Sprayer with quick coupling
The sprayer connects and disconnects quickly and has a support to keep it in place.
Optional
Water cooling
Standard units are air-cooled; water cooling is available for a surcharge.
Optional extras can be added to your order or, for most items, fitted later. All Carpigiani options and accessories →
Quality
- Readychef IN the gelato shop – 16 gelato programs:
- 8 different production options for artisanal gelato
Convenience
- Thanks to the inverter it is possible to variegate the gelato in the tray without stopping the machine or closing the door: the beater speed can be reduced to the point of stopping the output of gelato allowing for easy spreading of the topping, then by increasing the speed the flow of gelato will resume.
Safety
- Accident prevention thanks to even more rounded corners throughout the part of the machine closest to the operator.
- 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 prevents improper operations with hot products.
- Defrost: If power is lost during production or the machine is accidentally stopped, upon restarting an automatic defrost procedure is triggered, allowing for a rapid resumption of production.
See the ReadyChef in action
Made for pastry businesses
ReadyChef puts gelato, pastry and chocolate in a single countertop batch freezer with over 30 programs, 18 of them for pastry and chocolate.
- Custard cream for cream puffs, cannoli, cakes and chantilly cream
- Fruit cream and Bavarian cream for cakes and treats
- Chocolate tempering (dark, white and milk), a speed tempering program and cocoa butter crystallisation
- Ganache and chocolate and hazelnut spreadable creams
- Temperature-controlled melting of chocolate, coatings and anhydrous fillings
- Semifreddo bases and poached fruit for gelato cakes
Programs
34 complete gelato and pastry processes: 16 gelato programs (8 production options for artisanal gelato, 2 for Sicilian Granita and cremolata, 6 for sauces and toppings); 18 pastry programs (4 creams, 8 for working chocolate, 6 special programs for desserts and gelato)
Gelato
- Gelato: Uses more cold to add body to milk-based gelato
- Sorbet: Uses less cold for fruit gelato and sorbets
- Gelato Hot: Heats and pasteurises the mix in the machine, then makes gelato
- Gelato Hot Age: Makes, pasteurises and ages the mix, then turns it into gelato
- Gelato Hot&Cold: Heats and cools the mix, then turns it into gelato
- Gelato Crystal: Milk-based semi-dense Crystal gelato, easily shaped for desserts
- Fruit Crystal: Fruit-based semi-dense Crystal gelato, easily shaped for desserts
- Ice Cream: Dedicated Ice Cream program (14/20: with optional special beater)
Granita & cremolata
- Sicilian Granita: Low beater speed for traditional coffee, lemon and fruit slushes
- Fruit Cremolata: Evenly crystallises a fresh, thirst-quenching fruit cream
Sauces and toppings
- Chocolate Sauce: Flavouring sauce for the white base
- Egg Yolk Sauce: Flavouring sauce for the white base
- Fruit Sauce: Flavouring sauce for the white base
- Chocolate Topping: Topping for the gelato produced
- Cream Topping: Topping for the gelato produced
- Fruit Topping: Topping for the gelato produced
Pastry creams
- Custard Cream: Classic pasteurised custard for cream puffs, cannoli, cakes, chantilly
- Fruit Cream: Fresh fruit alternative to custard cream
- Panna Cotta: Traditional dessert, served alone or with sauces
- Bavarian Cream: Neutral base cream to flavour and fold with whipped cream
Chocolate
- Tempering Dark Chocolate: Precise tempering for chocolates and all types of candy
- Tempering White Chocolate: Precise tempering for chocolates and all types of candy
- Tempering Milk Chocolate: Precise tempering for chocolates and all types of candy
- Tempering Chocolate Speed: Faster tempering to optimise production times
- Tempering Cocoa Butter: Crystallises cocoa butter for tempering chocolate, ganache and candies
- Ganache Cream: Filling for chocolates and desserts
- Spreadable Cream: Chocolate and hazelnut spreads
- Melting Chocolate: Temperature-controlled melting of chocolate, coatings, anhydrous fillings
Desserts & specialties
- Semifreddo Base: Neutral semifreddo bases to flavour with fruit, liqueur, chocolate, etc.
- Poached Fruit: Candied fruit sauce with lowered freezing point for gelato cakes, semifreddos
- Yogurt: Yoghurt from milk and milk probiotics
- Cooking: Customisable cooking and cooling program
- Inverted Sugar: Makes inverted sugar for pastry and chocolate
- Eggs Pasteurisation: Pasteurises whole eggs, yolks and whites for sweet and savoury use
Capabilities
- Hard-O-Tronic: LCD shows programmed vs actual gelato consistency; adjustable with arrow keys
- POM beater blades (impenetrable by hot and cold) with self-adjusting scraper blades for complete extraction of gelato and creams
- Post-cooling reactivates cold during extraction to hold consistency of the last gelato
- Display guides the operator through production phases, temperatures and ingredient additions
- Prepares and pasteurises the mix in the batch freezer (‘easy way’)
- Beater speed can be reduced to stop gelato output for variegating without stopping the machine (14/20: via inverter)
- Display turns RED when product temperature exceeds 50 °C (heated-product warning)
- Automatic defrost on restart after power loss or accidental stop
- TEOREMA remote monitoring and diagnosis via PC, tablet, smartphone (optional, available even after purchase)
- Delayed cleaning program controls cylinder temperature after extraction, so immediate washing is not needed
- Cylinder heating speeds up washing by melting residual fat
- Drying program removes humidity from the cylinder, essential before tempering chocolate
- Removable extraction chute; Scotch-Brite treated stainless steel resists stains and fat
- ReadyChef 8/12: beater with removable blades; removable plastic door with ingredient opening and larger extraction door
- ReadyChef 14/20: cylinder and front panel in a single piece (no gaps for condensation/ice)
- ReadyChef 14/20 options (available even after purchase): 3E beater for Ice Cream, Crystal Dispensing Door for filling containers/jars, sprayer with quick coupling; spacer to reduce door opening for Crystal extraction
- Recipe book with detailed recipes downloadable via QR code on the machine
Output per cycle
ReadyChef 8/12
- Mix used: 1.5 – 2.5 kg
- Gelato product: 1.5 – 2.5 litres
- Crystal: 1.5 – 2.5 kg
- Cremolata: 1.5 – 2.5 kg
- Slush: 1.5 – 2.5 kg
- Ice Cream: 1.5 – 2.5 kg
- Topping: 1.5 – 2.5 kg
- Cream: 1.5 – 2.5 kg
- Tempering Chocolate: 1.5 – 2.5 kg
- Yogurt: 1.5 – 2.5 kg
ReadyChef 14/20
- Mix used: 2 – 4 kg
- Gelato product: 3 – 5.5 litres
- Crystal: 2 – 4 kg
- Cremolata: 2 – 4 kg
- Slush: 2 – 4 kg
- Ice Cream: 2 – 4 kg
- Topping: 2 – 4.5 kg
- Cream: 1.5 – 4.5 kg
- Tempering Chocolate: 2 – 4.5 kg
- Yogurt: 1.5 – 4.5 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 ReadyChef 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 ReadyChef, 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 ReadyChef is a combined pasteuriser and batch freezer. It runs on 240 V single phase, measures 52 × 65 × 140 cm and weighs 250 kg.
- Gelato produced14/20: Per cycle: 3–5.5 L; 8/12: Per cycle: 2–3.5 L
- CoolingAir Cooling
- Power supply240 V / 50 Hz / 1 Ph
- Rated power14/20: 3 kW; 8/12: 2.2 kW W
- Fuse14/20: 20 A; 8/12: 16 A
- Dimensions52 × 65 × 140 cm
- Net weight250 kg
- Programs (quantity per cycle)Tempered Chocolate 2–4.5 kg; Cremolata 2–4 kg; Crystal 2–4 kg; Yogurt 1.5–4.5 kg
Figures are the manufacturer’s published specifications.
Technical specifications
| Weight | 250 kg |
|---|---|
| Dimensions | 52 × 65 × 140 cm |
| UOM | Unit |
| Power Supply | |
| Cooling System | |
| Mix Added | 14/20: Per cycle: 2–4 kg; 8/12: Per cycle: 1.5–2.5 kg |
| Gelato Produced | 14/20: Per cycle: 3–5.5 L; 8/12: Per cycle: 2–3.5 L |
| Programs (quantity per cycle) | Tempered Chocolate 2–4.5 kg; Cremolata 2–4 kg; Crystal 2–4 kg; Yogurt 1.5–4.5 kg |
| Rated Power Input | 14/20: 3 kW; 8/12: 2.2 kW W |
| Fuse Size | 14/20: 20 A; 8/12: 16 A |
