Lumiere

Uses curved glass for enhanced gelato and pastry visibility. Built with IFI’s renowned quality and design excellence, this unit offers optimal functionality and modern aesthetics, making it ideal for professional gelato and foodservice environments.

Fill and run your IFI Lumiere

Make the gelato, harden it and serve it. Majors Group supplies Carpigiani machines, Techfrost blast freezers, Rubicone ingredients, tubs and consumables.

Batch freezers

Carpigiani Labo and Ready machines to make the gelato.

• Labo 20 30 XPL P
• Ready 8-12

All batch freezers →

Pasteurisers

Carpigiani Pastomaster and Pasto to pasteurise and age your mix.

• Pastomaster 60 HE
• Pastomaster 60 XPL P
• Pasto 30 XPL

All pasteurisers →

Blast freezers

Techfrost blast freezers to harden and store gelato and pastry.

• Techfrost E5
• Techfrost M10
• Techfrost MBF420

All Techfrost →

Flavours

Rubicone classic and fruit pastes to flavour any base.

• Salted Caramel
• Pistachio Pure Sicily
• Mango Alphonso Fruit Paste

Classic pastes → · Fruit pastes →

Ripple sauces

Rubicone variegati to ripple through gelato and fill pastries.

• Speculoos
• Butterscotch
• Wild Berries

Creamy variegati → · Fruit variegati →

Toppings

Sauces, crocks and crumbles to finish every serve.

• Chocolate sauce
• Pistachio Crock
• Strawberry sauce

All toppings →

Showcase tubs & tools

Gelato tubs, spatulas and scoops for your showcase.

• Gelato Tub 5Lt
• Gelato Tub Stainless Steel Square 5Lt
• Yellow Handle Spatula for Gelato Perfect

All showcase tubs → · Scoops & spatulas →

Cups, cones & spoons

Everything you need to serve and take away.

• I Love Gelato Cup 3oz
• No5 Waffle Cone
• Gelato Paper Spoons

All consumables → · Takeaway tubs →

Training

Learn recipes, balancing and production at Carpigiani Gelato University.

• Basic Gelato Course
• Intermediate Gelato Course
• Gelato with no added sugars

Gelato University →