Pastomaster HE + Labotronic HE
High Efficient Technology
Machine for Gelato | Ice Cream | Pastry
- ✓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
Catalogues
High Efficient Technology
Machine for Gelato | Ice Cream | Pastry
- ✓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
Labotronic HE
The indispensable batch freezer for your Gelato shop: many programs with just the touch of a button!
Labotronic HE H features High-Efficiency technology that brings the best performance of the Gelato batch freezing cycle. Up to 30% electricity and water consumption savings compared to the same volume produced with the RTX range and previous line.
It includes the Crystal program which is ideal for creating monoportions of all shapes with molds and takeaway frozen cakes and Gelato products.
Thanks to the Hard-O-Dynamic® Adaptive system, the machine automatically recognizes the quantity and type of mixture, and dynamically modulates the cold and hot gas to optimise the heat exchange during freezing.
There are also 2 programs with heating capabilities: allowing the user to prepare liquid mixtures, by mixing, heating and even pasteurising all in the same cylinder.
Pastomaster HE
Pastomaster HE ensures large savings in water consumption, up to 30%, compared to pasteurisers in the RTX line.
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 HE + Labotronic HE does for you
66 features in 5 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.
Three-stage cooling system
On the 120 HE cooling is split into three stages that engage according to batch volume (30–60, 60–90 and 90–120 litres).
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.
Hard-O-Dynamic® Adaptive (H.O.D.)
Carpigiani’s patented system recognises mix type and quantity and dynamically modulates cold and hot gas, so each batch reaches the chosen consistency without changing time, temperature or beater speed.
HE High Efficiency technology
An exclusive algorithm controlling thermostatic valves, efficient motors and new condensers maximises freezing efficiency, cutting energy and water use by up to 30% versus RTX or earlier models.
Post-cooling
Cold is injected as gelato leaves the cylinder so the consistency holds right to the last portion.
Shaftless beater with POM blades and self-adjusting scrapers
The beater has no central shaft; its POM blades resist the cold and aid full extraction, while self-adjusting scrapers keep the cylinder clean and efficient.
LCD display with live consistency tracking
During freezing the display shows the program name, current consistency, a bar chart of hardening and the target consistency, which can be changed at any time.
Controls accessible with hopper open
All commands stay available with the hopper cover open, so production can begin while mix is being added.
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.
Gelato Excellent program
Produces soft, creamy, well-structured gelato that holds in the display case for a long time and handles much smaller batch sizes.
Gelato Speed program
A fast cycle producing consistent, dry gelato ready for the blast freezer, ideal when the machine runs at full capacity.
Gelato Hard program
Produces more compact, dense and stable gelato that can go straight into the display case if there is no time for blast freezing.
Gelato Simply program
Operators choose Gelato Cream, Gelato Fruit or Fruit Ice and the machine handles the rest, so less experienced staff can produce gelato.
Gelato Crystal program
Produces milk- or fruit-based Crystal, a semi-dense gelato that is easily shaped into desserts and becomes gelato once frozen.
Fruit Cremolata program
Uniformly crystallises water, fruit and sugar into a fresh, thirst-quenching treat.
Customisable menu
The menu can be set to display only the programs you use most often.
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.
Automatic defrost after power loss
If power fails or the machine stops accidentally, an automatic defrost procedure runs so production can restart quickly.
Delayed cleaning program
Cylinder temperature is controlled after extraction, so the machine need not be washed straight away during extended breaks.
Heated cylinder washing
The cylinder surface is heated during washing to quickly loosen and melt fat residues.
Carpi Care kit and Carpi Clean kit
Dealer-supplied kits to keep the machine hygienically perfect.
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.
Gelato Zero+ and Sorbetto Zero+
Cycles designed for low-solids recipes, averaging a 40% reduction in sugars, fats and other solids compared with traditional formulations.
Single-piece cylinder and front panel
Joining the cylinder and front panel into one piece removes gaps where condensation and ice could shorten machine life.
Removable extraction chute
The chute detaches so all gelato residue can be removed.
Front-mounted lockable sprayer
The sprayer sits on the front panel for easy cleaning of cylinder and chute and can be locked in place.
Shelf mat
Designed to keep small and large trays and tubs in place during extraction.
Scotch-Brite finish
Treated stainless steel panels resist staining and fat residues, making them quick to clean.
QR code equipment information
Scanning the front QR code opens the latest instruction manual and Carpi Care and Carpi Clean kit information.
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
H – Heating (hot gas technology)
Carpigiani’s exclusive hot gas option lets the batch freezer heat, pasteurise, age and freeze the mix, offering versatility and energy savings compared with other heating methods.
Optional
I – Inverter
An inverter option expands the program list with Gelato Garnish, Gelato Manual and Sicilian Slush and enables variable beater speed.
Optional
Comfort variegation
With the inverter, beater speed is slowed until output pauses so topping can be spread, then increased to resume flow, all without closing the door.
Optional
Gelato Garnish program
Freeze the batch, extract part into the tray and keep the rest at consistency in the cylinder while you add a filling layer.
Optional
Gelato Manual program
The operator can vary beater speed during the cycle to manage freezing manually.
Optional
Sicilian Slush program
The beater turns slowly to make traditional slushes without emulsifying the product.
Optional
Ice Cream program with 3E beater
A dedicated program and the new stainless steel 3E beater allow Ice Cream production on all models; the beater is also sold as a spare part.
Optional
Crystal Dispensing Door with spacer
A dedicated door for the Crystal program fills containers directly; a fit-anytime spacer narrows the opening for easier extraction and washing.
Optional
Water Filling function
Delivers the precise amount of water needed for recipes or cleaning, saving time and preventing dosing errors.
Optional
Easy way: in-machine mix preparation and pasteurisation
With the heating option the mix can be prepared and pasteurised directly in the batch freezer.
Optional extras can be added to your order or, for most items, fitted later. All Carpigiani options and accessories →
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 HE + Labotronic HE 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 HE + Labotronic HE, 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.
