Carpigiani creates another little freeze

Carpigiani – Labo 6 9 XPLP (Mid) crop
Carpigiani’s Labo 6/9 XPL P batch freezer is designed with a compact footprint.

Carpigiani has launched the Labo 6/9 XPL P batch freezer that is capable of producing small servings of artisan gelato and sorbet in minutes.

Forming part of the ‘Restaurant Range’, the new Labo 6/9, which officially launched at Sigep, Rimini, in January, sits just above the Freeze&Go, launched in 2018, and below the Labo 8/12, which has been Carpigiani’s most popular countertop batch freezer for a number of years.

The unit has a minimum fill quantity of 1kg and a max of 1.5kg per batch, which is designed to produce between 6-9kg of finished product per hour, designed to enable kitchens to produce smaller quantities of fresh gelato and a greater number of flavours without generating unnecessary wastage.

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A standard 13A plug and air-cooled design, which requires no plumbing or drainage, should make the unit suitable for all, while it has a compact footprint of 360x550x740mm (w/d/h).

A choice of four freezing programmes, Gelato, Sorbet, Slush or Crystal is designed to help the user create consistent results. The inclusion of Carpigiani’s Hard-O-Tronic technology, more commonly found in the larger machines, allows the machine to detect when the product has reached optimum consistency and maintain it until extraction.

A digital display lets the operator to scroll through menus to select the correct function, while also displaying status updates and alerts during a cycle. The fully accessible hopper lid should ensure ingredients and mix can be added when required, giving chefs the opportunity to create their own optimum product.

Ease of cleaning is facilitated thanks to a removable extraction chute while a ‘delayed cleaning cycle’ setting controls the temperature of the cylinder one the gelato has been removed.

Scott Duncan, sales director at Carpigiani UK, said: “Following the hugely successful launch of the Carpigiani Freeze&Go in 2018, the introduction of the brand new Labo 6/9 offers caterers an even greater choice when considering a machine from our Restaurant Range. Sitting in between the Freeze&Go and the larger Labo 8/12, this new unit produces small batches of gelato or sorbet in minutes, allowing a chef to create a range of flavours without producing more than is required.

“Featuring innovative technology, usually found only in our larger, free-standing machines, including the Hard-O-Tronic system which allows the machine to instinctively detect when a mix is at the optimum consistency, the Labo 6/9 offers all a kitchen needs to produce a standout gelato menu, on a compact footprint.”

As an added extra, the Labo 6/9 can be fitted with Carpigiani’s Teorema technology, which is designed to remotely monitor use and diagnose faults via the internet.

Tags : batch freezerCarpigianigelatoice cream machinesice cream maker
Clare Nicholls

The author Clare Nicholls

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