Carpigiani has launched the Pastomaster HE (High Efficiency) range which can produce artisan gelato, sauces and speciality desserts, using minimal energy in the process.

The new range comes with either a 60litre or 120litre tank capacity.

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The manufacturer says that as a result of using the latest materials, technology and manufacturing techniques, the appliances in the Pastomaster HE range are able to deliver efficiency savings of up to 30% compared to previous models.

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A new tank design and large conveyor are said to combine with a specially designed bowl beater and choice of seven mixing speeds to create an optimum pasteurisation churn, resulting in creamy gelato and mixes which can be high in solids.

The Pastomaster HE range features seven programmes to suit the mix, including high, intermediate and low temperature pasteurisation, a specific programme for chocolate and another for sugar syrup.

Depending on the temperature of the mix required, operators can set their own programmes, which are bespoke to their menu requirements, via a user interface with a coloured display.

Designed to bring out flavour profiles in the mix, the Pastomaster HE range is suitable for producing cream, chocolate, fruit and even yogurt bases, something which has traditionally not been possible in a pasteurisation cycle.

A one piece tank and pump combine with simple dismantling of parts and a built-in spray tap for rinsing.

Scott Duncan, sales director of Carpigiani UK commented: “Energy efficiency has been a key driver in the development of Carpigiani equipment for many years.

“The launch of the new Pastomaster HE range represents a culmination of years of research and development into manufacturing techniques, raw materials and the very latest in state-of-the-art technology.

“With energy savings of up to 30% compared to our existing pasteurising equipment, caterers are able to continue to produce wonderfully smooth, rich gelato and sauces, significantly saving on energy consumption in the process.”