Gelato and pastry in just one counter-top machine
READYCHEF IN THE GELATO SHOP - 16 GELATO PROGRAMS:
- 8 different production options for artisanal gelato
- 2 different production programs for Sicilian slush and cremolata
- 6 programs for sauces and toppings
READYCHEF IN THE PASTRY AND CHOCOLATE SHOP - 18 PASTRY PROGRAMS:
- 4 programs to produce four different types of creams
- 8 programs for working chocolate
- 6 special programs, useful for desserts and gelato
34 complete gelato and pastry processes to make a wide variety of excellent specialties.
Hard-O-Tronic®: This is the exclusive system for an excellent gelato. The LCD screen constantly displays the values of the programmed consistency and that of the gelato in the batch freezer. By pressing on the arrows you can always change it, to obtain your own ideal gelato.
The beater’s POM blades – impenetrable by the hot and cold – facilitate the complete extraction of the gelato and creams. It has self-adjusting scraper blades to maintain the cylinder clean and efficient.
To maintain the consistency of the gelato that is extracted last, post-cooling reactivates the cold temperature even during extraction.
For each product, the detailed Recipe Book offers details on the selection and quantities of ingredients.
To ensure the success of each program, the display guides the operator, showing the production phases, temperatures, and suggestions for adding ingredients.
Optional 3E beater: Ideal for producing Ice Cream. Also available as a spare part.
Optional Crystal Dispensing Door: Ideal with the Crystal program for filling containers and jars directly from the machine.
Thanks to the spacer, which can be mounted at any time, it is possible to reduce the door opening, thus facilitating the extraction of the Crystal product and the washing of the machine.
Versatile shelf that can be mounted in three different positions depending on the use: Position 1 for traditional trays, Position 2 for round tubs, and Position 3 saves space when not in use. Easily removable during cleaning operations.
Optional: Sprayer with quick coupling for easy connection and disconnection. The sprayer is also equipped with a support to hold it in place.
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.
Moreover, the shelf mat is designed to hold trays in place during gelato extraction.
easy way: prepare and pasteurize the mix with your batch freezer.
ReadyChef technology carries out the entire production process for gelato, pastry, and chocolate using just one machine.
Accident prevention thanks to even more rounded corners throughout the part of the machine closest to the operator.
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.
With optional TEOREMA, production continuity is guaranteed thanks to facilitated assistance through monitoring and diagnosis over the internet, using PCs, tablets, and smartphones.
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.
Washing of the cylinder can be sped up by heating the surface, which rapidly detaches and melts any residual fat left over from production.
Once washing has been completed, all humidity can be eliminated from the cylinder with the drying program, essential before tempering chocolate.
Even the cleaning of the surfaces is quick because the Scotch-Brite treatment of the stainless steel makes it resistant to stains and fat residues.
The delayed cleaning program guarantees hygienic by controlling the temperature of the cylinder once the gelato has been extracted. So immediate washing of the machine is not necessary in the event of prolonged work stoppages.
Carpi Care kit: request one from your dealer to always keep your machine hygienically perfect.
The cylinder and front panel are a single piece for maximum cleanliness and hygiene. This design also eliminates all gaps behind the paneling, where condensation and ice could work to shorten the life of the machine.
The extraction chute is removable to facilitate the removal of all gelato, cream, or chocolate residue, for complete cleaning.
|Qty per cycle max. lt||5,5|
|Qty per cycle min. lt||3,0|
|Qty per cycle max. kg||4,0|
|Qty per cycle min. kg||2,0|
|Quantity per cycle | Programs|
|Tempered Chocolate | max. kg||4,5|
|Tempered Chocolate | min. kg||2,0|
|Crystal | max. kg||4,0|
|Crystal | min. kg||2,0|
|Slush | max. kg||4,0|
|Slush | min. kg||2,0|
|Yogurt | max. kg||4,5|
|Yogurt | min. kg||1,5|
|Fuse Size A||25|
|Rated Power Input kW||3|
|Dimension at base W x D x H cm||45,5 x 58 x 76,5|
|Net Weight kg||142|
|Note||The quantity per cycle and production time vary based on mixes used. The “Max” values refer to classic Italian artisanal gelato. Performance values refer to 25°C room temperature. ReadyChef is produced according to a Quality System certified UNI EN ISO 9001. All specifications mentioned must be considered approximate. Carpigiani reserves the right to modify, without notice, all parts deemed necessary.|