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Kitchens offered small batch gelato sales without big wastage

Gelato

Carpigiani has expanded its offering for restaurant operators with the UK launch of a brand new machine that can produce small batches of gelato at the best possible consistency.

his 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.”

The Labo 6/9 XPL P provides a solution to those looking for a high-performance batch freezer that is capable of producing small servings of artisan gelato and sorbet in minutes.

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The unit sits just above the innovative 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. 

With 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 in the Labo 6/9, kitchens can produce smaller quantities of fresh gelato and produce a greater number of flavours without generating unnecessary wastage.

A standard 13-amp plug and air-cooled design, which requires no plumbing or drainage, makes the unit suitable for all, while a footprint of just 360 x 550 x 740mm means the unit requires minimal countertop space.

A choice of four freezing programmes – Gelato, Sorbet, Slush or Crystal – is designed to help the user create exceptional results time after time.

Meanwhile, the inclusion of Carpigiani’s Hard-O-Tronic technology, more commonly found in the larger machines, allows the system to detect when the product has reached optimum consistency and maintain it until extraction.

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

“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,” said UK sales director Scott Duncan.

“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.”

As an added extra, the Labo 6/9 can be fitted with Carpigiani’s Teorema technology, which remotely monitors use and diagnoses faults via the internet.

Tags : Carpiganigelatogelato machinesice creamice cream machinessorbet
Andrew Seymour

The author Andrew Seymour

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