The XPL P Pastomasters are user-friendly pasteurizers, designed for simplicity and practicality in any gelato production environment.

Equipped with an exchanger pump, these machines ensure high micronization of fat globules, resulting in creamy and stable gelato. Additionally, the unique dry bain-marie system makes it easier to manage minimum filling levels without the risk of burning the mix.

The XPL P Pastomasters offer 7 basic programs for gelato mix production:

High pasteurization at 85�C
Low pasteurization at 65�C
Intermediate pasteurization with a choice of temperature between 65�C and 95�C
Chocolate pasteurization at 90�C
Cooling and aging at 4�C
Sugar syrup production
Inverted sugar production
During these processes, the ingredients are mixed and pasteurized inside the exchanger pump using the “dry bain-marie,” a Carpigiani patent. This method guarantees:

High micronization of fat globules, resulting in creamy gelato with fat globules micronized to a fine size of 2-5 microns.
Superior efficiency, enabling operation even with minimal batches without the risk of burning the mix.