Carpigiani Ready 14 20
Carpigiani Ready 14 20
Achieve pasteurization, ageing, and batch freezing seamlessly with the all-in-one countertop machine, streamlining the entire production process. (Air Cooled Machine)
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The Carpigiani technology, freezing and heating liquid mixtures becomes a seamless process, resulting in the creation of freshly made Gelato. Boasting 9 automatic programs, this versatile machine allows for the management of quantities ranging from a minimum of 2 kg to a maximum of 4 kg per cycle.
The Ready 14 20, equipped with the exclusive Hard-O-Tronic� technology, ensures the production of excellent Gelato. The LCD display showcases preset programmed consistency values and real-time Gelato consistency during production. Users have the flexibility to adjust the desired consistency, ensuring optimal results.
Featuring the Crystal program, this machine is an ideal choice for crafting monoportions of various shapes using molds. Additionally, it excels in creating takeaway frozen cakes and Gelato products, providing a comprehensive solution for dessert innovation.
Additional Information
| Weight | 150 kg |
|---|---|
| Power | 1 PH |
Accessories
Consumables
Features
Post Cooling
To maintain the consistency of the gelato during extraction, the post cooling function injects cold into the gelato as it comes out of the cylinder.
POM Beater
The beater has no central shaft. Its POM blades – impenetrable by the cold – facilitate the complete extraction of the gelato every time.
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.
SIX automatic programs
2 to produce delicious milk based gelato and fresh fruit sorbets;
1 to produce perfect fruit slushes;
2 to produce a special milk- or fruit-based CRYSTAL gelato;
1 to produce Ice Cream with the special beater.
THREE automatic programs
1 to pasteurize the mix and turn it into gelato;
1 to pasteurize, age, and then turn it into gelato;
1 to heat and cool the mix and then turn it into gelato.
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