Recognised throughout the world for its range of specialist gelato, ice cream and pastry equipment, Carpigiani has announced a brand-new machine to extend the company’s restaurant portfolio. The Labo 6/9 XPL P offers 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.
Forming part of Carpigiani’s ‘Restaurant Range’ the new Labo 6/9, which officially launched at Sigep, Rimini, in January, 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, enabling kitchens to produce smaller quantities of fresh gelato and to 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 360x550x740mm (w/d/h) 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. The inclusion of Carpigiani’s Hard-O-Tronic® technology, more commonly found in the larger machines, allows the machine to detect when the product has reached optimum consistency and maintain it until extraction.
Innovative technology
An intuitive, digital display lets the operator to scroll through menus to select the correct function, while also displaying status updates and alerts during a cycle. The fully accessible hopper lid ensures ingredients and mix can be added when required, giving the chef the opportunity to create their own optimum product. Ease of cleaning is also 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. 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,” says Scott Duncan, sales director at Carpigiani UK.
“Featuring innovative technology, usually found only in our larger, free-standing machines, including the Hard-O-Tronic® system which allows the machine to instinctively detect when a mix is at the optimum consistency, the Labo 6/9 offers all a kitchen needs to produce a standout gelato menu, on a compact footprint.”
As an added extra, the Labo 6/9 can be fitted with Carpigiani’s Teorema technology. Designed to remotely monitor use and diagnose faults via the internet, operators can be confident and have the added peace-of-mind that their Carpigiani equipment is fully working when it is needed most.
Further details:
For more information on the Carpigiani Labo 6/9XPL P, or the company’s extensive equipment portfolio or for details of the Carpigiani Gelato University training courses, please visit www.carpigiani.co.uk or call 01432 346018
