In MAESTRO, hot and cold temperatures are produced just by the refrigeration compressor and four integrated circuits, all managed by the Hot-Cold-Dynamic system.
MIXTURE INTRODUCED: Quantity per cycle: Min 1,5 Kg. Max 7,5 Kg
ICE CREAM PRODUCED: Min 2Lt. Max 10Lt
CRYSTAL: Min 3,5Kg. Max 7,5Kg
GRANITA: Min3,5Kg. Max 7,5Kg
TOPPING: Min 4,5Kg. Max 9Kg
CREAM: Min 4,5Kg. Max 9Kg
CHOCOLATE TEMPERA: Min 5.Max 10Kg
YOGURT: Min 3Kg. Max 10Kg
POWER CONSUMPTION: 400V/50HZ/3
COOLING SYSTEM: Water
DIMENSIONS: Width 52cm. Dept 65cm. Height 140cm
NET WEIGHT: 280Kg
BATCH FREEZER CARPIGIANI LABOTRONIC **HE
COMPLETELY OVERHAULED MACHINE WITH WARRANTY
MAESTRO IN GELATERIA In Maestro, hot and cold temperatures are produced just by the refrigeration compressor and four integrated circuits, all managed by the Hot-Cold-Dynamic® Adaptive system. Maestro benefits from all Carpigiani‘s experience with Labotronic, the most popular artisanal gelato batch freezer in the world, featuring intelligent and dynamic management of the whole production process. MAESTRO IN THE PASTRY AND CHOCOLATE SHOP Maestro benefits from all Carpigiani's experience with Pastochef, the most popular pastry cream pasteurizers in artisanal production areas. It is indispensable for the automatic production of sweet specialties that require accurate production processes and great precision of temperatures and processing, especially when it comes to tempering chocolate.