RAINBOW machines are technologically advanced, floor-standing machines specifically designed by Carpigiani for the production of the fascinating ripple style which has proved so popular.

The only compact, self-pasteurizing soft gelato machine in the world.

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Quick and easy to maintain thanks to the gravity fed cylinder system

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Controlled heat treatment discovered in 1864 by French scientist Louis Pasteur to sanitize food by killing pathogenic microbes without causing the deterioration of vitamins and proteins. In other words, purifying while preserving the food’s nutritional value, taste, and aroma.

Electronic Batch Freezers for Artisanal Gelato

The Labo XPL P are batch freezers that are easy to use, simple to manage, and useful in any gelato production area. Solid and tireless, they have rounded corners where the operator works, significantly reducing risk of injury.

It can be used to whisk, blend, emulsify, break-up dry or fibrous ingredients and separate greases in liquids, in order to obtain perfectly homogeneous ice cream mixes. 

Besides having the ability to prepare homemade ice cream mixes, it is also very useful in making confectionery products. It can be used to blend and emulsify thick products, producing many other foodstuffs as well as materials used in the chemical, pharmaceutical and cosmetics sectors. 
The blender has a stable, vertical structure upon which the motor support arm is fixed; it has a powerful variable-speed motor, with vertical and oscillating movement; two different emulsifiers, a cutter and an optional steel bucket.