Product Information

The XPL P Pastomasters are pasteurizers that are easy to use, simple to manage, and useful in any gelato production space.
7 basic programs for the production of gelato mixes: High pasteurization 85°C, Low pasteurization 65°C, Intermediate pasteurization with choice of temperature between 65°C and 95°C, Chocolate pasteurization 90°C, Cooling and Aging at 4°C, Sugar syrup and Inverted sugar.
The ingredients are mixed and pasteurized inside the exchanger pump with “dry bain-marie,” a Carpigiani patent that guarantees:
- High micronization of fat globules to a fine size of 2-5 microns for creamy gelato,
- Superior Efficiency that allows working even with minimal batches without the risk of burning the mix.
Cover and Display: When the mix is hotter than 50°C, stirring stops when you lift the lid to avoid splashes of hot liquids. The display shows the message “Warning Boiling.”
Blackout and Water supply cutoff: based on time and temperature parameters, the machine checks if the mix has suffered an alteration or not and if necessary starts a new pasteurization cycle.

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