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.