FGL Équipements

Carpigiani Equipment

191 Comptoir Soft-Serve

Countertop machine, one flavour, continuous service

191 Magica

Floor-standing, variegation system, up to 6 cone types

193

Twin-twist countertop, two flavours, optional auto-pasteurization

Soft & Go 151 Plus

Compact countertop, bag-in-box system, ideal for small spaces

UF 253

Floor-standing, two flavours + twist, high output

UF 820 E/P

High-performance floor-standing, pump or gravity, two flavours

XVL 3

High-performance floor-standing twin-twist, up to 600 portions of 75 g per hour

Mister Art

Filling of frozen cake moulds and bars, pastry use

Mister Art Plus

Advanced two-flavour version, integrated heat treatment

LB 100 B

Countertop, 4 litres, on-demand gelato and sorbet, single-phase

LB 1002 G RTX

37 litres, Hard-O-Dynamic technology, low energy consumption

LB 200 G Tronic

Countertop, 5 litres, adjustable electronic controls

LB 202 G

Floor-standing, intermediate artisanal production

LB 302 G RTX

15 litres, gelato and low-overrun desserts

LB 502 G RTX

20 litres, sustained production, single- or three-phase

Maestro HCD

15 litres, integrated heating and freezing, gelato and chocolate

MasterStick

Production of bars and frozen cakes, portioned milkshakes

Fantastick

Rapid blast-freezing of 48 bars in 30 minutes, two mould trays

Freeze & Go

Compact and self-contained, point-of-sale production

Porte de distribution (accessory)

Controlled-portion extraction, compatible with Ready series

Ready 302 G

15 litres, integrated hot-cold, gelato and sorbet

Ready 302 G TRU-2

15 litres, dual speed, gelato and ice cream

Ready 502 G

20 litres, hot-cold, Scotch-Brite™ steel construction

Ready 502 G TRU-2

20 litres, dual speed, gelato and ice cream versatility

Ready 802 G

27 litres, mixes, heats, and freezes in the same cylinder

Ready 802 G TRU-2

27 litres, dual speed, high output for all dessert types

Pastomaster 60 RTX

Classic heat treatment for gelato, ice cream, and custard mixes

Pastomaster 120 RTX

Same range, 120-litre capacity for high volumes

Pastomaster 60 HE

High efficiency, up to 30% water savings, ultra-fast heat exchange

Pastomaster 120 HE

120-litre HE version, remote monitoring via Teorema

Pastochef 18 RTL

Compact, 16 litres, heat treatment for small spaces

Pastochef 55 RTX

Mixes, cooks, heats, chills, matures, and stores — for pastry and culinary use

Spin

Versatile machine for slush, sherbet, and frozen cocktails, with electronic thermostat

Spin Evo

Enhanced version of the Spin, improved refrigeration system

Turbomix

High-performance blender for preparing frozen mixes

KW-50

Whipped cream dispenser, adjustable air dosing, compatible with dairy and non-dairy creams

K3-E

Two independent high-volume freezing cylinders for simultaneous milkshakes and sundaes

FGL Équipements

Why Carpigiani?

Founded in 1946, Carpigiani is the global reference for artisanal gelato production, recognized for its high standards, equipment quality, and technological innovation. With approximately 35% of the global market share, it is the brand chosen by businesses that make no compromises on the quality of the finished product.

Patented Hard-O-Tronic® Technology

Real-time electronic consistency control. Every portion is identical, regardless of production volume or ambient temperature.

Integrated Auto-Pasteurization

Automatic pasteurization cycles reduce handling and ensure food safety without interrupting production.

Recognized Durability

Stainless steel construction with advanced sealing mechanisms designed to last in heavy-use commercial environments.

Carpigiani University

Founded in 2003, the Carpigiani Gelato University is the largest and most prestigious gelato school in the world, with 20 campuses across the globe.