usedAvailable
Product category: Ice Cream Equipment
Home /
/
/
Labo 20/30 Ice Cream Batch Freezer by Carpigiani is a used ice cream equipment listing available on Machinery Masters. Browse specifications, request seller details, and find similar equipment on Machinery Masters.
used Equipment
Recently Sold
Verified seller
Carpigiani - Labo 20/30 Ice Cream Batch Freezer
Copied to clipboard!
Price: Contact seller for price
Carpigiani LABO 20/30 ice-cream batch freezer with Carpigiani AGEMASTER 60 ageing vat
Batch freezer:
Model – LABO 20/30. Capacity – 20 to 30 kg/h. Hourly production – 28 to 42 litres. Electric supply – 380v / 50hz / 3 ph. Power – 2kW / 2.6hp. Refrigerant – R502.
Ageing vat:
Model – AGEMASTER 60. Capacity – 60 litres. Electric supply – 220v / 50hz / 1 ph. Power – 0.6kW. Pressure – 27 bar. Refrigerant – R502.
Good used condition.
Pennsylvania, United States8,794 km away
Stock Number
4351
Machinery Masters View
Typical context for this category of equipment. Always confirm specifics with the seller.
Applications & Use Cases
- Producing artisan gelato and ice cream in small to medium batches for parlours and restaurants.
- Developing new ice cream flavours and recipes in a test kitchen environment.
- Manufacturing speciality frozen desserts, sorbets, and granitas.
- Supplying catering businesses with freshly made frozen treats.
- Educational settings for culinary arts and food technology training.
Typical Specifications
- Typical batch capacity
- For this class of equipment, batch freezers commonly handle 2 to 7 litres per cycle, with an hourly output typically ranging from 20 to 40 litres.
- Power supply
- Batch freezers of this type are often found with 3-phase electrical connections (e.g., 380-415V, 50Hz), while associated ageing vats may use single-phase (e.g., 220-240V, 50Hz).
- Refrigerant type
- Older units may use refrigerants such as R502; however, modern or reconditioned units might feature more environmentally compliant alternatives.
- Footprint
- These units are typically floor-standing, requiring a modest footprint suitable for professional kitchens or production areas.
- Construction material
- Components in contact with food are commonly constructed from food-grade stainless steel for hygiene and durability.
- Associated equipment
- Batch freezers are frequently paired with ageing vats, which are essential for maturing the ice cream mix before freezing, improving texture and overrun.
Frequently Asked Questions
- A batch freezer processes ice cream mix in discrete batches, ideal for artisan production and varied flavours. A continuous freezer operates uninterrupted, suitable for high-volume industrial production.
Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.