Buy Carpigiani ice cream maker: The ultimate guide (2025)

More than just a machine - an investment in your dream

If you are reading this guide, we probably share a common passion: a fascination for perfect, handmade ice cream. Perhaps you dream of opening your own ice cream parlor, enriching your café with creamy soft ice cream or creating desserts in your restaurant that your guests will remember for a long time to come. This dream of self-employment and creative development is what drives us all. But on the path from idea to successful business, there is one decision that is more fundamental than almost any other: the choice of your ice cream machine.

This is not a trivial purchase. It's not just about stainless steel and cooling units. It's about the heart of your business. The machine you choose determines the quality and consistency quality and consistency of your productthe efficiency of your processes and ultimately the reputation you build with your customers. It is the tool with which you turn your vision of perfect ice cream into reality day after day.

In the world of ice cream technology, there is one name that stands for excellence like no other, innovation and uncompromising quality: Carpigiani. For decades, the Italian company has been the undisputed world market leader and the benchmark by which all others must be measured. A decision in favor of Carpigiani is more than just a purchase - it is a commitment to top quality and a clear signal to your customers that you will not compromise.

But which Carpigiani is right for you? The offer is hugethe technologies are diverse and the investment is significant. This is exactly where this ultimate guide comes in. We take you by the hand and guide you through the entire decision-making process. We shed light on the fascinating history of the brand, decode the innovative technology, introduce you to the most important model series in detail and help you with an honest analysis of costs and profitability.

This guide is your comprehensive guide that will answer all your questions and give you the confidence to make the right choice for your dream. And along the way, we, the Krä Eistechnik team, are at your side. With over 70 years of experience, we are not just a dealer, but your partner for success. We accompany you from the initial consultation to the installation right through to serviceso that you can concentrate on what really matters: creating the best ice cream for your customers. Let's lay the foundation for your success together.

Part 1: The world of Carpigiani - Why the legend from Italy dominates the industry

To understand why a Carpigiani ice cream machine is often considered the best investment for an ice cream businesswe need to look deeper than just the technical specifications. We need to understand the DNA of the brand - a mixture of pioneering spirittireless innovation and a deep passion for the culture of gelato. When you choose Carpigiani, you're not just buying an appliance; you're becoming part of a global ecosystem dedicated to the success of gelato makers like you.

A history of innovation (1944-today)

The Carpigiani's journey begins in 1944 in BolognaItaly, when the brothers Bruto and Poerio Carlo Carpigiani founded the company "Gastecnica S.a.s dei fratelli Carpigiani". Their first ingenious invention was the "Autogelatiera", a revolutionary ice cream machine, which they patented and which laid the foundation for everything that followed. It solved a central problem of ice cream production at the time: manual, time-consuming and often inconsistent production.

The real breakthrough came in the 1960s. With the invention of the "hard-o-matic" system, a groundbreaking technology for consistency controlCarpigiani catapulted itself to the top of the the top of the world market. This innovation enabled ice cream makers for the first time to to produce consistently perfect ice cream - a decisive competitive advantage. The company recognized the global potential early on and expanded into the United States with the founding of Coldelite U.S.A. in 1964.

The following decades were characterized by strategic growth and the consolidation of technological leadership. Carpigiani took over important competitors such as Cattabriga (1971), Ott-Freezer from Switzerland and Promag from Milan in the 1990s. These acquisitions pooled know-how and strengthened the market position. A decisive milestone that underpins the brand's quality promise was the UNI EN ISO 9001 certification in 1993. Carpigiani was the first company in the entire industry to receive this important award - a clear commitment to the highest standards in production and management.

Since 1989, Carpigiani has been part of the Ali Groupone of the the world's largest group for professional catering equipment. This affiliation ensures financial stability and enables continuous investment in research and development. Today Carpigiani holds a global market share of around 35% and is present in over 100 countries with production facilities in Italy, Spain and China.

More than just machines: The Carpigiani ecosystem

But what really sets Carpigiani apart from any other manufacturer is its vision, which goes far beyond the production of machines. The company has created a created a unique ecosystemthat promotes the culture of artisanal ice cream, knowledge and connects a global community of ice cream makers.

The Carpigiani Gelato University: In 2003, the Carpigiani Gelato University was founded, an institution that is now considered the largest and most renowned school for the production of gelato in the world. With a main campus in Bologna and over 20 other locations around the world, including the German Gelato University at our premises, it trains thousands of future gelato entrepreneurs every year. The courses, which are offered in Italian, Deutsch, English and French, cover everything from recipe basics to advanced techniques and business planning. What this means for you as an entrepreneur: With a Carpigiani machine, you gain access to world-class knowledge that will help you perfect your craft and run your business successfully.

The Carpigiani Gelato Museum: On September 27, 2012, Carpigiani opened the world's first and only museum dedicated entirely to the history and culture of gelato. This museum is more than a tourist attraction; it is a symbol of the deep passion and respect that the brand has for the product. It emphasizes the authenticity and tradition that goes into every machine and gives you a wonderful story to tell - the story of the origin of your excellent gelato.

Global competitions and events: Carpigiani is the driving force behind prestigious competitions such as the Gelato Festival World Masters. These events bring together the best ice cream makers in the world, promote innovation and set new trends. By creating these platforms, Carpigiani positions itself not only as a technology leader, but as the beating heart of the global gelato industry. beating heart of the global gelato community. For you, this means always having your finger on the pulse and benefiting from the latest developments in the industry.

The Carpigiani vision: your partner for success

Carpigiani's corporate philosophy is clear and customer-oriented. In their vision, they strive to be the to be the industry benchmarkby focusing on product innovation, service development and continuous improvement and continuous improvement. A central point is to "offer customers added value and guarantee peace of mind". Carpigiani does not see itself purely as a supplier, but as a "partner for the success" of its customers.

This philosophy manifests itself in every aspect of the company - from the robust construction of the machines and intuitive operation to the worldwide network of dealers and service technicians. Investing in a Carpigiani is therefore an investment in a partnership designed for longevity, reliability and mutual success.

Part 2: The right machine for your concept - a strategic needs analysis

Before we look at the variety of Carpigiani models, we need to take a decisive step back. It's tempting to immediately immerse yourself in technical data and glossy brochures. But the smartest decision is to first define your own needs precisely. There is no such thing as the 'best' ice cream machine. There is only the "right" machine for your unique business concept. This section is your personal workshop to identify exactly that machine. By answering these questions for yourself, you will lay the foundation for an investment that will pay off for years to come.

Step 1: Define your business concept

Every gastronomic concept has different requirements for an ice cream machine. Where do you see yourself?

• The classic ice cream parlor/gelateria: Your core business is ice cream. You plan a large variety of flavors, perhaps 12, 18 or even more flavors, which you make fresh every day. You demand the highest level of craftsmanship. Your requirements: High-performance ice cream machines (batch freezers) that can process large quantities per cycle, combined with a professional pasteurizer to produce your ice cream mixes to optimize quality.

• The restaurant/hotel: You want to enhance your dessert menu with homemade ice cream or sorbet. The ice cream is an important, but not the only component of your offer. The production volume is lower, but the demands on quality, flexibility and creativity are extremely high. What you need: Compact tabletop batch freezers or, even better, a multifunctional machine such as the Carpigiani ReadyChef or Maestro. These appliances can not only produce ice cream, but also creams, sauces or tempered chocolate and are therefore perfect for the demanding pâtisserie kitchen.

• The café/bakery/pastry shop: You want to cleverly expand your existing range and tap into a new source of income. Soft ice cream, frozen yogurt or a small, fine selection of artisan ice cream are ideal additions. What you need: A compact table-top soft ice cream machine that takes up little space and is easy to operate, or a small batch freezer for producing a few types of ice cream.

• Quick Service Restaurant (QSR)/system catering: Speed, reliability and high throughput are what count here. The product must always be of the same quality and be available quickly. Your requirements: High-performance soft ice cream machines, usually designed as floor-standing appliances. Important features here are often a pump system for high air impact and volume as well as a self-pasteurization function to minimize cleaning effort and reduce operating costs.

Step 2: Ice cream vs. soft ice cream - more than just a question of temperature

The decision between classic ice cream (gelato) and soft ice cream is a strategic choice for your product range. Both have their justification and delight customers, but the production process and the end result are fundamentally different.

• Ice cream (gelato/batch freezing): This is the way of traditional craftsmanship. The process involves several stages: First, a liquid ice cream mix is made from the basic ingredients and then frozen in a pasteurizer and quickly cooled down again. This step is crucial for hygiene and the subsequent texture. The mix should then ideally be left to mature for several hours in a ripening vat "This maturing process takes place in the pasteurizer so that the flavours can fully develop and the ingredients can bind optimally. Finally, the matured mix is transferred to the batch freezer (the actual ice cream machine). There it is frozen with constant stirring. The result is a dense, intense and creamy ice cream with a relatively low air impact. It is presented and portioned at around -12°C to -14°C in an ice cream display case. This process offers you maximum creative freedom with the recipes and an infinite variety of flavors.

• Soft ice cream (soft serve): The focus here is on immediate availability. The finished ice cream mix (often a liquid or powder product) is poured into the chilled storage tub of the soft serve ice cream machine. soft ice cream machine machine. At the touch of a button, the mix is transported into the freezing cylinder, where it is continuously frozen and whipped with air at the same time. The finished ice cream is tapped directly from the machine into the cone or cup. The result is a lighter, airier and softer product than traditional gelato. The process is ideal for high throughput, easy operation and consistent quality with less manpower.

Step 3: How much capacity do you really need? (An honest calculation)

One of the most common and most expensive mistakes is choosing the wrong machine size. A machine that is too small will slow you down, one that is too large will tie up capital unnecessarily and cause higher costs. The right capacity planning depends crucially on whether you offer soft ice cream or artisan ice cream (scoop ice cream).

Case 1: The right size for your SOFTEIS machine

With soft ice cream, the key question is: How much ice cream do you sell in the absolute peak hour? Think about the best-selling moment of your week, e.g. a sunny Sunday afternoon in July. As soft ice cream is produced directly on demand for the customer, the machine must be able to meet this peak demand without long waiting times.

A simple formula for calculating requirements: (Expected servings per hour at peak time) × (Average serving size in g) = Required hourly output in kg

Example: On a peak day, you expect to sell 100 portions per hour. Your standard portion has 75 g. 100 portions/hour × 75 g = 7,500 g/hour = 7.5 kg/hour

You therefore need a machine that can produce at least 7.5 kg of soft ice cream per hour. Carpigiani often states the output of its soft ice cream machines directly in "portions of 75g per hour", which makes it easier to compare.

Case 2: The right size for your BATCH FREEZER

A simple hourly output formula is misleading here. When producing scoop ice cream, you are generally producing for stock and not directly for the customer. Therefore, other factors play the main role:

• Number of flavors: How many different types of ice cream would you like to offer? Each variety requires its own production and cleaning process.

• Storage capacity: How many ice cream trays fit into your sales display case and how much space do you have in the storage freezer for stock? The machine must be able to fill this capacity efficiently in one production day.

• Production days: Do you produce fresh every day or only 2-3 days a week? The less frequently you produce, the larger the production quantity per day must be.

The relevant key figure for ice cream machines is the quantity per freezing cycle (e.g. "2 kg to 8 kg per cycle") and the corresponding cycle time (approx. 8-12 minutes). Your consideration should be: How many batches do I need to run in a production day to fill my display case and warehouse, and what is the maximum time this can take?

Our tip from Krä Eistechnik: Always plan a buffer for growth (approx. 20-30% above your current requirements). But don't be tempted to buy an oversized machine. Personal advice from an experienced partner like us is invaluable when it comes to this complex consideration - especially in the ice cream sector. We know the machines in practical use and can help you find the perfect balance between performance and cost-effectiveness for your individual concept.

Part 3: The Carpigiani portfolio in detail - your guide through the model ranges

Now that you have analyzed your own needs in the previous part, let's take a deep dive into the world of Carpigiani machines. The portfolio is diverse and offers the perfect solution for the perfect solution for every concept and every size of business. We will guide you through the most important model series and show you which machine suits your requirements. Think of this as your personal map through the world market leader's range.

3.1 Ice cream machines (batch freezers) - the heart of every gelateria

These machines are the first choice for the production of traditional, artisan ice cream (gelato) and sorbets. They are designed for businesses that value the highest quality, recipe variety and artisan perfection.

• The Labotronic HE-H series: The flagship for professionals The Labotronic series is the epitome of the professional batch freezer and can be found in the best ice cream parlors in the world. The "HE-H" models (High Efficiency - Hot) stand for maximum performance, unsurpassed ice cream quality and intelligent efficiency. They are the right choice if you don't want to compromise. The series covers an enormous range of production volumes:

• Labotronic 10 45 HE-H: Processes 1.5 to 7.5 kg of mix per cycle.

• Labotronic 15 60 HE-H: Processes 2.5 to 10.5 kg of mix per cycle.

• Labotronic 20 90 HE-H: Processes 3.5 to 13 kg of mix per cycle.

• Labotronic 25 110 HE-H: Processes 4.5 to 17 kg of mix per cycle.

• These machines are ideal,.from small to very large ice cream parlors and central ice cream production that supplies several locations.

• The Maestro HE series: the ingenious all-rounders The Maestro HE is more than just an ice cream machine; it is a complete pâtisserie laboratory in a single appliance. It combines the outstanding ice cream technology of the Labotronic with the capabilities of a professional cream stove. This makes it the perfect solution for discerning restaurants, hotels and patisseries that want to unleash maximum creativity in the smallest of spaces. In addition to first-class gelato, you can also use it to make pastry creams, sauces, toppings, panna cotta or even temper chocolate.

• Maestro** HE: Capacity from 1.5 to 7.5 kg mix per cycle.

• Maestro*** HE: Capacity from 2.0 to 10.0 kg mix per cycle.

• Maestro**** HE: Capacity from 3.0 to 13.0 kg mix per cycle.

• The Ready & Labo XPL series: The perfect entry into the professional world These series offer the ideal introduction to Carpigiani quality and are designed for smaller businesses, cafés, restaurants or as a flexible second appliance. They are available as compact table-top or space-saving floor-standing appliances.

• Ready series: Some models such as the Ready 14 20 are true all-in-one wonders that carry out the entire process - pasteurizing, maturing and freezing - in a single machine. This saves space and simplifies work processes enormously. Smaller models such as the

• Ready 6/9 (1-1.5 kg/cycle) or Ready 8/12 (1.5-2.5 kg/cycle) are perfect for restaurateurs who want to enrich their dessert range with fresh ice cream .

• Labo XPL P series: These are pure batch freezers known for their robustness and ease of use. They are available in various sizes, from the small tabletop machine Labo 8/12 XPL P to the powerful floor-standing machine Labo 60 110 XPL P (7-17 kg/cycle).

• Innovative specialists: Freeze&Go, Synthesis & Ideauno Carpigiani would not be the market leader without constant innovation. Models like the Freeze&Goan ultra-compact and fast batch freezer, make it possible to produce ice cream in just a few minutes right in front of the customer. The

• Synthesis-system is a modular concept in which ice cream is produced and stored directly in the cylindrical containers, which can then be integrated into a special counter - perfect for shop-in-shop concepts.

Table 1: Comparison of Carpigiani ice cream machines

3.2 Soft ice cream machines - creamy enjoyment at the touch of a button

Soft ice cream machines are the specialists for high throughput and uncomplicated, creamy ice cream enjoyment. Carpigiani offers a wide range, from compact table-top machines to high-performance stand-alone machines for system catering.

• Fundamental decisions:

• Tabletop appliance vs. floor-standing appliance: Tabletop units are space-saving and flexible, ideal for cafés or for expanding an existing concept. Floor units generally offer a higher capacity and are designed for ice cream parlors or locations with high sales volumes.

• One flavor vs. two flavors + mix: A machine for one flavor (e.g. vanilla) is the simplest model. The classic models are those with two separate tubs and cylinders that allow the dispensing of two different flavors (e.g. vanilla, chocolate) as well as a mixed flavor.

• Model highlights at a glance:

• Compact & efficient: The 161 T G SP is the most compact machine for one variety and can produce up to 200 portions per hour - perfect for beginners. The

• 243 T SP is its counterpart for two varieties + mix and delivers over 300 portions per hour.

• Powerful all-rounders: The 191 series (one variety) and the 193 series (two varieties + mix) are the absolute workhorses and bestsellers from Carpigiani. They are available as table-top machines, often with an elegant steel front panel ("Steel" version), and produce between 250 and over 450 portions per hour, depending on the model.

• High-performance giants: When it comes to maximum throughput, models like the Super Tre AV EVO (up to 650 portions/hour), the K503 P SP (up to 800 portions/hour), the XVL 3 (with up to 695 portions/hour) or the UF 920 SP (over 1000 portions/hour) are the right choice. These floor-standing appliances are designed for high-traffic locations such as leisure parks or large QSR chains.

• Innovative specialists: The Rainbowmachine and the self-pasteurizing Colore can marble the ice cream directly with various sauces. Models of the

• Magicaseries are designed for self-service and can even be equipped with contactless payment systems.

Table 2: Carpigiani soft ice cream machines at a glance

3.3 The foundation of quality: pasteurizers & combination machines

Behind every excellent ice cream is a perfectly prepared mix. Pasteurization is an important step in this processthat not only ensures ensures maximum food safetybut also improves the texture and shelf life of your ice cream.

• Pastomaster series (HE & XPL-P): These appliances are the specialists for making ice cream mixes. They heat the ingredients to a precise temperature and cool them down again quickly. The result is a hygienically perfect, homogeneous and stable base for your ice cream. The Pastomaster XPL-P series is known for its robustness and reliability in daily use. The newer

• Pastomaster HE series goes one step further and offers significant energy and water savings thanks to improved technology, making it a particularly economical choice. They are available in different sizes, e.g. for 60 or 120 liters of mix per cycle.

• The clever combi machines: As already mentioned, the Maestro HE and the ReadyChef are the ultimate all-in-one solutions. The

• ReadyChef is a true all-rounder in tabletop format. With over 30 preset programs, you can not only make gelato, sorbets and slushes, but also a variety of patisserie products such as creams, ganaches or tempered chocolate. For businesses that need flexibility and variety in a small space, this is an unbeatable solution.

Choosing the right machine is the first step. But what makes these machines so technically superior? In the next part, we decode the technologies behind Carpigiani quality.

Part 4: The Carpigiani technology decoded - What's behind the perfect ice cream?

You now have an overview of the different models and know which one might suit your concept. But what makes a Carpigiani so special on the inside? It is the sum of decades of experience and patented technologiesthat all contribute to one goal: the best possible end product with maximum efficiency and reliability. Let's demystify the "magic" behind the machine and translate the most important technologies into clear customer benefits.

HARD-O-DYNAMIC® ADAPTIVE® - The guarantee for perfect consistency

Imagine that every single portion of ice cream you serve has exactly the same perfect creaminess and texture - regardless of whether you are trying out a new flavor with different ingredients or the machine is only half full. This is exactly what the HARD-O-DYNAMIC® ADAPTIVE® system. It is an intelligent, electronic control system that constantly measures the viscosity of the ice cream throughout the freezing cycle. Based on this data, the machine dynamically controls the freezing process and stops it exactly when the consistency you have preset is reached.

• Your advantage: You have full control. You can adjust the target value at any time via the LCD display to create your own personal, ideal ice cream - sometimes a little firmer, sometimes a little softer. This technology takes the guesswork out of the equation and guarantees reproducible top quality that your customers will love. It's the key to the consistency that sets a professional ice cream parlor apart.

High Efficiency (HE) & Adaptive Technology - Saving more intelligently

In a time of rising energy prices, efficiency is not a luxury, but an economic necessity. The HE (High Efficiency) models from Carpigiani, such as the Labotronic HE, Maestro HE and Pastomaster HE, are designed to do just that. They use optimized motors, highly efficient condensers and an intelligent control system to reduce energy and water consumption by up to 30% compared to previous model series.

The Adaptive Technology in the HE series batch freezers goes one step further. The machine automatically recognizes the type and quantity of the mix filled in - whether it is a milk-based or water-based (sorbet) mix. Based on this information, it dynamically adjusts the freezing process to achieve the best possible result and speed up the process.

• Your advantage: You save money on ongoing operating costs. The lower electricity and water bills improve your total cost of ownership and ensure that your investment pays for itself more quickly. At the same time, the machine works more intelligently and delivers perfect results even with small filling quantities or demanding recipes (e.g. with a low solids content).

Soft ice cream: Pump vs. gravity - the decisive question for texture and profit (Deep Dive Soft Ice Cream)

With soft ice cream machines, the way the mix enters the freezing cylinder is one of the most important technological decisions. It not only influences the texture of your ice cream, but also your profitability.

• Gravity system (G models): As the name suggests, the ice cream mix flows by gravity from the storage tub into the freezing cylinder. This system is mechanically simpler, has fewer components and is often cheaper to buy. During the process, air is naturally added to the mix. This so-called

• Air impact (overrun) is typically 30-40% for gravity models.

• Your result: A denser, more compact and more flavorful soft ice cream. Many purists prefer this texture as it is closer to traditional gelato. It is the ideal choice if you want to offer a "gourmet" soft ice cream with an intense flavor.

• Pump system (P models): In these models, a special gear pump actively conveys the mix into the freezing cylinder under pressure. The key difference is that the pump adds air to the mix in a targeted and controlled manner. The air impact is adjustable here and can reach values of

• 40% up to 80% can be achieved.

• Your result: A noticeably lighter, fluffier and more voluminous soft ice cream. The decisive economic advantage lies in the higher yield: you get significantly more saleable portions from one liter of ice cream mix. This increases your margin per portion and can significantly increase the profitability of your business. This system is the first choice for businesses that focus on volume, a classic soft ice cream texture and maximum profitability.

Other clever features and their benefits

Carpigiani's innovative strength is also reflected in the many well thought-out details that make your everyday work easier:

• Self-pasteurization: A game changer for work efficiency. In many soft ice cream machine models, this function automatically heats the entire product circuit to kill bacteria. The result: you only have to completely disassemble and clean the machine every few weeks (up to 42 days) instead of every 3 days. This saves an enormous amount of time and labor costs while guaranteeing the highest standards of hygiene.

• Post-cooling: This function on batch freezers ensures that cold continues to be added even while the finished ice cream is being removed. This means that the last portion you take out of the machine retains its perfect, firm consistency and does not melt immediately.

• POM agitators: The agitators in the freezing cylinders are made of a special plastic (polyoxymethylene). This material is extremely resistant to cold and heat. As it does not conduct the cold and has self-regulating, flexible scraper blades, the cylinder is scraped perfectly "clean". This maximizes the yield and prevents ice cream from freezing to the cylinder wall.

• Teorema - your digital service technician: Many modern Carpigiani machines can be equipped with the Teorema system. This is an IoT (Internet of Things) solution that allows you and your service technician to monitor the machine remotely. The system proactively reports any malfunctions or maintenance requirements. This means that problems can often be resolved before they lead to a costly breakdown, maximizing your operational safety.

These technologies are not an end in themselves. They are Carpigiani's answer to the central challenges facing every restaurateur: how do I consistently produce the highest quality, how do I make my business profitable and how do I ensure that my technology runs reliably?

Part 5: The investment - costs, financing and profitability (ROI)

A Carpigiani ice cream machine is a significant investment. It is only natural that the purchase price initially inspires respect. But a smart entrepreneur doesn't just look at the price tag. He analyzes the total costs over the life of the machine (total cost of ownership) and compares these with the potential return on investment. In this section, we give you a transparent and realistic financial perspective so that you can make a well-founded assessment of the profitability of your decision.

What does a Carpigiani cost? A realistic classification

The purchase costs for a professional ice cream machine can vary greatly. Simple, smaller models start in the four-figure range, while large, multifunctional high-end machines can cost well over € 20,000 or € 30,000. can cost.

• Acquisition costs: An exact price list is difficult to draw up, as prices depend on the model, equipment and dealer. To give you an idea: Used table-top soft ice cream machines can be found online from around €3,500, while new, high-performance models such as a Carpigiani 191 Steel PSP can be around €16,600. A small, new batch freezer like the Freeze&Go is available for under €5,000. Used Labotronic models in the professional class often range from €10,000 to over €25,000, depending on their age and condition.

• New vs. used: Buying a used machine can be a cost-effective option, but there are risks involved. You don't know the history, often have no warranty and have to pay for expensive repairs yourself in the event of a defect. A safe and smart alternative are workshop-reconditioned used equipment from a certified specialist dealer such as Krä Eistechnik. These machines are fully checked, serviced and repaired with original parts by our technicians. You get an appliance in top condition with a guarantee - at a fraction of the new price.

More than the purchase price: the total cost of ownership (TCO)

The purchase price often only accounts for around 20% of the total costs that a machine incurs over its service life. The remaining 80% are the running operating costs. This is where the true cost-effectiveness of a high-quality machine becomes apparent.  

• Running costs in detail:

• Energy & water: This is where High-Efficiency (HE) technology from Carpigiani shows its greatest strength. With savings of up to 30% on electricity and water compared to older or cheaper models, you can significantly reduce your monthly fixed costs. Although a water-cooled machine consumes more water, it emits less heat into the room, which in turn can reduce air conditioning costs. The connected loads (in kW) give you an indication of the power consumption. A Labotronic 15 45 HE-H, for example, has a connected load of 6.4 kW, while a large Labotronic 25 110 HE-H has a connected load of 11.0 kW.

• Maintenance & wearing parts: Every ice machine requires regular maintenance. Seals, scraper blades and other moving parts must be replaced at certain intervals to ensure performance and hygiene. At Krä Eistechnik, we offer practical Carpi Care Kits that contain all the necessary parts for maintenance. These kits can also be conveniently purchased as a subscription, so you don't have to worry about a thing.

• Cleaning agents: Special, food-safe disinfectants and cleaning agents are required for hygienic cleaning. You can also purchase these directly from us to ensure the longevity of your machine.

Return on investment (ROI) - When will your machine pay for itself?

Financing options: The high initial investment doesn't have to put you off. There are various models such as leasing or traditional financing that allow you to spread the costs over monthly installments. This allows you to finance the investment directly with the income you generate with the machine. Talk to us about the possibilities.

The decision to purchase a Carpigiani is therefore not an expense, but an an investment in a turnover and profit generator. The focus on total cost of ownership (TCO) and potential return on investment (ROI) shows that a high-quality, efficient and durable machine is a far more economical choice in the long term.

Part 6: Your partner for success - why you're on the safe side with Krä Eistechnik

You now have a deep understanding of the Carpigiani brand, the models, the technology and the economic aspects. The last and perhaps most important question is: where should you buy your machine? Buying such a high-quality and complex machine is the beginning of a long-term relationship. Choosing the right partner for this relationship is just as crucial to your success as the choice of the machine itself. In this section, we'll show you why buying from a specialized dealer like Krä Eistechnik is the safest and most valuable way to go.

Specialist retailer vs. online marketplace - why the partner makes the difference

On the Internet you can find temptingly cheap offers for ice cream makers, often on anonymous marketplaces or from dealers abroad. However, this apparent price advantage can quickly turn into a costly nightmare.

• The risks of buying online only:

• Lack of advice: An online form cannot replace decades of experience. Who will make sure that you really buy the right model with the right capacity and the right connections for your concept? A wrong decision here costs thousands.

• No warranty processing: What happens if the machine has a defect? An online retailer without authorized service status is often unable to process the manufacturer's warranty. You are stuck with the costs.

• No service, no parts: Imagine your machine breaks down on the hottest weekend of the year. Every hour of downtime costs you money. An anonymous online seller won't be able to send you a technician or deliver the right spare parts quickly.

• No installation & instruction: A professional ice machine is not simply delivered to your door. It must be professionally installed, connected and calibrated. Incorrect installation can lead to damage and invalidate the warranty.

• The benefits of being a specialist dealer - your all-round carefree package with Krä Eistechnik: As an authorized Carpigiani direct importer and service partner with over 70 years of experience, we offer you a complete ecosystem of services that goes far beyond pure sales. We are not an anonymous supplier, but your personal partner for success.

• Expert advice tailored to your needs: Our team of ice machine professionals will take time for you. We will analyze your concept, your location and your goals and work with you to find the Carpigiani machine that is exactly right for your budget and your requirements. You can call us at any time or use our live chat.

• Sale of new and used appliances: We offer you the entire range: from brand new models direct from Bologna to carefully workshop-checked and overhauled used appliances with a full warranty - a smart alternative for price-conscious founders.

• Professional installation & instruction: Our experienced technicians not only deliver the machine, they also install it professionally on your premises. They ensure that all connections (electricity, water) are correct and calibrate the machine for optimum operation. You and your team will then receive comprehensive instructions on how to operate and clean the machine.

• Comprehensive after-sales service: We are also there for you after the purchase. Our technicians are trained annually directly at Carpigiani in Italy and know every screw on your machine. Whether you need maintenance, repairs or have a question about operation - we are your direct contact.

• Proactive maintenance & winter overhaul: To preserve the value of your investment and avoid breakdowns, we offer regular maintenance. Our winter overhaulAfter a long, strenuous season, our experts will get your machine back in top shape for the next year.

• Fast spare parts supply: We keep all the important spare and wear parts for your Carpigiani in our warehouse. Thanks to our fast shipping, we can often deliver on the same day, because we know: Every minute counts in the ice cream business. With our practical

• Subscription service for Care Kits you will receive all important seals and lubricants automatically and on time for the new season - and even save 10%.

Your path to the perfect ice cream starts now

We have reached the end of our journey together through the world of Carpigiani ice cream machines. You have learned the fascinating story of a brand that has become a global legend out of passion for gelato. You have decoded the intelligent technologies such as Hard-O-Tronic® and High Efficiency and understood how they help you make a better product and save money at the same time. You now know the key model ranges from Labotronic to the 193 soft ice cream machine and what questions you need to ask yourself to find the right machine for your unique concept. And you have seen that investing in a Carpigiani is not just a high purchase price, but a smart business case with an impressive return on investment.

But the most important realization is: You are not alone in this big decision. Choosing the right machine and, above all, the right partner is the cornerstone of your success. A Carpigiani is a smart, profitable investment in quality, reliability and the future of your business.

Contact our team of experts at Krä Eistechnik now for a no-obligation, personal consultation. Together we will find the perfect Carpigiani for your concept and your budget. If you already know exactly what you need, you can buy your dream machine directly from our store.