Carpigiani offers top-quality equipment not only to make traditional gelato, but also ice cream, soft serve, pastries and much more. This month we are going to feature a series of the most popular types of equipment Carpigiani offers US customers, starting with the Ready 302 G TRU-2 Ice Cream and Gelato Batch Freezer.

First, what’s the difference between Ice Cream and Gelato?

Both ice cream and gelato contain the same 3 basic ingredients: cream, milk, and sugar.

Milk vs. Cream: Gelato uses more milk and less cream and generally does not contain egg yolks normally found in ice cream. Gelato texture is typically a little creamier, denser, and more elastic than ice cream.

Butterfat: Ice cream contains at least 10% butterfat, although on average it is higher, usually between 14-25%. Gelato contains 4 to 9% butterfat

Air: Gelato contains less air than American ice cream which keeps it dense, fluid, and creamy.

Product Highlight:

The Ready 302 allows you to heat and batch freeze mixtures to produce the best ice cream, gelato, sorbet, sherbet, frozen custard, and more.

This model allows you to mix, heat, and freeze in the same cylinder with automatic consistency control that determines when the product is complete and auto-adjusting scrapers that ensures no product (AKA profit margin) is left behind.

The water filling feature of the machine delivers the precise amount of water necessary depending on your mixture as well as during the cleaning functions.

The system comes with online monitoring and diagnosis on a tablet, phone, PC, etc.  And a precautionary defrost automatically starts in the case of power outages in order to avoid damage to the beater.

The high temperature cleaning cycle and removable extraction chute makes for simple cleaning process. And the “postponed cleaning” program guarantees hygienic safety even during pro-longed production, by washing out the remaining product residuals left at the end of batch freezing cycles.