The Maestro from Carpigiani is a gelato and pastry machine that uses only one cylinder (rather than the usual two) to heat, cool and age mixes and can produce a variety of products.
It has six options to produce artisan gelato, two production programmes for Sicilian granita and cremolata, and six cycles to produce sauces and toppings.
Taking qualities of Carpigiani's Labotronic RTX (the electronic batch freezers used to make artisan gelato), the Maestro features the Hard-o-Dinamic processor for intelligent management of the complete gelato production cycle. Gelato programmes include hard gelato - compact, dry gelato ideal for serving with a scoop; and gelato excellent, for soft, consistent and smooth gelato, which can be kept at length in a display cabinet.
The Maestro also uses technology from Carpigiani's Pastochef RTX (the pasteuriser that makes creams, sauces and garnishes) to produce products from custards to pralines.
The six pastry programmes include Bavarian cream - a neutral base cream that can be personalised with cream and fruit flavours; and a classic pastry cream.
The Maestro measures 50cm x 65cm x 140cm. Its freezing cylinder and steel frontal are one piece for hygiene and robustness, and its high-depth steel door with wide exit hatch allows for the quick removal of all products.
To buy it, callCarpigiani