The most spectacular cakes, largest chocolate eggs and creamiest fillings are the result of a work in which times, temperatures and the patient and continuous mixing of ingredients are essential: one mistake of a few minutes in heating or cooling too quickly and the structure collapses. Pastry art requires years of experience and constant care. Carpigiani machines represent the ideal aid for the pastry chef: they are precise, silent and allow the Maestro all the time needed to unleash one's creativity and invent magnificent decorations and structures around creams, pastries, pralines, honey nougat, as well as bechamel, cheese fillings or ham and ragout for tasty buffets.

Maestro transforms your business into a top-quality ice cream parlor and confectionery. With just one machine, Carpigiani broadens your range of products, expands your clientele and... increases your profits. It incorporates 14 programs for creams and gelato and 18 programs for premium pastry. Maestro, the machine to launch a new season in your gelato shop.

This is Carpigiani's third generation of equipment for the preparation of pastry bases. With the new PASTOCHEF RTX line, confectioners, ice cream makers and chefs now have an even more flexible working tool that meets their production demands.

An extremely versatile machine