Maestro HCD

Create Gelato, Pastry & Chocolate products with the upmost precision without compromising space

With Maestro you can increase productivity while saving energy.

  • Transform your ice cream parlour into a “Top-quality Gelato and Pastisserie Establishment.”
  • Broaden the range of your products and expand your clientele. 
  • Increase profits with just one machine.
Performance

Hot-Cold-Dynamic® allows you to mix, heat and freeze and in the same cylinder.

Maestro**HCD automatically adjusts temperature upon quantity of product and desired style. This system monitors the ideal cold and hot temperatures for frozen desserts and pastry products. 

POM Food safe plastic beater resists extreme hot and cold temperatures and includes auto-adjusting scrapers for complete extraction. Post Cooling ensures frozen dessert is cold upon extraction

 

Gelato

9 specialized programs designed for Artisan Gelato & Sorbet.

Programs include heat treatment and age options.

Additional program for Granita.

 

Pastry & Chocolate

6 Pastry Cream programs:Traditional Custard, Bavarian Cream, Zabaione, Fruit Cream, Panna Cotta & Pastry Gelatin 

5 Semi Freddo programs: Ideal for Frozen pastry and Ice Cream cakes: Pochee Fruit, Cooked rice, Yogurt, Infusions & Crepe Mix

3 Chocolate programs: Speed Chocolate Harden, Ganache Custard Cream & Chocolate Cream
 

Convenience

Water filling capability delivers the precise amount of water required for mixtures and cleaning functions saving time and avoiding measuring errors.

Intuitive control panel is accessible even while adding mix.

Operations are done standing up for user comfort.

Crystal setting can be used to create frozen pastries, mono portions and packaged servings with optional dispensing door.

Savings

Complete entire Frozen Dessert production process and Pastry products in just one machine.

Create pastry ingredients, sauces and chocolates. Self-adjusting scraper can be replaced without needing a new beater.

Air-cooled version is available.

Safety

TEOREMA guarantees facilitated assistance by providing online monitoring and diagnosis on a tablet, phone or PC wherever you are.

Automatic defrost starts during power outages to avoid damage to beater

Rounded corners reduce risk of injury to operator.
 

Hygiene

Cleaning is easier thanks to high temperature cleaning cycle and removable extraction chute.

The cylinder and front panel are a continuous stainless steel for maximum cleanliness and hygiene.

Scotch-Brite treated steel is resistant to stains and fat residues.

“Postponed cleaning” program guarantees hygienic safety even during prolonged production stand-by.

Ask your Carpigiani dealer for the “Carpi Care Kit” to best maintain equipment.

Technical Characteristics
Beater 3 speeds
Gelato produced
Qty per cycle max. lt 10.0 lt (2.6 gal)
Qty per cycle min. lt 3.5 lt (0.9 gal)
Mix added
Qty per cycle max. kg 7.5 kg (16.5 lb)
Qty per cycle min. kg 2.5 kg (5.5 lb) *Quantity is based on "Excellent" cycle
Quantity per cycle | Programs
Tempered Chocolate | min. kg 5.0 kg (11.0 lb) min; 10.0 kg (22.0 lb) max.
Granita | max. kg 6.5 kg (14.3 lb)
Granita | min. kg 3.5 kg (7.7 lb)
Topping | max. kg 4.5 kg (9.9 lb) min; 9.0 kg (19.8 lb) max.
Topping | min. kg 4.5 kg (9.9 lb) min; 9.0 kg (19.8 lb) max.
Yogurt | max. kg 10.0 kg (22.0 lb)
Yogurt | min. kg 3.0 kg (6.6 lb)
Electrical
Condenser Water, Air available with surcharge
Hz 60
Ph 3
Volt 208-230
Fuse Size A 70 (max fuse size)
Dimensions
Dimension at base Depth cm 65 cm (26 in)
Dimension at base Height cm 140 cm (55 in)
Dimension at base Width cm 50 cm (20 in)
Net Weight kg 280 kg (617 lb)
Note
Note All specifications mentioned must be considered approximate. Carpigiani reserves the right to modify, without notice, all parts deemed necessary. The Maestro are made by Carpigiani according to a Certified Quality System UNI ENI ISO 9001 and are cULus and NSF listed.