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  • Labotronic 20/60 RTX
  • Labotronic 20/60 RTX
    Carpigiani

Labotronic 20/60 RTX

16.500,00€

The LABOTRONIC RTX-D is an automatic horizontal artisan ice cream maker, which lets you remove the ice cream directly from the machine.
This third-generation CARPIGIANI electronic batch freezer gives artisan ice cream makers an even more flexible piece of equipment for all their production needs.
The production cycle can be customised to mix any mixture to order, and to make original ice creams, but also exclusive fruit cremolatas.
The LABOTRONIC RTX-D always makes ice cream with a perfect structure, even with smaller batches using just a third of its production capacity. What’s more, the HARD-O-DYNAMIC system (patented) optimises the cooling performance for each mixture.

Category: Batch Freezers
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Description
  • FEATURES
  • DATA SHEET
  • DOWNLOAD

FEATURES

QUALITY

  • Excellent Ice Cream: by choosing the EC mixing programme, the ice cream will be well-made, soft and creamy, and also suitable for long exposure in the display case, following the most traditional presentation method for cold desserts.
  • Speed Ice Cream: by choosing the SP mixing programme, the production cycle will be faster and the ice cream will be nicely compact and dry, and ready for blast-chilling.
  • Fruit Cremolata: by choosing the CF programme, the production will alternate in cycles between running and pausing, which will crystallise a perfectly smooth and delicious fruit cream.

PERFORMANCE

  • POM Beater: Featuring no central shaft and cold-proof blades so all of the ice cream is removed: hard and lightweight, it has self-adjusting scraper pads.
  • Ice Cream Outlet: The new stainless steel door has a bigger ice cream outlet, so removing the ice cream is quicker and it experiences less mechanical stress.
  • Customised H.O.D. system (patented): The final hard consistency of the ice cream can always be changed, even during mixing, depending on your personal needs; the H.O.D. system will therefore run automatically with the new settings chosen.

CONVENIENCE

  • Post-Cooling: this is used to turn the cold setting back on when the ice cream is being removed and therefore to keep its consistency intact, even for the ice cream that comes out last.
  • Tub-Holder Mat: this shelf cover mat is made from hard rubber and is moulded to keep the usual 36×16 tubs in position, so you can have one hand free to add swirls and enrich the ice cream while it is coming out of the batch freezer.
  • Large Tub-Holder Mat: this is the same hard rubber mat but it is also moulded to keep 36×25 tubs in position.
  • Round Tub-Holder Mat: This is the same hard rubber mat but it has a round base so it can hold traditional cylinder tubs with ease, which are used by those who prefer round tub refrigerated counters.

SAVING

HARD-O-DYNAMIC (H.O.D.) PATENTED: this new Carpigiani-patented process saves a considerable amount of energy, while performing the following functions: it starts the mixing, while constantly checking the formation of the ice cream’s structure; it systematically analyses the machine’s electrical parameters and heat exchanges; and it assesses the time intervals between the mixture’s change of state from liquid to solid, adapting the performance of the refrigeration system while the ice cream is being made. It does all this while dynamically modulating the addition of cold gas depending on the amount of mixture added, i.e. a minimum, average or maximum cylinder load, as well as on the type of mixture used, whether it is a rich creamy ice cream or a delicate fruit sorbet, and the chosen quality of the ice cream.
Thanks to the H.O.D. system, the Labotronic RTX adapts brilliantly to ice cream makers’ needs and their special, personal mixtures, and to the different production requirements of high and low season.

SAFETY – HYGIENE

  • One-Piece Cylinder: the mixing cylinder and front blade are made from a single piece for the best cleaning and guaranteed hygiene.
  • Washing: the practical professional shower head modulates the water flow for convenient use, and can be connected directly to the kitchen’s hot water supply, thereby making it quicker and easier to clean.
  • Ice Cream Chute: this chute is fully detachable to make it easier to clean completely and to remove any ice cream residue.
  • Remote Diagnostics: through its modem, the Labotronic RTX can send and receive operating data to the Assistance Service for technical diagnostics and remote intervention.
  • Design: The new rounded look makes it better for the operator to use and prevents accidents; furthermore, the control panel is easy to read.

QUALITY AND REVISION CHECKS

  • Gas leakage and recharge control
  • Agitator Transmission Control
  • Water Valve and Hand Shower Control
  • Agitator / Scrapers Control
  • Check Consistency Reading Operation

DATA SHEET

Gelato produced

Quantity per gelata min. lt: 4
Quantity per gelata max. lt: 15

Quantity per gelata

Min. kg: 3
Max. kg: 10,5

Quantity per cycle | Programs

Cremolata kg: 9

Electrical

Volt: 400
Hz: 50
Ph: 3
Nominal Power kW: 9
Condenser: Water

Dimensions

Height cm: 140
Width cm: 60
Depth cm: 85
Net Weight kg: 370

DOWNLOAD

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  • FEATURES
  • DATA SHEET
  • DOWNLOAD

FEATURES

QUALITY

  • Excellent Ice Cream: by choosing the EC mixing programme, the ice cream will be well-made, soft and creamy, and also suitable for long exposure in the display case, following the most traditional presentation method for cold desserts.
  • Speed Ice Cream: by choosing the SP mixing programme, the production cycle will be faster and the ice cream will be nicely compact and dry, and ready for blast-chilling.
  • Fruit Cremolata: by choosing the CF programme, the production will alternate in cycles between running and pausing, which will crystallise a perfectly smooth and delicious fruit cream.

PERFORMANCE

  • POM Beater: Featuring no central shaft and cold-proof blades so all of the ice cream is removed: hard and lightweight, it has self-adjusting scraper pads.
  • Ice Cream Outlet: The new stainless steel door has a bigger ice cream outlet, so removing the ice cream is quicker and it experiences less mechanical stress.
  • Customised H.O.D. system (patented): The final hard consistency of the ice cream can always be changed, even during mixing, depending on your personal needs; the H.O.D. system will therefore run automatically with the new settings chosen.

CONVENIENCE

  • Post-Cooling: this is used to turn the cold setting back on when the ice cream is being removed and therefore to keep its consistency intact, even for the ice cream that comes out last.
  • Tub-Holder Mat: this shelf cover mat is made from hard rubber and is moulded to keep the usual 36×16 tubs in position, so you can have one hand free to add swirls and enrich the ice cream while it is coming out of the batch freezer.
  • Large Tub-Holder Mat: this is the same hard rubber mat but it is also moulded to keep 36×25 tubs in position.
  • Round Tub-Holder Mat: This is the same hard rubber mat but it has a round base so it can hold traditional cylinder tubs with ease, which are used by those who prefer round tub refrigerated counters.

SAVING

HARD-O-DYNAMIC (H.O.D.) PATENTED: this new Carpigiani-patented process saves a considerable amount of energy, while performing the following functions: it starts the mixing, while constantly checking the formation of the ice cream’s structure; it systematically analyses the machine’s electrical parameters and heat exchanges; and it assesses the time intervals between the mixture’s change of state from liquid to solid, adapting the performance of the refrigeration system while the ice cream is being made. It does all this while dynamically modulating the addition of cold gas depending on the amount of mixture added, i.e. a minimum, average or maximum cylinder load, as well as on the type of mixture used, whether it is a rich creamy ice cream or a delicate fruit sorbet, and the chosen quality of the ice cream.
Thanks to the H.O.D. system, the Labotronic RTX adapts brilliantly to ice cream makers’ needs and their special, personal mixtures, and to the different production requirements of high and low season.

SAFETY – HYGIENE

  • One-Piece Cylinder: the mixing cylinder and front blade are made from a single piece for the best cleaning and guaranteed hygiene.
  • Washing: the practical professional shower head modulates the water flow for convenient use, and can be connected directly to the kitchen’s hot water supply, thereby making it quicker and easier to clean.
  • Ice Cream Chute: this chute is fully detachable to make it easier to clean completely and to remove any ice cream residue.
  • Remote Diagnostics: through its modem, the Labotronic RTX can send and receive operating data to the Assistance Service for technical diagnostics and remote intervention.
  • Design: The new rounded look makes it better for the operator to use and prevents accidents; furthermore, the control panel is easy to read.

QUALITY AND REVISION CHECKS

  • Gas leakage and recharge control
  • Agitator Transmission Control
  • Water Valve and Hand Shower Control
  • Agitator / Scrapers Control
  • Check Consistency Reading Operation

DATA SHEET

Gelato produced

Quantity per gelata min. lt: 4
Quantity per gelata max. lt: 15

Quantity per gelata

Min. kg: 3
Max. kg: 10,5

Quantity per cycle | Programs

Cremolata kg: 9

Electrical

Volt: 400
Hz: 50
Ph: 3
Nominal Power kW: 9
Condenser: Water

Dimensions

Height cm: 140
Width cm: 60
Depth cm: 85
Net Weight kg: 370

DOWNLOAD

Fill in the form to receive catalogs

Name (required)
Surname (required)
Email (required)
Phone
Having read and understood the PRIVACY POLICY, I authorize the processing of my personal data in order to respond to my request (required).
I also authorize the processing of my data for marketing purposes, having read the INFORMATION.

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Additional information
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Carpigiani

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