- Brand
- Carpigiani
- Nett Weight (kg)
- 150.0
- Gross Weight (kg)
- N/A
- Dimension (WxDxH)
- 45.5 x 58 x 76.5 cm
- Voltage
- 230 V
- Frequency
- 50 Hz
- Warranty
- 1-year warranty covering manufacturing defects on parts only.
- Electric Power
- 3000 W
- Capacity
- Gelato 2-4 kg/cycle; Crystal 3-5.5 L/cycle; other programs 1.5-4.5 kg/cycle
- Origin
- Italy
- Mix Delivery System
- Batch freezer
The professional gelato and pastry kitchen in a single machine — now at production scale.
The CARPIGIANI READYCHEF 14/20 is the higher-capacity version of Carpigiani’s multifunction ReadyChef platform, delivering 2–4 kg of artisan gelato or 3–5.5 L of Crystal product per cycle across 34 guided production programs. Hard-O-Tronic® consistency control, variable-speed extraction for smooth tray filling, in-machine variegation, post-cooling, and integrated heated washing and cylinder drying are all standard in a 45.5 cm-wide stainless-steel cabinet built for continuous production environments.
For Malaysian gelaterias, hotel production kitchens, pastry commissaries, and high-volume restaurants, the ReadyChef 14/20 replaces a gelato batch freezer, pastry cream machine, chocolate melter, and sauce maker with a single Italian-built professional platform, at one-third of the combined footprint.
- 2–4 kg Gelato Per Cycle
- Higher batch capacity for gelaterias, hotels, and commissary kitchens serving multiple outlets.
- 34 Complete Production Programmes
- Full range of gelato, pastry, chocolate, and specialty dessert categories from a single professional machine.
- Variable-Speed Extraction
- Smooth, controlled tray filling and in-machine variegation support professional plating and packaging operations.
- Hard-O-Tronic® Consistency Control
- Real-time monitoring and adjustment of product texture to ensure consistent quality across every batch.
- Integrated Heated Washing and Cylinder Drying
- Full sanitation cycle built in. No separate dishwasher or manual drying step needed.
- Post-Cooling System
- Maintains product consistency through extraction, so the last portion matches the first.
The production choice for gelaterias, pastry commissaries, hotel dessert kitchens, chocolate shops, and multi-outlet restaurants that require consistent, high-volume output across multiple dessert categories from a single professional platform.
Higher batch capacity and 34 production programs mean more menu options, more output, and one fewer machine to buy, run, and clean. For Malaysian operators scaling a premium dessert program, the ReadyChef 14/20 consolidates investment into one Italian-built production asset.
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