Create gelato on a stick and gelato cakes with maximum simplicity
This innovative Carpigiani machine has a special program that only partially crystalizes gelato mix while adding high overrun.
This semi-dense mix, called “crystal,” runs through the hose and out the portioning pistol, easily filling large cake molds or small stick molds.
After blast freezing in Fantastick, the mix completes the crystallization phase, becoming gelato.
This gelato maintains its initial overrun so that cakes can be easily sliced and gelato on a stick easily bitten into while still at -18° C (0° F).
Milkshakes, Even in Portions
This highly capable machine can even produce great milkshakes.
To guarantee great performance, during rush hours Master Stick has a “Portions” program.
This program guarantees continuous production of portions – cups of milkshake are dispensed in adjustable exact portions