GPI :: The Gelato & Pastry Institute of America ::

Equipment

Batch Freezers

Frozen Custard

Soft Serve Freezers

Ageing - Pasteurizing

GTI Designs is proud to be offering the finest ice cream and specialty equipment produced in the world today. By exploring the pages of our ice cream and specialty equipment you will understand why we chose Carpigiani as one of our marketing partners. World of Gelato is proud to be working with our partners at Carpigiani.

Carpigiani's success in research, application of new technologies, development of the organization, and the launching of new products and services in the international market has led them to become one of the largest and best known manufacturers of frozen dessert equipment in the world. Carpigiani is the only company producing and marketing a complete line of products in it's field in International markets.

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LB-100 Single speed counter model for low volume requirements	LB-202G Two speed model for medium requirements	LB-302 & /G Single and two speed floor model



LB-502 & /G Single / two speed floor model for high volume		LB-1002 & /G Single / two speed floor model for high volume

	CU-1131 Counter model. Gallons / hour =12 gal. total (center draw only)	CU-313 Floor model. Gallons / hour = 10 gal. per side



CU-253 Floor model. Gallons / hour = 15 gal. per side		CU-820 Floor model. Gallons / hour = 24 gal. per side

UC-711 G/P Single flavor counter model designed for low - medium volume	UC-1131 G/P Two flavor "twist" counter model for medium - high volume



UF-263 G Two flavor "twist" floor model for medium volume. Maximum product versatility + optimum energy efficiency.	UF-253 G/P Two flavor "twist" floor model for medium - high volume	UF-820E Two flavor "twist" floor model for high volume requirements

AGEMASTER Ages ice cream base.				PASTEURIZER Pasteurizes ice cream base.

PASTOCHEF Multifunctional for pastry needs

		GRANITA One, two or three bowl slush display.

UC-151 Single speed counter model for low volume requirements		UC-251 Countertop for high volume shake or slush.

		KW-50 Whipped cream production for medium volume.		KW-77 Whipped cream production for high volume.