Carpigiani Labo 812XPLP Countertop Batch Ice Cream Machine

The Carpigiani Labo 812XPLP is a countertop batch freezer designed for professional foodservice and catering operations. Batch freezers work by churning and freezing a prepared mix in cycles, producing finished gelato, sorbet, or ice cream ready to serve or store. This model sits on a counter or preparation surface, making it a practical choice where floor space is limited but production quality cannot be compromised.

Carpigiani are a well-regarded name in frozen dessert equipment, and the Labo range reflects that background. At up to 12kg per hour output, this machine is well suited to operations that need consistent, repeatable results across a service period without running at industrial scale. Recovery between batches is reliable enough to support steady production during busy service windows, whether that is an à la carte dessert course or a catering event requiring consistent batches prepared in advance.

From an operational standpoint, a countertop batch freezer like this one offers a number of practical advantages over buying in pre-made product:

• Full control over recipes, flavours, and allergen content
• Ability to produce small, varied batches to order or to a prep schedule
• Consistent texture and quality across batches when technique is applied correctly
• Stainless steel construction supports hygiene and durability in commercial use
• Countertop format keeps floor space free in kitchens where space is at a premium

At 90kg, this is a substantial piece of equipment despite its countertop format — the surface it sits on will need to be sturdy and at a practical working height. The footprint of 360mm wide by 550mm deep is relatively compact, but clearance around the machine for ventilation and access should be factored into placement. As with all batch freezers, the electrical supply and ventilation requirements should be confirmed with your installer before purchase, and staff will need familiarisation with the batch cycle to get consistent results.

This machine is best suited to restaurants, hotels, dessert bars, and catering operators who want to produce their own gelato or sorbet in-house at a manageable scale. It is a considered choice for operations producing across several sittings or events per day rather than continuous high-volume throughput. For sites requiring significantly higher output, heavier-duty floor-standing models may be worth considering instead.

If you are weighing up whether this capacity is right for your service volumes, or want to discuss installation requirements before committing, the team is happy to talk it through with you.