pastochef
pastry and more
no obstacles to creativity
Remaining true to our commitment to meet customer demands, we proudly
introduce the new Pastochef RTX, built upon the wealth of our experience and
the feedback received from the many users of our specialty equipment.
Pastry chefs, ice-cream makers and gourmet chefs alike now have an even
more flexible instrument to meets all their production and creative needs. The
Pastochef RTX machines blend, cook, heat, cool, age and preserve an unlimited number of specialties, all in a perfectly hygienic fashion.
20 pastry, 5 gourmet food, 9 open programs
Welcome To The Laboratory Of Creams
Creams
PASTRY CREAM, ZABAIONE, LEMON CREAM, BUTTER CREAM
With the Pastochef the professional can make a wide variety of extremely
smooth creams and filling, characterized by perfect form and, most
importantly,outstanding shine.
Fruit Specialties
POCHÈE FRUIT, CREAMY FRUIT, FRUIT JAM, FRUIT JELLIES, FRUIT DROPS,
LIQUOR FRUIT, FRUIT TOPPING, GELATINE FOR DESSERTS
The Pastochef turns fruit into signature pastries! From poached fruit with an
incredible fragrance, to marmalades and jams of high fruit content, to honey
and almond nougat of outstanding texture, the pastry operator will always be
able to surprise his/her customers with striking quality.
Cookies
PETIT FOURS, COCONUT PASTRIES, CREAM PUFFS, FRITTELLE, RICE
CAKES,BUTTER COOKIES, MERINGUE, PATE CHOUX, MACAROONS
The Pastochef is capable of preparing great dough for cookies such as petit
fours, coconut macaroons, butter cookies and many more!
Vincent Pilon
Executive Pastry Chef, Mandalay Bay Resort & Casino
Born in France, Pilon has received several medals for his work including the
gold at the 2003 National Pastry Team Championship, the 2005 Food Network
Chocolate Challenge and the 2006 Food Network Chocolate Runway. He also
was named one of the “2007 Ten Best Pastry Chefs in America” by Pastry Art &
Design. His most recent awards include the 2007 National Taste Award and the
2007 Chocolate Masters’ Championship.
“I am getting great use out of the PastoChef machine. It is a great tool for any
bakery to have. I would definitely recommend your machine over any others to
pastry chefs as well as savory chefs. As always, thank you for helping Mandalay
Bay to stay in the mainstream of pastry production”
Welcome To The Laboratory Of Chocolates
Chocolates
CHOCOLATES, GANACHE CREAM, CHOCOLATE GLAZE, TRUFFLES
With its perfect temperature control Pastochef will temper chocolate to
perfection assuring always the right viscosity for making chocolate candies and
coatings. Ganache cream and glazes are interpreted so as to offer great texture
and stunning shine!
Creams Semifreddo-Entremets Glaces
CREAM PUDDING, TIRAMISÙ, BAVARIAN CREAM, CHOCOLATE PUDDING
A refined area of the frozen dessert offer, semifreddo is characterized by a
perfect equilibrium among softness and density. Pastochef will treat the
ingredients just in the right way in order to obtain always this technical balance
along with the good flavored intensity that just rightly cooked ingredients
can give.
Gelato-Yogurt
FIOR DI LATTE, CHOCOLATE ICE-CREAM, SOFT-SERVE ICE-CREAM, FROZEN
YOGURT, MILKSHAKES, INVERTED SUGAR, YOGURT...AND MORE
The pastry professional desiring to make gelato will discover that the Pastochef
is a great ally: with its customized heating programs it’s possible to create a fine
gelato mix, as well as a one for milkshakes and soft-serve ice cream. Making
one’s own yogurt is as easy as pouring milk and milk culture. The Pastochef
takes care of controlling the temperature control for the perfect tartness and
consistency.
Patrice Caillot
Owner Ice Dessert Boutique
Born and raised in Beaune, in the Burgundy region of France - executive Pastry
Chef at Osteria del Circo New York City - executive Pastry Chef at the new Ritz
Carlton in Lake Las Vegas, Nevada - silver Medal at the 2000 National Pastry Team
Championship in Beaver Creek, Colorado - best Chocolate Showpiece award at
the 2001 National Pastry Team Championship - voted one of the “Ten Best Pastry
Chefs in America”, in both 2001 & 2002, Pastry Art & Design and Chocolatier
Magazines - World Pastry Champion 2004 - coach for the American Team in the
World Champion Ice Cream Competition in Rimini, Italy, January 2008.
“The Carpigiani Pastochef is a great addition to my company’s equipment. With
its speed and cleanliness it makes my job much easier. Its precision is unmatched
and the final product is outstanding!
Welcome To The Laboratory Of Gastronomy
Gastronomy
GASTRONOMIC CREAM, BECHAMEL, SALT SHORT CRUST PASTRY,
POLENTA, ITALIAN RAGOUT, RISOTTO, PAELLA, MAYONAISE, BARBEQUE
SAUCE, TOMATO KETCHUP.
Not only for the pastry chef! The Pastochef is a great aid to the chef-decuisine,
offering automatic programs for making béchamel, polenta, Italian ragout and
much more.
Custom Programs
NINE OPEN PROGRAMS
This is where the professional can feel free to express his creativity. With an
easy-to-read touch control panel and very intuitive buttons, one can program
the Pastochef to make an endless array of customized pastry and gastronomic
products, fulfilling the needs of the most demanding pastry.
features & benefits
All in one, Pastochef cooks, cools, mixes and ages reduces time
and labor
Control Panel/Programs Easy to operate; select the program and add ingredi-
ents according to machine requirements
Perfect Temperature Control Prevents thermal inertia, guarantees perfect
crystallization of the chocolate molecules, prevents product burning, makes it possible
to cool and cook at precise temperatures according to product requirements.
Rapid Product Cooling Increases product shell life
Patented System Guarantees hygiene and the absence of bacteria in the finished
product.
Ergonomic Design Makes Pastochef very easy to use and operate
Spray Hose and Few Components Easy to clean
Small Footprint Saves space
Safety The Pastochef RTX’s memory remains active in case of an electrical blackout
or loss of water supply during the course of the heating cycle for pastry cream and icecream mixes. Once the electricity or water has been restored, the machine resumes
from the point of interruption, given that the temperature parameters confirm that the
product has not been altered during the down time. Alternatively, the machine begins
a completely new heating cycle. A message appears on the display indicating the new
cycle.
Special Lid Design Made with a special polymer, the transparent cover allows a
clear view of the machine at work. It is rigid, thus impact resistant, and alcohol safe. It
features a broad chute for easily adding ingredients even in large quantities during the
mixing cycle.
Unique Beater Design Features eight different blending modes. The pivoting
blades are designed to perfectly scrape the walls, avoiding the retention of dry ingredients on the bottom. Removable accessory mixer is supplied for handling products of
different consistencies.
Adjustable Shelf Made of stainless steel and covered with a rubber mat. It can
support trays and containers of various sizes at three different heights.
Multi-Functional Spigot The sanitary safety spigot is designed for extracting
both liquid and dense products. The extraction tap can be operated with one hand. Liquid products, such as hot chocolate and ice-cream mix, flow out with the tap in the first
position. A safety catch protects the second tap position, which allows denser products
like pastry cream and almonds with honey, to flow out of the front exit.
pastochef
…a machine built with versatility in mind
Technical Specifications
Production
capacity
Model
Pastochef 18 RTX 33/15
Pastochef 32 RTX 66/30
Pastochef 55 RTX 110/50
(2 hours)
lbs/kg lbs/kglbs/kg
*Other voltages and frequencies are available at additional costs.
The performance data relate to 25° C room temperature
and 20°C condensed water temperature.
Cream
min
max
15/7
33/15
33/15
66/30
55/25
110/50
Chocolate
min
max
11/5
28/12.5
17/7.5
55/25
22/10
88/40
Electrical
specs *
volt x cycle x phases
220 x 60 x 3 15
220 x 60 x 3 20 Water 463/210 26 x 23.8 x 39.4
220 x 60 x 3 30 Water 611/277 26 x 26 x 41.13
Breaker
size
Cooling
amp lbs/kg l x w x h
Air or
water
Net
Weight
287/130 22.5 x 17.5 x 35.5
Dimensions
IC757601222
Carpigiani Corporation of America 3760 Industrial Drive, Winston Salem, NC 27105 336-661-9893 carpigiani-usa.com
30.09.09
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