Carpigiani 191

Carpigiani (subsidiary of Ali Group) has manufactured professional ice-cream machines in Bologna (IT) since 1946 and leads the global market with over 35% share in gelato and soft-serve production equipment. The 191 model is the company's first fully automatic vending platform designed for unattended operation: a standalone unit 190 cm high, 85 cm wide and 90 cm deep, translating the production and dispensing expertise of commercial gelato machines into an MDB-enabled vending format.

The front panel features a large transparent window for ice dispensing and a 10-inch colour touchscreen for product selection. The cabinet is constructed from food-grade stainless steel (AISI 304) – hygienic and durable. The unit is available in two colour options (white/teal, silver/black) and can be customized with optional branded wraps.

The Carpigiani 191's core is a dual-compressor system with two separate refrigeration circuits: one maintains the mix tank (liquid ice mix from the bag-in-box system) at 4 °C, the other operates the soft-serve cylinder at –6 to –8 °C. Automatic daily pasteurization heats the mix tank to 85 °C for 30 minutes (HTST process) then cools it back down – fully HACCP-compliant without manual intervention.

The optional dual-flavour system allows two parallel soft-serve flavours from separate tanks. Typical configuration: vanilla and chocolate; customizable to seasonal variants. Portion size per vend (80–150 ml) is programmable. Daily capacity: up to 2,400 portions at full operation.

Bag-in-box mix system: a 10-litre bag yields approximately 80–120 portions depending on portion size. At a location serving 200 portions per day, refilling requires 2–2.5 bags daily; filling takes approximately 5 minutes. The bag-in-box system enables hygienic, contact-free refilling without direct contamination risk to the mix.

For sites exceeding 300 portions per day, an optional second bag-in-box magazine extends the refill interval. The sanitization cycle runs automatically overnight (approximately 90 minutes). Operators monitor operational status, temperature and sales data via GSM telemetry.

The Carpigiani 191 requires more maintenance than conventional vending machines, but significantly less than a staffed gelateria: the automatic daily pasteurization cycle replaces manual machine washing. Recommended service intervals: compressor system inspection every 6 months; replacement of seals and scraper blades on the soft-serve cylinder annually.

Carpigiani offers maintenance contracts in German-speaking markets through authorized partners (2 technician visits per year plus emergency hotline). Service technicians are available at 20+ locations across Germany; typical response time for breakdowns is 24–48 hours on working days. For operators without vending experience, we recommend a full-service contract covering refilling, cleaning and maintenance through the partner.

Power supply: 230 V, 16 A. Operating power draw: approximately 1.8–2.5 kW (production plus pasteurization). Annual consumption at 16 hours per day, 365 days per year: approximately 4,500–6,000 kWh. This is comparable to a premium fully automatic coffee machine but significantly higher than a standard snack vending machine – the integrated heating and pasteurization cycle is the primary power consumer.

The unit is CE-marked and complies with EU food hygiene regulation (EC) No 852/2004. Operators must maintain HACCP documentation (Carpigiani provides templates) and register with the competent local authority where required by state regulations.

Purchase price: €18,000–22,000 depending on configuration (single or dual flavour, payment module). Lease options are available through Carpigiani financing partners (approximately €350–450 per month over 60 months). Used units: €8,000–12,000 for machines 3–5 years old in good condition.

Economic model: at a selling price of €2.50–3.50 per portion and 150 portions per day, monthly revenue reaches approximately €11,000–16,000. Raw material costs (bag-in-box mix): approximately 20–30% of revenue. After maintenance costs (approximately €400–600 per month for full-service contract) and site fees, operators typically retain €3,000–6,000 contribution margin per month. Break-even on capital investment: 12–24 months.