P40 Pasteuriser

Professional pasteuriser for gelato laboratories with intermediate capacity

P40 is the professional pasteuriser in the STAF59 PastoMixer range, designed for laboratories that need a machine dedicated exclusively to thermal management of the mix, but with a more structured capacity than countertop models. It is a digital solution with inverter technology designed to pasteurise and age base mixes, with a pasteurisation cycle from 10 to 40 L.

The strength of P40 is its balance: it is no longer a machine for a small laboratory, but it does not yet enter the more demanding range of the line. It is a model that supports orderly growth in the mix-preparation department, offering greater capacity without becoming excessive for those who still want an agile structure. At this level, much of the pasteuriser’s value lies in continuity: being able to manage base mixes more regularly with a machine that does exactly what it is designed to do.

P40 is a dedicated pasteuriser, and this gives it a very clear function in the laboratory. It is not designed to batch freeze or replace other machines: it is designed to work effectively on the mix, make it more stable and guide it through ageing with a reliable process. It is a machine that helps bring order to preparation and build a more solid base for everything that follows.

Why choose P40

• Dedicated professional pasteuriser
• 10 to 40 L cycle
• Digital with inverter technology
• Ideal for growing laboratories
• Designed to provide greater continuity in mix management

Who it is suitable for

P40 is suitable for those looking for:

• a professional pasteuriser with intermediate capacity
• a machine dedicated to pasteurisation and ageing
• a solution for laboratories that want greater continuity in base-mix preparation
• a more orderly working structure in the mix-preparation stage
• a practical machine to support production growth

FAQ

What is the pasteurisation capacity of P40?

It has a pasteurisation cycle from 10 to 40 L.

Why use a separate pasteuriser instead of concentrating everything in one machine?

Because dedicating one machine to the mix helps make the process more orderly and provides continuity in base-mix preparation.

Is gelato quality also built before batch freezing?

Yes. A decisive part of quality is created in mix management, well before it enters the batch freezer.

When does a laboratory need to move up to a size such as P40?

When mix volumes begin to require greater continuity and a machine that is less limited than a countertop solution.