Carpigiani at FHA HoReCa 2022 Singapore: Machines and Pastry Stars

Carpigiani was one of the headline exhibitors at FHA Ho.Re.Ca. 2022, Asia’s leading food and hospitality trade fair, held in Singapore from 25 to 28 October. Its stand was in Hall 3, booth 3B3-01.

Guest chefs and competitions

Two pastry stars took centre stage at the booth. On 25 and 26 October it was Otto Tay, a member of the Malaysian team that won gold at the 2019 Coupe du Monde de la Pâtisserie in Lyon. On 27 October it was Justin Lee, owner of JL Dessert Bar in Seoul and a leading name on South Korea’s culinary scene. Pastry chef and Carpigiani Gelato University instructor Alessandro Racca introduced the cooking shows.

Carpigiani also sponsored the show’s two main competitions. The Asian Gelato Cup selected teams for the 2024 Gelato World Cup in Italy. The Asian Pastry Cup chose national teams for the 2023 Coupe du Monde de la Pâtisserie in France.

Gelato technology

A large part of the stand was given to Synthesis 2, a modular system that makes, stores and serves gelato in one unit, in front of customers, without breaking the cold chain. The base module is a station with two independent cylinders that pasteurise and freeze a mix and hold the finished gelato in static storage, with a programmable storage temperature for each cylinder. An LCD display with pre-installed programs and the patented Hard-O-Tronic consistency control lets the operator monitor and adjust the gelato being frozen.

Synthesis 2 fits into most spaces without expensive renovation. It is on wheels, runs on a single-phase connection, and several two-cylinder base modules can be combined to build a full gelato parlour.

The compact countertop ReadyChef suits pastry shops and restaurants. Just 58 cm wide, it has 34 programs, from creams and chocolate tempering to gelato, slushes and cremolatas. Six of those cycles make sauces and toppings, and a dedicated cleaning program saves time.

Pastry technology

The pastry area introduced the new Pastochef RTL-I, the latest generation of the popular Pastochef RTL. The 2022 version has an inverter that varies processing speed to improve texture and structure. It comes in three sizes: Pastochef 18 RTL-I, 32 RTL-I and 55 RTL-I. It offers 18 pastry programs, 9 for chocolate, 8 for desserts, 7 savoury and 4 gelato programs for pasteurising and ageing mixes. The whole Pastochef RTL range automates time-consuming recipes. Its “dry bain-marie” heating and cooling avoids build-up on the cylinder, and the display guides the operator through the phases, temperatures and ingredient additions.

Visitors also saw the new Lab-O-Chef 5 multifunction countertop machine, then available only as a limited edition. It produces creams, ganache, jams, béchamel and other hot and cold specialities with consistent results. A touchscreen gives access to 66 preset programs (21 pastry, 8 chocolate, 6 topping sauce and 14 savoury) and lets you create your own. It can also work as a countertop batch freezer with 15 gelato programs.

Soft serve and shakes

The 243 T SP is a two-flavour soft serve machine plus mix, with two independent 5 or 8 litre tanks and a choice of pump or gravity dispensing, so it handles mixes of different viscosity.

Part of the booth showcased shakes, a trend in Asia, the United States and quick service restaurants worldwide. The three-machine line-up is the countertop 191 K SP, the floor-standing K Shake SP and the new 161 K SP. The 161 K SP is compact, gravity fed and has an 18 litre tank, which suits small spaces and lower demand and is quick to install and clean. All three use the H-O-T system to set the thickness of the shake.

See these machines in Australia

Majors Group is the official Carpigiani distributor here, so you can see many of these machines closer to home. Explore our gelato machines, pastry machines, soft serve range and shake machines.

Source: Carpigiani news. Rewritten for Australia by Majors Group.