Carpigiani at Sigep Exp 2021: New Technology and Online Training

Sigep Exp 2021 was the online edition of the international exhibition for gelato, pastry, artisan bakery and coffee. Carpigiani used it to present new technology and training for food retail professionals.

The virtual stand

Carpigiani’s virtual portal highlighted 40 products and services for frozen dessert, gelato, soft serve, pastry and Ho.Re.Ca. professionals. Visitors could also access 15 profiles in several languages and across various topics, plus special events on technology. Carpigiani Tech News, launched in January 2021, already offered more than 50 hours of training and over two thousand subscribers, and Carpigiani Gelato University shared its new interactive learning platforms and the wide range of webinars rolled out from March 2020.

Technology for the gelato laboratory

• Bag Filler system: aimed at the centralised laboratory, a model where one production site supplies several points of sale. Research began in 2019, and the system includes weighing plus extra hygiene and safety assurances.
• Pastomaster 60 HE and 120 HE pasteurisers and the Adaptive Technology range, built for the unique liquid mixes of gelato artisans, with an improved system for moving mix from pasteuriser to ageing tank or other containers safely and hygienically.
• Labo 14 20 XPL P: a countertop batch freezer for catering or start-up businesses, offering strong output for anyone adding frozen desserts to retail or catering.

Soft serve and services

• Soft Serve Consulting: launched in 2020 for the premium soft serve trend, covering technology choices, know-how, exclusive recipes, food design concepts and operations advice.
• Nozzles: five more models joined the 13 introduced in 2020, widening the combinations of shapes, flavours and colours.
• 243 T SP: a compact two-flavour countertop soft serve machine, more powerful and versatile than its predecessor, with strong performance during rush periods or in a hot kitchen.
• Pay-per-use blockchain system: processes and correlates production data so operators pay in proportion to actual use, reducing waste and tying costs to consumption. The single-flavour countertop 161 T G SP, suited to bars and cafes, joined the machines with this system.
• Carpigiani Services: a virtual customer care and after-sales assistant explained how to keep machines performing across their life cycle.

What this means for gelato and soft serve businesses in Australia

Whether you run a central production kitchen or a single counter, the right machine and ongoing support matter. Browse Carpigiani gelato machines and soft serve machines, and ask about our national service and finance options.

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