Fresh gelato, minus the gelato lab
Fresh gelato has always needed a production chain: a batch freezer to make it, a blast freezer to set it, pans to hold it and a cabinet to sell it from. Synthesis collapses that chain into one cylinder. The mix goes in, the machine processes and freezes it, and the finished gelato stays right where it was made, held at serving temperature until someone asks for a scoop.
Carpigiani calls this static storage, and it’s what makes the system so appealing outside the traditional gelateria. A bar, a hotel or a restaurant can serve genuinely fresh gelato and sorbet with a much smaller footprint and far less handling.
Built for service, not just production
The details are written for busy counters. Advanced refill lets staff top up a running cylinder and restart the freeze. Self-adjusting scrapers look after the texture, a refrigerated well keeps the serving spatula cold, and a washing kit with a spray gun sits right between the cylinders. The cylinder heats to 90°C too, for pasteurising and hot preparations.
Picture a hotel pool bar with mango sorbet and macadamia gelato on the go all afternoon, a café running a lemon myrtle granita through summer, or a restaurant pass serving a freshly made Davidson plum sorbet between courses.
