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The Carpigiani ReadyChef 8/12 and 14 20 make gelato, sorbet and granita, cook pastry creams and temper chocolate in one countertop batch freezer. Watch the video, then read the key points.
Tokyo pastry chef Asako Iwayanagi on seasonal parfaits built on one sorbet and one gelato, training her team at Carpigiani Gelato University, and blurring sweet and savoury. Watch the video, then read the key points.
Carpigiani’s Lab-O-Chef 5 heats and cools in the same cylinder, from -15°C to +105°C, for pastry creams, chocolate, sauces and gelato. Watch the 47-second film, then read the key points.
Pastry Shop / Bakery Shop – Shop Fitting Project Italian Gelato Store, Ice Cream Cake Display Cabinet (Cristal Tower), Gelato Display Cabinet showcaseAll