HOST 2019: Carpigiani From Soft Serve to Gelato

Carpigiani presented its technology for food retail at HOST in Milan (Fiera Milano Rho, 18 to 22 October 2019, Hall 10, booth A60 C67), with a focus on gelato in restaurants and pastry shops and the international premium soft serve trend.

ReadyChef and countertop batch freezers

The big launch was ReadyChef, a 58 cm countertop machine for pastry shops and restaurants. It has 32 programs, from creams and chocolate tempering to gelato, slushes and cremolatas, with six cycles for sauces and toppings. It uses single-phase power and a special cleaning program saves time. Instructors from Gelato Pastry University in Tokyo and Foodservice Professionals in London, specialty schools launched by Carpigiani Gelato University in 2015 and 2017, demonstrated pastry and foodservice uses.

Four more countertop batch freezers launched for artisan gelato and foodservice: Freeze & Go, Labo 6/9 XPL P, Labo 8/12 XPL P and Ready 14 20. They suit small spaces and modest production volumes. The 55 cm Freeze & Go pairs Carpigiani reliability with a cream-coloured vintage design that recalls the first automatic machines patented in 1946. The Labo models offer many programs for gelato and sorbet, and the compact Ready 14 20 combines pasteurisation, ageing and freezing in one cylinder, in only 58 cm of depth.

Adaptive Technology and Ideatre

A large area covered Adaptive Technology, with the pasteurisers and batch freezers of the HE (High Efficiency) line, built to adapt to each recipe. The consistency control system can freeze recipes with an average 40% reduction in total solids, including recipes with no added sugar. The pasteurisers use a patented exchange pump cup for finer micronisation and a marked reduction of fat globules. The new Crystal program suits cakes and gelato in a jar, and arrives in 2019 on the countertop and floor-standing batch freezers of the HE and Ready lines. The Ideatre system is a counter with independent cylinders for making and storing gelato in front of customers, and for creams, sauces and toppings for pastry.

Premium soft serve and Soft Serve Consulting

Premium soft serve, the “gelato espresso” or “soft gelato” trend, is dispensed directly from the machine with a soft curl on top. Popular in the 1950s and 1960s, it has returned with refined ingredients, milk above all, and eye-catching shapes and colours. Carpigiani launched Soft Serve Consulting to help with technology choice, exclusive recipes, food design and operations advice. At the booth, visitors saw a project developed with the Future Food Institute.

Soft machines included the compact 161 G SP countertop machine, whose vertical airflow (intake from the base, vertical venting) makes it easy to fit among other equipment and maintain, and the new 193 GP with pump and gravity systems for mixes of different densities. Automat – L turns juices and ready-made drinks into fresh gelato at the press of one button. Carpigiani Services also showed its after-sales support across a machine’s life.

What this means for gelato makers in Australia

These machines suit smaller kitchens and new food businesses in Australia. Majors Group can help you pick between batch freezers, soft serve and pastry machines, and arrange finance and service support.

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