HOST 2019 - From Soft Serve to Gelato, Carpigiani's technology at the service of food retail entrepreneurs

4 tags Foodservice Exhibitions Events Italy

Carpigiani booth - Hall 10 - Booth A60 C67 @Fiera Milano Rho on October 18-22, 2019

Carpigiani, the Italian company that is the leading manufacturer of artisanal gelato machines, will be presenting its technologies for food retail at HOST, with a particular focus on the concepts of gelato in restaurants and pastry shops and the international trend of "Premium Soft Serve." Indeed, at the heart of these concepts are the innovations presented in the booth (Hall 10 - Booth A60 C67), offering visitors a full immersion in cold technology.

The latest development for Host 2019 is the launch of ReadyChef, the countertop machine designed for professional pastry shops and restaurants that in 58 cm incorporates all the technology needed to add gelato to the menu and act as a personalized assistant for many pastry and chocolate specialties. It has 32 different programs ranging from the production of creams to the tempering of chocolate, the preparation of gelato, slushes and cremolatas. Six cycles are dedicated to the production of sauces and toppings. Thanks to the single-phase connection it is easy to install, and cleaning is made easier by a special program that will save a lot of time in the kitchen and production space. ReadyChef applications for pastry and foodservice will be the focus of some demonstrations presented by the instructors of Gelato Pastry University in Tokyo and Foodservice Professionals in London, the two specialty schools launched by Carpigiani Gelato University in 2015 and 2017, respectively, for pastry and foodservice professionals who want to expand their knowledge.host banner 2019

New developments also in the realms of artisanal gelato and foodservice with the launch of countertop batch freezers: Freeze&Go; Labo 6/9 XPL P; Labo 8/12 XPL P; Ready 14 20. Perfect solutions for those with little space who don't require high production volumes. First and foremost, the little Freeze & Go, 55 cm in length, combines the power and reliability of Carpigiani technology with a cream-colored vintage design reminiscent of the first automatic machines patented in 1946. The Labo 6/9 XPL P and 8/12 XPLP are also small and reliable, offering numerous programs for producing perfect gelato and sorbets to be included in your menu. The compact Ready 14 20 is also available to stimulate the creativity of new food retail entrepreneurs, combining the versatility of the floor-standing batch freezer with countertop technology that manages to condense pasteurization, aging and freezing in a single cylinder and in only 58 cm of depth.

Much of the space will be dedicated to Adaptive Technology, which includes pasteurizers and batch freezers of the HE - High Efficiency Line able to manage the mixes of gelato artisans and pastry chefs and choose what's best for each recipe. The batch freezers make use of the latest evolution of Carpigiani's renowned consistency control system which makes it possible to freeze gelato recipes with an average reduction of 40% of the total solids, including recipes without added sugars. The pasteurizers are equipped with an exchange pump cup, a technology patented by Carpigiani that allows superior micronization of the mixture with a surprising reduction of the fat globules and levels of health safety that are at the top of the market. The technological innovation of Carpigiani batch freezers also amazes with the new "Crystal" program, perfect for making cakes and gelato in a jar thanks to the higher air content and the special consistency perfect for portioning. Starting in 2019 the program will be available on the countertop and floor-standing batch freezers of the HE and Ready lines.

An area will be dedicated to the versatile Ideatre system, the counter with independent cylinders offering an unbeatable performance to make gelato in front of customers and store it at a controlled temperature, and also to produce creams, sauces, and toppings that can be used in pastries.

Premium soft serve is the new international trend that revolves around so-called "gelato espresso" or "soft gelato" that is dispensed directly by the machine and that is topped off with a soft curl. Famous in the 1950s and 1960s, it has recently re-emerged as a product of refined ingredients – first and foremost milk – and of the most spectacular and "Instagrammable" shapes and colors. Taking up this challenge posed by the market, at Host Carpigiani will launch a new Soft Serve Consulting service that is able to assist the customer both in identifying the best and most suitable technological solutions and complementing this know-how with the development of exclusive recipes, implementing the concept of food design and consulting dedicated to operations management at one or more points of sale. At the booth of Host 2019 it will be possible to see an original project developed together with the Future Food Institute, the international network that makes food innovation a key tool to face the great challenges of the future.

Among the soft gelato machines, there is the small and versatile 161 G SP, a compact counter-top soft machine with vertical ventilation flow (air intake from the base and vertical venting) so that it can be easily situated among other retail foodservice equipment and easily maintained. And then the new 193 GP, equipped with pump and gravity system for recipes of different densities to taste a mix of light and refreshing gelatos and sorbets.

A large area is dedicated to Automat - L, the automatic machine that transforms juices and ready-made drinks into fresh gelato. Grab a sealed bottle of the flavor you want from the fridge and then press a single button. Ideal for convenience stores and rest areas, reducing management costs to a minimum.

Don't miss the area dedicated to Carpigiani Services which focuses on customer care and after-sales service that will illustrate cutting-edge solutions to ensure the perfect operation of Carpigiani machines throughout their entire life cycle.