Frozen Dessert in Foodservice

Frozen dessert started out on the table as a fine dessert served in the European courts of the Renaissance. Precious sculptures of brittle with fruit sorbets, or elaborate molds filled with flavored creams with flowers and spices adorned sumptuous banquets in honor of European notables and rulers. Today gelato is back on the table thanks to the skill of chefs, pastry artisans and Carpigiani technology: a whole range of machines that can offer solutions for every need.

6 reasons to choose Carpigiani

A solution for every need
Carpigiani has taken into consideration the most common needs in the development of new foodservice machines, and our technology can be summarized in six characteristics: quality, performance, convenience, savings, safety, and hygiene.

Quality
Always fresh product thanks to a wide range of technological solutions for every space and requirement.

Performance
Always perfect results thanks to the intelligent technology that achieves optimal consistency and maintains it until extraction.

Convenience
Reduced dimensions, ease of installation, and adaptability to activities in the kitchen.

Savings
Reduction of food costs and waste using milk, fruit, vegetables and many other ingredients already used in the kitchen.

Safety
Rounded edges for the Freeze & Go. Automatic interruption if the doors are opened during freezing. 

Hygiene
Easy to wash and keep clean. 

 

Chef in the kitchen