RIMINI, Italy – The 2024 edition of Sigep – the International Exhibition dedicated to artisanal gelato, pastry, bakery and coffee – opened in Rimini, Italy, with Carpigiani participating in a 1,000-square-meter booth with a completely renovated look and designed to reduce waste and environmental impact inside pavilion C1.
The design was developed in collaboration with a team of architects with the intent of reusing the structure while limiting material waste as much as possible and producing 50% less refuse during setup and dismantling operations.
Carpigiani at Sigep
In addition to presenting the best of technology for gelato, soft serve, pastry and foodservice the space features a focus on the educational and consulting services of Carpigiani Gelato University.
Instructors from the international school of gelato will be on hand to explain the working method that guarantees the production of high-quality gelato in three steps: pasteurization, aging, and freezing.
Thanks to expert consulting it will be possible to create a scalable production space that is proportionate to the development of the business and that can ensure sustainable growth with 3 production schemes.
In addition to personalized guidance, training will also be made available at the booth through gamification thanks to an interactive game to be explored!
New developments for 2024 – A look at technology’s green future
A large portion of the booth is dedicated to the “Green future of technology” for artisanal gelato and much more.
In fact, it will be possible to preview new technological solutions that use natural refrigerant gas such as CO2 (carbon dioxide) anticipating the changes that are expected to be required in the coming years to reduce global warming.
In fact, CO2 gas is a natural refrigerant that provides sustainable and energy-efficient refrigeration at the highest levels imaginable today.
In the Green area new for 2024 is the Jetwip E 6, Carpigiani’s 6-liter CO2 refrigerated whipped cream machine equipped with a simplified cleaning system that allows daily sanitizing operations to be performed quickly as well as monitoring and controlling hygienic safety on an ongoing basis.
The totally revamped design includes a user-friendly LCD screen designed to facilitate operations for unskilled staff.
The new Jetwip E 6 is also equipped with a timed dispensing system that makes it possible to define how much product to dispense in advance, reducing waste and ensuring standardized portions.
Also on display were prototypes of a CO2-refrigerated batch freezer and pasteurizer that here again will allow production areas equipped with Carpigiani technologies in the future to comply with the most restrictive regulations in terms of environmental impact.
Alongside the two prototypes will be the HE – High Efficiency Line, which includes pasteurizers and freezers equipped with Adaptive technology able to manage the mixes of gelato artisans and pastry chefs and choose what’s best for each recipe.
The batch freezers of the HE line offer savings in electricity and water consumption equal to 30% compared to the same volume produced with the technology of the RTX line and earlier machines. Pasteurizers focus on saving water. 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 reduction in the size of the fat globules and levels of health safety that are at the top of the market.
Carpigiani Shop: the e-commerce platform designed to take care of Carpigiani machines
Carpigiani’s technologies are known for their durability and reliability over time, and all this is made possible by the routine maintenance and widespread service provided by the Carpigiani network.
When it comes to routine maintenance, professionals who rely on Carpigiani now have one more tool: Carpigiani Shop (shop.carpigiani.com), the e-commerce platform that makes it quick and easy to take care of your equipment. An intuitive search engine allows you to identify the right consumable parts for your model, purchase them, and receive them quickly. This will ensure a production that is always optimal and savings generated in terms of reduced product waste, energy consumption, and slowdowns caused by the normal wear and tear of certain parts such as blades and scrapers.
In addition to consumable parts, in the Carpigiani Shop you can buy accessories, merchandise and some small countertop batch freezer models. Don’t miss the area in the 2024 Sigep booth 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.
These include preventive maintenance and extended warranty packages that ensure optimal performance and no surprises when managing the costs of any unscheduled maintenance.
Soft serve and shake consulting service
Another area of interest in the Carpigiani booth at Sigep 2024 will be dedicated to the “Soft Serve & Shake Consulting” service, which is able to assist customers not only by offering the best and most suitable technological solutions, but also by complementing this expertise with a study on how to combine technology and taste, develop an effective food design concept, and efficiently implement it in each store. A space will also be reserved for Frozen Drinks with slush machines from V-Air and its consulting service dedicated to mixology.
As for soft serve, those with a sweet tooth can taste two delicious cups from the 2023 collection, a world tour of taste trends. Here visitors will be able to enjoy the exclusive Cup dedicated to the Giro d’Italia paired with the 191 TOY Pink, a single-flavor soft serve machine that can be customized in its color to best match the soft gelato produced.
The booth also features an extensive shake space with the three machines that complete the line: the countertop 191 K SP, the floor-standing K Shake SP, and the new 161 K SP. The latter has an ergonomic, elegant design that, thanks to its compact size, fits perfectly on the counter next to other equipment.
The dispenser is gravity fed and the tank has a total capacity of 18 liters. It’s perfect for those who have little space and a low demand and are looking for a solution that’s quick to install and easy to clean.
Another new machine debuting at Sigep 2024 is the K4, the most advanced floor-standing machine with pump dispensing designed for venues with high customer traffic, and which in addition to a self-pasteurization system also features a user-friendly control panel developed for non-professional operators.
All the shake machines are equipped with the H-O-T system that allows you to set the desired consistency for creamier or thicker shakes.
Also in this area will be the machines of the T-Line range, designed to always be efficient, even in small spaces, side by side with other equipment: 161 T G SP and 243 T SP. The characteristics shared by the two machines are superior performance even during rush hours, self-pasteurization that allows preserving mixes, and ease of installation in small spaces thanks to a compact size and rear vent that allows them to be placed side by side with other machines.
The 161 T G SP is a one-flavor machine with a compact size and elegant design. It has a five-liter tank and gravity dispensing. The 243 T SP is a two-flavor machine plus mix and has two independent 5- or 8-liter tanks. It can be equipped with pump or gravity feeding systems depending on the customer’s needs. This way it can easily manage mixes of different viscosity and give life to new creative combinations.
Another machine on display in the soft serve area is the UF 920 SP, a floor-standing machine with two flavors plus mix designed for those who manage high production volumes with intense flows and requests for extra large portions. Thanks to the two single doors, production flow can continue virtually non-stop: one of the two sides can be engaged in pasteurization while the other continues to dispense product.
Carpigiani for the world of pastry and restaurants
A large part of Carpigiani’s booth at Sigep 2024 is dedicated to solutions for chefs and pastry chefs, with a focus on technologies for cold pastry and gelato in restaurants. Two topical areas are joined by a kitchen/workspace where guests from this year’s scheduled special events will alternate.
For pastry shops the focus is on the new Lab-O-Chef 5 multifunction machine, an elegant countertop solution designed to become the indispensable ally of pastry and kitchen chefs, who can use it to produce creams, jams, gelato, bechamel, and other hot and cold recipes with consistent results over time.
ts use is facilitated by a control panel with touchscreen technology allowing access to 67 preset programs and the creation of infinite custom programs, not to mention monitoring all stages of production. Furthermore, thanks to a special kit the machine can be transformed into a countertop batch freezer for making artisanal gelato. A world of recipes at your fingertips.
Also present will be the Pastochef RTL-I, the latest generation of one of Carpigiani’s most popular pastry technologies, the Pastochef RTL. The presence of an inverter allows varying processing speeds to improve mixes’ textures and structures.
The entire Pastochef RTL range, with and without inverter, is designed to automate all recipes that require time and manual effort. The display guides the operator, showing the production phases, temperatures, and suggestions for progressively adding ingredients.
Also on the counter is a selection of batch freezers and multifunction machines that are part of the range dedicated to foodservice, including the Ready countertop models that condense all the steps of traditional gelato production method into smaller sizes.
Perfect for high pastry and haute cuisine, the compact ReadyChef countertop machine is designed for professional pastry shops and restaurants, and 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 34 different programs ranging from the production of creams to the tempering of chocolate, the preparation of gelato, slushes and cremolatas. Cleaning is made easier by a special program that saves a lot of time in the kitchen and production space.
Synthesis, the modular system for adding fresh gelato to any food retail concept
Gelato produced in front of the customer is one of the frozen dessert trends of recent years. Carpigiani presents the new addition to the Synthesis system at Sigep 2024: the single-cylinder Synthesis 1, which joins its “big sister,” the dual-cylinder Synthesis 2. Synthesis is Carpigiani’s modular system for producing, storing, and serving gelato in a single solution directly in front of customers and without interrupting the cold chain.
The basic modules include the single-cylinder Synthesis 1 and the dual-cylinder Synthesis 2. Both consist of a complete, elegant workstation with independent cylinders that can be arranged vertically or horizontally to fit any space. Each cylinder includes the functions to pasteurize and freeze the mix and statically store the gelato while also programming the optimal storage temperature.
Thanks to the LCD display with pre-installed programs and patented Hard-O-Tronic consistency control, you can constantly monitor the values of the programmed consistency and the gelato being frozen. It is always possible to make changes using the display controls to produce a perfect gelato according to the requirements of the recipe.
Carpigiani is one of the engines driving Sigep 2024 with more than 300 machines available for gelato artisans, chefs, and pastry chefs.
Carpigiani is a sponsor of the following events:
– Gelato World Cup (January 20-22): the World Finals of the most important international gelato team competition scheduled to be held in the Gelato Arena (Pavilion A5). The award ceremony will be held on January 22 from 4 to 5 pm.
– Sigep Gelato d’Oro (January 23-24): the Italian qualifying round to select the gelato artisan and pastry chef who will make up the Italian team that will compete at the next Gelato Europe Cup 2025. The competition will be held in the Gelato Arena (Pavilion A5) and the award ceremony is scheduled for January 24 at 4 pm.
– Gelato Festival World Masters: Europe & Middle East Challenge. The European qualifying round of the most important gelato competition for individual gelato professionals. The event will take place on January 21 in the Gelato Lab area (Pavilion A7). The award ceremonies will be held on the same day at 5 pm.
– International Competitions of SIGA – Association of Italian Gelato Artisans (January 21-23) in Pavilion A7.
- Carpigiani is a sponsor of AMPI – Academy of Italian Pastry Masters.
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