RIMINI, Italy – A calendar of over 100 workshops and special events and more than 100 machines to try under the guidance of instructors from Carpigiani Gelato University. These are some of the numbers of Carpigiani’s presence at Sigep 2022 – the International Exhibition dedicated to gelato, pastry, bakery and coffee scheduled to be held in Rimini on March 12-16, 2022 – offering a wealth of technological innovations and training methods for food retail professionals.
Lots of space dedicated to pastry, with two areas presenting technology and cooking shows by master pastry chefs.
Carpigiani for the world of pastry: the latest developments for 2022
Ample space dedicated to technology for traditional pastry: each day of the trade show will be dedicated to a specific specialty, which will be explored with the presentations of master pastry chefs. It all starts on Saturday with pastry cream and then continues with Bavarian cream, ganache, crème anglaise, and cream puff pastry.
Visitors will see the world premiere of the new Pastochef RTL-I, the latest generation of one of Carpigiani’s most popular pastry technologies, the Pastochef RTL.
The 2022 version of the machine has an inverter that can vary the speed of processing to improve mixes’ texture and structure. It will be available in three versions: Pastochef 18 RTL-I, Pastochef 32 RTL-I and Pastochef 55 RTL-I, each having a different production capacity. The pastry machine has 18 different pastry programs, 9 chocolate programs, 8 special programs for desserts, 7 savory programs and 4 gelato programs to pasteurize the mixes and age them.
The entire Pastochef RTL range, with and without inverter, is designed to automate all recipes that require time and manual effort. Heating and cooling are carried out in a “dry bain-marie”, thus avoiding potential incrustations on the cylinder’s surface and guaranteeing heat exchange, performance, and energy consumption. The display guides the operator, showing the production phases, temperatures, and suggestions for adding ingredients.
Visitors to the pastry area will also see the new Lab-O-Chef 5 multifunction machine in operation, currently only available in a limited edition. This countertop machine was designed to be the perfect companion for pastry chefs and chefs who can use it to produce creams, ganache, jams, béchamel, and other hot and cold specialties with consistent results over time.
Its use is simplified by a control panel with touchscreen technology allowing access to 66 preset programs and the creation of new custom programs, not to mention monitoring all stages of production. A world of recipes at your fingertips! In fact, the machine comes pre-loaded with 21 pastry programs, 8 for chocolate, 6 for topping sauces, and 14 for savory foods and specialties. Moreover, the machine turns into a countertop batch freezer for artisanal gelato with 15 pre-installed programs, allowing chefs and pastry chefs to expand their menu by adding delicious sub-zero creations.
Technology for artisanal gelato with a focus on energy efficiency
The central area dedicated to artisanal gelato features new business concepts and the best technology with a focus on energy efficiency and maintaining the cold chain.
One of the centerpieces of the space will be the latest in 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 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. 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 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 “Crystal” program, perfect for making cakes and gelato in a jar thanks to the higher air content and the special consistency perfect for portioning. The program is available on the countertop and floor-standing batch freezers of the HE, Labo XPL P and Ready lines.
A large area of the booth in Hall C1 will be dedicated to Synthesis 2, the new modular system for producing, storing, and serving gelato in a single solution directly in front of customers and without interrupting the cold chain.
The base module consists of an elegant station complete with two independent cylinders that can pasteurize and freeze a mix and statically store the gelato produced. Moreover, it is possible to program the optimal storage temperature for each cylinder. 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.
Synthesis 2 can be easily integrated into any environment without costly renovations or the need for a large production space: installation is facilitated by the wheels that allow the machine to be moved easily and by the single-phase electrical connection. Moreover, it is possible to combine multiple two-cylinder base modules to create an ice cream parlor that meets the needs of the entrepreneur.
Soft gelato
In 2020 Carpigiani launched 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. This service is being offered again in 2022 and changed its name in “Soft Serve & Shake Consulting”. Visitors will be able to admire the new collection of original projects.
An area will be dedicated to two countertop soft serve machines: 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 milk-based 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 tank with a capacity of 5 liters and a gravity feed system for the management of fruit mixes with small pieces and seeds. Milk-based mixes can be stored safely thanks to the self-pasteurization function: when the bar is closed the machine goes into storage mode, guaranteeing hygienic safety for up to 42 days, and halts if the scheduled cleaning is not performed.
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 dispensing 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, 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.
A large space will also be dedicated to shakes, the delicious mixes of soft gelato, sauces, toppings, and decorations that are trending in Asia and the United States and in quick service restaurants around the world. There are three machines in 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. All three shake machines are equipped with the H-O-T system that allows you to set the desired consistency for creamier or thicker shakes.
Add gelato to your menu with the Carpigiani foodservice professionals range
On display as if they were works of art, the countertop machines of the restaurant range that over time has expanded to include the Labo XPL P models in the 6/9, 8/12, and 14/20 versions, distinguished by their production volumes and size of the freezing cylinder, and the Ready countertop models – also in versions 6/9, 8/12, and 14/20 – which condense all the steps of traditional gelato production into a compact machine.
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. Six cycles are dedicated to the production of sauces and toppings. Cleaning is made easier by a special program that saves a lot of time in the kitchen and production space.
For those who want to amaze customers with the magic of cold desserts, Ideauno is the machine that creates a portion made to order in just a few minutes. Choose the mix, insert it into the cylinder and select the appropriate program and you’re done!
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. New for 2022 is the “Register your machine!” service that acts as a gateway to the global Carpigiani community complete with exclusive content, access to video tutorials, and invitations to events and demonstrations.
Special events dedicated to gelato and pastry
The calendar of meetings opened on March 12 in the area dedicated to pastry coordinated by the master pastry chef Alessandro Racca, who will join Santi Palazzolo, master pastry chef and Vice President of AMPI, for an in-depth demonstration dedicated to traditional pastry cream and its “Sicilian” variant.
On Monday, March 14, Fabrizio Fiorani, AMPI master and Best Pastry Chef of 2021 for Gambero Rosso will talk about icing and chocolate in the pastry area. He will be followed by master pastry chef Francesco Boccia with Alessandro Racca, technical director of Carpigiani’s Pastry division.
On Tuesday, March 15, the pastry area will focus on jams and marmalades with master pastry chef Andrea Fiori and his creations. Finally, Andrea Bandiera, a master gelato artisan who was awarded Three Cones by Gambero Rosso, will elaborate on the techniques for producing chocolate gelato.
Carpigiani is one of the engines driving Sigep 2022 with more than 300 machines available for gelato artisans, chefs, and pastry chefs.
Carpigiani was selected by the 2022 Gelato World Cup Committee as the official supplier of gelato machines (Master HE** and Turbomix) for the qualification rounds in Italy. Carpigiani is proud sponsor of AMPI – Accademia Maestri Pasticceri Italiani (Pav.B5).
