MILAN, Italy – All the latest in frozen desserts at Host 2023 in the booth of Carpigiani (Hall 10 – Booth A68), a historic Italian company that has been innovating the world of “cold sweets” since 1946 with its technology and its international academy, Carpigiani Gelato University.
Carpigiani at Host
The five days of the trade show feature events and international guests engaging with visitors on the topics of energy and environmental sustainability, new gelato formats for food service and confectionery, blockchain technology, and Premium Soft Serve.
And it is precisely in the area dedicated to soft serve, the delicious fast frozen dessert, that visitors are able to taste the gelato cup dedicated to the Giro d’Italia, a tribute to one of the most world’s most popular sporting events and therefore in the unmistakable pink color that will be an integral part of the food design.
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.
The technological innovations featured at Host Milan 2023
For artisanal gelato shops, the focus is on energy savings with models from the HE – High Efficiency line, while the latest technological development featured is the SyNthesis 1, the newest addition to the range of modular freezing systems designed to be used in front of customers. It is an elegant, complete station for incorporating fresh gelato into any retail food format.
The area dedicated to Soft Serve & Shakes feature machines from the shake line, with the new compact, versatile 161 K SP for those with low production volumes. Food service chains are given a preview of the new K4, the advanced shake and soft serve dispensing unit for venues with high customer traffic.
For pastry shops and restaurants there is an area equipped for cooking shows where machines from the range will be used, including the new Lab-O-Chef 5 multifunction machine, an elegant countertop solution with endless customizable programs 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.
Special events dedicated to restaurants and pastry shops
Gelato won’t be the only topic discussed during the special events scheduled for Carpigiani’s booth at Host 2023.
Indeed, the four appointments recount the journey between food service and pastry with the help of technological innovations from the company based in Anzola Emilia.
It all started on October 14 at 11 am with David Vidal – a chef from Malta based in Sweden where he is head chef at Scandic Laholmen – who told the story of autumn in a dessert with gelato in three versions.
On Sunday, October 15, at 3 pm, it was the turn of award-winning pastry chef Giuseppe Amato who will surprise with a savory pastry recipe.
Monday, October 16 will feature a double date with gelato in the restaurant. At 11 am visitors will see Stefano Pinciaroli, chef of PS Ristorante in Cerreto Guidi, who received a Michelin Green Star in 2022.
He’ll be talking about environmental sustainability and his dessert based on honey. At 3 pm Chef Davide Oldani will talk about his gelato, starting with the recipe that made him famous and remains in culinary history: Grana Padano gelato.
SyNthesis, the modular system for adding fresh gelato to any retail food concept.
Producing gelato in front of customers is one of the recent trends in frozen desserts. Carpigiani will be presenting the latest addition to the Synthesis family at Host 2023: 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 has 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.
Soft Serve like you’ve never seen before
Another area of interest in the Carpigiani booth at Host 2023 will be the space 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.
Those with a sweet tooth can sample two delicious cups from the 2023 collection, a world tour of taste trends.
Here it is be possible to enjoy the exclusive cup dedicated to the Giro d’Italia combined with the 191 TOY Pink, a single-flavor soft serve machine that can be customized in the color that best matches your own soft gelato.
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.
New at Host 2023 is the K4, the most advanced floor-standing machine with a pump dispenser designed for venues with high customer traffic, and which in addition to a self-pasteurization system also features a user-friendly control panel designed for non-professional operators.
All shake machines are equipped with the H-O-T system that allows you to set the desired consistency for creamier or thicker shakes.
In this area visitors can also see 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 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.
Focus on the energy efficiency of technology dedicated to artisanal gelato
The area dedicated to artisanal gelato features the best technology with a focus on energy efficiency and the performance of the pasteurization and freezing cycle with extensive savings in energy and resource consumption.
One of the centerpieces of the space 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.
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 optimal for portioning.
The program is available on the countertop and floor-standing batch freezers of the HE, Ready and Labo XPL P lines.
Carpigiani for the world of pastry and restaurants
A large part of Carpigiani’s booth at Host 2023 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 the highlight is the new Lab-O-Chef 5 multifunction machine, an elegant countertop solution designed to be the perfect companion for pastry chefs and chefs who can use it to produce creams, jams, gelato, bechamel, and other hot and cold specialties with consistent results over time.
Its use is facilitated by a control panel with touchscreen technology allowing access to 67 preset programs and the creation of an infinite number of custom programs, not to mention monitoring all stages of production.
Moreover, thanks to a special kit the machine transforms into a countertop batch freezer for making artisanal gelato. A world of recipes at your fingertips.
Also of note is 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 adding ingredients.
Also on the counter are a selection of freezers and multifunction machines that are part of the range dedicated to food service, including the Ready countertop models that condense all the steps of classic gelato production 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.
