New gelato equipment will boost profits for restaurants

Carpigiani Gelato University

Restaurants, hotels and dessert chains will soon be able to ‘infuse’ flavours into gelato during its production thanks to new advancements in equipment, a leading manufacturer has said.

Carpigiani, one of the largest makers of ice cream machines and gelato machines worldwide, said it was currently working on a new version of one of its best-selling machines that will provide customers with added options.

Scott Duncan, sales director of Carpigiani UK, said: “We’re looking to launch a new model of Maestro. A batch freezer, with hot and cold production programs, for gelato and pastry but with an infusion system that will allow chefs and gelato makers to infuse flavours, ingredients and inclusions into the gelato during the production process.”

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Carpigiani, which produces more than 150 different models and configurations within its range, is benefitting from the explosion of the frozen dessert space.

“Within the dessert sector we are seeing a number of companies ‘attacking the space’ with various concepts and offers,” said Duncan. “There has been a strong increase in dessert lounges, or dessert bars, offering everything from gelato, waffles, crepes, freakshakes, soft serve ice cream, and yogurt to artisan gelato on a stick and gelato pastry. Single portion desserts, for example, are really on the rise.”

In soft serve ice cream, Carpigiani’s 191 P SP is its fastest selling machine. The countertop soft serve machine, which can be used for ice cream or frozen yogurt, can deliver up to 80% over-run (increase of air) and has self-pasteurisation as a feature, meaning the unit only needs to be stripped down for cleaning about every 40 days.

For artisan gelato and sorbet, meanwhile, its Labo 8 12e model can produce 2.5kg of gelato in around 8 minutes, making it ideal for restaurants.

Carpigiani this month signed up as one of the new exhibitors for the 2017 Commercial Kitchen Show, where it will be displaying a range of solutions when the event kicks off in June.

Duncan said the company decided to take on a stand after hearing good feedback from the market about last year’s show. “Other sales directors working for equipment manufacturers were raving about the show and said it was not to be missed due to the quality of its visitors and buyers. The type of visitor it attracts is very much aligned to our strategy moving forward. We are working more and more with chain and multiple site operators. To get our equipment in-front of some of the industry’s key buyers is a no brainer.”

Tags : CarpigianiCommercial Kitchen Showgelatoice cream machines
Andrew Seymour

The author Andrew Seymour

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