Carpigiani cuts complexity of ice cream making

Italian ice cream specialist Carpigiani introduced the catering channel to its Freeze & Go machine at Hotelympia, which promises to cut the time to make ice cream and sorbet to just five minutes.

The Freeze & Go counter-top machine has a single 500ml cylinder and occupies a footprint of just 260 x 530mm.

With a 5kg hourly production cycle, the Freeze & Go machine turns ice cream creation into a three stage process: pour the chilled mix into the machine’s cylinder, start the machine to begin the freezing process and the ice cream is then ready to serve when the machine beeps.

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Trade professionals can evaluate the machine at Carpigiani UK’s stand S1036, S1040.

 

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