From refrigerated cabinets to ice cream makers and ice machines, Hotelympia exhibitors Liebherr, Carpigiani and Hoshizaki have got cool covered.
Liebherr comes back to Hotelympia 2016 with a diverse range of products from its wine cabinet range to large capacity forced air energy efficient refrigerators suitable for hotels and restaurants.
The manufacturer’s Great Britain national sales manager Stephen Ongley said: “We are pushing hard into the commercial foodservice sector in the UK with a growing sales force and increased marketing support. Liebherr represents decades of German engineering quality and this is front and centre in the equipment we have on stand 4120 at Hotelympia.
“The aim is make the distribution channels and end-users fully aware of the return-on-investment they get from buying Liebherr foodservice equipment and we look forward to meeting new and existing customers at the show.”
Key products on the stand will be the WTpes 5972 Vinidor wine cabinet, which features different temperature control areas to match the precise temperature control needs of wine; GKv 6460 forced-air upright refrigerator with 60kg shelf-load capacity and 663litres storage space; GKPv 1470 Profiline high capacity refrigerator offering 1,427litres of storage space; and the FKv 503 counter-top/wall mounted glass door refrigerator with a temperature range of +2°C to +12°C °C and capacity of 421litres.
Ice cream maker manufacturer Carpigiani has pulled together sector experts to entertain visitors to its stand (4010) at this year’s Hotelympia exhibition.
National Chef of the Year 2016 winner Larry Jayasekara will be on hand preparing Chocolate Cremaux and Roasted Pear Dessert, while Bread Street Kitchen chef Guy Betteridge will be on the stand on the Tuesday and Wednesday to make Brown Bread and Butter soft serve ice cream.
Additionally, Snowflake Luxury Gelato chef Paolo Rivieccio will be producing Raspberry Sorbet every day at the show, and Michelin-starred chef Josh Eggleton will be on the Carpigiani stand on Thursday producing a special recipe.
Finally, Arianna Silva, an experienced instructor from Carpigiani’s Gelato University in Bologna, Italy will be giving live daily demonstrations using the Ready, the Mister Art and Fantastick units.
A full list of demonstration times and details will be displayed on the Carpigiani stand for each day of the show.
The cocktail bar on the Hoshizaki stand (3830) will be manned by Daniel Schofield, a member of the team behind Tony Conigliaro’s 69 Colebrooke Row, the Drink Factory and Bar Termini.
As the first of its genre to take a scientific approach to constructing drinks, now explored even more fully in the bar’s continuously expanding laboratory, the Drink Factory, analysing the role ice plays in a drink is a crucial consideration.
Conigliaro commented: “We devote a great deal of time to developing flavours and refining the balance of our drinks, and Hoshizaki ice gives us the consistency and quality we need to pass this on to the customer.”
The Drinks Factory team has devised a special menu, including some Colebrooke Row classics, all utilising Hoshizaki ice, for visitors to the stand.