Ice cream machine manufacturer Carpigiani has unveiled its latest innovations; targeting operators small and large, the ‘Restaurant Range’ should allow an outlet of any size to add soft serve ice cream, gelato and sorbet to its menu.
The ‘Restaurant Range’ pulls together four recently-launched machines, leading with the Labo 6/9 XPL which is designed for kitchens who want to produce smaller quantities of fresh gelato and also have the flexibility to change flavours without generating wastage.
Producing between 6-9kg of product per hour, this machine runs off a standard 13A plug with ‘air- cooled’ design so it can be placed alongside other appliances. No plumbing or drainage is required and its footprint of 360x550x740mm (w/d/h) should ensure it can fit into compact kitchens. Carpigiani’s Hard-O-Tronic technology is also installed which should allow it to detect and maintain optimum consistency until the gelato or ice cream is removed.
For those looking for a slightly larger capacity of between 8-12kg, the new Carpigiani Labo 8 12E offers the capacity required to produce medium sized batches – suitable for maintaining freshness and the production of multiple flavours. A simple plug-and-go operation and a neat footprint is designed to ensure the Labo 8 12E will fit onto an existing countertop, even in compact catering environments.
Carpigiani reports this is its best-selling machine for many years, as the countertop batch freezer can produce artisan gelato and sorbet. The Labo 8 12E delivers product in under 10 minutes per batch.
Only recently made available in the UK, the Ready 14 20 features ‘Ready’ technology, completing the entire production process in one, space saving, countertop appliance. Capable of pasteurising, aging and freezing in one, the Ready 14 20 builds on the success of the existing, floor standing Carpigiani Ready, to offer what is said to be an efficient, compact gelato maker, capable of producing between 14kg-20kg of finished product per hour.
Initially launched at Sigep 2019, the Ready 14 20 is now available for the first time in the UK and has nine pre-set programmes, including six for gelato and sorbet, one for fruit slush, two for special milk or fruit-based mixes and three dedicated to pasteurisation using the heat-cool cycles. The countertop Carpigiani Ready 14 20 features a design optimised for compact professional kitchens and complete with a single-phase supply. The appliance is claimed to be simple to use and quick to setup and to operate.
The Freeze&Go is the final model in the ‘Restaurant Range’. At 300mm wide it is claimed to be the most compact countertop professional batch freezer in its class. Producing up to 5kg of gelato, ice cream or sorbet per hour, and up to five portions in 4 minutes, the Freeze&Go allows chefs to create small portions of fresh dessert offerings, on demand and without wasting valuable kitchen space.
Equipped with a single-phase power supply, the model is said to be compact, virtually silent and easy to clean. A retro design with a cream finish reflects Carpigiani’s brand heritage and should mean the unit is suited for placement front of house. The innovative design of Freeze&Go should allow the mixing cup to be removed easily for cleaning, with additional mixing cups available.
Scott Duncan, sales director, Carpigiani UK, said: “Recognised throughout the world for our range of specialist gelato, ice cream and pastry equipment, we continue to be at the forefront of innovation and we are committed to providing the latest technology to our customers.
“Our ‘Restaurant Range’ is unique in that it offers four machines, at designated price points designed to encourage any size of business to invest in our technology. We are able to meet the bespoke demands of a caterer whatever the size of kitchen and ensure they can produce exceptional gelato, quickly, efficiently and to a consistently high standard.”