DOCSLIB.ORG

Machine Catalogue March 2017

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Machine Catalogue March 2017 Food Machinery Division M er ake the world sweet by Delta “All we need is Love & some Dessert.” - Unknown, but obviously smart person. Another smarty remarked “Life is short, have your dessert first”. Why not? In a nation that welcomes every beginning with a sweet, isn’t it sacrilege to have your dessert at the end of a meal? This world is raging with fury. Love seems to be vanishing a bit every day. It’s time we reclaimed our world before it’s too late. So well, lighten up, smile some more, crack a joke, giggle carefree. We have just about all the tools you’ll need to make the world sweeter :-) Meet us for a Visit our lab to serious war plan design, test & on spreading try the sweetness. sweetness arsenal. Train with us Trust our well Be sure of us to under our Chef's trained technical stock all bits of guidance team. sweetness in our spares depot. Symbols denote suitable for:- Ice Cream Parlour / Softy / Industrial Hotel & Fast Food Pastry Shop Chocolatiers Coffee Shop Super Market Bakery Large Recommended for Gelateria Yogurt Parlour Ice Cream Restaurant Canteen Hotels & Restaurants Pasteurisers & Pasteurisers Cum Ageing Vats Italy There are ice-cream machines and there’s Carpigiani. Unrelenting passion for excellence and constant R&D makes Carpigiani products perform at a point that’s far beyond benchmarks. Carpigiani machines are built to last and offer consistent performance through their working life. Carpigiani is the world’s best selling Gelato equipment brand :-) Boil 5 Boil 5 - Table top model. - Can be mounted over most batch freezers (except Labo 812e) - Quick and quite operation. - Water based mix pre-chilling system. - Electromechanical controls. Pasto 30 / 60 XPL/P & 60+60 XPL - Impellers for mixing. - Simple electronic controls. - Internal piston on spigot pushes back remaining mix back into the tank. No residue. - Electric/water blackout protection (Restarts pasteurising in case of long blackout) - Moving blade flaps (not in 30) for proper dispersion & disintegration of solids. - Pasto XPL 60 + 60 also allows two different types of mixes to be processed simultaneously. Pastomaster 60 HE / 120 HE / 180 RTL Pasto XPL - Advanced software & technology. - Suck & throw system to obtain ‘low homogenisation’. - Refrigerated spigot for maximum product hygiene. - Centrifugal pump with seven speeds for mixing as well for mix transfer (into ageing vats). - 60 HE is also designed to prepare a fruit, cream & chocolate pastes for flavouring ice-creams & to prepare a few pastry products such as Panna Cotta, Bavarian cream, Zabaoine sauce etc. - 60 HE P is equipped with a more powerful motor that can handle mixes with higher viscosity, fats & solids. - Electric/water blackout protection (Restarts pasteurising in case of long blackout) - Two processing zones in 180 RTL (single well). Pastomaster 60 HE Pastomaster 120 HE Pastomaster 180 RTL Boil 5 processing well Pasto 30 & 60 XP control panel Pasto 30 & 60 XP agitator Pastomaster 60 HE control panel One piece exchange pump in Pastomaster HE spigot body Impeller in Pastomaster Series Twin processing wells in Pastomaster 60 HE with 7 speed control Pastomaster 180 RTL Tips A Try Mec3 Panna Base Stabiliser-Emulsifier for an smooth white base with excellent mouth feel. Model Capacity Litres Cycle length Mins Condenser Dim cm L x W x H Power V/Hz/Ph - kW Boil 5 1.3 – 7 10-12 - 44 x 71 x 27 230/50/1 – 2.2 Pasto 30 XPL/P 15 – 30 Upto 120 Air or Water 39 x 85 x 103 400/50/3 + N – 3.4 Pasto 60 XPL/P 30 – 60 Upto 120 Air or Water 39 x 85 x 103 400/50/3 + N – 6 Pasto 60+60 XPL/P 60 – 120 Upto 120 Air or Water 70 x 85 x 103 400/50/3 + N – 9.6 Pastomaster 60 HE 15-60 Upto 120 Water 35 x 90 x 103 400/50/3 + N – 7 Pastomaster 60 HE P 15-60 Upto 110 Water 35 x 90 x 103 400/50/3 + N – 11 Pastomaster 120 HE 30 –120 120 Water 65 x 86 x 103 400/50/3 + N – 11 Pastomaster 180 RTL 60-180 120 Water 75 x 106 x 119 400/50/3 + N – 17.5 Note: Ageing & cooling feature not available in Boil 5 Accessories shown in the pictures may not be part of standard equipment Batch Freezers (small) Italy Freeze n Go & Pronto 4/c - For restaurants & hotels Pronto 4/c Pronto 4/c is a small but robust batch freezer suited for back of the house ice-cream production in small batches (500-650 g) from ambient temperature mixes. It’s an extremely popular model in restaurants & small hotels & like any Carpigiani machine, lasts for decades. Quartetto Chefs often unwillingly have to store ice-creams in freezers meant for other products. This sharing, often in confined Pronto 4C spaces, leaves a Vanilla ice-cream smell like Tandoori Chicken or a Chocolate ice-cream with Peas resting on the surface. The Quartetto not only produces fresh ice-cream, but also allows storage of the same, very much in itself. So while the top portion is a batch freezer (vertical), the bottom has storage space for 4 cylindrical containers (supplied as standard). With the Quartetto your ice-creams look, smell & taste the way they are supposed to be. Highly recommended for Hotels & Restaurants Quartetto Extraction in Pronto 4/c Mix pouring & ice cream Inbuilt storage freezer – Quartetto extraction in Quartetto Tips A Try Mec3 Divina stabiliser for alcoholic sorbets & Mec3 Softin texture enhancer, for an ultimate gourmet dessert experience. Model Batch capacity Hourly capacity Approx batch Dimension cm Power Storage area G Lt (ice-cream/Sorbet) time mins L x W x H V/Hz/Ph - kW Temperature °C Pronto 4/c 500-650 g 5 8-10 33 x 40 x 42 230/50/1 - 0.7 — Quartetto — 12-18 10 54 x 57 x 115 230/50/1 - 2.7 -8 °C to -15°C All units have air cooled condensers. Accessories shown in the pictures may not be part of standard equipment Batch Freezers - Labo & Labotronic HE series Italy Labo & Labotronic series of batch freezers carry legendary status in the ice-cream world. The patented direct expansion system, consistency monitoring systems, high performance semi- hermetic compressors (except in Labo 812 e) & specially designed beater & scrapper systems ensure perfect consistency, ultimate smoothness & quicker production, which translate into repeat customers, greater profits & huge savings in running costs. All machines are HACCP compliant :-) Labo series - Most popular models in the hotel industry. - Electromechanical controls & compact size. - Best suited for hotels, restaurants, single parlours & caterers. - Hard-O-Matic (Labo 1420M) & Hard-O-Tronic (Labo 812e) consistency monitoring system. Labo 812e Labo XPL/P series Labo M - Shaft-less beater & spring mounted PTFE scrapper blades. - Hard-O-Time consistency monitoring system. - Retractable water spray with hose lock & continuous flow. - Best suited for single to multiple parlour setups & larger scale ice-cream producers - Labo 20 30 XPL/P suitable for larger hotels. Labotronic HE series - 5 speed operation (only in 20-90 HE & 25-100 HE), helpful in obtaining overrun. - Optional inverter motor (for model 20-90 & 25-110) - Advanced electronics combined with extra sensitive & powerful refrigeration result in the exact consistency desired by the user & avoid further hardening. - Spring mounted scrapper blades in a special alloy of stainless steel. - Exclusive algorithm that electronically controls thermostatic valves, high-efficiency motors and new high performance condensers - Designed to save 30% in production time, thus saves precious power & man hours. - Auto defrost, to resume production in case of power blackout. - Retractable water spray with hose lock & continuous flow. - Best suited for multiple parlour setups (Labotronic 20-90 & 25- Labo XPL/P Labotronic HE 110 & large hotels (Labotronic 10 45 HE) Extraction – Labo 812e POM spring mounted scrapper Steel spring mounted scrapper Labo XPL/P control panel blades (Labo XPL/P) blades (Labotronic) Labotronic HE control panel Ideal location of sprayer Removable extraction chute Mix hopper Model Batch Capacity kg Production/Hour Ltr. Condenser Air/Water Dim cm L x W x H Power V/Hz/Ph - kW Labo 812 e 1.2 – 2.5 11-17 Air 37 x 72 x 66 230/50/1 – 1.8 Labo 14 20 M 2 – 4 20 – 28 Air 44 x 73 x 128 400/50/3 + N – 2 Labo 20 30 XPL/P 3 – 5 28 – 40 Air or water 52 x 65 x 140 400/50/3 + N – 2.9 Labo 30 45 XPL/P 5 – 7.5 42 – 60 Air or water 52 x 65 x 140 400/50/3 + N – 4 Labo 40 60 XPL/P 7 – 10.5 56 – 84 Air or water 52 x 65 x 140 400/50/3 + N – 6 Labotronic 10 45 HE 1.5 – 7.5 12 – 64 Air or water 52 x 65 x 140 400/50/3 + N – 6.4 Labotronic 15 60 HE 2.5 – 10.5 21 – 84 Air or water 52 x 65 x 140 400/50/3 + N – 7.6 Labotronic 20 90 HE 3.5 – 13 28 – 135 Air or water 52 x 65 x 140 400/50/3 + N – 9 Labotronic 25 110 HE 4.5 – 17 35 – 152 Air or water 52 x 85 x 140 400/50/3 + N – 11 Accessories shown in the pictures may not be part of standard equipment Batch Freezers - Labo 80 120 XP Italy Ever dreamt of batch freezer quality ice creams in continuous freezer production capacities? The Labo 80 120 XP fulfils this long cherished dream of every ice cream manufacturer. With a 20 kg batch load, its ideal for bulk packaged ice creams for retail sale, as well as for multiple parlour formats :-) - Shaft-less beater & spring mounted PTFE scrapper blades.
Load more

Recommended publications
  • Gelato World Tour 2.0
    Media Release For Immediate Distribution GELATO WORLD TOUR 2.0 Gets off to a Great Start in Singapore on the 2nd Leg of its World Tour Gelato Tickets sold out 5 hours before the closing time Found! Asia Pacific’s Top 3 Gelato Flavours See you in Tokyo! Singapore, 22 March 2015 – Singapore, its citizens, residents and visitors showed how much they loved gelato over this weekend. They came in throngs and savoured all 16 top flavours of the Asia Pacific region. The Gelato World Village was packed to the brim every moment it was open, from noon to 9pm daily. Gelato Tickets went on sold out five hours before the closing time! Gelato World Tour, the first international traveling competition in search of the best flavors in the world, is directed by the prestigious Carpigiani Gelato University and Sigep, the most important exhibition in the world for the artisan production of gelato, pastry, confectionery and bakery products held in Rimini Italy. Its mission is to spread the culture of Italian-style gelato, a fresh, artisan food product throughout the world. The main partners are IFI, international leader in the manufacturing of display cases for gelaterias and PreGel, the world’s largest producer of ingredients for gelato, pastry and coffee shops, official licensee of EXPO Milano 2015. Prodea Group is the operating partner and Felicitas Global Pte Ltd is the event’s local partner in Singapore. In its first edition, GWT toured seven gelato capitals in the world, namely Rome, Valencia, Melbourne, Dubai, Austin, Berlin and Rimini. On the final day of the Singapore leg, visitors witnessed ‘The Jury Challenge’ where the 16 top gelato artisans presented their signature flavors to the Technical Jury led by its President, Chef Justin Quek (Sky on the 57) and the Vice President, Christopher Christie, Executive Chef of Marina Bay Sands.
    [Show full text]
  • S W E E T I N N O V a T I
    SWEET INNOVATION Carpigiani Carpigiani Gelato University The traditional art of expert gelato makers and pastry chefs is handed down to new generations thanks to the many activities of Carpigiani Gelato University, the first gelato University, founded in 2003. Carpigiani offers beginner and advanced courses in their headquarters in Anzola Emilia (Bologna) and in all Carpigiani branches of the world. From Italy, to the US, to Japan and Australia, England, Africa, Latin America and China: with the skilled support of distin- The starting point guished Carpigiani master gelato makers, it is possible to become an authentic gelato artist anywhere. for success Carpigiani Lab Carpigiani Lab is a space open to the public and established for research, development and experimentation in the world of top quality artisan gelato. Through the Lab, Carpigiani has direct contact with the consumer public and confirms its Mission to promote and communicate the qualities of fresh and natural Italian gelato. Students of Carpigiani Gelato University will have cutting-edge technology at their disposal in every aspect. Innovative technology Innovation is at the base of Carpigiani’s technological leadership. A large percentage of sales is continuously re- invested in research, design, part selection, machine operating safety and ensuring balanced nutrition. Area managers and Carpigiani engineers are constantly maintaining machine performance and, through this feedback, are able to improve machine features and performance. World-wide assistance A widespread network of over 500 Carpigiani technical assistance centers, led by engineers and specialists from the headquarters and 11 international branches, guarantees that the equipment is always safe and in a good condition everywhere around the world.
    [Show full text]
  • ​Iot Solution from Telenor Connexion a Key Ingredient for World-Leading
    Apr 04, 2016 07:00 UTC IoT solution from Telenor Connexion a key ingredient for world-leading manufacturer of ice cream machines, Carpigiani Carpigiani extends its agreement with IoT solutions provider Telenor Connexion for another three years as the company plans to scale its remote monitoring solution globally. Carpigiani, a market leader in the field of ice cream, gelato and frozen dessert machines, has extended its agreement with IoT solutions provider Telenor Connexion for another three years. The Italian-based company manufactures over 10,000 ice cream machines per year of which the majority are being exported around the world. Customers span from small ice cream shops to large global fast-food brands. Telenor Connexion has developed and delivered an Internet of Things (IoT) solution to Carpigiani, since 2010. With the managed connectivity solution for remote monitoring, Carpigiani can offer its customers a connected after- sales service system based on actual usage. As a result, customers benefit from optimized maintenance and operations. “Global capacity, flexibility and price were decisive factors when we first selected an IoT partner and Telenor Connexion came out on top in all of the three areas”, says Giovanni Virgilli, IoT Solutions Manager at Carpigiani. “As we are now planning to scale our solution, Telenor Connexion’s global offering and 400 partner networks will ensure a smooth expansion.“ “We are very proud to support Carpigiani as they continue to evolve their innovative and smart connected services on a global scale. Carpigiani is a great example of a traditional company using the opportunities IoT brings to differentiate themselves and stay ahead of the competition.“ says Mats Lundquist, CEO at Telenor Connexion.
    [Show full text]
  • OUR COMPANIES. the SPIRIT of EXCELLENCE. the Book Provides an Overview of All Ali Group Brands
    OUR COMPANIES. THE SPIRIT OF EXCELLENCE. The book provides an overview of all Ali Group brands. We have dedicated one page to each company to highlight its know-how, specialization and the region in which it operates. We hope this book will be a useful tool to help our current and potential clients to select the most appropriate brand for their needs. Please do not hesitate to contact us if you require any additional copies. Contacts: [email protected] [email protected] [email protected] 76 individual brands Distribution in over 100 countries More than 10,000 employees worldwide 58 manufacturing plants in 29 countries Over 40 years of manufacturing excellence and expertise A minimum of 25 years in the market for each Ali Group brand A culture of excellence Rosewood Hotel, Beijing With over 50 years of manufacturing experience, Ali Group is the world’s largest, most diversified foodservice equipment manufacturing company. Pursuing excellence for our clients is central to every aspect of our business. Our specialized brands and complete product portfolio benefit from Ali Group’s truly global footprint. From across Europe and the US to the farthest reaches of China and Russia and some of the most remote places on earth, Ali Group is the only company that can truly operate all over the world, our commitment to excellence never wavering. 2 3 A truly global reach An ability to operate in remote, challenging environments Specialist experience in each sector A passion for innovation in every foodservice sector A selection of strong brands that put the customer first Innovation is pivotal to Ali Group.
    [Show full text]
  • Media Report Singapore Stage
    Media Report Gelato World Tour Asia-Pacific Stage Singapore, 2020----2222 MarchMarchMarch 201520152015 By Valentina Righi [email protected] DATA ANALYSIS GWT Total Clippings 202 Category Press 47 23,27% Web 151 74,75% TV/Video 3 1,49% Radio 1 0,50% Countries Italy 53 26,24% Rest of the World 149 73,76% Paesi PRESS WEB TV/Video Radio TOTALE % 18 34 1 0 53 26,2% ITALY GERMANY, AUSTRIA, 1 0 0 1 2 1,0% SWITZERLAND 0 0 0 0 0 0,0% SPAIN, PORTUGAL 0 6 0 0 6 3,0% USA 0 0 0 0 0 0,0% RUSSIA 0 0 0 0 0 0,0% UAE 2 8 0 0 10 5,0% OCEANIA 0 0 0 0 0 0,0% WORLDWIDE 23 81 1 0 105 52,0% ASIA 0 0 0 0 0 0,0% SOUTH AMERICA 0 0 0 0 0 0,0% UK 44 129 2 1 176 87,1% SUBTOTAL 3 22 1 0 26 12,9% OTHERS LIST MEDIA OUTLET CATEGORY COUNTRY LINK DATE MEDIACORP TV/VIDEO SINGAPORE 09/10/2015 RAI ITALIA TV/VIDEO ITALY 14/07/2015 GELATO & BAR PASTICCERIA PRESS ITALY 20/06/2015 GELATO & BAR PASTICCERIA PRESS ITALY 20/06/2015 http://www.heraldsun. com.au/news/national /the-ultimate-list-of- HERALD SUN adelaide-and-north- WEB AUSTRALIA 11/06/2015 adelaides-late-night- dessert- destinations/story- fnii5yv7- 1227384478127 http://www.inter- INTERVISTA vista.it/news/item/719 WEB ITALY 26/05/2015 1-26-05-2015-rimini- fiera-utile-di-3mln-nel- 2014.html MANILA BULLETIN PRESS PHILIPPINES 21/05/2015 THE STRAITS TIMES PRESS SINGAPORE 17/05/2015 PASTICCERIA INTERNAZIONALE PRESS ITALY 08/05/2015 http://www.dailytelegr aph.com.au/newslocal /inner-west/a-hidden- DAILY TELEGRAPH gelato-bar-in-summer- WEB AUSTRALIA hill-is-off-to-italy-in- 06/05/2015 2017-for-the-gelato- world-tour/story- fngr8h4f- 1227338250507 DAILY TELEGRAPH PRESS AUSTRALIA 06/05/2015 http://www.jakpost.tra vel/news/promoting- JAKARTA POST TRAVEL WEB INDONESIA indonesia-through- 04/05/2015 jamu-gelato- 5F80LngRzcJWlPuQ.h tml CIAO MAGAZINE PRESS AUSTRALIA 01/05/2015 PRESTIGE SINGAPORE PRESS SINGAPORE 01/05/2015 http://www.thehindub usinessline.com/news THE HINDU BUSINESS LINE WEB INDIA /states/gelatomaker- 16/04/2015 boomerang-to-go- global/article7109851.
    [Show full text]
  • Understanding the Effect of Formulation and Processing Parameters on Microstructural and Physical Properties of Ice Cream, Sensory Perception and Appetite
    Understanding the Effect of Formulation and Processing Parameters on Microstructural and Physical Properties of Ice Cream, Sensory Perception and Appetite by Gaia Rizzo A thesis submitted to The University of Birmingham for the degree of DOCTOR OF ENGINEERING School of Chemical Engineering College of Engineering and Physical Sciences University of Birmingham June 2016 University of Birmingham Research Archive e-theses repository This unpublished thesis/dissertation is copyright of the author and/or third parties. The intellectual property rights of the author or third parties in respect of this work are as defined by The Copyright Designs and Patents Act 1988 or as modified by any successor legislation. Any use made of information contained in this thesis/dissertation must be in accordance with that legislation and must be properly acknowledged. Further distribution or reproduction in any format is prohibited without the permission of the copyright holder. ABSTRACT Ice cream is a fatty, low satiating food which may increase obesity levels. This thesis aims to understand if it is possible to develop a more satiating product by manipulating formulation and/or processing. First, the effect of two emulsifiers (mono and diglycerides, MDGs and Tween 80) on the thermal behaviour of a bulk fat matrix was investigated. MDGs were shown to possibly enhance ice cream fat destabilisation more than tween 80. This research continued on an ice cream matrix, investigating the effect of different HLB (hydrophilic-lipophilic balance) number emulsifiers (MDGs based). Low and high HLB number emulsifiers (compared with intermediate HLB numbers) led to the formation of a more structured fat network.
    [Show full text]
  • OUR COMPANIES. the SPIRIT of EXCELLENCE. the Book Provides an Overview of All Ali Group Brands
    OUR COMPANIES. THE SPIRIT OF EXCELLENCE. The book provides an overview of all Ali Group brands. We have dedicated one page to each company to highlight its know-how, specialization and the region in which it operates. We hope this book will be a useful tool to help our current and potential clients to select the most appropriate brand for their needs. Please do not hesitate to contact us if you require any additional copies. Contacts: [email protected] [email protected] [email protected] A culture of excellence With over 50 years of manufacturing experience, Ali Group is the world’s largest, most diversified foodservice equipment manufacturing company. Pursuing excellence for our clients is central to every aspect of our business. Our specialized brands and complete product portfolio benefit from Ali Group’s truly global footprint. From across Europe and the US to the farthest reaches of China and Russia and some of the most remote places on earth, Ali Group is the only company that can truly operate all over the world, our commitment to excellence never wavering. 2 76 individual brands Distribution in over 100 countries More than 10,000 employees worldwide 58 manufacturing plants in 29 countries Over 40 years of manufacturing excellence and expertise A minimum of 25 years in the market for each Ali Group brand Rosewood Hotel, Beijing 3 A passion for innovation in every foodservice sector Innovation is pivotal to Ali Group. We focus on cutting-edge initiatives to improve processes in our factories and product development. We use our heritage and vast experience in manufacturing innovative products to build for the future.
    [Show full text]
  • The Gelato Festival Will Launch Application Process for Gelato Festival America at the 2018 National Restaurant Association Show in Chicago
    The Gelato Festival Will Launch Application Process for Gelato Festival America at the 2018 National Restaurant Association Show in Chicago Over the next four years the Gelato Festival America will tour across the US to select the three most talented gelato makers to participate in the Gelato Festival World Masters 2021 CHICAGO, IL. (May 17, 2018) – The Gelato Festival organizers today announced that they will be in attendance at this year’s National Restaurant Association (NRA) Show to begin accepting applications for Gelato Festival America, a competition shining a light on gelato chefs and artisans. The launch of the enrollment process will take place on May 19 at 9:30 AM (CT) with the official opening of the annual NRA Show at McCormick Place in Chicago, IL. At that time, the Gelato Festival team will gather for a photo-op at the booth of Carpigiani Corporation of America, Strategic Partner of Gelato Festival, to mark this special occasion. The NRA show takes place from May 19 to 22. The Gelato Festival, organized in collaboration with strategic partners Carpigiani (world leader in the production of gelato machines) and Sigep - Italian Exhibition Group (international leading exhibition of gelato, artisan confectionery, coffee and bakery for the foodservice channel), is a major effort that has spanned years of competition and education within the food and gelato industry. Following the success of last year’s first Gelato Festival America, this year the Festival will tour eight cities in the US, with the winning gelato chefs from each city eventually competing in a grand finale and ultimately in the World Master Finals in 2021.
    [Show full text]
  • THE CONSERVATORIUM a Duet of Dutch Architecture and Italian Design for Amsterdam’S Latest Luxury Hotel COVER STORY
    THE ALI GROUP MAGAZINE ISSUE 2 | OCTOBER 2013 THE CONSERVATORIUM A duet of Dutch architecture and Italian design for Amsterdam’s latest luxury hotel COVER STORY HOT NEWS ABOUT ICE Scotsman Industries joins Ali Group CHINA: THE BIG CHALLENGE How to take advantage of new opportunities with Ali as your partner CARPIGIANI GELATO UNIVERSITY Success stories from around the world McCAFÉ McDonald’s new café concept baked by Moffat INDEX THE ALI GROUP MAGAZINE Issue 2 | October 2013 PROFILE 2 Heir apparent: Filippo Berti prepares to lead Ali Group through its next decades of success Hello everyone! I am happy to share with you the new issue of AliWorld, COVER STORY the Ali Group magazine dedicated to the hospitality and foodservice industry. 4 The Conservatorium’s big encore A big thank you goes out to my colleagues around the world who once again helped me discover the most interesting PEOPLE stories. Their tales take us into the heart of extraordinary projects that our companies develop in various areas of foodservice. 10 Just add ice: Ali Group joins forces with premier ice-machine company Scotsman I hope the articles in this issue will transmit all the passion Focus on: Scotsman Industries and enthusiasm that inspired each project. I invite you write to me with new ideas for interviews and 14 Kitchens and laundry facilities without product news for future issues. Please feel free to send your boundaries comments to: [email protected]. Any suggestions that will make AliWorld richer and more interesting are welcome! Focus on: Alicontract It will be a great pleasure to hear from you and give space to your suggestions.
    [Show full text]
  • SIGEP 2014: CARPIGIANI WILL SURPRISE ONCE AGAIN New High-Efficiency Machines, Mygelato App, Delicious Courses and … the Gelato World Tour Hits the Halfway Mark!
    PRESS RELEASE PLEASE PUBLISH PLEASE DOWNLOAD AT THE FOLLOWING LINK THE DIGITAL VERSION OF THE PRESS KIT WITH PICTURES: http://we.tl/Ehh9ssd9Ys SIGEP 2014: CARPIGIANI WILL SURPRISE ONCE AGAIN New high-efficiency machines, MyGelato App, delicious courses and … the Gelato World Tour hits the halfway mark! Rimini, January 15th 2014 – Innovation, digitalization, culture, international communication: these are the watchwords for Carpigiani at the 35th edition of SIGEP, the most important exhibition dedicated to the artisanal gelato and pastry trades. This year, in an area covering more than 700 square meters, seven “artisanal production areas” will be equipped with the latest technology and a wide selection of machines made by the company headquartered in Anzola Emilia (Bologna). It will also be possible to learn more about gelato from fifteen instructors from Carpigiani Gelato University, the school that the international press has decreed to be the most prestigious gelato school in the world. The instructors will present more than 200 mini seminars. The public will learn more about the new four-week training program called “Become a Gelato Artisan,” the new “Gelato Smartfood” course (developed in collaboration with the European Institute of Oncology and Donna Brown), and the new “Gelato Week Retail Pioneers,” an evolution of the “Gelato Pioneers” scholarship project scheduled for March 2014. GELATO MACHINES It will be a world premiere for five innovations carrying the Carpigiani name: IdeaTre, Labotronic HE, Maestro HE, Labo XPL P, and XVL 3 Self Service. IdeaTre is a machine that will revolutionize the retail food world, perfectly encapsulating production, storage, and presentation of artisanal gelato, pastry, and gastronomy specialties.
    [Show full text]
  • E Cream & Beverage Dispense Ice Makers Coffee Machines
    COOKING BAKERY MEAL DELIVERY & PREPARATION REFRIGERATION WASHING & WASTE MANAGEMENT ICE CREAM & BEVERAGE DISPENSE ICE MAKERS COFFEE MACHINES CONTRACT, DISTRIBUTION & SERVICE COOKING BAKERY MEAL DELIVERY & PREPARATION REFRIGERATION WASHING & WASTE MANAGEMENT ICE CREAM & BEVERAGE DISPENSE ICE MAKERS COFFEE MACHINES CONTRACT, DISTRIBUTION & SERVICE COOKING BAKERY MEAL DELIVERY & PREPARATION REFRIGERATION WASHING & WASTE MANAGEMENT ICE CREAM & BEVERAGE DISPENSE ICE MAKERS COFFEE MACHINES CONTRACT, DISTRIBUTION & SERVICE COOKING BAKERY MEAL DELIVERY & PREPARATION REFRIGERATION WASHING & WASTE MANAGEMENT ICE CREAM & BEVERAGE DISPENSE ICE MAKERS COFFEE MACHINES CONTRACT, DISTRIBUTION & SERVICE COOKING BAKERY MEAL DELIVERY & PREPARATION REFRIGERATION WASHING & WASTE MANAGEMENT ICE CREAM & BEVERAGE DISPENSE ICE MAKERS COFFEE MACHINES CONTRACT, DISTRIBUTION & SERVICE COOKING BAKERY MEAL DELIVERY & PREPARATION REFRIGERATION WASHING & WASTE MANAGEMENT ICE CREAM & BEVERAGE DISPENSE ICE MAKERS COFFEE MACHINES CONTRACT, DISTRIBUTION & SERVICE COOKING BAKERY MEAL DELIVERY & PREPARATION REFRIGERATION WASHING & WASTE MANAGEMENT ICE CREAM & BEVERAGE DISPENSE ICE MAKERS COFFEE MACHINES CONTRACT, DISTRIBUTION & SERVICE COOKING BAKERY MEAL DELIVERY & PREPARATION REFRIGERATION WASHING & WASTE MANAGEMENT ICE CREAM & BEVERAGE DISPENSE ICE MAKERS COFFEE MACHINES CONTRACT, DISTRIBUTION & SERVICE COOKING BAKERY MEAL DELIVERY & PREPARATION REFRIGERATION WASHING & WASTE MANAGEMENT ICE CREAM & BEVERAGE DISPENSE ICE MAKERS COFFEE MACHINES CONTRACT, DISTRIBUTION & SERVICE
    [Show full text]
  • Market Overview on Gelato, Coffee and Sweet Food in China
    Market Overview On Gelato, Coffee And Sweet Food In China MARKET OVERVIEW ON GELATO, COFFEE AND SWEET FOOD IN CHINA 2018 1 Market Overview On Gelato, Coffee And Sweet Food In China TABLE OF CONTENT SECTION 1: Executive Summary Page 3 SECTION 2: General Overview on Gelato, Coffee and Sweet Food Page 7 Market in China SECTION 3: The Ice Cream Market in China Page 11 SECTION 4: The Pastry and Bakery Market in China Page 37 SECTION 5: The Coffee Market in China Page 53 SECTION 6: The Chocolate Market in China Page 62 2 Market Overview On Gelato, Coffee And Sweet Food In China * SECTION 1：Executive Summary As a populated country with a fast-paced economy, China’s market for sweet food and coffee market is experiencing exponential growth due to a rising middle class and changes in the young generation’s attitudes and consumption behaviors. The Chinese, accustomed to a salty diet, are adopting the western coffee culture and learning to appreciate various sweet indulgences, leading to vast opportunities for Italian coffee and sweet food manufacturers. The era of globalization presents immense opportunities for brands, especially Italian ones, to understand and grow with Chinese consumers as they explore a modern lifestyle enabled by years of socioeconomic improvement. More encouragingly, third-party research showed a strong trend towards premiumization and discretionary purchases, which is likely to translate into demand for premium products. Since “made-in-Italy” coffee and confectionary is often considered “premium” by most Chinese, the market potential at this time seems stronger than ever for products of Italian origin.
    [Show full text]