Carpigiani brought artisan gelato to SIHRE 2026, Bulgaria’s international exhibition for restaurant, hotel, catering and SPA equipment. Visitors could explore the latest gelato, pastry and foodservice equipment and watch live demonstrations led by Carpigiani Gelato University instructor Andrea De Bellis.

Machines on show

The Hall 2, Booth B9 stand featured technology for gelato, soft serve and foodservice:

• Nuvia, a next-generation whipped cream machine built for quality and flexibility in every preparation.
• 161 T G SP, the most compact gravity-fed single-flavour machine, producing up to 200 soft gelato servings of 75 g per hour.
• Ready 8/12, a compact machine that can freeze and also heat liquid mixtures.
• Maestro ** HE, a batch freezer handling from 1.5 kg to 7.5 kg per cycle.
• Pastomaster 60 HE, an energy-efficient pasteuriser for up to 60 L of mix per cycle.
• Pastochef 18 RTL-I, which makes up to 17 kg per cycle of Bavarian cream, jam, chocolate, ganache or cream puff filling.

Bring it to your business in New Zealand

The same Carpigiani technology is available here through Majors Group, the official distributor for New Zealand. Compare our gelato machines, look at the pasteurisers that suit your volumes, or talk to our team about a demo.

Source: Carpigiani news. Rewritten for New Zealand by Majors Group.