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The Carpigiani ReadyChef 8/12 and 14 20 make gelato, sorbet and granita, cook pastry creams and temper chocolate in one countertop batch freezer. Watch the video, then read the key points.
Tokyo pastry chef Asako Iwayanagi on seasonal parfaits built on one sorbet and one gelato, training her team at Carpigiani Gelato University, and blurring sweet and savoury. Watch the video, then read the key points.
A Japanese dairy family turns its own milk into gelato, soft serve, yoghurt and cheese, with free-roaming cows and Carpigiani machines. Watch the video, then read the key points.
From one Darlinghurst shop to stores across Australia: Gelato Messina founder Nick Palumbo on central pasteurising, fresh churning in every store and three decades with Carpigiani. Watch the video, then read the key points.
Carpigiani’s Synthesis makes, stores and serves gelato, sorbet and granita in the same cylinder, right at the counter. Watch the 39-second film, then read the key points.
Carpigiani’s Lab-O-Chef 5 heats and cools in the same cylinder, from -15°C to +105°C, for pastry creams, chocolate, sauces and gelato. Watch the 47-second film, then read the key points.
Carpigiani’s Crystal programme turns a countertop batch freezer into a make-ahead dessert station: semi-dense gelato piped into moulds and jars, blast frozen, then plated straight from the freezer. Watch the video, then read the key points.
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