Restaurant

{“@context”: “https://schema.org”, “@type”: “FAQPage”, “mainEntity”: [{“@type”: “Question”, “name”: “What is the best ice cream machine for a restaurant?”, “acceptedAnswer”: {“@type”: “Answer”, “text”: “For plated desserts, a countertop batch freezer that makes small fresh batches. For high-volume or family dining, a soft serve machine.”}}, {“@type”: “Question”, “name”: “Can I make sorbet and gelato in the same machine?”, “acceptedAnswer”: {“@type”: “Answer”, “text”: “Yes. Batch freezers make gelato, ice cream and sorbet; clean between batches when switching from dairy to dairy-free.”}}, {“@type”: “Question”, “name”: “Do you train kitchen staff?”, “acceptedAnswer”: {“@type”: “Answer”, “text”: “Yes. We train your team on recipes, production and cleaning, and Carpigiani Gelato University courses go further.”}}, {“@type”: “Question”, “name”: “Can I finance the equipment?”, “acceptedAnswer”: {“@type”: “Answer”, “text”: “Yes. We work with New Zealand finance partners, and finance is available for up to 100% of a new asset’s purchase price. See finance or apply online.”}}]}