Carpigiani® was founded in 1946 by the brothers Bruto and Poerio Carlo Carpigiani, after the success of the first automatic gelato machine, the Autogelatiera, in 1944. Carpigiani Gelato University is the education division of Carpigiani Group.
"The best and most versatile product for storing gelato or sorbet in a professional kitchen, in my opinion, would be the Adande drawer system. From the point of view of service, it’s perfect - and, of course, above all we are looking for even overall temperature. For me the Adande offers both." - Gary Ingram, Carpigiani’s Artisan Ice Cream & Gelato Consultant (UK)
Carpigiani® UK Ltd is the direct trading subsidiary of its parent company, Carpigiani Ali Spa, the undisputed leading manufacturer in the ice cream equipment world for over 60 years.
Carpigiani UK boasts staff with a vast amount of experience and with access to world-renowned ‘Ice Cream Masters’ and technical experts.
Carpigiani Gelato University’s mission is to lay the basis for a world-wide gelato culture. Gelato and ice cream are NOT the same thing. Carpigiani Gelato University teaches how to make true Italian gelato. Gelato is less fat than ice cream, contains less air, and is served at a higher temperature. Consequently, gelato has a richer flavour than ice cream.
Gary Ingram, Carpigiani’s Artisan Ice Cream & Gelato Consultant, heads up the UK Gelato University Team: “Gelato and Sorbet is best held at -12°C to -14°C; often it is mistakenly held at -18°C meaning the first sensation on the palate is cold - Carpigiani promote a warmer temperature where the initial perception is flavour.” “What we are looking for is an even holding temperature, and, of course, something that’s easy for service within the restaurant environment.”
“The best and most versatile product for storing gelato or sorbet in a professional kitchen, in my opinion, would be the Adande® drawer system. From the point of view of service, it’s perfect - and, of course, above all, we are looking for even overall temperature. For me, the Adande offers both.”
Adande facilitates temperature stability with its unique Hold the Cold® technology. Adande’s low-velocity cooling is unlike any other refrigeration on the market. The gravity fed air gently lowers into the patented insulated container, maintaining an even temperature within - eliminating the formation of ice crystals for perfect product quality.”
“The flexibility of Adande’s temperature range +15°C to -22°C allows operators to store creams, chocolate, sorbet and gelato. Adande is the ideal solution for the Carpigiani Maestro system”, says Karl Hodgson, Adande’s Sales Director.
Adande has teamed up with Carpigiani, to offer a range of dedicated dessert workstations. Designed as complete solutions for the preparation, production, storage and plating of professional artisan gelato product, the units are suitable for restaurants, hotels, fine dining, delicatessen and ice cream parlours. With a compact footprint of just 1100mm width by 700mm depth, the dessert stations are ideal for kitchens with limited floor space.
The Adande units are castor mounted, allowing them to be moved easily for cleaning regimes. The drawers and the gelato equipment each operate on a 13 amp power supply, and with no plumbing or water supply required, the installation is simple. Karl Hodgson, Sales Director, Adande, added: “Carpigiani’s position as a world market leader is helping us to introduce the Adande brand to new market sectors in the UK and on an international level.”
Carpigiani House, Coldnose Rd, Rotherwas Industrial Estate, Dinedor, Hereford HR2 6JL
Tel: 01432 346018