FHA HoReCa 2024: CARPIGIANI WILL BE THERE WITH TWO BOOTHS
The Bologna-based company will be at the trade show taking place in Singapore on October 22-25 in Halls 3 and 5 and will sponsor three international competitions

Bologna (Italy) October 20th 2024 – Carpigiani will participate in FHA HoReCa 2024 and this year the Bologna-based company’s booths will be doubling: one entirely dedicated to technology solutions for Quick Service Restaurants and the world of food restaurant chains (Hall 5, Booth 5F3-04) and one designed for the world of gelato, pastry, and restaurant professionals (Hall 3, Booth 3K3-08).

Carpigiani will also sponsor four of the main competitions scheduled for this 2024 edition of FHA HoReCa: the Asian Gelato Cup, a team competition dedicated to gelato that will identify the teams that will participate in the Gelato World Cup in 2026 in Italy; the Asian Pastry Cup, a team competition dedicated to pastry whose winners will go on to compete in the Coupe du Monde de la Pâtisserie scheduled for 2025 in Lyon; and finally the Global Chefs Challenge, the global final organised by Worldchefs that will see the world’s best chefs compete in four categories; and the Dessert Challenge.

Technologies for chains in the foodservice industry – Hall 5 – Booth 5F3-04

Adding a frozen dessert to your menu is easy with a little help from Carpigiani! Inside the booth in Hall 5 it will be possible to try Synthesis 2, the innovative modular system for producing, storing, and serving gelato in a single solution directly in front of customers and without interrupting the cold chain. For the world of soft serve gelato, visitors will be able to see the 161 T G SP, the most compact single-flavour gravity-feed machine, and the 191, the fast, high-performance single-flavour countertop soft serve machine that can produce more than 250 75 g portions in one hour.

Those interested in frozen cocktails can check out the V AIR technology in V DREAM, the high-capacity machine ideal for producing frozen drinks as well as products made with alcohol and milk.

Pastry, gelato shop and foodservice on display at Hall 3 – Booth 3k3-081

For the pastry world Carpigiani presents the multifunctional Lab-O-Chef 5 countertop machine, also ideal for chocolate, savoury foods, and gelato, capable of reaching 105°C and with more than 60 programmes  to express your creativity to the fullest. Lab-O-Chef 5 will also be the machine upplied to national teams for the Asian Pastry Cup competition.

Also for pastry, visitors will see Pastochef 18 RTL-I, the other multifunction machine in Carpigiani’s catalogue that can produce up to 17 kilogrammes of Bavarian cream, custard, fruit jam, chocolate tempering, ganache cream, and puff pastry per cycle. Thanks to its inverter it has nine stirring speeds, four of which are intermittent, allowing wider production flexibility and a better management of your recipes.

For gelato parlors, pastry shops, and restaurants the compact ReadyChef countertop machine incorporates all the technology needed to add gelato to your menu, acting as a personalised mini assistant for many pastry and chocolate specialties. It has 34 different programmes  ranging from the production of creams to the tempering of chocolate, the preparation of gelato, slushes and cremolatas. Six cycles are dedicated to the production of sauces and toppings. ReadyChef is the machine supplied to the national teams that will compete in the Asia Gelato Cup!

Perfect for making gelato for a restaurant, here’s Ready 8/12, the small batch freezer for processing both hot and cold mixes, capable of producing up to 12 kg of gelato in one hour. With its eight automatic programmes  and exclusive Hard-O-Tronic® technology, you can make an excellent fresh gelato. Ready 8/12 is the machine supplied to the national teams that will compete in the four-day Global Chef’s Challenge competition.

As for the world of soft gelato, the single-flavour 161 T G SP machine will also be on display here, also ideal for producing sorbets and frozen yoghurt. It has a 5 litre tank capacity and a gravity feed system to make compact, dry gelato. It’s equipped with the Star Hatch that allows adding 18 different nozzles that can be purchased individually or in the optional kit.

For the world of frozen cocktails you won’t want to miss the V AIR technology in V DREAM, the high-capacity machine ideal for producing frozen drinks as well as products made with alcohol and milk.