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Carpigiani at FHA Asia 2026: Italian technology and gelato culture on show in Singapore
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Thursday, 23 April, 2026, 12 : 00 PM [IST]
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Bologna, Italy
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For eighty years a global reference point in spreading the culture of artisanal gelato and soft serve, and a market leader in the production of gelato equipment, Carpigiani returns as a key player at FHA Asia 2026, one of the leading food & hospitality trade shows in the Asian continent, taking place in Singapore from April 21 to 24.
The Bologna-based company will be located in Hall 1 (Stand 1J3-01), an open and dynamic space where technology meets live demonstration. Throughout the event, visitors will be able to attend a full schedule of live demos designed to showcase real applications of gelato equipment and their impact on the daily work of gelato makers, pastry chefs, and foodservice professionals.
For this edition, Carpigiani will sponsor two major competitions: the Asian Pastry Cup selection, leading to the Coupe du Monde de la Pâtisserie 2027 in Lyon, and the FHA Dessert Challenge, an initiative dedicated to enhancing creativity and professional skills in the dessert world. Through this participation, the company reinforces its role as a technological and cultural partner for the industry, offering concrete solutions to innovate the offer and respond to evolving consumer habits, increasingly focused on quality, customisation, and experience.
Among the technologies showcased at the stand, special attention will be given to Nuvia and Synthesis 1 Counter Top, two solutions designed to meet the evolving needs of the market: consistent quality, speed of service, and an increasingly engaging customer experience.
Nuvia is the solution designed for the preparation of whipped cream, mousses, and semifreddi, offering versatility and continuity across different professional settings. The machine allows precise portion and volume control, ensuring stable and consistent results over time. This enables gelato shops, cafés, and pastry shops to expand their offering with a wide range of preparations while maintaining full control over quality and improving operational efficiency, with reduced waste and shorter processing times.
From a sustainability perspective, Nuvia uses CO2 technology, contributing to a lower environmental impact compared to traditional refrigerants. The simplified cleaning system allows quick daily sanitation, while the design enhances operator safety.
Synthesis 1 Counter Top, on the other hand, transforms the way gelato is experienced in-store. This compact machine is designed for simple and intuitive use, allowing operators to produce, store, and serve gelato in the same space, directly in front of the customer.
In practice, the laboratory moves from the backroom to the front of house, becoming part of the experience: gelato is batch frozen in small quantities, always fresh and served without intermediate steps. For shops and restaurants, this means reducing space requirements and working with greater flexibility; for customers, it means seeing the product made before their eyes, with an immediate perception of freshness and quality.
At the stand, visitors will be able to explore the full Carpigiani range dedicated to artisanal gelato, soft serve, pastry, and foodservice.
Among the solutions on display: Lab-O-Chef 5, a multifunction machine for gelato and pastry with over 60 programs for both sweet and savoury preparations; Pastochef 18 RTL-I, for the production of creams, ganache, and pastry preparations; ReadyChef 14/20, the compact countertop multifunction machine for gelato and pastry; Ready 8/12, the countertop batch freezer designed for foodservice.
There will also be technologies dedicated to high-productivity soft serve and shake, such as UF 720 SP, along with self-service solutions and modular systems designed to meet the needs of chains and innovative business formats.
Each day of the exhibition will be marked by a continuous program of live demonstrations: from gelato production with Synthesis, to soft serve and milkshakes with 161 T G SP and UF 720 SP.
There will also be space for creamy preparations with Nuvia, featuring flavours such as coconut, mango, and passion fruit, as well as pastry creations with Pastochef RTL-I, including choux and Tie Guan Yin chocolate tartlets.
With ReadyChef 14/20, Asian-inspired flavours will take centre stage, such as Tau Sar Piah and matcha with Hokkaido milk foam.
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