Foodservice refrigeration specialist, Adande, has teamed up with ice cream equipment manufacturer, 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 1100 mm width by 700 mm depth, the dessert stations are ideal for kitchens with limited floor space.
The workstations are available in a variety of configurations to meet desired capacity, including a layout which has Carpigiani Boil 5 and Labo 8 12 E units are mounted on an Adande two drawer refrigerator. The worktop of the Adande unit can also accommodate additional equipment, such as a whipped cream machine.
Base mix ingredients are heated in the Boil 5 before the liquid is transferred to the Labo 8 12 E, where flavouring is added and the mix is stirred and chilled to – 8oC. The artisan gelato is then transferred into pans for pull down to the suitable storage temperature in the Adande unit. For high volume operations, a pre-prepared UHT gelato mix may be poured directly into the Labo 8 12 E.
The ability to set precise and accurate temperatures in the Adande drawers has particular advantages for holding premium gelato. The bottom drawer of the Adande unit may be set at – 18oC, which is the optimum temperature for the longer term storage of gelato, eliminating the formation of ice crystals. The upper drawer may be set at – 14oC, during service, which is the perfect temperature for soft scoop service.
Alternatively, the lower drawer may be set at – 14oC for holding gelato during service, with the upper drawer set at + 4oC for the storage of complementary ingredients, such as fruit, toppings and sauces. The top drawer, at + 4oC, may also be used for chilling dessert plates and sundae glasses.
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 installation is simple.
Carpigiani has recently opened a development kitchen at which chefs and ice cream operators can gain first hand experience of the dessert workstations. Appointments for demonstrations at the Carpigiani facility are available upon request.
Scott Duncan, Sales Director, Carpigiani, stated:
“Artisan gelato is a premium product, which requires holding at optimum storage and service temperatures. The unique technology of the Adande drawers helps maintain the gelato at the correct temperature, eliminating the formation of ice crystals for perfect product quality.”
Karl Hodgson, Sales Director, Adande, added:
“Carpigian’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.”
Adande® Refrigeration, 45 Pinbush Road, South Lowestoft Industrial Estate, Lowestoft, Suffolk NR33 7NL, UK
Tel: + 44 (0) 844 376 0023
Fax: + 44 (0) 1502 533794
Email: info@adande.com
Website: www.adande.com