SweetMood No32 - November 2022

In 2022 Carpigiani presented the new Pastochef RTL-I, the latest generation of one of its most popular pastry technologies, the Pastochef RTL. The machine is equipped with an inverter that can vary the speed of processing to improve mixes’ texture and structure. It is available in three versions: Pastochef 18 RTL-I, Pastochef 32 RTL-I and Pastochef 55 RTL-I, each having a different production capacity. The pastry machine has 18 different pastry programs, 9 chocolate programs, 8 special programs for desserts, 7 savory programs and 4 gelato programs to pasteurize the mixes and age them. The entire Pastochef RTL range, with and without inverter, is designed to automate all recipes that require time and manual effort. Heating and cooling are carried out in a “dry bain-marie”, thus avoiding potential incrustations on the cylinder’s surface and guaranteeing heat exchange, performance, and energy consumption. The display guides the operator, showing the production phases, temperatures, and suggestions for adding ingredients. In 2022 Carpigiani presented also the Lab-O-Chef 5 a multifunction machine, currently only available in a limited edition. This countertop Focus on the world of pastry CARPIGIANI machine is designed to be the perfect companion for pastry chefs and chefs who can use it to produce creams, ganache, jams, béchamel, and other hot and cold specialties with consistent results over time. Its use is simplified by a control panel with touchscreen technology allowing access to 66 preset programs and the creation of new custom programs, not to mention monitoring all stages of production. A world of recipes at your fingertips! In fact, the machine comes pre-loaded with 21 pastry programs, 8 for chocolate, 6 for topping sauces, and 14 for savory foods and specialties. Moreover, the machine turns into a countertop batch freezer for artisanal gelato with 15 pre-installed programs, allowing chefs and pastry chefs to expand their menu by adding delicious sub-zero creations. For more information: www.carpigiani.com 56

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