On one side of the spectrum, there is the high-volume Carpigiani K3 model (featured in our last post) that is ideal for fast-food establishments such as McDonald’s. Then there is the small batch Carpigiani Freeze & Go which is ideal for restaurants, fine-dining, and high-end hotel kitchens.

The Freeze & Go is the smallest batch freezer offered by Carpigiani and is designed for easy use and maintenance in restaurants and hotels. It has a compact design, so it can be placed on a countertop without competing for too much space.

The flexibility of this model allows chefs to create fresh artisan gelato in approximately 5 minutes. Chefs can simply pour their refrigerated mix into the Freeze & Go cup, press the start button, and 5 minutes later the gelato is ready. Even more importantly, within a few seconds after a batch is complete, the next batch can begin. This enables chefs to adapt to customer tastes and get creative with new and adventurous flavors.

“Artisan gelato is the latest great opportunity for chefs throughout the world. Now it is possible to prepare different flavors in the space of a few minutes, adjusting recipes to the requirements of the moment, developing a menu that is unique and unforgettable, day after day. All thanks to Freeze&Go. “

– Carpigiani USA

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