Carpigiani strikes Gold with the ‘Ready’ at the Commercial Kitchen Show 2017

Featuring the very latest in hot and cold technology, the new Carpigiani Ready is capable of mixing, heating and freezing in one

Carpigiani UK has achieved a coveted gold at the Commercial Kitchen Show 2017’s Innovation Challenge Awards.

Held from 6 to 7 June 2017 at the NEC, Birmingham, UK, the Commercial Kitchen Show is the UK’s only dedicated event for catering equipment buyers. The show featured a two day seminar programme, along with the voting, shortlisting and judging of the coveted Innovation Challenge Awards.

Following visitor voting on the first day of the awards, the second day saw the ten finalists take turns to impress the judges in live pitching sessions. Those judges included James Douglas, co-founder of Red’s True Barbecue; Julian Edwards FCSI, chairman of the FCSI UK&I and owner of GY5; Andy Jones, MD of AJ Associates; Andrew Seymour, editorial director of Foodservice Equipment Journal; and Jack Sharkey MSc, MD of Vision Commercial Kitchens. The Carpigiani Ready was then chosen by the panel as gold winner in the Innovation Awards’ Equipment category.

Cutting-edge technology

Gold award winners Carpigiani, global leaders in the manufacture of ice cream equipment, are proud to be at the forefront of developing new cutting-edge technology suited to the needs of performance and efficiency focused commercial kitchens.

Featuring the very latest in hot and cold technology, the new Carpigiani Ready is capable of mixing, heating and freezing in one. Complete with nine automated programmes, including three for use with liquid mixes and six for paste and powder based mixes, operators find the Ready extremely simple to use, yet able to produce outstanding authentic artisan gelato time after time.

Ideal for those sites with limited space, the Ready is able to pasteurise up to a maximum temperature of 90°c, rapidly cool and churn using the latest beater design at the press of a button. With an hourly capacity of up to 60 litres of finished product, the Ready is more than capable of handling peaks in demand.

Fully automated, the operator simply selects the programme to suit their mix, adding all the necessary ingredients, indicated by the display panel. When dry filling, the machine automatically hydrates and mixes inside the machine, saving time and also avoiding measuring errors. Upon completion, the Ready alerts the operator with audible beeps before the extraction button is pressed and the door opened to reveal the fresh, ready to serve gelato.

It is these features which have made the Carpigiani Ready stand out against other products within the category, and therefore highly deserving of the Innovation Challenge Award in 2017.

Scott Duncan, sales director at Carpigiani UK, enthuses about the achievement: “Industry feedback is really important to us at Carpigiani, and we are absolutely thrilled to have won recognition by achieving gold at this year’s Commercial Kitchen Innovation Challenge Awards for the Carpigiani Ready. Our dedicated team deserves huge praise for its hard work in developing the Carpigiani Ready – a product which has received this very well-deserved industry award on top of amazing ongoing feedback from our customers on its performance. At Carpigiani we are so proud of being known for our expertise and continuous product innovation. Industry awards such as this reward the passion and commitment of our team and reiterate to our customers that they can expect high quality products and service from start to finish.”

Further details

For more information on the Carpigiani Ready or for expert advice and knowledge of soft ice cream, frozen yogurt, cream whipping and thick shake machines; as well as the Carpigiani Gelato University training courses, please call Carpigiani UK on 01432 346018 or visit


Pictured: Chris Brazier, group event director, Commercial Kitchen and Alan Roberts, business development manager, Carpigiani UK

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