Gelato University & Demonstrations – Covid-19 – UPDATED

by Admin
Mar 17, 2020 9:51:16 AM

23/03/2020 Service – Engineer Site Attendance

It is with much regret we inform you that with immediate effect we will be unable to respond to service calls with on-site attendance by a service technician. This decision has been reached following very careful consideration of the latest H&S advice, and in light of a dramatic reduction in customer demand following similar decisions being reached throughout the Foodservice and Hospitality industries. It is envisaged that this position will be maintained until 30th April 2020 and reviewed again at this time.

We remain available, however, to offer technical advice and support within our usual ‘call avoidance’ activity through telephone, email, and video conference – talk us through the problem and if we can diagnose and fix minor maintenance issues from distance, we will happily assist and guide you through this.

We also continue with provision of spare parts by mail order with next day delivery available, as well as continued equipment supply with available UK stocks.

We apologise for this regrettable course of action; one that we have endeavoured to resist whilst safe and practical to do so, though we arrive at this decision now in the best interests of all concerned. We assure you of our continued commitment to support you, our valued customers, insofar as is humanly possible during this difficult time….

In respect of service support, we will be liaising with specific customer groups as well as broadcasting various general webinars offering free content in the coming days and weeks in respect of numerous topics: maintenance processes and procedures, common operator errors, how to reduce your maintenance costs, maintaining yield performance, cleaning procedure training and much more.

Telephone 01432 346018, or email:

Equipment Enquiries –

Service / Technical Queries –

Spare Parts –

23/03/2020 Update – Carpigiani Gelato University and Customer Meetings

Whilst our programme has not included classroom sessions in the past weeks, in consideration of latest guidelines provided by WHO and Public Health England and the developing picture, we take the regrettable decision to suspend all Gelato University ‘classroom’ courses with immediate effect. All courses due to take place within the end of April ’20 are postponed.

Whilst we will provisionally move attendees to the equivalent dates in May and June, we will reassess this suspension and continue with specific communications with those already booked to rearrange accordingly.

We will also regrettably cease all ‘in-person’ demonstrations and customer meetings from close of business today. We hope that you will understand that this measure is not taken lightly, but with social responsibility, and the best interests in protection of both our staff and customers alike.

We are investing in further video conferencing equipment in our demonstration kitchens which is being enabled right now. We will be unveiling plans for a huge release of free content webinars in support of our customers of today and the future, including GU content, so please look out for future announcements!

We already have excellent video conferencing facilities enabled allowing ‘virtual face-to-face’ meetings to continue with your Carpigiani contact which I’d urge you to utilise, along with the more traditional forms of communication. Let’s make sure we are ready to support each other now, and just as importantly, be ready for the upturn and huge surge of demand that will inevitably follow this difficult period of uncertainty.

We remain available for help, assistance and advice and we continue to support our customers with all services including equipment supply, spares and essential service provision.

17/03/2020 Gelato University & Demonstrations – Covid-19

As concerns about the Coronavirus COVID-19 rise, we want to assure you that Carpigiani are committed to assuring the safety and wellbeing of our clients and our team.

We always strive to maintain the highest possible standards of cleanliness and hygiene, and we are now taking additional precautionary measure of minimise the risks of transmission in line with guidance provided by the WHO and the NHS.  Please rest assured that all members of our team have been briefed on the symptoms and the need for self-quarantine if in any doubt.

Following the British Government’s advice, we are continuing to closely monitor the situation as it develops, and the safety of our clients and team remains of the greatest importance to Carpigiani.

With relevance to these current challenges and the developing picture, but as part of the planned development of our course offerings, we are currently making preparations for an exciting updated programme of video-link classes and demonstration sessions (both class based and one-to-one). This will provide convenience and wider access for those unable to attend live sessions in person. Further news to follow soon.

The Best Artisan Gelato Machines

Find out more about Carpigiani's range of Artisan Gelato machines.

Topics from this blog: Uncategorized

Join our 'Dessert Club'

Learn interesting new ideas and recipes for creating and presenting spectacular looking desserts! Delivered to you through engaging webinars and downloadable content.

Case Study Swoon Gelato | Bristol

The brainchild of owner Bruno Forte, whose family have been producing real Italian Gelato for well over a century, Swoon’s ethos focuses on using only the finest ingredients from around the world and combining them with a traditional process known for giving gelato its distinctive, smooth texture and delightful flavour.

Bruno starts by saying: “I had been considering setting up a gelato business for a number of years. With limited knowledge and experience myself, I took the decision to sign up for an intensive course which would at least allow me to understand the basics. Having researched different options, I decided to join the Carpigiani Gelato University in Bologna, Italy.” As the global leader in the manufacture of gelato and ice cream equipment, Carpigiani offers unrivalled expertise and decades of experience in the market. As Bruno says:

“My team and I worked closely with Carpigiani UK, who helped us design the layout and worked closely with us to specify the equipment we would need to handle the extensive range we wanted to offer and the peak demand we expected to generate.”