Pastry & Catering
Pastry and Catering
From a Michelin starred kitchen to a banqueting operation, we provide machines to help you deliver quality and consistent results. With machines for the bulk production of bases, creams, sauces chocolate, desserts and custards to counter top batch freezers for the production of gelato
Precise timings, perfect temperatures and pristine consistency are required in order for caterers and even the most artistic pastry chefs to flourish. The constant development of our products has ensured a plethora of concepts that will assist in a contemporary creative kitchen following years of expertise andexperience.
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“Catering for hotel residents and restaurant diners as well as for weddings, private functions and occasional large events means that we need equipment that is multifunctional and versatile, yet still able to provide the quality we desire. Having used a number of Carpigiani machines over the years, we were delighted with the prospect of a machine that could not only make ice cream and sorbet but could also cook custard, pastry cream, toppings and sauces in one.”
We seek the perfect seasonal ingredients and maintain optimum conditions within the kitchen to produce our desserts. This care also applies to the equipment we use; we’re looking for our equipment to produce only the finest results each and every time.
I was delighted when I joined Le Manoir over two decades ago and saw they already had a Carpigiani machine; the consistent results and quality is something that has kept us loyal to Carpigiani equipment ever since.”
The cooking capabilities of the Maestro are something we have really been able to make good use of in the kitchen, producing custards, creams, sauces, crème anglaise and even Pina Colada, always resulting in a fantastic smooth texture and beautiful finish. What’s more, it is so quick, efficient and easy to use, which is something that is essential when we are using the kit for between six and eight hours every day!”