Innovation
Gelato for the chefs, by the chefs
With gelato, quality is everything. T e best results come not only from the design of a gelato machine, but from the expertise of an experienced chef. At Iceteam 1927, technical expertise and human creativity work together in perfect harmony. Giovanni Galli, Iceteam brand director, and gelato chef Elisa Volanti tell Jim Banks
70 Aliworld I
ceteam 1927 is a leading name in gelato, frozen desserts and pastry- making machines. Formed in 2010 to bring together four brands with a long and rich history – Cattabriga, Coldelite, Promag, and Ott Freezer – the company has built on Cattabriga's
1927 patent for the fi rst automated gelato machine to off er a premium range of modern, user-friendly technology. User-friendliness remains central to the
company’s design philosophy and is a key feature of its latest product – Baby Chef – a versatile gelato machine that is currently being evaluated by some of the leading chefs in key markets around the world. “T e machine is very easy to operate,” is the
response from chefs Haike Urschel and Glenn van Geluwe at Mdue in Bredene, Belgium,
where a new Baby Chef was installed at the start of July. T ere, it is also used to produce a cream from milk, sugar and a very high content of cornstarch, which must be cooked very intensely to obtain a good result. “T e Baby Chef can do it. It can produce
the Belgian pastry cream perfectly, which says a lot about the machine,” says Urschel. "Gelato is the main thing for our business, and it is getting more popular year after year – customers are in love with it. Furthermore, the machine is compact, and its operation is very intuitive,” adds van Geluwe.
All about experience T e Baby Chef, launching offi cially in September, is specifi cally designed to meet the seasonal needs of businesses. “Gelato shops work hard for up to six
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