First up, modification of the production cycle; second, old batch freezers needed to be replaced with new equipment; and finally, they would need to select suitable ingredients to achieve the perfect gelato quality. Known as “Te Love Boat,” Princess Cruises
is an iconic cruise brand delivering vacations to millions of passengers every year. To support this experience, its foodservice operations must be high-quality and smooth-running. “Our onboard culinary program features a range of international cuisines, from classic continental and regional specialties to modern fusion dishes. Each ship hosts a variety of dining venues, including specialty restaurants, and casual eateries,” says Kohen. Matteo Andreola, Carpigiani’s foodservice
professionals business unit manager, outlines four key steps in the gelato production process: pasteurization, ageing, flavoring and freezing. “Each step corresponds to a specific technology,
so we had the opportunity to propose three of our machines: a multifunction pasteurizer, Pastochef 55 RTL for steps one and two, a mixer model, Turbomix, to cover step three, and then a batch freezer, Labo 40 60 XPL/P,” he says.
Serving up savings Te team explained that the new machines would not only produce a higher-quality product, but would also save on water, energy, ingredients and labor. Improved user-friendliness would also mean less stress in the kitchen. Additionally, the versatility of the equipment
– such as Carpigiani’s Pastochef 55 RTL, which can be used for pastry recipes as well as pasteurizing gelato mix – helped maximize return on investment. Tis thorough approach validated the cruise
company’s choice of partner. “Our search for excellence led us to Carpigiani; we needed a partner who matched our commitment to culinary innovation, particularly within the world of desserts,” says Kohen. “With their industry- leading reputation in gelato and pastry equipment, Carpigiani was the natural choice. Teir high- performance machines consistently deliver artisanal quality, even under the high-demand conditions at sea.” In May 2019, Princess Cruises pastry chef Eric
Le Rouzic attended Carpigiani Gelato University. His bespoke two-day course equipped him with the knowledge and skills needed to train personnel on the ships. Later that year, a University instructor came aboard twice – in June and again in November – to conduct the first training sessions. Carpigiani also provided support on the ingredients
side, connecting Princess Cruises with a producer of semi-worked ingredients for gelato and pastry. All three elements were crucial to achieving
a perfect product. “You can use the best raw materials and the best equipment, but if the production process is wrong, you don’t have a good gelato,” says Andreola. Gelato is a popular treat among cruise ship
passengers, meaning the machines are put to frequent use. “Depending on the itinerary and season, we can serve thousands of servings of gelato or soft serve ice cream each day,” says Kohen. “During peak dining times, our machines are in near-constant use, which places significant pressure on them. It’s imperative that they perform reliably, as any downtime directly impacts the guest experience. Tis high demand underscores the need for precision-engineered, durable equipment.”
Beyond the basics For Kohen, their steadfast focus on every element of producing the perfect gelato is what makes Carpigiani an outstanding partner. “Teir equipment is known for its durability, innovative design, and ability to consistently produce top- quality results,” he says. “Teir deep understanding of the culinary needs at sea and commitment to continuous improvement aligns perfectly with our own mission to elevate guest experiences.” Te partnership, which he describes as one of
trust, innovation, and a mutual passion for quality, is ongoing. Carpigiani continues to support Princess Cruises, providing both equipment and training, through Carpigiani Gelato University. Reflecting on the successful partnership,
Andreola says this is a project that has plenty of scope for development. Given that Princess is part of the larger Carnival Cruises Corporation, there could be an opportunity for Carpigiani gelato machines to be installed on many more cruise ships, while a new collaboration with Welbilt Marine to provide soft serve ice cream machines is underway too. Kohen certainly has no complaints about
how things have gone so far. “Carpigiani’s state- of-the-art equipment and expert support have empowered us to create memorable culinary experiences for our guests. Tis comprehensive approach to quality, innovation, and guest satisfaction underscores why Princess Cruises and Carpigiani make such a strong team.” Princess Cruises is now the only cruise line in
the world to hold the gelato shop certification from Ospitalità Italiana, a seal of quality promoted by the Italian Union of Chambers of Commerce. ■
Carpigiani's Labo XPL P machine
BRAND WATCH
equipment that could produce consistently smooth, flavorful
We needed
artisanal gelato and support an array of pastry creations
Sami Kohen, Princess Cruises
1946 500 35+
Carpigiani was founded nearly 80 years ago, in 1946
The company has 500 service centers worldwide
There are more than 35 Gelato University campuses worldwide
carpigiani.com Aliworld 17
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