Sigep 2017 Rimini Fiera, Italy
From 21st to 25th of January, in Rimini, takes place Sigep 2017. Sigep is acknowledged as the most important international event for the food industry. This trade fair comprises the following industries: bakery, pizza, ice cream, patisserie, decoration, furnishing and fittings. All the latest trends and raw materials, basic products, plants, equipment, furnishing and fittings for gelato parlours, pastry shops, bakeries, restaurants and pizzerias will be shown. As you know, our partners are some of the main exhibitors and this year they are ready to make a difference in the market.
“Incontri di gusto” was the Master Class organised by Moretti Forni, dedicated to the Smart-Baking®Technology, in particular the workshops were focused on Pizza Making and Pastry by applying the high technologies provided by the serieS and serieF ranges of commercial ovens. These educational events hosted important names from the Italian hospitality industry as a further confirmation of the high level achieved by Moretti Forni in the market.
In Hall B1, stand 074 LIFE Domestic Blast Chiller designed by Coldline was the main drawcard: the device that blast chills at + 3 ° C, blast freeze at -40 ° C, proofs, thaws, preserves from -40 to + 45 ° C, prepares yogurt and chocolate and cools quickly bottles, surprised everyone. The blast chiller LIFE has unique features and offers endless possibilities for those who love to cook at home and allows you to achieve results previously unthinkable in domestic kitchens. During the rich program of live demonstrations, The Coldline Chefs Team demonstrated how to best use the devices of their refrigeration range. VISION is the ultimate in fact of commercial refrigeration, the performance achieved is difficult to compete with.
A remarkable interest was shown toward the multifunction machines designed by Staff Ice System. The multifunction machines represent a modern and profitable innovation in the world of artisanal food preparation. They enhance the concept of naturalness and the organoleptic characteristics of the preparations, since the pasteurization cycle uses temperatures below the conventional boiling point. The perfect integration between the basic electronics and the inverter, allows you to create any mix without limits and resulting in a handmade quality level.
It is definitely shaping up another year of achievements; see you soon at Fine Food 2017 in Sydney, September 11 – 14!