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December 17th, 2013

by Total Food Service

Espresso Solution Brings a Gelato Solution to IHMRS 2013


The New Jersey firm expanded its specialty coffee and machinery business about 4 years ago by adding Gelato Ingredients and machinery. For many years Espresso Solution has-been the Master Distributor for WMF super automatic espresso/cappuccino machines and Italian espresso.


Why did you build the kiosk for the IHMRS?

We expanded our specialty coffee and machinery business about 4 years ago by adding Gelato Ingredients and machinery. For many years Espresso Solution has-been the Master Distributor for WMF super automatic espresso/cappuccino machines and Italian espresso. Gelato is a premium ice cream product that requires the right equipment, ingredients, and training to produce a fine finished product.

Espresso Solution has an outstanding track record of training and servicing the end-users and we felt that our customers were ready to expand into gelato. Our kiosk show cases both traditional gelato and on demand or express serve gelato produced in our specially made Italian soft serve machines. In less than 400 sq.feet an operator can produce traditional gelato, sorbet, semifredo, profiteroles, cakes and gelato or sorbet on a stick. In the center of the kiosk we have (4) 2 flavor express serve gelato machines, which can produce on demand gelato, sorbet, and yogurt. The kiosk is round so the customer can walk around the kiosk and watch the product being made fresh on site not in a factory.

Our corporate gelato Chef Paolo Personeni, did an outstanding job producing fresh gelato each day at the IHMRS show last month. We have included a espresso /cappuccino bar, undercounter refrigeration, a hand sink and three compartment sinks, blast freezer and holding freezers to produce the products. We are representing the following factories; Gelmatic USA, Bravo USA, Montebianco USA, WMF USA, Danesi USA,Tekna USA and Ital Projet USA.

Seems like a lot of production in a small space?

A few years ago a show attendee mentioned that we should build a kiosk that can be quickly assembled for use in office buildings and hotel lobbies, casinos, cruise ships, food courts and shopping malls. What a great idea so we designed and built one to demonstrate what can be achieved in the smallest space possible. The entire package is hand crafted in Italy. The Italian product is finished like a fine piece of furniture. After the IHMRS we reassembled the kiosk on our show room floor for private showings. The layout and finish can be tailored to the particular operators needs.

The gelato is fantastic?

The gelato is a combination of the Montebianco Italian Ingredients and the superior cooling of the Bravo Trittico batch freezer. The Bravo produces a very dry gelato ready to go right into the case. When I say dry it means that the gelato is rapidly chilled to the right temperature. A wet looking gelato needs to be additionally chilled in a blast freezer then it is ready for the display case. We use the same ingredients in the Gelmatic on demand or express serve gelato machines as the Italians refer to them.

Gelato is denser and served warmer than ice cream so the machinery is critical in the production of the gelato or sorbet. The Italian equipment is designed to run in tropical climates so they don't require an air-conditioned room to function. We achieve this by using very large evaporators to remove the heat quickly and energy efficient compressors. A foodservice consultant was impressed with how cool they ran inside the kiosk and on only a single 20-amp plug 208/60/1ph. Energy is a very big expense in Europe so everything is as efficient as possible. The curved gelato cases are not often seen in this country, Ital Projet produces a wide range of gelato, deli, bakery, and even hot and dry cases.  All of the millwork was created together under one roof so it can be tested and fitted before it is shipped saving countless weeks in the field building out a store. These cases pass the cold air over the product from the front and the rear towards the return in the center row. A single pass case ends up with gelato either freezing or melting not an even air distribution like we have here. The gelato needs to look as good as it tastes to produce sales.

Is America ready for gelato?

America is definitely ready for gelato! The consumers are so knowledgeable about food and wine. You see the industry leaders in coffee are now introducing a variety of gourmet teas to America. The consumers have embraced the luxury ice cream business for years, gelato is the next step. The Italians have saved the best for last, Gelato.

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