Unipro, Italian excellence at the service of international bakery industry.
Based in the Vicenza’s neighbouring city of Montegalda, Unipro was born from the merger between Universal’s company mission and productive technology, and the expertise of Polin Group, renowned business in the Italian sector of bakery and pastry equipment. This fruitful partnership between the two leading companies in the field of baking system’s design and manufacturing was also enhanced by shared values and a common work philosophy.
Unipro was founded with the aim of fulfilling the requests of an ever-increasing and demanding clientele, by offering custom-made solutions out of a wide range of horizontal cooking equipments, with different structures and technical specifications.
Our main priorities are R&D, technological innovation, environmental sustainability and customer service: these are the core elements on which both companies strongly rely.
Unipro offers a wide range of products for the HO.RE.CA. sector, ranging from proofing chambers to bakery, pastry and industrial ovens. By focusing on the simplification and acceleration of cooking phases, our company can match the needs of mass catering and medium or large restaurant services, such as catering services, service station cafés, hospital and school canteens.
Today, Unipro’s strength in international markets lies in the capacity to provide a valid alternative to the classic manufacturing process of restaurant ovens. As a dynamic and technologically advances business, Unipro stands out for the top quality of its products: each single item is assembled through a strictly regulated process, ensuring high standards and making it suitable for the introduction in domestic and foreign markets.
Taking advantage on the expertise acquired throughout the years by Polin Group, Unipro is nowadays a benchmark in the sector of professional ovens.
Our company mission is to excel in the strategic markets of cooking systems by putting forward state-of-the-art technologies, in order to advise our customers with the one tailor-made solution that best suits their needs.
Top-quality, high performances and innovation are the elements that made Unipro’s products known and appreciated all over the world and that soon turned us into one of the leading companies in the sector of professional cooking. Nevertheless, our first priority remains customer assistance, and in this sense we pride ourselves on having established with our international clients a long-term relationship, based on mutual trust, a common set of ethical values and environmental awareness.
As a consequence of our enterprising spirit, we are prodded into confronting with new challenges and targets on a daily basis. Our ideas are turned into projects, and projects are turned into products to be traded and purchased worldwide. All this with an Italian know-how that is the distinctive feature of our company.
The brand Unipro is nowadays renowned for the top-quality and high technical performances of our products, and has acquired visibility in the global sector of professional ovens for the restaurant and catering industry by constantly monitoring market needs.
A constant and constructive dialogue with technicians and chefs alike has brought to the creation of a wide range of products manufactured with premium-grade materials and undergoing certified testing procedures before being delivered to the final client, in order to ensure perfect functioning.
Unipro operates all over the world thanks to a widespread network of authorized dealers, granting a fast and efficient service from the moment of purchase to after-sale assistance, which also means an optimization of time and costs for our customers.
ESMACH S.p.A. has been serving the baking industry for more than 40 years with the best mixers, moulders, dividers, dough retarders and retarder proofer, ovens for Bakeries, Pastry Shops and Pizza Restaurants.
Most likely, when you order a burger at an IN-N-OUT or a tortilla at a Taco Bell, your food was cooked on grills and ovens that were crafted by a family-owned Perris business.
The decades-old ProProcess, recently rechristened ProLuxe, manufactures commercial kitchen equipment for a big box and chain clientele that includes Margaritaville, Wal-Mart, Sam’s Club, Corner Bakery Café, A&P, El Torito, KFC and Red Robin.
Now Steve Raio, ProLuxe’s president and CEO, faces his biggest challenge -- taking a bigger slice of the industry pie from the fired-up fast pizza industry that will double sales to $15 million by the end of 2014.
The company is poised to “blow up,” lingo for hitting the big time, and is scrambling to outrun its competitors. ProLuxe has 70 employees, 20 nationwide distributors and $1 million worth of in-house machinery. Raio and his team sell more than 2,000 units a year, their split-lid grills topping the list. Because every piece of equipment is made-to-order, the company turns out 100 units a day and has a back order of $1 million.
“The biggest money is in fast-casual dining,” said Raio, 56. And nothing is burning hotter than “custom pizza,” where pick-your-own toppings coupled with speed are wildly popular with consumers.
Happy July everyone! Now is the time when it’s starting to get hot, hot, HOT outside, so hopefully everyone is turning on their air conditioners to stay cool! Another great way to stay cool is by eating something that is refreshing – like ice cream! You can never go wrong with a simple vanilla or chocolate ice cream cone, but I found a new recipe that I think you all will enjoy! This recipe is for Fried Pineapple Ice Cream Cones with Raspberry Sauce.
• 1 fresh pineapple
• 8 oz. (227 g) self-rising flour
• 8 oz. (237 mL) soda water
• 2 tsp. (10 mL) granulated sugar
• 2 oz. (57 g) coconut flakes
• Flour, for dusting pineapple
• Confectioners’ sugar (optional)
• 4 oz. (113 g) raspberry jam
• ⅛-¼ cup (30-60 mL) water
• 1 waffle cone
• 2-3 scoops of coconut ice cream, to taste
• Cut peeled pineapple into chunks. Squeeze the pieces to remove excess juice
• Sift flour (to avoid a lumpy batter). Mix flour and soda water with whisk, until smooth. Add granulated sugar and coconut – whisk until batter is the consistency of double cream
• Dust fresh pineapple pieces with plain flour. Dip into the batter, drain excess batter, and place into fryer at 375°F (191°C), until the batter turns golden brown. Drain on paper towels. Dust with confectioners’ sugar (optional)
• In a saucepan on medium heat, melt the raspberry jam and add water to desired consistency
• In a waffle cone, layer coconut ice cream and fried pineapple pieces. Drizzle raspberry sauce on top
Doesn’t that sound delicious?! All those different flavors combined together… my mouth is starting to water just thinking about it! I hope you enjoy this month’s recipe! And have a GREAT July, everyone! Until next time!
My father was a lesson. He had his own bakery, and it was closed one day a week, but he would go anyway. He did it because he really loved his bakery. It wasn’t a job.” – Christopher Walken