PAN BELMONTE
ntica Pasticceria Pan Belmonte is the oldest pastry shop in the Canavese area, founded in 1878 and today led by Elvis, who has been carrying forward the family tradition since 2005.
Its production ranges from classic Piedmontese pastries to pralines and gelato, with growing attention to efficiency and final product quality.
-At Pan Belmonte, tradition thrives when organisation supports craftsmanship.
IRINOX helps us protect quality while optimising time and production
With IRINOX technology, we concentrate production, expand our range and preserve the authenticity of Piedmontese pastry efficiently and sustainably.
Tell us about your business
My name is Elvis, and I have been running Antica Pasticceria Pan Belmonte since 2005.
Founded in 1878, our pastry shop is the oldest in the Canavese region and focuses on traditional Piedmontese sweets such as dry pastries, torcetti and vignole.
Over time, we expanded our range to include pralines, chocolate and gelato, always maintaining an artisanal approach deeply rooted in local tradition.
Which IRINOX equipment do you use in your laboratory?
We have been using IRINOX for more than ten years.
We started with a CP1 holding cabinet, later adding a CP Next and a Multifresh® Next blast chiller.
These solutions allowed us to move from small daily batches to larger productions concentrated over fewer working days, improving lab organization and expanding the variety of products available to our customers.
How have IRINOX solutions improved your daily work?
IRINOX equipment has reduced production times and increased workable volumes, allowing us to dedicate more time to other preparations and broaden our product offering.
The organizational improvement also impacts quality of life: fewer hours, greater efficiency and more personal time for us and our families an increasingly important value today.