Sigep – Rimini 2026
Samaref, a major player combining technology, expertise and performance.
At the 47th edition of the SIGEP World trade fair, Samaref confirmed its position as a benchmark in the field of professional refrigeration for the ice cream, pastry and artisan bakery sectors.
From 16 to 20 January 2026, the Samaref stand (pavilion D3, stand 153) welcomed professionals from all over the world, making the event a place for meeting, exchange and technical discussion.
It was an intense edition, rich in networking opportunities and practical demonstrations, where technology and expertise came together to reveal a new way of working in the laboratory.
Three themes for a comprehensive journey.
The Samaref exhibition journey is structured around three themes corresponding to the different stages of craftsmanship: production, process management and conservation.
A clear and functional narrative that allowed visitors to understand how to optimise flows, deadlines and results through solutions that guarantee operational continuity, control and reliability.
Multifunction: Talent in the spotlight.
The star of the Multifunction area was Talent, Samaref's multifunction cooler with a temperature range from -40 °C to +85 °C. It was also on display in its Roll-in version.
During the fair, Talent was also the star of a highly popular live show cooking event with Tommaso Foglia. A meeting between two different talents, united by the same attention to precision, technique and creativity.
During the demonstration, the chef put the multifunction cooler to the test with various preparations, highlighting its versatility and reliability in carrying out complex processes.
Thanks to its advanced features, such as sous-vide cooking, pasteurisation, chain cycles and scalable process management, Talent is a complete solution that supports the daily work and production needs of the most demanding pastry chefs.
Professional storage: control, accessibility and flexibility.
The area dedicated to professional storage highlighted Samaref's approach to precise temperature and humidity control, applied across the ice cream, pastry and chocolate-making sectors.
In the field of ice cream making, the Gelato range caught the attention of master ice cream makers and visitors alike thanks to its fully extractable drawers, which allow immediate access to all containers, including those in the second row. This feature reduces door opening and improves operational efficiency.
In the field of pastry making, the Elite model has established itself as an all-in-one preservation unit capable of meeting a variety of production needs. Available with a dual temperature range, it can store fresh or frozen pastries, parfaits, doughs, etc., offering maximum flexibility and optimising space and organisation in the laboratory by switching from positive to negative storage.
The Chocolate range, dedicated to master chocolatiers, completes the offering. Designed to guarantee constant and controlled temperature conditions, it is essential for preserving the structure, shine and quality of the finished product.
Proved Retardation: scheduling and continuity of production.
The space dedicated to fermentation completed Samaref's exhibition, emphasising the importance of scheduling and continuity of production in artisan laboratories.
Thanks to the Evolution cabinet, specially designed for proven delay, Samaref demonstrated that precise control of time, temperature and humidity can optimise work organisation, reduce waste and achieve consistent results over time.
This solution is designed to help bakers and pastry chefs manage their production loads and improve the efficiency of their workshops, even during night-time hours.
Evolution was also available in a Roll-in version that could accommodate up to two EN 60 x 40 trolleys, ideal for workshops wishing to optimise space and production flows.
SIGEP World 2026: further confirmation of Samaref's vision
Participating in SIGEP World 2026 gave Samaref the opportunity to engage directly with industry professionals, reinforcing the value of an approach that combines technology, construction reliability and application expertise.
The numerous positive responses received confirm the company's commitment to developing professional refrigeration solutions capable of meeting the real needs of ice cream parlours, pastry shops and bakeries, and supporting their evolution with increasingly high-performance, flexible and quality-focused products.
