Milan, 17 October 2025 — Liebherr-Hausgeräte made a strong impression at Host 2025 this week, and the stand more resembles an in-use kitchen than a trade show. Refrigerators whirring along, doors opening and closing, people gabbling fast. The company had everything — large freezers, wine fridges, ice-cream cabinets, bakery coolers — all designed for individuals who actually toil long hours in close proximity to heat and noise.
This year’s slogan, “Recommended by professionals. For professionals,” isn’t a pleasant little motto on a flyer. You can read it in the way the machines are constructed. No gloss to them, just durability. These are things designed to get whacked around, used, washed, slammed — and continue on regardless.
Within Pavilion 5, the stand is around 180 square metres, double-boxed. Liebherr-shirted engineers pace about, discussing how the new models consume less power but cool quicker. One of them explained to us that seals and doors have been redesigned because kitchens “don’t baby these things.” It’s the sort of thing that makes a difference if your fridge opens 200 times a day.
MyStyle Professional cooler received a lot of attention. Same cold interior, but the outside is fully customised — choose colour, finish, even imprint with your logo. Suitable for cafés, bakeries, or even workshops. Cool drinks and the area less messy, but not dirty.
For ice cream and snacks, there is a new chest model — wide glass top, smooth slide, quiet motor. You can see what you are getting, reach in comfortably, and the machine doesn’t sip power. Quoted one dealer, “At last something which doesn’t scream at you but still moves.”
And of course, wine — good wine fridges, not the ones in our homes. PIN locks on the doors, constant humidity, and PowerChill that lowers the temp quickly during peak service times. The local hotel buyers all appeared impressed. They’ve had the experience of tasting warm wine.
The bakery equipment is heavier, like tanks. Flour, heat, and steam will destroy cooling equipment in bakeries. They are constructed more robustly with enhanced humidity control. Maintains dough straight, cream cold, and air dry. It’s ugly work, but that’s what it’s for.
At the stand, SanBrite’s Chef Riccardo Gaspari from Cortina d’Ampezzo was live-cooking — not theatre food, real food. Between courses, he illustrated why proper cooling means less waste. “If it remains just inside the fridge, I don’t throw it away tomorrow,” he said, drying his hands. He was applauded.
To the smaller supermarket chains and retailers, this is a more important step than it seems. Refrigeration technology is changing fast — digital control, less energy consumption, less waste. It’s all about what goes on behind the counter, rather than in front of it. Liebherr is pushing that message steadily but firmly.
No bang, no flash, just committed machinery. Gear for those who don’t have time to worry about gear.
