Bravo Trittico Models: Executive and Mechanic
General Overview
The Bravo Trittico is divided into two sections that work independently of one another: in the upper vertical chamber the mixture is pasteurized/heated. In the lower chamber the mixture undergoes the cooling, whisking and freezing process.
The transfer of the mixture from the heating chamber to the cooling chamber takes place simply by one turn of our patented butterfly valve.
In only seconds, the top heated mixture automatically releases into the refrigerated chamber below by gravity. The product is never exposed to outside contact during this process ensuring the highest level of hygiene.
The Executive: used for the production of international pastry and artisanal gelato
The Executive is two machines in one. The operator can be cooling down butter cream in the lower chamber while heating a chocolate ganache in the upper chamber. The two parts work simultaneously and independently of one another.
The Executive produces a whole array of international pastry products including: Butter Cream, Pate a Bombe, Mousse, Meringue, Chocolate Tempering (white, dark, milk), Ganache, Lemon Cream, Fruit Jelly, Fruit Sauces, Fruit Jams, Bechamel, Chocolate Sauces, Artisanal Gelato, Sorbetto and more.
Bravo Executive is equipped with all the tools useful for the confectioner’s work:
- A chute to extract the products that require only heating cooking or pasteurizing without passing through the lower tank.
- A whisk to emulsify crèmes and mousses.
- A mixer to cool custards and to whisk ice creams and sorbets.
- A flavoring holder that infuses the particular flavors of certain products while cooking.
Bravo Executive is pre-programmed with 17 recipes and 1 programmable function for your own temperature setting. The Executive programs have been designed to achieve the perfect temperatures already selected for the various recipes.
The Mechanic: used for the production of artisanal gelato, sorbetto, and premium ice cream
The Mechanic is two machines in one. The Bravo Trittico Mechanic is one of the best solutions for a retail or wholesale application for creating your own gelato, premium ice cream, sorbet, and more. This machine is a batch freezer and pasteurizer all in one, and is the superior choice for this type of equipment.
Bravo Trittico models are "True Two Speed Machines", and pasteurize with all the necessary approvals. They save space, are a lower equipment investment, provide lower operating cost, and you end up with superior results. Dry, soft, creamy and stable gelato.
You can produce gelato and sorbets at a low over-run (air) & produce premium ice creams at a medium over-run with one turn of the control knob.
Bravo freezes down in 8-9 minutes to 12 degrees from 185 degrees after pasteurization, with approx. 30-35% over-run.
Bravo freezes down in 4-5 minutes to 12 degrees from 40 degrees, with approximately 30-35% over-run.
