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PARTNERS, CUSTOMERS AND FRIENDS WHAT THEY SAY ABOUT US

"Look no further, K24 Evo is the best tempering chocolate machine I have ever used: the best crystalization and shine I ever saw!"

GILLES RENUSSON, President Club Coupe du Monde U.S.A.

"I find the Trittico Executive indispensable, not only for its speed and precision control, but also for the range of pastry applications possible, well beyond ice cream and gelato."

MICHAEL LAISKONIS, Creative Director of New York City's Institute of Culinary Education

"Quality and efficiency is fundamental to producing artisan gelato, and the Bravo Trittico encapsulates this in one machine. It effortlessly produces each of my gelato and sorbetto recipes, complementing the integrity of my ingredients with the highest quality machinery. Using the Bravo Trittico has not only saved my business time and money, but it has elevated my gelato. You can't ask for anything better in the gelato industry."

MORGAN MORANO. Morano Gelato, considered by Forbes Magazine one of the best Gelato shops in the US

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"Bravo's Trittico machine creates not only a superior product; it also has multiple functions for great versatility, and saves tremendous time and money. Bravo's equipment is the answer to tomorrow's technological needs for our industry."

CHEFS JACQUY PFEIFFER & SEBASTIEN CANONNE, M.O.F.

The French Pastry School of Chicago

"I love my Bravo ice cream machine. Really! It's easy to clean, freezes really well and fast and most importantly, it makes great gelato, sorbet and ice cream!"

ELIZABETH FALKNER, Chef/Pastry Chef

"We have two Bravo machines on property. Both are Trittico Executive 1020. Bravo’s technology has not only perfected pasteurizing and batch freezing but it is also very intuitive and easy to use. We’ve used both machines for many applications and always have exceptional results. Its range of possibilities really make these machines an essential for any high end baking & pastry program."

ADAM THOMAS, Executive Baking & Pastry Chef at Broadmoor Colorado Springs

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“We love the machines versatility and its ability to produce at such a high rate of speed and efficiency to maximize our quality.”

KEVIN MCCORMICK, Executive Pastry Chef at Onward Chicago

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“The Bravo Trittico 1020 is an excellent machine to work with as it delivers a large range of pastry products and is also very efficient. While spinning gelato you can also have another batch cooking. This is really an advantage in large production.”

ROMAIN FOURNEL, Executive Pastry Chef at

JW Marriott Nashville

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