What Our Customers are Saying!
“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, sorbetto and ice cream!!”
Elizabeth Falkner, Chef/Pastry Chef/Pizzaiola/Author
“I’ve been working with Tom and Colleen at Equipment and Concepts for over 2 years and have truly enjoyed doing so. They have provided my shop with most of the equipment it currently has, including two Bravo machines, the only gelato machine I will use and one that I highly recommend for anyone committed to making the finest frozen products. Equipment and Concepts and Bravo will continue to have my support as my business grows, and I will always strongly recommend them to anyone interested in entering the gelato industry in America”
“Do it right the first time! There is only one way to make great gelato and sorbet. It takes knowledge and passion and you cannot cut corners. Hot process is a must. Local fresh ingredients are fundamental. The addition of other in-house items (pastry and coffee) to make your season last longer”
Maria Coassin, Pastry Chef/Owner Gelatiamo
“Had we not contacted Tom and Colleen Graves of Equipment and Concepts, I’m convinced we could have had a good gelato store. But because we met them we now have a chance to have a great store. They introduced us to the Bravo machine, with which we cook (not just mix) each pan from scratch. But the biggest favor they did for us was enlisting Maria Coassin to help us. Not only did she teach us how to run both the front and back of the store, but she inspired us to want to have the best gelato anywhere, which remains our goal. None of it would’ve happened without that first call to Equipment and Concepts.”
Rick and Claudia Baedeker, Owners of Dolce Gelato
"There is no other batch freezer that I would recommend or use other than Bravo. I love it! Easy to use, clean, and train to use it. It gives the most consistent product. My Bravo allows me to produce the best farmer's market fruit into great sorbet and the best taste and texture ice creams, gelato, and glaces."
Pastry Chef Sally Camacho, from Top Chef