Bravo Executive

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 Bravo Trittico replaces an entire kitchen’s worth of machinery and offers an efficient, hygienic and high-quality option for the creation of delectable gelato, ice cream, sorbet and other frozen desserts, as well as delightful confections.
The key to the success and value of the Executive is its ability to produce high quality products traditionally produced by hand in a typical pastry kitchen. While the machine does not replace the skill of a gifted craftsman, the Executive allows for fine pastry and other treats to be produced more quickly and consistently. The Executive reduces labor demand, but perhaps more importantly, its use allows skilled pastry chefs to focus their true talents on the items that can differentiate their department or brand from market competitors.

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.