Gelato and Ice Cream Machines and Consulting

The Ionic System - Bravo is the only machine to feature the patented Ionic System which produces the finest results possible in the art of ice cream and gelato production. The Executive models feature this system that is by far the most sophisticated and accurate way to produce frozen desserts.

Reduces Labor - While the machine does not replace the skill of a gifted craftsman, it allows for fine pastries and other confectionaries 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.

Product Consistency - 100% Product consistency. All Executive programs have been developed in a way to respect the cooking temperatures and stirring speed which are ideal for each product, according to its recipe and features.

Provides Proper Cooling Down Techniques - Automatically cools down certain products saving multiple steps in your operation’s cooling down process.

Hygienic - Due to Bravo’s patented butterfly valve, there is no presence of bacteria in the finished product because of little or no contact with the product between the hot and cold process.

Saves Time - Completes each production cycle in a matter of minutes. The double nature of the Executive and its high technology allows the user to create two separate products at the same time, increasing total production.

Less Product Waste & Longer Shelf life - Allows the operator to reprocess the product if needed.

Saves Space - Completes the whole production cycle in less than 1 squared meter of kitchen space.

High Quality Craftsmanship - All parts are made with the latest technology
and superior materials. The compressor and major components
are specifically designed for Bravo.

Ease of Operation - Inexperienced employees can be easily be trained.

Special Features - Features a patented device for chocolate tempering, a special whip for pâté à bombe and a chute for direct extraction from the upper tank.

More features and benefits

F: Extra heavy duty 2 speed motor
B: Able to dispense a true low over-run gelato at very cold dry temperatures with a long life to the drive motor.

F: One highly polished solid stainless steel auger.
B: Faster freeze down times & lower operating cost.

F: No center support bar needed
B: Easy to extract, with less clean up time from batch to batch, also resulting in less product left inside cylinder.

F: High capacity designed refrigeration system.
B: Faster freeze times, to low temperature providing reduced labor & electricity cost.

F: Freeze down time in 9 min to 12 degrees from 185 degrees with 30 to 35% over-run.

F: Freeze down time in 5 min to 12 degrees from 40 degrees with 30 to 35% over-run.
B: Compressor runs less providing lower electricity costs and smoother tasting product. Resulting in a faster recovery time and having all parts lasting a long time.

F: Self-adjusting blades
B: Provides improved scraping motion, helping in faster freeze down times. This provides less
whipping of mix giving a smoother & richer tasting product.
 
F: Composite door
B: Provides less work in achieving the proper temperature, no transfer of cold out and heat in.
This makes it lighter to handle at clean up time.

F: Large top or front loading
B: Easier & faster to load products with solids in the mix into the top loading tank.

F: Hot mix capacity in 9 min to 185’F
B: Less time spent in production.

F: Freeze mix capacity in 9 min to 11’
B: Less time in blast freezer & smoother drier gelato & sorbet.