BRAVO TRITTICO MECHANIC
An entire workshop in one machine
For the production of Artisanal Gelato, Sorbetto, European Yogurt, Granita, Italian Ice and More
The Trittico Mechanic is divided in two parts. A hot part for pasteurizing, heating, and mixing, and a cold part for freezing down the liquid product. It features a direct inner passage from the pasteurizing tank above to the freezing cylinder below with one turn of Bravo’s patented butterfly valve.
Click here to see the revolutionary Bravo in action! (Link goes to the DVD movie)
Features of Trittico
Mechanic Models:
Saves spacetwo machines in one
Lower investment less expensive than a hot process machine plus batch freezer
Lower operating costs faster production=quality product=saving time=lower operating cost overall
Saves Time completes 1 finished batch every 8-10 minutes
Faster production freezes a base from 185F to 12F in 8-10 minutes
Produces higher quality products it freezes faster, colder, and dryer and produces the least amount of ice crystals than any other machine on the market
Hygienic no presence of bacteria in finished product because there is no human or air contact with the product between the hot and cold process
Superior flavor allows the operator to heat flavors with the base
No waste allows the operator to reprocess the product if needed
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
Click here for more information |
BRAVO TRITTICO EXECUTIVE
An entire workshop in one machine
For the production of Pastry Cream, Bavarian Cream, Mousse, Semifreddo, Chocolate Tempering (white, dark, or milk chocolate), Marmalades, Fruit Jams, Fruit Jelly, Fruit Sauces, Bechamel, Poached Fruit, Artisanal Gelato, Sorbetto, Premium Ice Cream, Water Ice, and a whole array of confectionaries.
The Bravo Trittico Executive is a real multifunctional machine to be used for a whole range of international pastry production. For each product, the operator can choose the preset program in any language, timing, temperatures, and mixing speed. This machine perfectly suits modern ice cream and pastry makers that want total hygiene, simplicity of use and efficacy.
Click here to see the revolutionary Bravo in action! (Link goes to the DVD movie)
Features of Trittico
Executive Models:
Saves space two machines in one
Lower investment less expensive than a hot process machine plus batch freezer
Lower operating costs faster production=quality product=saving time=lower operating cost overall
Saves Time completes 1 finished batch every 8-10 minutes
Faster production freezes a base from 185F to 12F in 8-10 minutes
Produces higher quality products it freezes faster, colder, and dryer and produces the least amount of ice crystals than any other machine on the market)
Hygienic no presence of bacteria in finished product because there is no human or air contact with the product between the hot and cold process
Superior flavor allows the operator to heat flavors with the base
No waste allows the operator to reprocess the product if needed
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
Click here for more information |
Bravo
