About Bravo Trittico

Organization

BRAVO S.p.A. is situated at the foot of the Berici hills in the small city of Montecchio Maggiore, Italy, overlooking Vicenza, the town where the famous architect Andrea Palladio worked during the Renaissance. Montecchio Maggiore is easy to reach from all directions and today is an international point of reference for those seeking innovative solutions for ice-cream shops, pastry kitchens and confectioners.

Innovation

Bravo company was founded in 1967 by Genesio Bravo, who in 1974 patented the first and original multifunctional combined machine for Italian gelato, the Bravo Trittico.

Ever since its foundation in 1967, Bravo’s history has been built upon innovative products and successful ideas. Bravo’s contribution makes it possible for ice cream makers, gelato makers, pastry chefs and confectioners to maintain a top quality standard in their products. They can thus offer consumers exactly what they want: excellent and genuine Italian ice cream and pastries.

Equipment & Concepts is an exclusive distributor of the Bravo Trittico, a revolutionary machine that serves as a batch freezer, pasteurizer, pastry and confectionary producer all-in-one!

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 Bravo Trittico combines the time-honored mastery of artisanal preparation with 21st Century technology.

The key to the success and value of the Bravo Trittico 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 Bravo Trittico allows for fine pastry and other treats to be produced more quickly and consistently. The Bravo Trittico 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.

Imported from Italy, the Bravo Trittico comes with full-service and support. Parts are stocked in the U.S., ensuring quick repairs should a problem ever arise.

Traditional ice cream and gelato production requires the use of multiple pieces of culinary equipment, including a pasteurizer, ager and batch freezer, as well as several hours. The Bravo Trittico is the first multifunctional machine (or “combined machine”) for gelato and ice cream ever presented. Additionally, the Bravo Trittico Executive model allows for the quick and easy production of exquisite confectionary items that traditionally require the tremendous skill and time of a master chef.

Trittico is made up by two tanks that work automatically and independently from each other. The whole production cycle takes about 20 minutes, starting from the introduction of the ingredients into the upper tank until extraction of ready gelato from the lower one.

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