Bravo Trittico Executive

With over 40 years of innovation, the Trittico® Executive is the first and only complete laboratory enclosed in just one machine.

Trittico Executive is the first multi-function machine for gelato, chocolate, pastry, and catering. Thanks to its micro-processor, the machine automatically handles the cooking, cooling, and the emulsion of your recipes. Even the least experienced personnel can perform all operations without mistakes or waste. Trittico Executive also allows you to temper white, dark, and milk chocolate: the machines respects the temperatures to the tenth grade using the appropriate temperature sensors and the special patented cooling device to ensure the required accuracy during the whole process! Trittico Executive is equipped with an electronic brain that automatically manages 17 different programs in the hot side and 17 different programs in the cold side. You can also customize many other bakery products, gelato, and refreshments, with great variety and flexibility. Trittico adapts to the professional with ease. Thanks to the software that controls the speed variator, with Trittico Executive you will be able to make fruits and chocolate sauces, toppings, granitas and semifreddos’s as well as pastry cream, to add more variety to your show-case. We start from nature and create added value for gelato makers. And it couldn’t be any easier with Trittico Executive, an all in one gelato machine

Unique two-tank pasteurization and freezing structure.

Made of one upper vertical tank (1), where the pasteurization begins, and one lower horizontal tank (2), where the pasteurization phase is completed and the mixture is then freezed. The two independent tanks can work simultaneously with the advantage for the artisan to carry on two different processes at the same time. In fact, while the mixture is freezing, it is possible to start a new production cycle, that means the pasteurization of a new product. Because the two tanks are connected through a patented internal conduit ,avoiding any external environment contamination, it guarantees the best hygiene of the products and their absolute quality.

Bravo’s patented Ionic System will tell you automatically when your gelato is perfectly CREAMY, DRY with VERY FINE ICE CRYSTALS, delivering an healthy, balanced, soft and creamy gelato, stable in the shop window

This Ionic System determines when the gelato is ready for extraction by understanding when your gelato is dry and contains exactly the right amount of air. This preserve the creaminess and softness that is typical of traditional Italian gelato. The machine automatically beeps when the gelato is ready to be extracted and it’s at its ideal level of dryness, delivering a perfect gelato texture every single day while maintaining your creativity .

Works with Equilibrio Smart Scale The Equilibrio system can work in perfect harmony with the Bravo line of Trittico heat & freeze machines. The Equilibrio smart gelato scale connects wirelessly through wi-fi to your Trittico and automates much of the process such as stirring times and temperatures in both cooking and cooling processes until your recipe is complete. Learn More about the Equilibrio Smart Scale

“Bravo’s Trittico machine creates not only a superior product; it also has multiple functions for great versatility, and saves tremendous time and money. Bravo’s equipment is the answer to tomorrow’s technological needs for our industry.”

CHEFS JACQUY PFEIFFER & SEBASTIEN CANONNE, M.O.F. The French Pastry School of Chicago

“I find the Trittico Executive indispensable, not only for its speed and precision control, but also for the range of pastry applications possible, well beyond ice cream and gelato.”

MICHAEL LAISKONIS, Creative Director of New York City’s Institute of Culinary Education

“Bravo Trittico is a very versatile and easy to use equipment. We use this machine for a lot of different preparations in our School and all the visiting Chefs are very enthusiastic about it.”

JEAN-MARIE AUBOINE CHOCOLATIER, Master Chocolatier, Owner and President of JMA Chocolates

Standup Floor Models Bravo 305, 457, 610, 1020 305 & 457 Available in air or water-cooled 610 & 1020 Water-Cooled	Counter-top Models Bravo 183 Available in air or water-cooled

Three bladed mixer with metal scrapers	Special whisk for Table Top models pâte à bombe, butter cream, meringue, etc. available for models 305, 457, 610, 1020	Multi-language display	Extraction chute from upper tank. Jams, fruit jellies, chocolate, etc…	Probe in direct contact with the mix

Specifications		Model
		183 [Table-Top]		305		457		610	1020
Prod. for cycle	Gal	0.79		1.32		1.84		2.64	5.28
Average hourly production *1	Gal	3.17/4,75		5.28/7.92		7.92/11.88		11.88/15.85	21.13/31.7
Voltage	Volt/Hz/Ph	230/60/3
Refrigeration condenser		Water	Air	Water	Air + Water	Water	Air + Water	Water	Water
Power	hp	7.1	7.2	7.8	7.9	8.4	8.7	12	23.2
Width (A)	In inches	19.7	19.7	20.1	8.4	20.1	20.1	24	24
Depth (B)		32	32	31.5	38.2	37.4	37.4	37.4	45.3
Depth (C)				34.4	40.7	40.4	40.4	40.4	48.2
Height (H)		33.1	33.1	55.1	55.1	55.1	55.1	55.5	55.7
Weight *2	Lbs	269	—	564	—	681	—	763	1124

*1 Hourly production may change according to type of mixture and finished product density. *2 Water or Air: cooled system self contained. Air+Water: cooled system self contained. *3 The weight of the air cooled machines will be estimated before the shipment.