K24 Evo – Chocolate Machine

The Chocolate Evolution

High-quality professional continuous chocolate tempering machine with many different programs and accessories.

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friendly experts.

Tom Graves
Founder, Owner

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(949) 212-9753

Financing Available – Finance Application Link

ADVANTAGES

Thermic self-balancing – Automatic control system to operate the temperature in accordance with the quantity of product inside the machine.
TEMPERATURE CONTROL: due to the viscosity in chocolate, it is very difficult to monitor changes in the temperature. In the K24 EVO an algorithm controls the new generation probes that detects the temperature within a tenth of degree of accuracy and keeps steady temperature at the heart of the chocolate.
ANTI CONGEALING LAMPS: The anti-congealing lamps heat the grid to avoid the congealing of the chocolate placed upon the grid
UL certificated ETL Listed
Vibrating Table: The patented table with wide vibrating counter tops with removable pierced rubber and heated inclined lateral sides.

“Look no further, K24 Evo is the best tempering chocolate machine I have ever used: the best crystallization and shine I ever saw!”

Chef & Instructor GILLES RENUSSON, President Club Coupe du Monde U.S.A.

Download Specifications and More Info

Bravo Trittico – Start of the revolution: in 1974 Genesio, founder of Bravo, submitted the first of a long series of patents: Trittico, the first and only complete laboratory enclosed in just one machine, which is less than three square feet can pasteurize and batch freeze high-quality artisan gelato. A patent that radically changes the way of thinking of the artisan gelato workshop. With Trittico a new way of making gelato has begun: the Trittico method, the new Bravo adventure, one machine that’s the most copied machine in the world today.

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Bravo K24 Evo

The Chocolate Evolution. High-quality professional continuous chocolate tempering machine with many different programs and accessories.