Bravo G200 High Overrun Batch Freezer
Serve homemade, high overrun ice cream, sorbet or Italian ice.
Batch-freezer for gelato & ice cream production with cold process
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Freezing Cylinder
One, 28 quart (27 liters).
Mix Loading
Mix into the freezing cylinder. Through an opening into the hopper mounted funnel. Upper funnel for fast mixture loading into the freezing cylinder. Front hopper for adding additional ingredients. Makrolon® front door (special thermal insulating material).
Automatic Temperature Control
Refrigeration system shuts off when set temperature is reached. A buzzer will sound to remind the operator to eject the finished product. Automatic temperature control thanks to advanced thermoregulators with “sensible touch” displays.
Adjustable Shelf
Four positions for filling large to small containers.
SPECIFICATIONS
Electrical
One dedicated electrical connection is required. See the Electrical chart for the proper electrical requirements. Manufactured to be permanently connected.
Air Cooled Model
Minimum clearance: 8” (203 mm) both sides. The unit leans against the wall on the back side. Minimum air clearances must be met to assure adequate airflow for optimum performance.
Water Cooled Model
The machine needs water inlet and outlet. No minimum clearance required.
Related Products
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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