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 .

Advantages and Strengths
Very easy and convenient product loading Mixing speed can be changed either automatically or manually Fast washing operations Max hygiene	Very quick heating process, no thermal hysteresis, high temperature precision, product never burns It detects the right percentage of frozen water in the mixture in order to obtain the proper gelato/sorbet consistency and volume It allows the highest sanitizing of the product and the highest hygiene of the mixture

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

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“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

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“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