Bravo Trittico M 50 Mechanic
Easy and Fast – The Trittico® M 50 combination machine for gelato & ice cream hot process production
Heat & Freeze Machines for making Gelato, Ice Creams & Sorbets
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Tom Graves Founder, Owner
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For gelato and premium ice-cream production
Trittico Mechanic Series is an extremely reliable machine, designed to be easy to use. Trittico Mechanic produces gelato in an easy and fast way, in compliance with HACCP regulations, maintaining strict hygiene conditions.
Unique two-tank pasteurization and freezing structure.
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 a healthy, balanced, soft and creamy gelato, stable in the shop window
Bravo’s patented Ionic System will tell you automatically when your gelato is perfectly CREAMY, DRY with VERY FINE ICE CRYSTALS, delivering a healthy, balanced, soft and creamy gelato, stable in the shop windowThis 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 preserves 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 .
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“Quality and efficiency is fundamental to producing artisan gelato, and the Bravo Trittico encapsulates this in one machine. It effortlessly produces each of my gelato and sorbetto recipes, complementing the integrity of my ingredients with the highest quality machinery. Using the Bravo Trittico has not only saved my business time and money, but it has elevated my gelato. You can’t ask for anything better in the gelato industry.”
– Morgan Morano
Morano Gelato, considered by Forbes Magazine one of the best Gelato shops in the US
“Quality and efficiency is fundamental to producing artisan gelato, and the Bravo Trittico encapsulates this in one machine. It effortlessly produces each of my gelato and sorbetto recipes, complementing the integrity of my ingredients with the highest quality machinery. Using the Bravo Trittico has not only saved my business time and money, but it has elevated my gelato. You can’t ask for anything better in the gelato industry.”
– Morgan Morano
Morano Gelato, considered by Forbes Magazine one of the best Gelato shops in the US
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Standup Floor Models |
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| Rounded anti-drip upper edge with “sensible touch” display | Disassemble door for fast cleaning | interchangeable metal scraper | Probe in direct contact with the mix |
Technical Specification |
Models | |||||
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| 18 Table-Top Model | 30 | 50 | 60 | 120 | ||
| Prod. for cycle | Gal | .79 | 1.32 | 1.84 | 2.64 | 5.28 |
| Average hourly production *1 | Gal | 4.8 | 7.92 | 11.88 | 15.85 | 31.7 |
| Voltage | Volt/Hz/Ph | 230/60/3 | ||||
| Power | Hp | 7 | 7.7 | 8.3 | 17.9 | 24.6 |
| Refrigeration condenser *2 | Air + Water | Air + Water | Air + Water | Water | Water | |
| Width (A) |  In inches |
19.7 | 20.1 | 24 | 24 | 24 |
| Depth (B) | 32 | 31.5 | 37.4 | 37.4 | 45.3 | |
| Depth (C) | – | 34.5 | 40.4 | 40.4 | 48.2 | |
| Height (H) | 33.1 | 55.1 | 55.1 | 55.5 | 56.7 | |
| Weight *3 | Lbs | 258 | 529 | 642 | 735 | 994 |
*1 Hourly production may change accordingly to the type of mixture and finished product density. *2 Water: cooled system self-contained. Air+Water: cooled system self-contained. *3 The weight of the air cooled machines will be estimated before the shipment.
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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