60 Trittico Executive Evo: your lab in less than 1 sqm BRAVO Bravo - since 1967 a leader industry in the production of machines for artisan gelato, pastry and chocolate - has grounded his philosophy on successful products, such as Trittico, the first multifunctional machine for the dessert business, with more than 6 generations of continuity and progress since 1974. Trittico is an advanced technology that works with a very simple mechanism and it is of easy interaction with the professional, who, with only one machine and in less than one square meter, can make gelato, sorbets, different pastry creams, whipped products, jams, marmalades, jellies, chocolate and creams, pâte à choux, filling and salted sauces. Trittico is more than just a versatile technology, it’s a customizable tool, so that each professional can configure it, according to his needs! Focus on... Trittico Executive Evo is the ultimate m u l t i - f u n c t i o n machine that represents the bond between artisan tradition and the highest technology. Trittico Executive Evo summarizes the art of artisan gelato and the finest art of pastry, savoury food and chocolate tempering. Trittico Executive Evo is equipped with electronic brain that automatically arranges multiple preset and customizable programs guaranteeing maximum flexibility adapting to the specific necessities of each artisan chef. It is an essential assistant: precise, reliable, constant and tireless! Its features include Patented Ionic System® Control with speed variator to detect the right percentage of frozen water in the mixture in order to obtain the proper gelato/sorbet consistency and volume. It also has a double inverter for upper tank stirrer and batch-freezer mixer with multiple speeds. Among its advantages there is the possibility to work with the Ionic System®: speed variator controlled by a software that ensures maximum overrun for gelato/sorbet and the accurate speed mixing for pastry products. It also offers the possibility to work by setting the time and to work by setting the extraction temperature. Multiple gelato, pastry and chocolate recipes are available.
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