Tools of Bravo Trittico 457 Executive Gelato Machine

 

 

The lower cylinder (blue in picture), where the product is cooled and the cycle of production ends, is equipped with a cooling system patented to manage the cold in the entire length of the walls.

 

The connection between the two tanks is possible through a patented internal passage (see picture), which guarantees products maximum hygiene and their absolute quality because it eliminates any possibility of external tampering.

 

To mix, make the product homogeneous and free of lumps and to prevent it from depositing on the walls of the tank.

 

The mixer of the upper tank has a patented form to adhere perfectly to the curved walls to avoid the product settling and ensuring the absolute homogeneity to bring up the cold till the heart of the product.

 

The mixer is built entirely of steel, three-bladed twisted slightly to facilitate the extraction of the product. The steel also enhances the cooling action of the cylinder, helping to take the chill to the heart of the product. Supplied with an interchangeable, self-regulating scraper, it is designed to increase their grip on the walls and keep it for a long time.

 

The dual inverter to connect the brain Trittico with his arms: his tools.

 

For the tools perform their task of mixing and stirring with the necessary speed and intensity, Bravo has applied to Trittico Executive two different automatic variable speeds for each of the two tanks that will allow you to adjust the speed of agitation depending on the recipe and steps machining. The inverter operates in automatic mode, but can be controlled manually by the professional through the front display.

 

To extract your products directly from the upper tank without dirtying the cylinder cooling.

 

The slide is made of food material that does not interfere with the extraction temperature of the product and prevents the chocolate starts to cool down the slope, in part deposited on the slide itself. You can use it to extract: Tempered Chocolate, Jams, Marmalade, Topping, Fruit jellies, etc. to emulsify automatically.

 

The whip is made ​​entirely by hand to emulsify Mousse, Buttercream, Pâte à bombe, Meringue for tempering white, dark and milk chocolate.

 

Trittico Executive gelato machine does all the tempering cycle in the top tank and allows you to extract the product directly through the patented slide.

 

Trittico Executive gelato machine 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 gelato machine allows you to make the spicy chocolates (eg: pepper), grains and all products with large and strong pieces of dried fruit