TRITTICO® ORIGINAL BY BRAVOA WHOLE WORKSHOPIN A SINGLE MACHINE

TRITTICO® STARTRONIC PLUS

TRITTICO® STARTRONIC PREMIUM

I invented Trittico® starting from what I believe to be most importantfactor: your satisfaction when tasting the results of your work,creativity and professionalism - in a word, your gelato.

I turned to technology to develop what is more than a simple machine:an innovative production philosophy, now enriched by forty yearsof experience, increased reliability and additional usefulinventions.

All new inventions, if they can be called such, musthave two basic features:

· THEY ARE DERIVED FROM THE CLOSE OBSERVATION OF NATURE AND ITS LAWS

· THEY BECOME USEFUL INSTRUMENTS OF DAILY USE.

Both features are found in the Trittico® philosophy.We start from nature and create added value forgelato makers.

In 1974, I inventedand patented yoursatisfaction: theTrittico® system for makinggelato - traditional Italian gelato.

1

THE NATURE OF GOOD TRADITIONAL GELATO HAS TWOFUNDAMENTAL ASPECTS: BODY AND STRUCTURE.

Basically, the BODY of gelato is its formulation, theselect ingredients that give gelato its flavour and

fragrance.The STRUCTURE, on the other hand, depends on

the entire production cycle: cooking, sanitizingby thermal shock, cooling and whisking, all

carried out so to obtain tiny, regularly-shapedice crystals.

This will make gelato as it is meant to be:healthy, balanced, soft, creamy and stable

in the shop window.

The Trittico® philosophy does precisely that: itsrespects the nature of gelato and your own

creativity, and applies technology to guaranteeperfect gelato structure every day.

DISCOVER THE TRITTICO® PHILOSOPHY.

2

1

3

2

Cookingand heatingpasteurization

Freezingwhile mixingwhisking

Sanitizingby coolingthermal shock

3

1

4

Cookingand heatingpasteurization

Good gelato is HEALTHY, BALANCED, dry, soft, creamyand stable in the shop window.

The production process is important right from the pasteurizing stage, whichmust:

· RESPECT THE FORMULATION AND MONITOR AT ALL TIMES, SO THAT THE INGREDIENTS CAN ADDED AT THE RIGHT MOMENT;

· REACH THE RIGHT TEMPERATURE FOR COOKING THE INGREDIENTS AND SANITIZING THE MIX WITHOUT DEVELOPING THERMAL INERTIA, WHICH WOULD BURN INGREDIENTS AND SPOIL THE TASTE OF THE END PRO DUCT BY DISRUPTING THE PROPERTIES OF THE HIGH-QUALITY PROTEINS OF MILK;

· BE QUICK, SO TO PRESERVE BOTH THE FLAVOUR DEFINITION AND THE SPECIFIC CHARACTERISTICS OF THE FLAVOURS IN THE FORMULATION.

5

Vertical upper tank with a transparent lid,equipped with a safety switch and an air

valve to control condensation.THIS MEANS THAT

YOU CAN CONSTANTLY MONITOR ALLPROCESSES AND ADD THE INGREDIENTS

AT THE RIGHT TIME.

The patented mixer closely scrapes the tankwalls, blending the mixture thoroughly.

THIS MEANS THATTHE MIXTURE DOES NOT STICK TO THETANK AND DOES NOT GET SCALDED;EVEN THE MOST DELICATE PRODUCTSCOME OUT PERFECTLY SMOOTH ANDWITH NO LUMPS. FLAVOR DISPENSER

SUPPLIED.

The tank is heated by patented resistancesheets: unlike the bain-marie system, the

tanks reach the desired temperature quicklyand precisely, they do not store heat and

prevent thermal inertia.Internal probes control the exact

temperature of the entire mix (even at thecentre).

THIS MEANS THATTHERE IS NO RISK OF SPOILING THE TASTE

BY SCALDING THE INGREDIENTS (e.g.,milk proteins), AND YOU CAN MAKE

CUSTARD, SAUCES AND OTHER DELICATEPREPARATIONS EASILY AND IN FULL

RESPECT OF HYGIENE REGULATIONS.

2

6

Sanitizingby coolingthermal shock

Good gelato is HEALTHY, balanced, dry, soft, creamy andstable in the shop window.

The mixture passes from the upper tankinto the lower tank through a patentedinternal passage, with no chance ofcontamination from the outside.

The thermal shock is produced by thedirect, immediate passage into the coolingtank.The mixture’s temperature drops from85°C to 4°C within minutes, eliminatingany remaining bacteria and providing aproduct that is absolutely safe.

Cleaning the machine is quick and easy: water is heated in the upper tank andthen passed into the lower tank, sanitizing the entire machine.

Trittico® completely changed the concept of icecream aging, improving the final quality of theproduct.The rapid cooling process starts when the mixture’s temperature is 85°C and its solid andliquid ingredients are all in solution.Fast freezing and the simultaneous mixingprevents mixture components from separating,which guarantees a smooth, homogeneousmixture and determines the final quality ofthe gelato.

7

3

8

Freezingwhile mixingwhisking

Good gelato is healthy, balanced, dry, SOFT,CREAMY AND STABLE IN THE SHOP WINDOW.

These properties depend on the size of the ice crystals that form during whisking,which must be as small as possible and have a regular structure.

To obtain these results, whisking must be rapid and the mixer must be effectivein breaking the ice; also, there should be a reliable total control system todetermine when each flavor is dry and ready to be drawn.

9

Patented cooling system with multipointinjection and direct expansion on the curvedwalls of the cylinder.Horizontal cylinder with long walls and limiteddiameter to increase the cooling surface.

THIS MEANS THATCOOLING IS HOMOGENEOUS, FAST ANDEFFECTIVE.

Polycarbonate heat-insulating door to insulatethe cylinder from external heat.THIS MEANS THATLOW TEMPERATURES ARE BETTER MAINTAINED, AND WHISKING IS FASTER, ENERGY CONSUMPTION IS REDUCED AND THERE IS NO DRIPPING WHEN THE GELATO IS DRAWN.

Triple-blade ice-breaking mixer, all in solid steel(which has high thermal conductivity), with asocket joint connection to the front door to keepthe mixer aligned at all times.Interchangeable self-adjusting scrapers thatclosely scrape the cylinder walls.THIS MEANS THAT

NO ICE FORMS ON THE CYLINDER WALLS,

WHICH MAINTAIN THEIR FULL COOLING

CAPACITY.

THE SCRAPERS BREAK THE ICE CRYSTALS,

MAKING THEM EVEN SMALLER.

Patented plate condenser provides muchbetter heat exchange than commonly usedcoil condensers.THIS MEANS THATWATER CONSUMPTION IS LOWER AND

THE CONDENSERS ARE BETTER

PRESERVED FROM LIMESCALE DEPOSITS.

WHISKING CONTROL DATA ARE GATHEREDBY SPECIAL PROBES AND A PATENTED IONIC®

SYSTEM SHOWS EXACTLY WHEN EACHFLAVOUR IS DRY AND READY TO BE DRAWN. FIND OUT HOW IT WORKS...

BATCH FREEZER

COOLINGAREA

INACTIVEAREA

BATCH FREEZER IN CONFORMITY

WITH TRITTICO® PHILOSOPHY

10

Good gelato isdry, soft, creamy and

The invention of the Ionic® Systemhas revolutionized the concept ofwhisking, by introducing anobjective scientificparameter to determineprecisely when the icecream is dry and ready tobe drawn.

All the previoussystems (drawingtemperature, time,resistance, etc.) areempirical, that is theyignore many importantvariables, such as theformulation and the propertiesof different flavors (as well asmachine wear, gases, electricenergy and others).

The Ionic® System is based onscientific principles and is alwaysreliable. It derives from a simpleconsideration: all gelato is madestarting from a liquid mixture; themixture contains water, which is frozen into ice, a solid.

TRY IT WITH

11

healthy, balanced,stable in the shop window.

The Ionic® System measures ionic migration,a natural physical phenomenon which occurs

differently in liquids and solids.

During the whisking process, the Ionic® Systemprobes constantly monitor the gradual

reduction of ionic migration.

A patented software processes the datafrom the probes and decides from time totime when the water has changed into ice

and the gelato is truly dry and readyto be drawn.

In addition, the Ionic® System lets youincrease the mixing speed in the initial

stages so to incorporate more air, and toreduce speed at the end of the whisking processto prevent the gelato from running. This is done

automatically by another patented device: the inverter.

YOUR OWN TRAY

12

Thanks to the Trittico® philosophy and the patentedIonic® System, your gelato will be dry and contain exactlythe right amount of air.

This will make it stable in the shop window for a long time andprevent the gelato from dripping in the consumer’s hands,while preserving the creaminess and softness that are typicalof traditional Italian gelato.

The incorporated airensures perfect scoopability and the righttemperature on thepalate, heightening theflavour definition of eachindividual flavour.

info@bravo.it • info@bravofrance.fr • info@bravonorthamerica.com • info@bravo.asia

BRAVO SPA

Montecchio Maggiore (VI) - Italy

Tel. 0039.0444.707.700

www.bravo.it

Dat

a ca

n be

cha

nged

at a

ny ti

me

with

out n

otic

e by

the

man

ufac

ture

r.

(*) Available only for Trittico® Startronic Plus. (1) Hourly production may change according to type of mixture and �nished product density. (2) Also available in 60 Hz. (3) The weight of the air cooled machines will be estimated before the shipment.Water or Air: cooled system self contained. Air+Water : cooled system self contained. Air+Water : incorporated water condenser and remote air cooled condenser.

TECHNICALSPECIFICATIONS

MODEL122* 183 305 457 610 1015 1020

Prod. for cycle

Average hourlyproduction (1)

Voltage (2)

Power

Refrigeration condenser

Width (A)

Depth (B)

Depth (C)Height (H)

Weight (3)

2,5

8/12

230/50/1

Lt

Lt

Volt/Hz/Ph

kW

Cm

Cm

CmCm

Kg

3

12/18

400/50/3

5

20/30

400/50/3

7

30/45

400/50/3

10

46/60

400/50/3

15

60/90

400/50/3

20

75/120

400/50/3

3,2

Water

3668---70

Plus 91

3,3

Air

3668---70

---

5,3

Water

5079---78

Prem 114Plus 120

5,8

Water

5180

87,5140

Prem 238Plus 252

5,4

Air

5079---78

---

6,3

Water

5195

102,5140

Prem 295Plus 291

9

Water

6195

102,5141

Prem 329Plus 341

11,2

Water

61100

107,5141

Prem 369Plus 389

18,6

Water

61115

122,5144

Prem 495Plus 515

5,9Air+Water

5197

103,5140

---

9,2Air+Water

6195

102,5141

---

6,5Air+Water

6195

102,5141

---

11,5Air+Water

61100

107,5141

---

18,9Air+Water

61115

122,5144

---

Rev

. 041

2

TRITTICO® STARTRONIC PLUS:AN EXCLUSIVE SOFTWARE AND DIFFERENT SPEEDS ACCORDING TO EACH WORKING PHASE, TO OBTAIN A CREAMY AND DRY GELATO, WITH REGULAR STRUCTURE AND VERY THIN ICE CRYSTALS.

TRITTICO® STARTRONIC PREMIUM:THE FIRST AND ORIGINAL MULTIFUNCTIONAL GELATO EQUIPMENT.SINCE 1974, 40 YEARS OF PATENTED EXPERIENCE.

Point the QR code anddiscover Trittico® Startronic Plus

C

B A

H

Table top model (122 - 183)