trittico® original by bravo a whole workshop in a single machine

TRITTICO® ORIGINAL BY BRAVO
A WHOLE WORKSHOP
IN A SINGLE MACHINE
TRITTICO® STARTRONIC PREMIUM
TRITTICO® STARTRONIC PLUS
In 1974, I invented
and patented your
satisfaction: the
Trittico® system for making
gelato - traditional Italian gelato.
I invented Trittico® starting from what I believe to be most important
factor: 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 years
of experience, increased reliability and additional useful
inventions.
All new inventions, if they can be called such, must
have 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 for
gelato makers.
THE NATURE OF GOOD TRADITIONAL GELATO HAS TWO
FUNDAMENTAL ASPECTS: BODY AND STRUCTURE.
Basically, the BODY of gelato is its formulation, the
select ingredients that give gelato its flavour and
fragrance.
The STRUCTURE, on the other hand, depends on
the entire production cycle: cooking, sanitizing
by thermal shock, cooling and whisking, all
carried out so to obtain tiny, regularly-shaped
ice 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: its
respects the nature of gelato and your own
creativity, and applies technology to guarantee
perfect gelato structure every day.
DISCOVER THE TRITTICO® PHILOSOPHY.
1
1
Cooking
and heating
pasteurization
2
Sanitizing
by cooling
thermal shock
3
Freezing
while mixing
whisking
2
3
1
Cooking
and heating
pasteurization
Good gelato is HEALTHY, BALANCED, dry, soft, creamy
and stable in the shop window.
The production process is important right from the pasteurizing stage, which
must:
· 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.
4
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 ALL
PROCESSES AND ADD THE INGREDIENTS
AT THE RIGHT TIME.
The tank is heated by patented resistance
sheets: unlike the bain-marie system, the
tanks reach the desired temperature quickly
and precisely, they do not store heat and
prevent thermal inertia.
Internal probes control the exact
temperature of the entire mix (even at the
centre).
THIS MEANS THAT
THERE IS NO RISK OF SPOILING THE TASTE
BY SCALDING THE INGREDIENTS (e.g.,
milk proteins), AND YOU CAN MAKE
CUSTARD, SAUCES AND OTHER DELICATE
PREPARATIONS EASILY AND IN FULL
RESPECT OF HYGIENE REGULATIONS.
The patented mixer closely scrapes the tank
walls, blending the mixture thoroughly.
THIS MEANS THAT
THE MIXTURE DOES NOT STICK TO THE
TANK AND DOES NOT GET SCALDED;
EVEN THE MOST DELICATE PRODUCTS
COME OUT PERFECTLY SMOOTH AND
WITH NO LUMPS. FLAVOR DISPENSER
SUPPLIED.
5
2
Sanitizing
by cooling
thermal shock
Good gelato is HEALTHY, balanced, dry, soft, creamy and
stable in the shop window.
The mixture passes from the upper tank
into the lower tank through a patented
internal passage, with no chance of
contamination from the outside.
The thermal shock is produced by the
direct, immediate passage into the cooling
tank.
The mixture’s temperature drops from
85°C to 4°C within minutes, eliminating
any remaining bacteria and providing a
product that is absolutely safe.
Cleaning the machine is quick and easy: water is heated in the upper tank and
then passed into the lower tank, sanitizing the entire machine.
Trittico® completely changed the concept of ice
cream aging, improving the final quality of the
product.
The rapid cooling process starts when the
mixture’s temperature is 85°C and its solid and
liquid ingredients are all in solution.
Fast freezing and the simultaneous mixing
prevents mixture components from separating,
which guarantees a smooth, homogeneous
mixture and determines the final quality of
the gelato.
6
7
3
Freezing
while mixing
whisking
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 effective
in breaking the ice; also, there should be a reliable total control system to
determine when each flavor is dry and ready to be drawn.
8
BATCH FREEZER
COOLING
AREA
BATCH FREEZER IN CONFORMITY
WITH TRITTICO® PHILOSOPHY
INACTIVE
AREA
Patented cooling system with multipoint
injection and direct expansion on the curved
walls of the cylinder.
Horizontal cylinder with long walls and limited
diameter to increase the cooling surface.
THIS MEANS THAT
COOLING IS HOMOGENEOUS, FAST AND
EFFECTIVE.
Triple-blade ice-breaking mixer, all in solid steel
(which has high thermal conductivity), with a
socket joint connection to the front door to keep
the mixer aligned at all times.
Interchangeable self-adjusting scrapers that
closely 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.
Polycarbonate heat-insulating door to insulate
the cylinder from external heat.
THIS MEANS THAT
LOW TEMPERATURES ARE BETTER MAINTAINED, AND
WHISKING IS FASTER, ENERGY CONSUMPTION IS
REDUCED AND THERE IS NO DRIPPING WHEN THE
GELATO IS DRAWN.
Patented plate condenser provides much
better heat exchange than commonly used
coil condensers.
THIS MEANS THAT
WATER CONSUMPTION IS LOWER AND
THE CONDENSERS ARE BETTER
PRESERVED FROM LIMESCALE DEPOSITS.
WHISKING CONTROL DATA ARE GATHERED
BY SPECIAL PROBES AND A PATENTED IONIC ®
SYSTEM SHOWS EXACTLY WHEN EACH
FLAVOUR IS DRY AND READY TO BE DRAWN.
FIND OUT HOW IT WORKS...
9
Good gelato is
dry, soft, creamy and
The invention of the Ionic ® System
has revolutionized the concept of
whisking, by introducing an
objective scientific
parameter to determine
precisely when the ice
cream is dry and ready to
be drawn.
All the previous
systems (drawing
temperature, time,
resistance, etc.) are
empirical, that is they
ignore many important
variables, such as the
formulation and the properties
of different flavors (as well as
machine wear, gases, electric
energy and others).
The Ionic ® System is based on
scientific principles and is always
reliable. It derives from a simple
consideration: all gelato is made
starting from a liquid mixture; the
mixture contains water, which is frozen into ice, a solid.
TRY IT WITH
10
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 ® System
probes constantly monitor the gradual
reduction of ionic migration.
A patented software processes the data
from the probes and decides from time to
time when the water has changed into ice
and the gelato is truly dry and ready
to be drawn.
In addition, the Ionic ® System lets you
increase the mixing speed in the initial
stages so to incorporate more air, and to
reduce speed at the end of the whisking process
to prevent the gelato from running. This is done
automatically by another patented device: the inverter.
YOUR OWN TRAY
11
Thanks to the Trittico® philosophy and the patented
Ionic ® System, your gelato will be dry and contain exactly
the right amount of air.
This will make it stable in the shop window for a long time and
prevent the gelato from dripping in the consumer’s hands,
while preserving the creaminess and softness that are typical
of traditional Italian gelato.
The incorporated air
ensures perfect scoop
ability and the right
temperature on the
palate, heightening the
flavour definition of each
individual flavour.
12
TRITTICO® STARTRONIC PREMIUM:
THE FIRST AND ORIGINAL MULTIFUNCTIONAL GELATO EQUIPMENT.
SINCE 1974, 40 YEARS OF PATENTED EXPERIENCE.
Table top model (122 - 183)
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.
MODEL
TECHNICAL
SPECIFICATIONS
122*
183
305
457
610
1015
Prod. for cycle
Lt
2,5
3
5
7
10
15
20
Average hourly
production (1)
Lt
8/12
12/18
20/30
30/45
46/60
60/90
75/120
400/50/3
400/50/3
Volt/Hz/
Ph
Voltage (2)
400/50/3
400/50/3
400/50/3
400/50/3
3,2
230/50/1
3,3
5,3
5,4
5,8
6,3
9
Water
Air
Water
Air
Air+
Air+
Air+
Air+
Water Air+
Water Water Water Water Water Water Water Water Water
36
68
--70
50
79
--78
50
79
--78
51
51
51
61
61
61
61
61
61
61
80
97
95
95
95 100 100 115 115
95
87,5 103,5 102,5 102,5 102,5 102,5 107,5 107,5 122,5 122,5
140 140 140 141 141 141 141 141 144 144
---
Prem 114
Plus 120
---
kW
Power
Refrigeration condenser
Width (A)
Cm
Depth (B)
Cm
Depth (C)
Height (H)
Cm
Cm
36
68
--70
Weight (3)
Kg
Plus 91
Prem 238
Plus 252
5,9
---
Prem 295
Plus 291
6,5
---
Prem 329
Plus 341
9,2
---
11,2
Prem 369
Plus 389
11,5 18,6
---
B
1020
Prem 495
Plus 515
A
H
18,9
C
---
Rev. 0412
(*) Available only for Trittico® Startronic Plus. (1) Hourly production may change according to type of mixture and finished
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.
Data can be changed at any time without notice by the manufacturer.
Point the QR code and
discover Trittico® Startronic Plus
BRAVO SPA
Montecchio Maggiore (VI) - Italy
Tel. 0039.0444.707.700
www.bravo.it
[email protected]
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[email protected]
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[email protected]
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