Trittico ® Executive
Absolute Creative Freedom
Trittico® Executive is the first and only complete laboratory enclosed in just one machine: more than 40 years of innovation in less than 10 square feet. Trittico® Executive harbors the unique synergy of ancient experience, craftsmanship, and advanced technology in its very heart. For the art of pastry making, chocolate, top quality gelato, and for the highest levels of international cusine.
Description
Trittico® Executive is the first multi-function machine for gelato, chocolate, pastry, and catering. Thanks to its micro-processor, the machine automatically handles the cooking, cooling, and the emulsion of your recipes. Even the least experienced personnel can perform all operations without mistakes or waste. Trittico® Executive also allows you to temper white, dark, and milk chocolate: the machines 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 is equipped with an electronic brain that automatically manages 17 different programs in the hot side and 17 different programs in the cold side. You can also customize many other bakery products, gelato, and refreshments, with great variety and flexibility. Trittico® adapts to the professional with ease.
Technical features
- Ingredients can be added during each heating or freezing phase
- Double inverter for upper tank stirrer and batch-freezer mixer
- Automatic washing system (not available for table top models)
- Patented internal connection between upper and lower tank
- Sheet resistance heating system
- Ionic System control (Bravo patent)
- Thermal shock due to fast temperature decrease from 85° C to 4°C
Advantages and strengths
- Very easy and convenient product loading
- Mixing speed can be changed either automatically or manually
- Fast washing operations
- Max hygiene
- Very quick heating process, no thermal hysteresis, high temperature precision, product never burns
- It detects the right percentage of frozen water in the mixture in order to obtain the proper gelato/sorbet consistency and volume
- It allows the highest sanitizing of the product and the highest hygiene of the mixture
| TECHNICAL SPECIFICATIONS | Model | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| 183* | 305 | 457 | 610 | 1020 | |||||||
| Prod. for cycle | Gal | 0,79 | 1,32 | 1,84 | 2,64 | 5,28 | |||||
| Average hourly production *1 | Gal | 3,17/4,75 | 5,28/7,92 | 7,92/11,88 | 11,88/15,85 | 21,13/31,7 | |||||
| Voltage | 230/60/3 | 230/60/3 | 230/60/3 | 230/60/3 | 230/60/3 | 230/60/3 | |||||
| Refrigeration condenser | Water | Air | Water | Air + Water | Water | Air + Water | Water | Water | |||
| Power | hp | 7,1 | 7,2 | 7,8 | 7,9 | 8,4 | 8,7 | 12 | 23,2 | ||
| Width (A) | inches | 19,7 | 19,7 | 20,1 | 8,4 | 20,1 | 20,1 | 24 | 24 | ||
| Depth (B) | inches | 32 | 32 | 31,5 | 38,2 | 37,4 | 37,4 | 37,4 | 45,3 | ||
| Depth (C) | inches | 34,4 | 40,7 | 40,4 | 40,4 | 40,4 | 48,2 | ||||
| Height (H) | inches | 33,1 | 33,1 | 55,1 | 55,1 | 55,1 | 55,1 | 55,5 | 55,7 | ||
| Weight *2 | Lbs | 269 | — | 564 | — | 681 | — | 763 | — | 1124 | — |
(*) Table top model *1 Hourly production may change according to type of mixture and finished product density. *2 Water or Air: cooled system self contained. Air+Water: cooled system self contained. *3 The weight of the air cooled machines will be estimated before the shipment