With the most aesthetic and eye catching designs to look at, the Ifi range will be at the forefront of your store design, allowing you to draw customers in just from your stores beauty, let alone the amazing gelato and ice cream performance the designs provide. Ifi, specialise in the production of pozzetti gelato, display cases, drop-in units, bar counters, pastry shops, bar cafeteria, bakery shops and gastronomies.

Each product is designed and built with care, passion, expertise and love for detail: the typical expression of Italian craftsmanship.

Pozzetti gelato and refrigerated display cases for gelato parlors, pastry shops and bars make up the range of Ifi technologies. Thanks to the know-how in the refrigeration field and to the company’s innovative drive, Ifi specializes in the production of refrigerated display cases for pastry shops, bars and gelato parlors; technologies designed to improve people’s quality of life through the preservation of food, their exposure, hygiene, functionality and the creation of places of sharing. Wide is the offer of refrigerated display cases, starting from Tonda, the first circular and rotating gelato shop display that opens a new page in the gelato book, to the invention of the ventilated gelato refrigeration, up to the Panorama technology with which artisanal gealto goes beyond the boundaries of the traditionally understood gelato shop.

The post Ifi Gelato Pozzetti Counter appeared first on Vanrooy.

With the most aesthetic and eye catching designs to look at, the BRX range will be at the forefront of your store design, allowing you to draw customers in just from your stores beauty, let alone the amazing gelato and ice cream performance the designs provide. You will find BRX present in over 40 countries, ensuring the market dominance and excellent service worldwide for their quality display counters.

BRX, specialise in the production of pozzetti gelato, display cases, drop-in units, bar counters, pastry shops, bar cafeteria, bakery shops and gastronomies.

Each product is designed and built with care, passion, expertise and love for detail: the typical expression of italian craftsmanship. BRX is for those who want to make gelato a real art.

The post BRX Vista Pozzetti Display Case appeared first on Vanrooy.

With the most aesthetic and eye catching designs to look at, the BRX range will be at the forefront of your store design, allowing you to draw customers in just from your stores beauty, let alone the amazing gelato and ice cream performance the designs provide. You will find BRX present in over 40 countries, ensuring the market dominance and excellent service worldwide for their quality display counters.

BRX, specialise in the production of pozzetti gelato, display cases, drop-in units, bar counters, pastry shops, bar cafeteria, bakery shops and gastronomies.

Each product is designed and built with care, passion, expertise and love for detail: the typical expression of italian craftsmanship. BRX is for those who want to make gelato a real art.

The post BRX Gelato Pozzetti Counter appeared first on Vanrooy.

The history of Bravo is the story of a man whose passion and obstinacy made a dream come true. The founder, Genesio Bravo, was born in 1939 in a small Italian farm village in the province of Vicenza, where he passes his childhood and youth. Those times during the war and after the war are very difficult, but they also provide desire to bounce back.
Genesio Bravo had a dream since he was young: to build something new with his own hands. It is only after a long working career in several important engineering companies in Vicenza that he decides to go it his own. Thanks to a friend’s suggestion he chooses the road of gelato machines.

And so in 1967 Bravo came about.

Following the tradition of those years, the multi-machine system, Genesio begins producing pasteurisers and batch freezers. But this does not satisfy him, while he continues to study how to improve the system, he has this question:why can’t the mixture be pasteurised and batch frozen in just one machine, thus saving time, energy and space?

This is the start of the revolution: in 1974 Genesio deposits the first of a long series of patents: Trittico, the first and only complete laboratory enclosed in just one machine, which in less than one square metre pasteurizes and batch freezes high quality artisan gelato. A patent which radically changes the way of thinking the artisan gelato workshop.
With Trittico a new way of making gelato has begun: the Trittico method, the new Bravo adventure, one machine, inimitable, which is the most copied machine in the world today.
But Genesio does not stop there as his machine is his creature which must progress and always be updated. And so through the years new ideas come about, new expedients making work easier, new generations of machinery are invented, until the current Duo Series.
Trittico today is no longer a gelato making machine, but a true gelato, pastry and catering laboratory which with complex software and advanced technology is able to control many types of processes automatically, at the same time respecting tradition and the creativity of the professional.

The company continues to grow thanks to the continuity of the new generation: Giuseppe Bravo the managing director of the company and Stefano Bravo the engineer in charge of the research and development department.
The company grows a lot and started to open many branches worldwide: Bravo France in Paris, Bravo Asia in Singapore, Bravo North America in Charlotte, Bravo Deutschland in Munich and Bravo Middle East in Dubai.

The story of Bravo goes on: it is the story of a dream, of an adventure.
It is the story of a family, which works every day with commitment and passion.
It is the story of over fifty years of unending innovation…

Trittico® Executive Evo is provided with electronic brain that automatically arranges multiple series programs and customisable programs guaranteeing the maximum flexibility adapting to the specific necessities of each artisan chef. It is an essential helper: precise, reliable, tireless and constant!

The post Bravo Trittico Executive Evo appeared first on Vanrooy.

The strength of Bravi Trittico® Plus is Bravo exclusive patented Ionic System®. It is an invention that revolutionized the concept of batch freezing, applying a physic-scientific parameter that let the machine automatically detect the moment when gelato is ready to the extraction and immediately inform the operator, so it is always possible to produce a perfect dryness gelato!

Furthermore thanks to the upgraded software, Bravo Trittico Plus is also suitable to the basis processes of Pastry world and it can be use to produce custard cream.

The history of Bravo is the story of a man whose passion and obstinacy made a dream come true. The founder, Genesio Bravo, was born in 1939 in a small Italian farm village in the province of Vicenza, where he passes his childhood and youth. Those times during the war and after the war are very difficult, but they also provide desire to bounce back.
Genesio Bravo had a dream since he was young: to build something new with his own hands. It is only after a long working career in several important engineering companies in Vicenza that he decides to go it his own. Thanks to a friend’s suggestion he chooses the road of gelato machines.

And so in 1967 Bravo came about.

Following the tradition of those years, the multi-machine system, Genesio begins producing pasteurisers and batch freezers. But this does not satisfy him, while he continues to study how to improve the system, he has this question:why can’t the mixture be pasteurised and batch frozen in just one machine, thus saving time, energy and space?

This is the start of the revolution: in 1974 Genesio deposits the first of a long series of patents: Trittico, the first and only complete laboratory enclosed in just one machine, which in less than one square metre pasteurizes and batch freezes high quality artisan gelato. A patent which radically changes the way of thinking the artisan gelato workshop.
With Trittico a new way of making gelato has begun: the Trittico method, the new Bravo adventure, one machine, inimitable, which is the most copied machine in the world today.
But Genesio does not stop there as his machine is his creature which must progress and always be updated. And so through the years new ideas come about, new expedients making work easier, new generations of machinery are invented, until the current Duo Series.
Trittico today is no longer a gelato making machine, but a true gelato, pastry and catering laboratory which with complex software and advanced technology is able to control many types of processes automatically, at the same time respecting tradition and the creativity of the professional.

The company continues to grow thanks to the continuity of the new generation: Giuseppe Bravo the managing director of the company and Stefano Bravo the engineer in charge of the research and development department.
The company grows a lot and started to open many branches worldwide: Bravo France in Paris, Bravo Asia in Singapore, Bravo North America in Charlotte, Bravo Deutschland in Munich and Bravo Middle East in Dubai.

The story of Bravo goes on: it is the story of a dream, of an adventure.
It is the story of a family, which works every day with commitment and passion.
It is the story of over fifty years of unending innovation…

The post Bravo Trittico Startronic Plus appeared first on Vanrooy.

Trittico® Premium is supplied with the complete basic equipment and it is very simple to use. With more than 40 years research, update and upgrade, it is a complete, extraordinarily high-performing and great machine.

The history of Bravo is the story of a man whose passion and obstinacy made a dream come true. The founder, Genesio Bravo, was born in 1939 in a small Italian farm village in the province of Vicenza, where he passes his childhood and youth. Those times during the war and after the war are very difficult, but they also provide desire to bounce back.
Genesio Bravo had a dream since he was young: to build something new with his own hands. It is only after a long working career in several important engineering companies in Vicenza that he decides to go it his own. Thanks to a friend’s suggestion he chooses the road of gelato machines.

And so in 1967 Bravo came about.

Following the tradition of those years, the multi-machine system, Genesio begins producing pasteurisers and batch freezers. But this does not satisfy him, while he continues to study how to improve the system, he has this question:why can’t the mixture be pasteurised and batch frozen in just one machine, thus saving time, energy and space?

This is the start of the revolution: in 1974 Genesio deposits the first of a long series of patents: Trittico, the first and only complete laboratory enclosed in just one machine, which in less than one square metre pasteurizes and batch freezes high quality artisan gelato. A patent which radically changes the way of thinking the artisan gelato workshop.
With Trittico a new way of making gelato has begun: the Trittico method, the new Bravo adventure, one machine, inimitable, which is the most copied machine in the world today.
But Genesio does not stop there as his machine is his creature which must progress and always be updated. And so through the years new ideas come about, new expedients making work easier, new generations of machinery are invented, until the current Duo Series.
Trittico today is no longer a gelato making machine, but a true gelato, pastry and catering laboratory which with complex software and advanced technology is able to control many types of processes automatically, at the same time respecting tradition and the creativity of the professional.

The company continues to grow thanks to the continuity of the new generation: Giuseppe Bravo the managing director of the company and Stefano Bravo the engineer in charge of the research and development department.
The company grows a lot and started to open many branches worldwide: Bravo France in Paris, Bravo Asia in Singapore, Bravo North America in Charlotte, Bravo Deutschland in Munich and Bravo Middle East in Dubai.

The story of Bravo goes on: it is the story of a dream, of an adventure.
It is the story of a family, which works every day with commitment and passion.
It is the story of over fifty years of unending innovation…

The post Bravo Trittico Startronic Premium appeared first on Vanrooy.

The history of Bravo is the story of a man whose passion and obstinacy made a dream come true. The founder, Genesio Bravo, was born in 1939 in a small Italian farm village in the province of Vicenza, where he passes his childhood and youth. Those times during the war and after the war are very difficult, but they also provide desire to bounce back.
Genesio Bravo had a dream since he was young: to build something new with his own hands. It is only after a long working career in several important engineering companies in Vicenza that he decides to go it his own. Thanks to a friend’s suggestion he chooses the road of gelato machines.

And so in 1967 Bravo came about.

Following the tradition of those years, the multi-machine system, Genesio begins producing pasteurisers and batch freezers. But this does not satisfy him, while he continues to study how to improve the system, he has this question:why can’t the mixture be pasteurised and batch frozen in just one machine, thus saving time, energy and space?

This is the start of the revolution: in 1974 Genesio deposits the first of a long series of patents: Trittico, the first and only complete laboratory enclosed in just one machine, which in less than one square metre pasteurizes and batch freezes high quality artisan gelato. A patent which radically changes the way of thinking the artisan gelato workshop.
With Trittico a new way of making gelato has begun: the Trittico method, the new Bravo adventure, one machine, inimitable, which is the most copied machine in the world today.
But Genesio does not stop there as his machine is his creature which must progress and always be updated. And so through the years new ideas come about, new expedients making work easier, new generations of machinery are invented, until the current Duo Series.
Trittico today is no longer a gelato making machine, but a true gelato, pastry and catering laboratory which with complex software and advanced technology is able to control many types of processes automatically, at the same time respecting tradition and the creativity of the professional.

The company continues to grow thanks to the continuity of the new generation: Giuseppe Bravo the managing director of the company and Stefano Bravo the engineer in charge of the research and development department.
The company grows a lot and started to open many branches worldwide: Bravo France in Paris, Bravo Asia in Singapore, Bravo North America in Charlotte, Bravo Deutschland in Munich and Bravo Middle East in Dubai.

The story of Bravo goes on: it is the story of a dream, of an adventure.
It is the story of a family, which works every day with commitment and passion.
It is the story of over fifty years of unending innovation…

The post Bravo Mixcream Cream Cooker appeared first on Vanrooy.

The history of Bravo is the story of a man whose passion and obstinacy made a dream come true. The founder, Genesio Bravo, was born in 1939 in a small Italian farm village in the province of Vicenza, where he passes his childhood and youth. Those times during the war and after the war are very difficult, but they also provide desire to bounce back.
Genesio Bravo had a dream since he was young: to build something new with his own hands. It is only after a long working career in several important engineering companies in Vicenza that he decides to go it his own. Thanks to a friend’s suggestion he chooses the road of gelato machines.

And so in 1967 Bravo came about.

Following the tradition of those years, the multi-machine system, Genesio begins producing pasteurisers and batch freezers. But this does not satisfy him, while he continues to study how to improve the system, he has this question:why can’t the mixture be pasteurised and batch frozen in just one machine, thus saving time, energy and space?

This is the start of the revolution: in 1974 Genesio deposits the first of a long series of patents: Trittico, the first and only complete laboratory enclosed in just one machine, which in less than one square metre pasteurizes and batch freezes high quality artisan gelato. A patent which radically changes the way of thinking the artisan gelato workshop.
With Trittico a new way of making gelato has begun: the Trittico method, the new Bravo adventure, one machine, inimitable, which is the most copied machine in the world today.
But Genesio does not stop there as his machine is his creature which must progress and always be updated. And so through the years new ideas come about, new expedients making work easier, new generations of machinery are invented, until the current Duo Series.
Trittico today is no longer a gelato making machine, but a true gelato, pastry and catering laboratory which with complex software and advanced technology is able to control many types of processes automatically, at the same time respecting tradition and the creativity of the professional.

The company continues to grow thanks to the continuity of the new generation: Giuseppe Bravo the managing director of the company and Stefano Bravo the engineer in charge of the research and development department.
The company grows a lot and started to open many branches worldwide: Bravo France in Paris, Bravo Asia in Singapore, Bravo North America in Charlotte, Bravo Deutschland in Munich and Bravo Middle East in Dubai.

The story of Bravo goes on: it is the story of a dream, of an adventure.
It is the story of a family, which works every day with commitment and passion.
It is the story of over fifty years of unending innovation…

The post Bravo G20 Countertop Batch Freezer appeared first on Vanrooy.

The blades icebreaker mixer made by stainless steel, with interlocking connection in the front door to keep it aligned along time. Mixer prevents the formation of ice along cylinder’s walls, keeping intact their cooling efficiency. It is equipped with self-adjusting scraper teeth that adhering perfectly to the cylinder walls to prevent the igloo effect, crush ice crystals and making them more fine.

Front door made by special heat insulating material to prevent the dispersion of cold. It contributes to rapid batch freezing, reducing power consumption and avoiding dripping during gelato extraction.
Lightweight easy to disassemble, clean and reassemble.

The history of Bravo is the story of a man whose passion and obstinacy made a dream come true. The founder, Genesio Bravo, was born in 1939 in a small Italian farm village in the province of Vicenza, where he passes his childhood and youth. Those times during the war and after the war are very difficult, but they also provide desire to bounce back.
Genesio Bravo had a dream since he was young: to build something new with his own hands. It is only after a long working career in several important engineering companies in Vicenza that he decides to go it his own. Thanks to a friend’s suggestion he chooses the road of gelato machines.

And so in 1967 Bravo came about.

Following the tradition of those years, the multi-machine system, Genesio begins producing pasteurisers and batch freezers. But this does not satisfy him, while he continues to study how to improve the system, he has this question:why can’t the mixture be pasteurised and batch frozen in just one machine, thus saving time, energy and space?

This is the start of the revolution: in 1974 Genesio deposits the first of a long series of patents: Trittico, the first and only complete laboratory enclosed in just one machine, which in less than one square metre pasteurizes and batch freezes high quality artisan gelato. A patent which radically changes the way of thinking the artisan gelato workshop.
With Trittico a new way of making gelato has begun: the Trittico method, the new Bravo adventure, one machine, inimitable, which is the most copied machine in the world today.
But Genesio does not stop there as his machine is his creature which must progress and always be updated. And so through the years new ideas come about, new expedients making work easier, new generations of machinery are invented, until the current Duo Series.
Trittico today is no longer a gelato making machine, but a true gelato, pastry and catering laboratory which with complex software and advanced technology is able to control many types of processes automatically, at the same time respecting tradition and the creativity of the professional.

The company continues to grow thanks to the continuity of the new generation: Giuseppe Bravo the managing director of the company and Stefano Bravo the engineer in charge of the research and development department.
The company grows a lot and started to open many branches worldwide: Bravo France in Paris, Bravo Asia in Singapore, Bravo North America in Charlotte, Bravo Deutschland in Munich and Bravo Middle East in Dubai.

The story of Bravo goes on: it is the story of a dream, of an adventure.
It is the story of a family, which works every day with commitment and passion.
It is the story of over fifty years of unending innovation…

The post Bravo Gelmatic Startronic Premium appeared first on Vanrooy.

The history of Bravo is the story of a man whose passion and obstinacy made a dream come true. The founder, Genesio Bravo, was born in 1939 in a small Italian farm village in the province of Vicenza, where he passes his childhood and youth. Those times during the war and after the war are very difficult, but they also provide desire to bounce back.
Genesio Bravo had a dream since he was young: to build something new with his own hands. It is only after a long working career in several important engineering companies in Vicenza that he decides to go it his own. Thanks to a friend’s suggestion he chooses the road of gelato machines.

And so in 1967 Bravo came about.

Following the tradition of those years, the multi-machine system, Genesio begins producing pasteurisers and batch freezers. But this does not satisfy him, while he continues to study how to improve the system, he has this question:why can’t the mixture be pasteurised and batch frozen in just one machine, thus saving time, energy and space?

This is the start of the revolution: in 1974 Genesio deposits the first of a long series of patents: Trittico, the first and only complete laboratory enclosed in just one machine, which in less than one square metre pasteurizes and batch freezes high quality artisan gelato. A patent which radically changes the way of thinking the artisan gelato workshop.
With Trittico a new way of making gelato has begun: the Trittico method, the new Bravo adventure, one machine, inimitable, which is the most copied machine in the world today.
But Genesio does not stop there as his machine is his creature which must progress and always be updated. And so through the years new ideas come about, new expedients making work easier, new generations of machinery are invented, until the current Duo Series.
Trittico today is no longer a gelato making machine, but a true gelato, pastry and catering laboratory which with complex software and advanced technology is able to control many types of processes automatically, at the same time respecting tradition and the creativity of the professional.

The company continues to grow thanks to the continuity of the new generation: Giuseppe Bravo the managing director of the company and Stefano Bravo the engineer in charge of the research and development department.
The company grows a lot and started to open many branches worldwide: Bravo France in Paris, Bravo Asia in Singapore, Bravo North America in Charlotte, Bravo Deutschland in Munich and Bravo Middle East in Dubai.

The story of Bravo goes on: it is the story of a dream, of an adventure.
It is the story of a family, which works every day with commitment and passion.
It is the story of over fifty years of unending innovation…

The post Bravo Gelmatic Startronic Plus appeared first on Vanrooy.