Modern technology meets traditional craftsmanship in the Bravo Ionic System. This advanced system offers unmatched precision in crafting artisanal gelato and other frozen delicacies. With intelligent sensors, automated adjustments, and innovative pasteurisation features, it’s the perfect choice for professionals who want to optimise their production process and deliver top-quality gelato. Here’s everything you need to know.
What is the Bravo Ionic System?
The Bravo Ionic System, developed by Bravo, is a state-of-the-art control system that continuously monitors and adjusts the gelato’s consistency in real time, while optimising overrun. Thanks to advanced technology and intelligent sensors, the structure of the gelato is measured and fine-tuned automatically, resulting in a dry, creamy texture with the perfect mouthfeel.
How does the Bravo Ionic System works?
- Smart sensors: Specialised sensors inside the cylinder analyse the amount of crystallised water in the mix.
- Automated adjustments: Once the preset consistency is reached, the system automatically adjusts the mixer’s speed.
- Variable speed for ideal air distribution: During the batch freezing phase, more air is incorporated into the mix for a better texture. In the final phase, speed is reduced to guarantee ice cream stability.
- Versatile performance: The inverter offers eight different speeds for precise extraction—ideal even for precise decorating of tubs.
- Automatic recognition: The Automatic Ionic System® detects the type of gelato being produced and adjusts the dryness value accordingly for consistent results.
Not Just for Gelato: Perfect for Sicilian Granita Too
Thanks to its inverter technology, the system can also produce traditional Sicilian granita. By lowering the blade speed, the mix freezes more rapidly along the cylinder wall, forming fine and uniform ice crystals—exactly what characterises authentic granita.
The Vertical Upper Tank
Another groundbreaking feature of the Bravo Ionic System is its vertical upper tank, which plays a vital role in the pasteurisation process.
Why is the vertical upper tank so innovative?
Pasteurisation is a crucial heat treatment that extends shelf life and reduces microbial load. In the world of gelato and pastry, it’s essential for creating well-balanced, silky-smooth results.
Key benefits:
- Efficient heat distribution: Thanks to foil heating elements that perfectly adhere to the bottom and sides of the tank, the temperature rises quickly and accurately up to 115°C.
- Minimises thermal inertia: This prevents overheating and reduces the risk of burning delicate ingredients.
- Optimal blending: The vertical position allows all dry and liquid ingredients—including frozen fruit—to be added at any point in the process and mixed evenly.
- Fast cooling: After heating, the lower cylinder ensures immediate and efficient cooling for a safe and hygienic final product.
Gelato World: Italian Design, Custom-Made
At Gelato World, we specialise in premium equipment for gelato shops, featuring high-quality Italian design. We offer fully custom-made solutions tailored to your space and workflow—so you can get the very best from your gelato-making experience. Curious about what’s possible? Get in touch with us and discover how we can help you craft the perfect setup.
