BRX Vista P99 Gelato SQ 2 Rows – 14

BRX Vista P99 Gelato 25×25 2 Rows – 14 Wells is a professional BRX Vista gelato display cabinet for ice cream presentation and storage. This model has 14 wells with reserve/storage, 2 rows, Square carapina pan 25x25cm, 5L or 7.5L capacity, 990mm depth and 2250mm length. Square pan option for clean modern gelato presentation.

Brochures & Downloads

• BRX Vista Brochure (PDF)
• BRX Pozzetti Range Brochure (PDF)
• BRX Salvalacqua Water Saver (PDF)

Fill and run your BRX Vista P99 Gelato SQ 2 Rows – 14

Make the gelato, harden it and serve it. Majors Group supplies Carpigiani machines, Techfrost blast freezers, Rubicone ingredients, tubs and packaging.

Batch freezers

Carpigiani Labo and Ready machines to make the gelato.

• Labo 30 45 XPL P
• ReadyChef

All batch freezers →

Pasteurisers

Carpigiani Pastomaster and Pasto to pasteurise and age your mix.

• Pastomaster 60 HE
• Pastomaster 60 HE P
• Pastomaster 120 HE

All pasteurisers →

Blast freezers

Techfrost blast freezers to harden and store gelato and pastry.

• Techfrost E5 TRAYS
• Techfrost M10
• Techfrost MBF920

All blast freezers →

Flavours

Rubicone classic and fruit pastes to flavour any base.

• Salted Caramel
• Pistachio Pure Gold
• Hazelnut Toasted N

Classic pastes → · Fruit pastes →

Ripple sauces

Rubicone variegati to ripple through gelato and fill pastries.

• Wafer Nut
• Strudel
• Rubilello

Creamy variegati → · Fruit variegati →

Toppings

Sauces, crocks and glitters to finish every serve.

• White Chocolate sauce
• Coffee Crisp Crock
• Strawberry Sugar Free sauce

All toppings →

Showcase tubs

Gelato tubs for your display cabinet.

• Gelato Tub 5Lt
• Gelato Tub Stainless Steel Square 5Lt

All showcase tubs →

Cups & spoons

Cups, paper spoons and packaging for every serve.

• I Love Gelato Cup 3oz
• Gelato Paper Spoons
• Ice Cream Paper Spoons

All cups & spoons → · Packaging →

Training

Learn recipes, balancing and production at Carpigiani Gelato University.

• Central Kitchen of Artisan Gelato: Options and Guidance
• Gelato with no added sugars
• Basic Gelato Course

Gelato University →