Application for extrusion, shaping, filling, decorating and
hardening of ice cream. Examples of product types: ball
top cones, desserts, wafer cups, sandwiches, cakes and
logs, slices, bite sizes, stick products and candy bars.
Tray tunnel system for the extrusion, shaping, filling and hardening of ice cream
Up to 43,200 products/hr
Ice cream sticks, sandwiches, cones, wafer cups, candy bars, slices, bite size, cakes, and logs
A modular design maximizes versatility with regard to the product being made and the capacity required. Moreover, the layout of the equipment, the choice of tray size and the equipment placement on the worktable can all be varied to meet your needs.
The Tetra Pak® tunnel has two sets of fans that circulate cooled air around the products, to ensure they are efficiently and evenly hardened. These fans deliver the desired hardening effect with the lowest possible power consumption, thereby reducing production costs.
The servo cutter slices the extruded ice cream with a high degree of precision every time (standard deviation below 1%). This, combined with the fact that the Tetra Pak® freezer upstream delivers a well mixed and consistent stream of product, means that every single ice cream coming off the line is the correct and the same size.
With an automatic stick inserter, operators just need to load up boxes of sticks, and they receive an alert when it’s time to reload. This gives several advantages: there is no contamination risk from human contact; boxes cost less than bundled sticks, and one person can easily handle a four lane production line. This feature also supports the unit’s high operational speed – up to 200 sticks per minute per lane.
Preparation for production is carried out outside the tray to ensure safe and clean start-up without the risk of contamination. As the ice cream mixture enters the extrusion nozzles, they are gradually cooled down. When they reach the right temperature and fill out the nozzle to form the correct shape, the operator sets the cutter in motion. The size of each ice cream slice can then be measured, and when it is correct, the operating system can be moved over to the production trays. This start-up process means there are no non-conforming products on the tray and no mess.
When it’s time to pick the products up and transfer them to the down stream equipment, they have to be released from the tray in a controlled way, to avoid shifting their position or damaging them. Our system gently holds the ice creams in place, while tapping them to free them from the contact surface.
This unit has a well-defined and standardized interface between the equipment and the worktable. It consists of identical mounting points where the equipment used to create (and differentiate) products is mounted. Production is easily varied, simply by switching and moving fillers, decoration equipment, biscuit dispensers etc.
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