modular construction

EASY ADAPTATION TO DIFFERENT PRODUCTION NEEDS

The modular construction of the device helps to maximize product versatility. The layout of the equipment and its arrangement on the worktable can be changed, which allows the production of several types of ice cream

servo horizontal cutting

PRECISELY REPEATABLE PRODUCTION

The servo-cut portions the extruded ice cream with high precision, regardless of the line speed, making all products coming off the line the same size.

worktable

EASY SWITCH BETWEEN DIFFERENT TYPES OF PRODUCTS

The machine has a well-defined and standardized interface between the fixture and the worktable. It consists of identical mounting points where the equipment used to create and differentiate products is embedded.

lubrication-free tray conveyor

HYGIENIC PRODUCTION

To prevent the risk of black spots, only lubrication-free components are used inside the tunnel and the main drive is located outside the freezing zone

start-up process

HYGIENE AND MINIMAL PRODUCT LOSSES

Preparation for production takes place outside the trays, which ensures safe and clean start-up without the risk of contamination. As the ice cream mix enters the extruders, they are gradually cooled down. When they reach the right temperature, the filling take the correct shape and the operator sets the cutter in motion. You can then measure the size of each piece of ice cream, and once it is correct, you can automatically move the extruder with the cutter over the production trays. This process ensuresthere will be no non-conforming products or mess on the trays.

Dip and Transfer Unit

ice cream transfer lines

Unit for dipping and carrying popsicles, ball-cones and ice sandwiches from the trays of the extrusion tunnel to the flow-pack wrapper. The device can be equipped with a set for pouring juice or chocolate.