Benefits
Tetra Pak® Rotary Moulder 35 A2 - high capacity ice cream moulding
Tetra Pak® Rotary Moulder 35 A2 is a high capacity ice cream moulding unit with adoptable filling for production of a full range of products from basic to premium.
Quick facts
High-speed unit for filling ice cream mixture into a mould, freezing and inserting sticks (can also apply a coating)
Capacity
Up to 42,000 products/hr
Applications
Moulded ice cream, sherbet or fruit juice ices on a stick
High capacity moulding with product versatility
- Lets you make the full range of products, from basic to premium
- Full servo controlled line optimizes production efficiency and accuracy
- High speed equipment enables a competitive product price
Features
Adaptable filling
Enables a broad variety of different products
The moulder can be fitted with a volumetric top filler, a volumetric bottom filler, a time elapse top filler, a pencil filler and back suction equipment. By changing the filling method (or sequence of filling methods) it is possible - and relatively simple - to produce an almost infinite variety of products. Pre-set recipes in the automation system recognise and adapt to the filling method that is in place at any given time.
Extractor tong
Enhances the reliability of your production
This small but vital component takes hold of the ice cream stick and pulls the product up out of the mould. It can adapt automatically to find the stick, and pulled it up with sufficient force to guarantee the product is removed and never dropped. Typically a wear part, this tong has a documented lifetime of approximately 10 years, and is used in both rotary and linear moulding lines.
Tong surveillance sensor M 35 A2
Monitors production and enables rapid corrective action
The sensor checks that a product is always pulled up out of the mould when it should be. If it does not detect a product, the operator is alerted and can make adjustments. A signal is also sent to the wrapper, telling it to wait for a product to arrive rather than creating an empty wrap. All errors are logged and, if they point to the same tong, a replacement can quickly be installed.
Superior mould table 35 A2
For maximum durability and product safety
Our ice cream moulds are designed, manufactured and quality assured in order to withstand the harsh production environment and stress caused by frequent temperature fluctuations, all without jeopardising product quality and safety.
Nozzle plate 35 A2
Ensures consistent product quality and low costs
Brine is pumped at -40 through the nozzles of the nozzle plate, ensuring contact with the entire surface of the mould. This carefully designed process gives very efficient heat transfer, making production economical and ensuring reliable product quality.
Five servo drives 35 A2
Enables high speed production (30 strokes/minute)
The unit carries out a series of different actions: indexing of the moulds, extraction of the product, indexing of the tongs, dipping and lay down. Thanks to five built-in servo drives, the timing of these different actions can be controlled down to the millisecond, which is what makes reliable high speed production possible.
Lay down system M 35 A2
Enhances food safety and wrapping accuracy
This servo driven system is designed to gently place the product in exactly the right position on the paper lane. There is no need for contact with human hands, which eliminates the risk of contamination. In addition, it lays down the product in one position at a time, enabling the ‘no-product no-wrap feature’ of our wrapping machines.
Options
Storage carriage
For storing and transporting mould segments
With the capacity to hold five segments each, these carriages are useful for transporting and storing moulds safely when using another set to create a different product shape. The storage carriage holds the moulds at an angle so the water drains off after cleaning.
Dry coater
Prevents stoppages and product waste
Dry coating is a critical process. If not handled correctly it can lead to errors, waste of expensive ingredients and down time. This optional new generation dry coater can be emptied on the fly, enabling production to continue uninterrupted, even if the chocolate is not at exactly the right temperature - such as, during the start-up phase.
Combi Top Filler
Expands the range of possible filled products
Available in either a pneumatic or servo driven version, this equipment makes it possible to produce water ice, Ice cream and slush ice, and to have inclusions. It also enables filling with two colours - either two per mould or two per row. The volume of filled product can be easily adjusted between production runs.
Tetra Pak® Volumetric Bottom Filler
For high quality moulded ice creams
Enabling a greater amount of air to be incorporated in your viscous filled products, this filler lets you produce high quality moulded ices with a premium feel. It can also handle larger inclusions up to 15mm, and with filling at down to -5°C, the inclusions remain evenly distributed throughout the product. A cold start temperature reduces the time required in the rotary moulder, thereby increasing line capacity.
Tetra Pak® Automatic Stick Multi
Reliable performance and high yield
A servo driven conveyor belt prepares the sticks so they can be inserted in precisely the correct position in the product, thus enabling reliable performance and high yield. The unit runs at up to 30 strokes per minute and can also be equipped with a backup magazine so production continues uninterrupted, even if a stick is off spec.
Ice Cream Video Care
Get full visibility of your ice cream line
Ice Cream Video Care lets you visually monitor inaccessible and “hidden” areas of ice cream production lines. Featuring up to 16 cameras, the solution enables improved quality control and troubleshooting – by making it easier to locate the root cause of quality issues, it becomes possible to reduce downtime and product waste. Ice Cream Video Care provides access to live video as well as recordings.
Ice cream Product Development Centre
At the Tetra Pak Ice Cream PDC you can experiment with the latest ice cream processing solutions in a complete production environment at semi-industrial scale.
