Benefits
Tetra Pak® Rotary Moulder 23 M2 is a high performance ice cream moulding unit with low start up cost
Quick facts
Moulding unit for filling ice cream mixture into a mould, freezing and inserting sticks (and can apply a coating)
Capacity
Up to 10,000 products/hr
Applications
Moulded ice cream, sherbet or fruit juice ices on a stick
High performance moulding with low start up cost
- Three layout options make it easy to integrate this moulder into an existing production facility
- 10,000 products/hr is possible thanks to the mechanically driven linear extractor
- Handling to a multilane wrapper enhances hygiene
Features
Superior mould table
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.
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.
Linear extractor
Increases production speed and enhances hygiene
By lengthening the drying time after dipping, this extractor makes dry coating possible. It also enables the use of a multilane wrapper and consequently enhanced hygiene - from laying down the product by only touching the stick.
Mechanical drive 23/27 M2
Enables rapid production - 28 strokes/minute
Designed to perform a precise sequence of movements, the mechanical drive on the extractor gives you reliable cam driven extraction, indexing, dipping and lay down.
Two wrapper options
For hygienic product handling
The single lay down is for a gentle and direct lay down into the pocket conveyor, and the gripper only ever touches the stick. The double lay down is for direct transfer to the multilane wrapper. It further enhances hygiene by putting the stick directly onto the wrapping paper without any intermediate steps.
Two single laydown options
Enabling three different line layouts
The grippers can be positioned in two different ways, depending on whether you want the product laid down with the stick facing backwards or forwards. This gives you the flexibility to choose between three different line layouts. It also determines the layout of the singelane wrapper outlet.
Nozzle plate 23/27 M2
Ensures consistent product quality, and low costs
Brine is pumped at -40°C through the nozzles of the nozzle plate, ensuring contact with the entire surface of the mould. This carefully designed process gives the best possible heat transfer effect, making production economical and ensuring reliable product quality.
Adaptable filling 23 M2
Enables production of a variety of different products
This moulder can be fitted with a volumetric top filler, a time elapse top filler, a time elapse pencil filler and back suction equipment. By changing the filling method (or sequence of filling methods) it is possible - and relatively simple - to produce a 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.
Options
Electric brine heater
In the absence of a steam supply
When there is no steam system at the production plant, an electric heater can be placed in the reservoir underneath the tank. This serves to heat the brine, which enables easy extraction from the mould.
Tong surveillance sensor
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. To enable the ‘no-product no-wrap’ feature, a signal is 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.
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 23M2
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.
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.
