Handling equipment for ice cream products
Gently taking the product off the mould, removing it from the extrusion plate, lifting it and turning it upside down to be dipped in chocolate, holding it until the chocolate is frozen and putting it into a paper wrapper – all this is called 'handling'.
Our handling equipment offers a unique advantage when it comes to wrapping accuracy. The lay down speed of the product is adjusted automatically to match the speed of the paper wrapping. This prevents the product from being misaligned, safeguards hygienic conditions and reduces waste - of both the product and the paper. This patented technology also significantly reduces costs for ice cream producers.
Tetra Pak® Dip and Transfer units
Tetra Pak Dip and Transfer units are suitable for the transfer of frozen ice cream stick novelties, sandwich products, cones and wafer cups from trays of a Tetra Pak® Extrusion Tunnel to Tetra Pak® Singlelane Wrappers and Tetra Pak® Multilane Wrappers. They can all be connected to the different Tetra Pak® Extrusion Tunnels. All models can be equipped to coat with juice as well as chocolate. Two models are available with different capacities and lanes.
Tetra Pak® Dip and Transfer unit
Accurate dipping means full control of every dipping parameter: time, temperature and position, which is a key to securing consistent product quality. All kinds of coating processes are possible – from a single chocolate dip to special multi-dips.
With full control, you can make adjustments on the fly, you get gentle handling of dipping media, and no aeration in the dip. There’s even an optional dip-tip control, so you avoid getting a chocolate tip on top of the product.
And the temperature control is maintained even during shutdown, thereby reducing waste.
