In line Ice Cream Machine for Ice Cream on Stick

In Line machines for the production of ice cream on sticks (popsicles, with filling or grains) are among the most common: customizable in all their components (moulds, volumetric filler, stick inserter, dry coater, wrapping machine) suitable for quality production of a wide range of ice creams.

Line machines for the production of ice cream on sticks

In line Machines: how it works

The ice cream mix is passed through a freezer to semi-freeze it at a temperature of about -2, – 3°C, depending on the characteristics of the mix; at a positive temperature 2°/3° C in the case of water ice mix; this mix feeds the filler hopper.
The filler can be of different types depending on the product to be filled. The calcium chloride brine cooling system starts freezing the product in the mould. In the simplest version with a single filler process, the product is allowed to freeze to the point where the ice cream stick can be inserted.
Once the ice cream stick has been inserted, the cooling process is finished. The mould with the frozen product arrives at this point above the defrosting station. The defrosting station works on thermos-stated hot water. The prepared pump sprays water under the mould, causing the product to defrost from the mould.
At this point the extraction bar descends to the mould, pick up the product from the stick and removes it from the mould. The product is then conveyed to the chocolate coating station to be coated or uncoated.
Next, the product is held suspended on the extraction line for about 40 seconds to give the chocolate time to dry; once this is done, the product is ready to be released onto the wrapping line for final packaging. The in line extraction of this plant has extreme flexibility when compared to carousel extractions. There is much more accessibility and more time for the chocolate to cool before the product is released to be wrapped.

Pros of In line machine

Why choose an in line machine for ice cream on stick production? Here’s the main advantages:

easy access to the production line
easy washing of the moulds
easy replacement of the mould size
ejection of non-extracted products
extension of the machine and consequent increase in the freezing time
flexibility
moulds last longer
possibility for P&P: Product in Product

Components

Moulds

Moulds for ice cream on stick are made with AISI 316L stainless steel top: 2 mm thickness for in line and SMO 254 machines and 3 mm thickness for rotary machines.

Pneumatically operating, fully synchronized with machine movements. Suitable for dosing ice cream just out from the freezer or water ice mix.

Pneumatically operating, the volumetric sucker is fully synchronized with the movement of the machine. It sucks up the water ice mix and sends it back into the feeder hopper.

Pencil filler

The pencil filler is made entirely of AISI 316 stainless steel, pneumatically operating, suitable for injecting products such as jelly, chocolate and jam inside the product.

Pneumatically operating, the semi automatic stick inserter is particularly suitable for 93 mm and 113 mm x 10 x 2 mm flat sticks or magnum-type sticks.