Rotary Ice Cream Machines for Ice Cream on Stick

Automatic and operator-friendly ice cream on stick production line. Different production capacities: up to 22,000 pcs. Customizable and integrated with a fully automated packaging system. Operator panel with touch screen.

Rotary Machines: how it works

1. 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 case of water ice mix: the resulting mix feeds the filler hopper.
2. The filler can be of different types depending on the product to be filled.
3. The calcium chloride brine cooling system starts to freeze 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.
4. With the stick inserted, the freezing process can end. The mould with the frozen product arrives above the defrosting station at this point. The defrosting station operates on thermostatically controlled hot water.
5. The prepared pump sprays water under the mould, causing the product to defrost from the mould.
6. At this point the extraction line 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.
7. Then the product is held suspended on the extraction line for about 40 seconds to give the chocolate time to dry.
8. With this stage of production completed, the ice cream is ready to be placed in the wrapping line for final packaging.

Pros of Rotary machine

Why choose a rotary machine for ice cream on stick production? Here’s the main advantages:

• Reduced water consumption: water is used only for final washing
• Reduced brine consumption
• Reduced product mix waste
• Layout for an accessibility
• Cooling time of the chocolate before the packaging stage