Crunchy-tip ice cream: ball dispenser technology
The premium frozen novelty sector is increasingly focused on products that offer a contrast between creamy bases and crunchy inclusions, such as stick ice cream featuring chocolate or biscuit spheres at the tip. Replicating this on a high-capacity industrial line requires specialized dosing equipment.
LAIeF meets this demand with its Volumetric Ball Dispenser (or Ball Filler), a high-precision unit specifically engineered to insert dry elements—such as chocolate pearls or biscuit balls—into the ice cream shell before final sealing and coating.
To achieve the perfect “volcano” effect, the process follows a rigorous technical sequence. First, a volumetric filler doses the ice cream mix into the mould. Immediately after, a suction system creates a vacuum at the top of the product.
At this critical juncture, the LAIeF Ball Filler activates, dispensing a calibrated volume of dry inclusions into the cavity. The product is then closed with a final volumetric ice cream dose and the automated stick inserter. This sequence ensures that the crunchy elements remain perfectly positioned at the tip, protected from the surrounding moisture to preserve their texture throughout the shelf life.
Once the core is formed and frozen, the sticks are extracted and moved to the chocolate dipping tank. The final coating provides the protective outer layer that seals the crunchy surprise inside. Our integrated solutions, capable of reaching outputs up to 30,000 units per hour, are designed for maximum reliability and hygiene.
By utilizing the LAIeF Ball Dispenser, manufacturers can produce sophisticated, multi-textured novelties with millimetric precision, ensuring a rapid return on investment and a strong competitive edge in the global premium ice cream market.
We have a workshop equipped to refurbish in line and rotary machines for industrial ice cream production.
The refurbished machines are thoroughly tested and can resume their industrial “life cycle” for several years.
