Tetra Pak Hoyer Rollo 20 Lolly Line with flow wrapper

Application

Automatic, continuous production of ice cream, sherbet, or fruit-juice bars with sticks.

Operating Principle

The production of ice cream bars is carried out in six main stages:

1. Filling of ice cream into the moulds.

2. Insertions of wooden sticks into the ice cream.

3. Freezing of the bars in a cold brine bath at -40°C ( -40°F).

4. Defrosting of a thin outer layer of the bars in a warm brine bath at +15-25°C (+60-77° F).

5. Extraction of the frozen bars from the moulds.

6. Lay-off for packing.

Features

• Ice water injection
• Single suck-back unit for 2 flavour on one stick
• Stick inserter
• Lay-off for flow wrapper
• Ilapak Flow wrapper (YOM: 1993 (approx.))
• 50ml cylindrical + 80ml flat mould tables available
• Currently cooled with ammonia, can be changed to freon.

Capacity:

4,000 - 7,000 pieces/hour

but depended on factors including:

- Product thickness.

- Recipe (e.g. sugar content and total solids content).

- Overrun.

- Viscosity of ice cream mix.

- Brine temperature.

- Ice cream filling temperature.

- Number and types of filling operations.

- Capacity of the packing line.

- Capacity of the refrigeration unit.

Machine in good working order but decommissioned because it didn’t comply with internal safety policy.