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.

Examples of Rotary Ice Cream Machines

Our rotary machine produces 15.000 pcs/h of ice cream.

Our new model of rotary machine produces 2.500 pcs/h of delicious chocolate ice cream.

Our best product: a large rotary machine for producing good multicolored ice creams on a stick.

Our brand-new rotary machine for creating good ice creams on a stick with 16 rows!

Rotary 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 case of water ice mix: the resulting 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 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.
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.
The prepared pump sprays water under the mould, causing the product to defrost from the mould.
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.
Then the product is held suspended on the extraction line for about 40 seconds to give the chocolate time to dry.
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

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.

Volumetric filler

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

Volumetric sucker

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.

Semi Automatic stick inserter

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.