Technogel Technostick 3000 Rotary 4-Lane Ice Lolly Popsicle Moulding Machine – 3,000 pcs/hour

• The ice cream mix is first passed through a continuous freezer, where it is semi-frozen to approximately -2°C to -3°C, depending on the product formulation. For water ice products, the mix is typically filled at a positive temperature of 2°C to 3°C before being transferred to the rotary moulding machine hopper.

• At the heart of the rotary moulding machine is a large stainless steel circular tank containing separate cold brine and hot brine circuits. Above the tank, a rotating mould table carries the moulds through each production station, indexing them automatically through the freezing, filling, extraction and coating processes under full PLC control.

• Depending on the product being manufactured, the moulds are filled using the ice cream filler or lolly filler. The machine is capable of producing a wide range of frozen novelties, including ice cream bars, water ice lollies, sorbets, shell-and-core products and mixed ice cream and fruit products.

• The moulds then enter the cold calcium chloride brine section, where the product begins to freeze from the outside in, forming a frozen shell against the mould wall.

• For shell and core (shell and tube) products, the sucking device removes the unfrozen centre once the shell has reached the required thickness. This creates a hollow cavity that is subsequently filled with a second product using either the ice cream filler or lolly filler, enabling combinations such as fruit ice with an ice cream centre or other multi-layered products.

• Once filling is complete, the products continue through the freezing sector until they reach the correct consistency for automatic wooden stick insertion. The moulds then remain within the brine circuit until the products are completely frozen.

• As the moulds enter the hot brine defrosting section, thermostatically controlled hot water gently warms the moulds, allowing the frozen products to be released without affecting their shape or surface finish.

• A multi-arm extraction carousel then grips the sticks, removes the products from the moulds and transfers them through the finishing stations. Products may either bypass coating or pass through the chocolate dipping station before entering the dry coater, where the chocolate is allowed to harden while the products remain suspended on the extraction line.

• Finally, the finished products are deposited onto the discharge conveyor and transferred directly to the flow-pack wrapping machine for high-speed packaging, completing a fully automated production process from filling through to wrapping.

Key features:

• Heavy-duty stainless steel rotary moulding machine with a multi-row indexing mould table.
• Separate cold brine freezing and hot brine defrosting circuits.
• PLC-controlled production with touchscreen HMI.
• Suitable for ice cream bars, water ice, sorbets and shell-and-core products.
• Automatic stick insertion and extraction carousel.
• Chocolate dipping and dry coating stations.
• CIP washing and sanitation system.
• Remote refrigeration system with brine circulation pump.
• Continuous discharge to a flow-pack wrapping machine.