Ice Cream Cake Production Line

1. Ice cream and cake layers are filled into moulds hardened
using a typical freezer, rotary filling machine and single use disposable moulds – not shown on the video.
2. Pucks hardened in spiral freezer, packed into reusable cartons, sealed, coded, and stored still required.
3. Decoration Process (Semi-automatic using a bespoke straight line indexing conveyor with multiple mountable stations for different deposit applications).
4. Frozen cake pucks fed on the decoration line by hand.
5. Pucks are auto-iced (liquid icing is aerated and chilled by a mondo mixer and pucks coated using a static icing dispenser).
6. The line has 4-5 deposit stations that auto apply drizzles, puddles, dollops, top & bottom boarders, there’s also a semi-auto station for crumb application.
7. All pick and place decorations are applied by hand.
8. Metal detection is at the end of line.- not included
9. Boxing is manual.
10. Cake Decorating line and control panel.
11. Deposit Depositor pumps for decorating six pumps.
12. Eight stainless-steel hoppers six single wall and three jacketed hoppers.
13. Selection of decorating heads.
14. Whipper machine Mondomix main whipper.
15. Whipper machine for small decorating cream rosettes.
16. Washroom equipment comprising of dishwasher, sink and two drying ovens.
17. Main blast freezer for cakes and Freon compressor.
• SQ Footage the Room takes up at present. Area for cake room is 180m²
• Daily Outputs in the Room – Again Lowest,Average,Highest. 9"Cake 3200 units a day on 8hr shift with stops for two lunch breaks. 6" cake 3000 units a day
Qty 6 Apple Depositors
Qty 1 Sprinkler / duster
Qty 1 Cream Whipper by Mondo
Holding Cream Tanks
Cream Depositors
Ovens x 2, dimensions 1000mm W x 1400mm D x 1600mm H
Wash room equipment - Industrial Utensil washer
Main blast freezer for cakes with Feron compressor