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.