Hardening equipment for ice cream with lower energy consumption

Fast freezing in a hardening tunnel limits the growth of ice crystals and air bubbles to give you the desired ice cream texture. Our equipment is designed for rapid, efficient cooling. Thanks to the unique placement of fans in the hardening tunnel, the cooling process is accelerated by 'wind chill' directly on the products. The same effect can be achieved in the same amount of time as traditional hardening tunnels, but our process consumes up to 20% less energy.

After-cooling is needed to reduce the temperature of bars and bite-size ice creams rapidly after they have been covered in melted chocolate. For this, we provide a conveyor and a cooling house. Conveyors need to be put together in the production plant, and, when moving product from one conveyor to the other, product can easily get spilled and wasted. To prevent this, we provide hygienic and flexible solutions that transfer product gently, thus reducing waste and securing highest possible product quality.

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Girl with crayons, drawing ice cream

Turning passion into products

Find out more about how we combine a passion for frozen desserts with expertise, experience and equipment to create great ice cream – together with you.

Ice cream models and blue print

Ice cream Product Development Centre

At the Tetra Pak Ice Cream PDC you can experiment with the latest ice cream processing solutions in a complete production environment at semi-industrial scale.

Best-practice high-capacity extrusion line

Best-practice lines for ice cream

Our best-practice lines for ice cream combine our proven solutions into the most optimal setup for a specific product at a specific capacity. What this means for you is high yields, product versatility, and highly reliable production – with guaranteed performance.

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