Vorteile
Tetra Pak® Transfer-Einheit A2
Hohe Kapazität, mehrbahniges Transferieren von gefrorenem Stieleis, Eiscreme-Sandwiches, Waffelbechern und Hörncheneis aus den Trays eines Tetra Pak® Extrudier-Tunnels in Taschenförderer oder direkt in die Papierbahnen einer mehrbahnigen Schlauchbeutelmaschine von Tetra Pak®.
Leistung
Bis zu 30.000 Produkte/Std.
Applikationen
Stieleis, Sandwicheis, Hörncheneis mit Kugelfüllung und Eis in Waffelbechern
Efficient dipping unit for low total cost
- Can be adapted easily to produce a broad range of products
- Compact and robust design saves space and enables easy operation
- Consistent product quality and low operational cost thanks to high precision coating
Merkmale
Overlapping grippers
Very low product waste
The gripper head is equipped with up to 20 grippers. The grippers’ profiles overlap, which means they can pick up a product even if it is not positioned in precisely the correct spot. They also pick up everything from the trays - no product escapes! Used in both pick up and lay down, this feature is unique to Tetra Pak®’s dip and transfer unit.
Dipping system
Flexibility of product coating
The length and modular design of the dipping area means 16 dipping stations can be included in this unit. This makes it possible to produce ice cream products with lot of different coatings - chocolate, caramel, juice or other – individually or in combinations.
Chocolate tank
Coating precision reduces giveaway and saves money
Controlled from the dip and transfer unit, this tank keeps the chocolate or other coating matter at a steady temperature. Two pumps and agitators circulate the coating matter and keep the dipping cup topped up, so exactly the right amount of chocolate is applied to each ice cream, with minimal giveaway.
Dipping divisions
Enable production of variety multipacks
The coating tank can be split into up to four sections, each one equipped with a pump and an agitator. This makes it possible to coat four different products, with or without inclusions, and thereby create variety packs. A typical series of coatings might be dark chocolate, milk chocolate, white chocolate, and milk chocolate with split almond inclusions.
Dipping control system
Product accuracy and repeatability
Once set by the operator, the dipping speed, time and level are all automatically controlled by the recipe handling system. This ensures the correct amount of expensive ingredients such as chocolate are applied - no more no less – and that the process is perfectly repeatable.
Level control sensor
Ensures a steady chocolate supply
A sensor in the chocolate tank monitors the base level of coating matter and alerts the operator when it is time to re-feed the tank. This helps ensure both a steady supply and steady temperature, which keeps production on target.
Lay down system
Enhances food safety and wrapping accuracy
This servo driven system is designed to gently place the product in exactly the right position on the paper lane. In addition, it lays down the product in one position at a time, enabling the ‘no-product, no-wrap feature’ of our wrapping machines. The absence of contact with human hands also eliminates contamination risks.
Optionen
Multi-dip stations
Ensures thicker coatings
When coating ice creams with e.g. juice or multilayer chocolate, the challenge is to get a thick coating across the whole product. This is achieved with our add-on Multi-dip option, which allows the product to be dipped several times in the same tank, and thereby lengthens the total amount of coating time.
Coating control
Ensures the correct ratio between dry and liquid coating matter
A mass flow meter at the chocolate inlet measures the chocolate flow into an external mixing tank. Meanwhile, the dry stuff dosing unit measures the dry stuff feed (e.g. split almonds). Working in unison, they ensure the correct ratio of dry and liquid coating products in the mix. This gives an even distribution of coatings and saves money on expensive ingredients.
Extra tank
Maximizes equipment availability
When switching from one type of coating matter to another, it only takes one minute to exchange dipping tanks. Having an extra tank available saves waiting time for cleaning. It is especially valuable when producing ice cream coated with nuts, since no traces of a nut coated product may appear in a product without nuts.
Exchange parts
Enables product versatility
An optional set of pick-up grippers, lamellas and lay down grippers makes it possible to go from e.g. production of ice cream sticks to sandwich, ball top cone or wafer cups, or from production of one size of product to another. Each set is optimized for a specific product. Pick-up heads for transferring to the conveyor for chocolate enrobing of sandwiches, ice cream slices, candy bars and bite size products are also available as options.
Dry coating function
Makes additional products possible
This optional unit it used to produce ice cream sticks and ball top cones which have the dry coating on the outside of the chocolate, rather than mixed into it.
Advanced chocolate system
For complex chocolate coatings typically with large inclusions or large quantities of ingredients this system is recommended - the screw pumps are replaced with an external circulation pump and the overflow flows back to the pumpstation which is a dedicated version due to the height.
- Tank with thermostatically controlled heated water jacket
- Return flow from the dipping tank via sloped ducts
- Return flow is received into the supply tank through filter
- The receiver fi=lter with vibrator is outside the safety guards
- External placed diaphragm pump for re-circulation
- Drip tray with thermostatically controlled heated water jacket
- The low, external pump station, with supply tank is in cluding water heated jacket, temperature control, agitation
- Vibratory dry-stuff doser unit is optional
