Processing applications for ice cream sticks
Extruded sticks
When making premium products, extrusion is the way to go. With this technique you can also produce novelty shapes like a funny face, a foot or a fruit slice. The production process is slightly more complex, involving more steps and requiring a larger production space than moulded sticks, but thanks to superior freeze control, you get a consistently high quality product with minimal variations part-to-part and cut-to-cut.
Moulded sticks
Consumers love multi-layered ice cream sticks, such as fruit flavoured water ice over an ice cream centre, or layered caramel and chocolate, and the good news is, they're highly price competitive.
Our lines for moulded stick ice cream products are neat, space efficient and deliver a full frozen product right off the line. For a premium feel, we've developed a unique, high-viscous filling technique, as well as methods for aeration.
The highest capacity lines!
We offer the highest capacity lines for both extrusion and moulding, at 43,200 units/hr. Compared to competitors' equipment, our lines consume less energy, generate less waste, and are more reliable. When you take running hours and other variables such energy and water consumption into consideration, no other supplier can rival our price/unit. Let's do the math together on our TCO* tool.
* TCO=Total cost of Ownership
Medium-capacity extrusion lines
Best-practice lines for sticks
Extrusion Line
High-capacity extrusion lines
Moulding Line
Medium-capacity extrusion lines
