Ice cream sticks creation – and more
With Tetra Pak, you have access to the highest capacity ice cream manufacturing lines for production extrusion and moulding, enabling you to produce ice creams of any size, shape and combinations of flavour layers.
Best-practice lines for ice cream sticks
High efficiency extrusion line
High capacity extrusion line for 27,000 sticks/hr
The world's highest capacity extrusion line
High capacity extrusion line for 43,200 sticks/hr
High capacity and low cost, even for complex products
High capacity linear moulding line for 43,000 sticks/hr
Get the most out of your ingredients
High capacity rotary moulding line for 28,000 sticks/hr
The extrusion line that grows with your business
Medium capacity extrusion line for 18,000 sticks/hour
For quick product changeovers
Medium capacity rotary moulding line for 15,000 sticks/hour
High product versatility for entry level customers
Small capacity rotary moulding line for 10,000 sticks/hour
Relevant equipment for ice cream sticks
Explore the link below to discover all the equipment and tailored solutions you need for delicious ice cream sandwiches.
Consumers want perfect products every time, and mixing is a key part of ensuring this. Our extensive line of equipment will help you master this critical step.
There’s no limit to consumer demand for ice cream experiences. A tightly controlled freezing process enables our technologies to handle thousands of recipes.
Gently dipping and transferring ice cream is difficult. Our units excel in all areas – including transfer to wrapping thanks to automatic speed adaptation.
Ice cream and frozen ice cream desserts can contain a wide variety of ingredients, ranging from vegetable oils, butterfat and milk to powders and plant-based sources. A mix preparation plant mixes and processes these effectively to ensure full downstream functionality.
After wrapping, products are loaded into a cardboard box – otherwise known as secondary packaging - for transport to a cold storage facility or direct to the retailer.
Adding chocolate, caramel or other liquids is a great way to enrich ice cream. Trust our pumping and enrobing solutions to deliver ingredients right every time.
Colours, flavours, vitamins and more benefit from aseptic dosing. Our dosing solutions meet any need – from same-ingredient dosing to injections before filling.
Extrusion is the method whereby ice cream is forced out through a tube and sliced into sections with a wire.
Ice cream mix is poured into a mould so that it acquires the shape of the mould when frozen. The moulding process delivers a fully frozen product – no hardening tunnel needed.
Cone filling needs to reduce product waste and minimise line stops. With the highest dispensing accuracy on the market, our units mean superior line efficiency.
To ensure the right texture, our hardening equipment delivers rapid, efficient cooling, accelerated by ‘wind chill’ directly on products. Up to 20% less energy.
Handling involves a series of different steps in the ice cream production process. The three key functions are take-up, dipping and lay-off (i.e. when the coating is dried).
A pneumatic drive is standard in this unit, but it can also be delivered with a patented servo controlled stick inserter drive. This enables full control over insertion speeds and forces, even at high speeds. It also consumes less power and prevents sticks from getting damaged.
