Secure food safety and reduce waste
Tetra Pak® Rotary Moulder 35 A4 is ready to produce a wide range of moulded ice cream products. It is designed to secure uniform freezing and reduce waste. The open, conical tank provides easy access for cleaning and helps ensure the highest food safety standards. And with the high level of automation, the operator’s working day becomes easier.
Built to ensure high hygienic standards
Thanks to its open design, the brine tank eliminates hard-to-clean areas where bacteria can accumulate. What operators see is what they clean: it is easy to spot spilled product or dirt, so it can be taken care of immediately. This secures a high level of hygiene throughout your whole production environment.
Maximise production uptime
The brine volume in the conical tank is reduced by 63%, compared to the cylindrical tank of our previous model. With less brine to cool, you can start up production quicker than before. The new design also makes it possible to cool the brine during the cleaning process. This means the time to reach production temperature is shorter.
Reduce product waste
Automated, synchronised start up and shut down ensure all process steps follow the moulds. If a mould is not filled, no stick is inserted - so sticks are not wasted and production is not disrupted.
Get consistent product quality
Tetra Pak Rotary Moulder 35 A4 minimises the risk of freezing “dead zones”. These have a negative impact on product appearance and quality. The uniform freezing across the inner and outer lanes is secured by the brine flow. An even, optimised flow is in turn ensured by the design of the nozzle plate and frequency-driven, pressure-controlled pumps.
Simplifying the operator’s working day
A space-efficient operator platform provides excellent overview and service accessibility. This ergonomic setup makes production monitoring a more natural part of the daily workflow and provides easy access for routine maintenance. The automation platform interface is easy to use and features automated sequences for start-up and shut-down – there is minimal need for manual adjustments.
1. Assumes the following scenario: €3/kg chocolate; 15,000 products/h; 2,500 h/year; 0.5g/product.
Calculation: 0.5/1,000 x 15,000 x 2,500 x 3 = €56,250/year.