Resumo
Transferência e imersão multi-trilhos de sorvete
A Tetra Pak® Unidade de Imersão e Transferência 1800 M2 é um equipamento multi-trilhos de transferência e imersão, de capacidade média, para a produção de sorvete. A unidade deve ser usada principalmente com modelos Tetra Pak® Túnel de Extrusão M3 e pode ser aplicada a uma grande variedade de produtos de sorvete.
Exemplos típicos de produtos incluem: picolés (todos os tipos), cones, casquinhas, barrinhas doces, fatias, rolinhos, sanduíches e miniporções.
Capacidade
Até 24.000 produtos/h
Aplicações
Picolés, sanduíches, fatias, barrinhas doces, porções individuais, sorvete de cone e casquinhas
Prepared for present and future production needs
- Easily adapt to produce a wide range of products
- Easily add extra modules to adapat to future production needs
- Highly compact and robust design saves space and enables easy operation
Características
Ingenious gripper head cradle
Fast product changeovers
When changing from one kind of product to another, from stick to sandwich for example, it is necessary to change the gripper head. An ingenious solution, in which the gripper head is placed in a cradle and fast connection air fittings are used, allows operators to have both hands free for assembling and disassembling the gripper head. Thus, changing the gripper head only takes two operators about one minute to complete.
Overlapping grippers
Very low product waste
The gripper head is equipped with up to 24 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 our dip and transfer units.
Chocolate tank
Coating precision reduces giveaway and saves money
The chocolate tank keeps chocolate and other coating matter at a steady temperature and is controlled by the dip and transfer unit. The system works with a principle of gravity filling of the dipping cup. The vertical movement lowers the dipping cup under chocolate level in the tank which secure complete filling. The other half of the coating sequence is lifting the cup up to submerse the indexed row of products into the full cup. The pump-less system is gentle towards coating media and in the case of a dropped product.
Dipping divisions
Enable production of variety multipacks
Dip-cup design
Uniform distribution of dry ingredients (rice puffs, nuts, almond splits, etc.)
The chocolate tank’s dip-cup design ensures a continuous flow of chocolate all throughout the cup and ensures uniform products with the dry ingredients evenly distributed in the chocolate coating. The tank is designed with a sloped bottom and no corners, preventing build up of dry ingredients.
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.
Tool-free dismantling
Easy operation and cleaning
Pumps and dip cup are dismantled without using any tools, and there is no risk of damaging parts. All parts are constructed so that it’s impossible to mount them incorrectly or in the wrong place. This optimizes the cleaning process.
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. The absence of contact with human hands also eliminates contamination risks.
Fence guard
Enhances operator safety and hygiene
A stainless steel fence is placed around the whole unit with pre-determined exits for non-conforming products. Its open wire mesh design enhances safety and hygiene without limiting visibility.
Double indexing of products
Fast handling of products
