ice cream machine production line
System
Standard configuration of DTB ice-cream production line including product trays transport system, quick-frozen tunnel, freezing machine, wrapping machine, manipulator etc.. The working table has four standard working stations for installing special devices when make different kinds of ice-creams. All above equipments form a complete flow production line.
Working principle
Extrusion device of the production line extruding raw materials onto the products trays or fill raw material into predistribution cones. Then use different operating unit for different ice-cream products.After a series of operations, trays with products will through the quick-frozen tunnel and then the manipulator nip and bring ice-creams out from the trays to the next step.
Technical parameters
No | Parameter | Unit | Value |
1 | Production capacity | Stick sheet ice-cream: 55-65g | Single cutting device | piece/min | 120 |
Double cutting devices | 120×2 |
2 | Ice-cream material feeding temperature | °C | Below -4°C |
3 | Ice-cream discharging temperature | °C | Below -22°C |
4 | Tray | Speed | Tray /min | 15--45 |
Standard tray dimension(L×W) | mm | 350×246 |
Number | piece | 808 |
5 | Transport chain | Pitch | mm | 62.5 |
Length | piece | 3180 |
6 | Refrigeration system | Cooling capacity | Kw | 180 |
Evaporator heat transfer area | m2 | 2×500 |
Refrigerant | | R717 |
Defrosting type | | Water |
7 | Compressed air | Pressure | Mpa | 0.6~0.7 |
Consumption | L/min | 100~1000 |
8 | Total weight | T | About 14 |
9 | Dimension(L×W×H) | Working table | mm | 5360×1300×2325 |
Tunnel | 9000×4000×3670 |
