Fat glaze crystallization for sugar cones
Enhance the shelf life and quality of your ice cream cones by rapidly crystallizing fat glazes, creating a reliable barrier that maintains crispness and reduces coverture needs.
Hardens and Crystallizes Fat Glazes
The Dohmeyer Fat Glaze Crystallization Unit is designed to enhance ice cream cone production by providing rapid hardening and crystallization of fat glazes. This unit creates a reliable barrier between the ice cream and sugar cone, significantly increasing the product’s shelf life while maintaining crispy textures. It integrates seamlessly into both new and existing cone filling lines, allowing for versatile installation alongside other equipment like spiral and tunnel freezers.
Utilizing a quick crystallization process, the unit hardens the fat glaze within 10 seconds post-application, reducing the need for extensive fat coverture. Ideal for applications in food industries, particularly for ice cream manufacturers and cone producers, it improves cone integrity and reduces production constraints. Built for continuous operation, it meets the demands of the processing and final conditioning stages of ice cream manufacturing.
The unit supports various materials to match your production line requirements, and its energy-efficient design optimizes consumption without sacrificing performance. Its robust engineering ensures reliability in high-output environments, aligning with industry standards for hygiene and safety. For maintenance, the design facilitates easy cleaning protocols, minimizing downtime and ensuring consistent operation.
Benefits
- Extends shelf life of ice cream cones by up to 100%, enhancing product longevity.
- Ensures crispy cone texture with rapid 10-second fat glaze hardening.
- Reduces coverture costs by optimizing glaze application and crystallization.
- Integrates seamlessly with existing production lines for efficient upgrades.
- Decreases energy consumption with efficient crystallization process.
- Applications
- Food industry,Sugar cones,Ice cream products,Ice cream cones
- End products
- Coated sugar cones,Rim-hardened cones,Crispy ice cream cones,Sugar-dipped cones,Chocolate-dipped cones
- Steps before
- Steps after
- Packing,Coating
- Input ingredients
- sugar cone,fat glaze,ice cream
- Output ingredients
- hardened fat glaze,crisp sugar cones,reliable fat coverture
- Market info
- Dohmeyer is renowned for manufacturing advanced cryogenic equipment, specializing in ultra-low temperature applications for various industries, including pharmaceuticals and food processing. They are recognized for their innovation, quality, and customer-focused engineered-to-order solutions.
- Crystallization time
- 10 seconds
- Production increase
- Up to 100% shelf life extension
- Capacity
- Integrated with existing cone filling lines
- Coating material
- Fat glaze
- Partnership
- Collaboration with major ice cream filling units
- Output
- Efficient hardening of sugar cones
- Working Mechanism
- Fat glaze crystallization for ice cream cones
- Flow Type
- Inline Continuous
- Installation Compatibility
- New or existing cone filling lines
- Process Time
- 10 seconds for glaze fixation
- Collaboration
- Co-engineering with major ice cream filling units
- Freeze time
- 10 seconds
- Ice cream type
- Cone
- Installation method
- Inline with existing cone filling lines
- Discharge method
- Automatic after crystallization
- Coating method
- Spray
- Integration Possibilities
- New or existing cone filling lines
- Collaboration,Co-engineering
- With major ice cream filling units
- Installation
- Adaptable to existing systems