Cream cone baking machine
|| ZE 50
| Batter mixing machine
| A single batter mixer is sufficient for
||Up to 5 ZE 50
Batter Preparation: A mixture of wheat flour, maize starch,
vegetable fat, preservative colours etc. is churned into a paste in
the batter mixer.
The mould is opened & closed by levers. The moulds are filled
with a special dosing device. Heating is given by electricity. Cones
are automatically ejected into a container, at the end of the baking
cycle, when the lower mould is opened. These baking machines can be
operated by an unskilled worker performing a few simple actions.
This batter is infused by means of a very exact, adjustable batter
depositing device on the preheated moulds. The moulds are equipped
with electrical heaters. A single movement will open the mould and
eject the cones, these cones are subsequently packed.
Two unskilled workers are required to complete all operations.
Operational Area Required:
The total operational area required is about 500 to 750Sq.ft.
Automatic Ice Cream Cone Baking Machine
The depositing head of the Batter Depositor moves at the same speed
as the baking moulds and so deposits the liquid batter centrally in
the mould engravings.
The ejector mandrel, synchronised with the speed of the passing
moulds, move in to the loosen the cones from the open baking mould.
The cones then drop into the chutes feeding onto the conveyor of the
The cam-operated stripping knife, removes the small lumps of the
batter that form on the outside of the moulds at the steam slots
during the baking process.
Our efficiently designed burners ensure uniform heat for even baking
characteristics. It also ensures the optimal gas consumption.
One skilled and four unskilled workers are required to complete all
Operational Area Required
The total operational area required is about 1000 to 1500 Sq. ft.