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.
"ZA" 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 stacking device.
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 operations.
Operational Area Required