This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.

http://www.fponthenet.net/whitepapers.aspx?ShopItemID=1235

Tetra Pak launches the highest-capacity extrusion line in the ice cream industry

11 June 2015

Tetra Pak has launched a new high-capacity extrusion line, which is the most efficient solution currently available on the market for the large scale production of ice cream sticks and sandwiches.

The new line has the highest capacity in the industry, delivering up to 43,200 pieces per hour against an industry average of 36,000 for this segment. The efficient freezer and high-precision cutting equipment guarantee a uniform product with high stability – due to effective temperature control at every stage – as well as identical thickness. Further along the process, the newly developed dip and transfer unit allows a gentle and precise dipping as well as a careful and error-free lay-off to the wrapper, resulting in minimal product waste.

When the line is running at full capacity, operational costs and environmental impact are the lowest in the industry: a 60% increase in production is achieved without extra manpower and with only 44% more energy. 

This innovation responds to growing global demand for ice cream. Last year, 17.2 billion litres of ice cream were consumed . Compound Annual Growth Rate forecast 2014-2019 is 1.8% and is led by Pacific Asia, North America and Western Europe.

“For 70 years we’ve been helping our customers deliver quality ice cream products with outstanding taste and texture,” says Peter Lindstrom, Ice Cream Category Director at Tetra Pak. “This new solution allows them to increase production volumes, while delivering the same high quality at a significantly reduced cost per product.”

The line allows greater flexibility in switching between ice cream sticks and sandwiches, as well as handling up to 4 flavours and 12 different coatings without changing equipment.


Print this page | E-mail this page

MOST VIEWED...


Article image Artificial intelligence in the food industry

Artificial intelligence (AI) has been heralded as the next best thing since sliced bread. But what might it really mean for the food industry and what are the implications? Stephanie Duvault-Alexandre explains. Full Story...

Article image Reduce, reuse, recover

Taking simple steps to reduce water consumption or access wastewater treatment technology can help change the way this valuable resource in managed, says Simon EmmsFull Story...

Added value: the best way to deliver ROI

Food Processing Awards 2018: Rewarding excellence and innovation in food engineering

A recipe for continuous improvement success

http://appetite4eng.co.uk/https://unigloves.co.uk/fortifiedblueglovetrial/https://ppma18-visitor.reg.buzz/Media%20Partner%20-%20Food%20Processing%20%20banner