Rolled Ice Cream Cones
Rolled wafer cones with a sugar content of about 35 – 55% of the flour content (sugar cones) are produced on fully automatic baking ovens.
After mixing, the batter is deposited at the oven head onto the lower plates of baking plate pairs which are mounted to a baking tong chain. The upper and lower plates close and run through the baking chamber.
A special sealing system ensures a high density of the baked wafer sheets and therefore a high quality of the produced cones.
After one turn, the baking plates open at the oven head. The baked sheets are taken off by a mechanical system and rolled to cones in a rolling device under application of pressure.
The shape-giving dwelling time in the rolling device – a further criteria for product quality – is longer than that of other comparable systems. The number of rolling tools can flexibly be adapted to the technological requirements of the respective product.
The finished cones are cooled and transferred to an automatic stacking device, where they are stacked in pre-selected amounts, possibly also sleeved (put into paper or aluminum foil cones), and moved in rows to a take-off table.
- industrial sugar cones
- cones with heart-shaped rim
- individual sugar cones
Rolled Cones Layout 1: High-capacity line for rolled cones, cone baking oven CAIMAN-D.
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