Ice Cream Process Solutions (Pty) Ltd

Spacer Image

IF Series 410/820 Ingredient Feeders WCB Ice Cream IF Ingredient Feeder Series are designed to assure excellent control over a wide variety of ingredients with reliability and ease of operation.

Models
IF-410 & IF-820 available in:

A manual version.
A rate indication version that features display of feed rate in lb/square inch (or kg/minute) and low hopperlevel indicator.

Key Features

All stainless steel, open frame construction.
Free draining surfaces.
Easy accessibility to wash down areas.
The auger system assures controlled feed rate with gentle handling of the ingredients to be injected into the ice cream flow.
The hopper agitator is designed to prevent damage to the ingredients while providing proper agitation to continuously feed the auger.
Model IF ingredient feeders are equiped with integrally vertically mounted, variable speed blenders. The design ensures uniform final ingredient distribution.

For further details on model dimensions, variations and availability contact:

Ice Cream & Process Solutions (Pty) Ltd.
Phone: (07) 3272 2153
Fax: (07) 3272 2581
or
E-Mail

IF Series 820/1230 Fully Automatic Ingredient Feeder IF-820V & IF-1230V available in:
Models

A fully automatic version.
A rate indication version that features display of feed rate in lb/square inch (or kg/minute) and low hopperlevel indicator.
A manual version.

Key Features

All stainless steel construction.
All electric variable frequency drives.
Large 20 gallon (80 litre) ingredient hopper with a load height of 46 in. (1168 cm.)
Digital readouts for auger enrobing chamber rotor and blender agitator.
Operator friendly control panel located in the front of the unit.
Narrow width and overall small foot print to allow location of this unit in tight processing areas.
Hopper safety grid.

Rate indication versions have the following additional features:

Load cell measurement of hopper weight and feed rate display in pounds per minute (or kg per min.)
Flashing light to indicate low level hopper condition.

Loss-in-weight Automation Features. IF Touch Screen

Color touch screen for programming and selection of operating parameters.
Load cell loss-in-weight feed back system ensures consistent feed rate of ingredients over a wide range of flow rates and hopper levels.
Storage for over 150 operating settings.
Automation calibration of load cells and feed rate.
Operator alert for low hopper condition requiring refill.

For further details on model dimensions, variations and availability contact:

Ice Cream & Process Solutions (Pty) Ltd.
Phone: (07) 3272 2153
Fax: (07) 3272 2581
or
E-Mail

WCB Ice Cream HCIF High Capacity Ingredient Feeder Series gently incorporates high volumes of wet or dry ingredients, such as friut, nuts, candy bars or cookies into frozen dessert products. HCIF blending occurs in a specifically configured chamber downstream from the pump, assuring uniform particle distribution repeatedly at any production rate. The result is reduced production waste, which ultimately increases quality and profitability.

For further details on model dimensions, variations and availability contact:

Ice Cream & Process Solutions (Pty) Ltd.
Phone: (07) 3272 2153
Fax: (07) 3272 2581
or
E-Mail

WCB Ice Cream Type 410P Ingredient Feeder WCB Ice Cream Ingredient Feeder Type IF-410P - for lower capacity operations

The IF-410P Ingredient Feeder provides controlled insertion af a wide range of particulate ingredients into a continous flow of ice cream or other viscous base products such as cake mixes, pancake batters and peanut butter. Ingredients are augered from the main hopper to a piston pump that gently incorporates the ingredients into the continous flow of ice cream.

Key Features

The IF-410P is available in Manual Control (IF-410PM) and Fully-Automatic Control (IF-410PA).
All electric variable frequency drives.
Digital displays for auger, pump and blender for repeatable control.
Hopper safety grid.

Load cell measurements of change in hopper weight for operator settable rate of feed in Lbs/minute or kg/minute.
Loss-in-weight control maintains constant feed into ice cream flow.
Can store up to 150 product settings to set the ingredient fl ow rate, blender and rotor speed etc., for each product recipe.
Flashing light alert to indicate low-level hopper condition.

WCB Ice Cream 410P Series Automatic Operating Screen

The IF-410P shares the characteristics of other ingredient feeders in the 'P Series' family of having a front mounted 'Piston Pump'.

	Ingredients are augered from the main hopper to a piston pump that gently incorporates the ingredients into the continous flow of ice cream.
	As the rotor turns a piston moves forward in the pocket injecting the ingredients into the ice cream fl ow. The large pockets prevent damage to delicate ingredients plus allow feeding af large particulates.

For further details on model dimensions, variations and availability contact:

Ice Cream & Process Solutions (Pty) Ltd.
Phone: (07) 3272 2153
Fax: (07) 3272 2581
or
E-Mail

WCB Ice Cream High Capacity Ingredient Feeder Type IF-820P/IF-1230P - are designed to assure excellent control over a wide range of ingredients.

The IF Model Series Type 'P' ingredient feeder is available as:

A Fully-Automatic Version.
A Rate Indication Version - that features display of feed rate in pounds or kg per minute, and low hopper level indication.
A Manual Version.

Load cell measurements of change in hopper weight for operator settable rate of feed in Lbs/minute or kg/minute.
Loss-in-weight control maintains constant feed into ice cream flow.
Can store up to 150 product settings to set the ingredient flow rate, blender and rotor speed etc., for each product recipe.
Flashing light alert to indicate low-level hopper condition.

The IF-820P/IF-1230P shares the characteristics of other ingredient feeders in the 'P Series' family of having a front mounted 'Piston Pump'.

	Ingredients are augered from the main hopper to a piston pump that gently incorporates the ingredients into the continous flow of ice cream.
	As the rotor turns a piston moves forward in the pocket injecting the ingredients into the ice cream fl ow. The large pockets prevent damage to delicate ingredients plus allow feeding af large particulates.

For further details on model dimensions, variations and availability contact:

Ice Cream & Process Solutions (Pty) Ltd.
Phone: (07) 3272 2153
Fax: (07) 3272 2581
or
E-Mail

Click on the images to the right to see more detailed versions. Click in an open space In THIS Window, to close the new window.

WCB Ice Cream offers:

Molds for ALL inline bar freezers.

Over 1,000 mold shapes.
Mold shapes for 'Rollo, Ria, Versa-Line, Polo, Vitaline, Derby, Eskimo' and other rotary, in-line, oval and manual fillers.

Click the following links to see a selection of mold shapes and models -

Ria Molds Rolo Molds Segmented Molds

4 Wide up to 24 wide mold strips.

Customized shapes to meet your requirements.
All in-line mold strips feature an interlocking splash guard to prevent brine from entering the cups.
Mold cups are made of 316L stainless steel, and are precision welded into a 316L stainless steel carrier strip for durable, sanitary construction.
Molds undergo a propriety, single stamping operation, which does not require annealing. This produces molds cups with consistent thickness and a smooth surface for contact with your frozen product.
Extremely durable construction.
Mold cup thickness is guaranteed uniform throughout the cup.
Excellent heat transfer capability.
All molds are electro polished.

WCB Ice Cream offers a large assortment of accessories:

Stainless steel basket molds and stick holders.
Stainless steel stickless holders for basket molds.
Replacement extractor bars and extractor tongs for all bar freezers.

For further details on model dimensions, variations and availability contact:

Ice Cream & Process Solutions (Pty) Ltd.
Phone: (07) 3272 2153
Fax: (07) 3272 2581
or
E-Mail

WCB Ice - WS Freezer WCB Ice Cream - WS Series Ice Cream Freezer are approved to apply the 3-A Sanitary Standards Symbol and are CE marked.

All stainless steel frame, refrigeration jacket and internal piping.
Open design for easy cleaning and maintainance access.
Dasher drive through gear reduction.
Design meets latest 3A Sanitary Standards.
Low maintenance costs.

Models

Manual Control	Semi-Automatic Control	Fully Automatic Control
The manual control design provides the most economical investment, while using the same basic quality components as the other WS Series Freezer models.	Includes controls for providing optimum semi-automatic processing. Contains all of the features of the WS Series Freezer Manual models plus the following:	Fully automatic design uses all WCB Ice Cream technology advances. Incorporates all features of the WS Series Freezer Manual models plus the following:
Positive displacement rotary lobe pumps with rubber covered rotors and CIP bypass covers. All electric variable frequency pump drives. TEFC dasher motor. Panel mounted switches for dasher, refrigaeration, pumps, bypass covers and hot gas control. Adjustable overrun control from 8% to 150%. Stall motor for freeze-up prevention.	Electronic control of overrun and viscosity. Control and display of cylinder pressure.* Air mass flow meter for overrun control from 8% to 150%. Cylinder vent valve.* Mix and ice cream temperature display.* Adjustable cylinder pressure.*	Industrial Video Display Unit (VDU) operator work station and a Progammable Logic Controller (PLC) for automatic control of all freezer functions. Stores control settings for up to 60 products. Precise control and monitoring capability for viscosity, overrun, capacity and cylinder pressure. Instant read out for all key process functions. Alarms and diagnostic messages. Product temperature control for mold filling. Easily upgradeable control system software.
	WS Series Freezer models with all the features of the manual models but without the *-marked above are available on request.

For further details on model dimensions, variations and availability contact:

Ice Cream & Process Solutions (Pty) Ltd.
Phone: (07) 3272 2153
Fax: (07) 3272 2581
or
E-Mail

WCB Ice Cream - MF Series Ice Cream Freezer are designed for low volume production and laboratory testing. Operates by processing ice cream mix into the finished product by way of freezing, mixing and whipping operations.
This self contained unit with integrated refrigeration is ready for use once mix, air, power and water connections are completed. It can also be used for scraped surface freezing of other products.

Models:

MF 400
MF 600
MF 800
MF 1500

Click on the link below to open the MF Freezer Specification Sheet.

MF Freezer Specification Chart

For further details on model dimensions, variations and availability contact:

Ice Cream & Process Solutions (Pty) Ltd.
Phone: (07) 3272 2153
Fax: (07) 3272 2581
or
E-Mail

WCB Ice Cream Extrusion Line - Glacier Excel Series 600EL & 1200EU

Optional Product Equipment:

Ice cream, chocolate, ripple, pencil and other decoration units.
Chewing gum dispensers.
Automatic feed stick inserter.
Automatic cone dispenser.
Automatic cookie dispenser.
Extended worktable length for extra product stations.

Optional Machine Equipment:

Coil on side for limited height production rooms.
Stainless, finless coils for long production runs without defrost.
Fully welded insulated vaults.
Extended dwell time for hardening of bulk products.
Extra height for large cone production.
Access space between conveyor banks for cleaning.
Equipment for handling and hardening of off-line flat-top cone, cups and bulk products.
Multiple worktables for plant layout flexibility.

For further details on model dimensions, variations and availability contact:

Ice Cream & Process Solutions (Pty) Ltd.
Phone: (07) 3272 2153
Fax: (07) 3272 2581
or
E-Mail

WCB Ice Cream - Versa-Line Flexible and Versatile Molded Stick Product System.

Design Features:

Flexible; produces wider range of product sizes, shapes and combinations.
Versatile; easy changeover of product styles, flavors and mold shapes.
Highly efficient.
Sanitary design.
Low maintainance.
Fast and easy cleanup.
Reduced labor requirements.

The heart of the innovative VERSA-LINE is the Cascade Flow System. Efficient heat exchange is the key to freezing and defrosting.

For further details on model dimensions, variations and availability contact:

Ice Cream & Process Solutions (Pty) Ltd.
Phone: (07) 3272 2153
Fax: (07) 3272 2581
or
E-Mail

Spacer Image

WCB Ice Cream Design-on-Surface (DOS)

The Patented Design-on-Surface (DOS) System, an optional accessory for the VERSA- LINE.
With DOS, molded frozen manufacturers can:

Create exciting colors, shapes or combinations stick confections.
Create no-freeze zones, as many and as long as needed for product design.
Create two distinct product shapes in the same mold with or without each appearing on the frozen confection's exterior surface.
Use existing or new molds.
Eliminates the need for intermediate extraction and reinsertion mechanisms, or the need for exceptionally long freezing sections.
Add or remove the DOS System at any time without machine modification.

For further details on model dimensions, variations and availability contact:

Ice Cream & Process Solutions (Pty) Ltd.
Phone: (07) 3272 2153
Fax: (07) 3272 2581
or
E-Mail

WCB Ice Cream - Other Products

Original Spare Parts for:

Freezers:	K, W, WS, WS-EU, CF, CS, MF
Extrusion Systems:	GLACIER EXCEL 600, 600E, OMNI
Mold Systems	Vitaline, Versaline, etc.
Rotary Fillers	RUF
In-Line Fillers	VENTURA
Ingredient Feeders	IF-410S, IF-420S, IF-820S/V, IF-1230S/V, etc.
Wrapping Systems	Anderson, Promco

Upgrade Kits

Flanged cylinder conversion.	Blender seal conversion.
ACCOS and other control updates.	Replacement dasher bushings.
Electric pump drives.	VA-1 pump update kit.
Manual pump update kit.	Allen Bradley (from G&L) conversion.
Triplex and Simplex air boosters.	Viscosity control update kit.

WCB Ice Cream Customer Service offers a wide variety of original spare parts and upgrading kits for your ice cream equipment. By acquiring original parts from the start, you save yourself the trouble and aggravation of machine down time, after-service checks, you can rely on our original, factory-calibrated parts to always fit your machine, and thus secure efficient and top capacity performance.
We offer high quality spare parts at competitive prices, and our Customer Service and Parts Experts are always ready to guide you on maintenance procedures or to keep you updated on the latest development initiatives, with a view to optimising your equipment.

For further details on WCB Ice Cream Original Spare Parts, availability and quotes contact:

Ice Cream & Process Solutions (Pty) Ltd.
Phone: (07) 3272 2153
Fax: (07) 3272 2581
or
E-Mail

WCB Ice Cream RUF Filler (Rotary Universal Filling Machine) - an Efficient Filling Machine for a Variety of Ice Cream Products.

WCB - RUF Filler

Flexibility	Capacity	Ease of Operation	Sanitation and Safety
Large range of products (Cups, cones, containers, cakes). Up to 10 operation stations for dispensing, filling, lidding, ejection. Short change over time between products.	Cups and cones up to 1200 units/hour. Boxes up to 4800 units/hour.	Product programs pre-stored in the PLC. Access to the machine from all sides.	Integrated stainless steel frame. Easy to clean. Low noise level.

For further details on model dimensions, variations and availability contact:

Ice Cream & Process Solutions (Pty) Ltd.
Phone: (07) 3272 2153
Fax: (07) 3272 2581
or
E-Mail

WCB Ice Cream Ventura Inline Filler - An Efficient Filling Machine for a Variety of Ice Cream Products.

Ventura Inline Filler

Flexibility	Capacity	Ease of Operation	Sanitation and Safety
Large range of products (Cups, cones, containers, cakes). 12 to 40 operation stations for dispensing, filling, lidding, ejection. Short change over time between products.	Cups and cones from 6,000 to 25,000 units/hour. Bulk product up to 9,000 units/hour.	Sequential start-up procedure. Product programs pre-stored in the PLC. Automatic pick and place system available.	Integrated stainless steel frame. Easy to clean. Low noise level.

For further details on model dimensions, variations and availability contact:

Ice Cream & Process Solutions (Pty) Ltd.
Phone: (07) 3272 2153
Fax: (07) 3272 2581
or
E-Mail

WCB Ice Cream Multi-Lane Wrapper (Continuous Motion) - a Wrapping Machine for a large Variety of Ice Cream Products.

Multi-Lane Wrapper

WCB Ice Cream Multi-Lane Wrapping System

Can be used for flow wrapping a large variety of products.
Combines high capacity with gentle handling of every product.
Maximum reliability because of the low operating speed on each individual lane.
The system is designed to meet the highest standards of sanitation required by the food industry.
The WCB Ice Cream Multi-Lane Wrapping System produces “pillow” style packs using either cold or heat seal wrapping materials. Standard versions are available in 4, 6, 7, 8, 9, 10, or 12 lanes with either 127mm or 200 mm wide lane pitch. Other sizes are availabe on request.

WCB Ice Cream Multi-Lane Wrapping System Design Principles:

Horizontal multi-lane feeds the product at the correct speed and row alignment.
Alternatively, vertical multi-lane feed is available; product is dropped directly into the wrapping material without contact with any intermediate elements.
A standard WCB Ice Cream Multi-Lane Wrapper is built on a sturdy rigid, machined stainless steel frame to ensure accuracy of operation and easy cleaning.
It is free-standing and equipped with adjustable legs.

The WCB Ice Cream Multi-Lane Wrapper Includes:

Two reel stand, ie. two paper reels for each lane with reel brakes and a quick roll-changeover system.
A set of fixed folding boxes with paper guides and polycord belts to transport wrapping material and products.

For further details on model dimensions, variations and availability contact:

Ice Cream & Process Solutions (Pty) Ltd.
Phone: (07) 3272 2153
Fax: (07) 3272 2581
or
E-Mail

WCB Ice Cream Ball Top Cone Filler WCB Ice Cream Top Line Filler - a Ball Top Cone Filling Machine,
is an in-line machine with approx. 400 lamellas, indexing by 76.2 mm/3”. The cone biscuits in carton trays are manually placed in the lamellas. The carton trays prevent the lamellas from being sprayed with chocolate.
After chocolate impregnation, the cones are indexed to the filling station, which for normal size cones is an extrusion filler.
The next station is a heated bar to flatten the ice cream tale of the cone, the product continuing on into the hardening tunnel.High efficient fans are placed underneath the lamellas. Halfway within the hardening tunnel (at the end of the machine), a small needle is injected a few millimeters into the cone biscuit, allowing it to return upside down into the hardening tunnel.
The basic frame is an all stainless steel profile construction. The two chains are made of stainless steel with plastic rollers.
Outside the hardening tunnel the products are dipped into chocolate with optional dry coating afterwards. Hereafter the cones are transferred into a multi-lane wrapping machine.

For further details on model dimensions, variations and availability contact:

Ice Cream & Process Solutions (Pty) Ltd.
Phone: (07) 3272 2153
Fax: (07) 3272 2581
or
E-Mail

WCB Ice Cream - Cart-O-Fill - an efficient and flexible filler for Ice Cream Cartons. The range is specifically designed to fill and package glued cartons, its high speed and carton capacity range ensure the highest standards of efficiency and profitability.

Cart-O-Fill Machine

WCB Ice Cream - Cart-O-Fill Design Features:

Hygiene, flexibility and high operating speeds are key design parameters.
All welded stainless steel construction gives wash down capability for the whole machine.
All carton handling is completely mechanically controlled to maximise operating speed. During change of carton size, downtime is minimised through the use of fixed mounting points.
Drive mechanism is completely sealed, to minimise cleaning need and maximise protection of all mechanical parts.
The machine is mounted on adjustable legs.
Carton carriers are mounted on the all-welded stainless steel frame and there is easy cleaning below the filling nozzle.

For further details on model dimensions, variations and availability contact:

Ice Cream & Process Solutions (Pty) Ltd.
Phone: (07) 3272 2153
Fax: (07) 3272 2581
or
E-Mail

WCB Ice Cream Anderson Series Carton Fillers WCB Ice Cream Anderson 588 & 558 Fillers - Hot Melt Glued Ice Cream Carton Filler Series.

The latest generation WCB Ice Cream Anderson Series Fillers are an integral part tamper-evidence of everyday dairy industry packaging requirements. In addition to the tamper-evidence feature is the space saving design and ease of operation, which makes this filler the industry choice.

Models
The industry standard Anderson 588 The compact, lower speed Anderson 558. Both models are built to the same rugged stainless steel construction that stands up to the most demanding production requirements, and meets 3-A Sanitary Standards. The machines are built to handle total wash down, with all electrical NEMA 4 rated. Both the Anderson 588 & 558 perform the functions of carton erecting, gluing, filling and closing operations on one compact, simple reliable machine. No auxiliary forming or sealing equipment is required.

Ice Cream & Process Solutions (Pty) Ltd.
Phone: (07) 3272 2153
Fax: (07) 3272 2581
or
E-Mail