WCB Ice Cream Top Line Filler
A Ball Top Cone Filling Machine

Supplier:  WCB Ice Cream

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.

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