Filled ice-cream

With ice-cream you will not quickly add too much. An extra layer of caramel in an interesting bulging shape underneath the couverture chocolate? Why not! Think of it as a real good alternative for a difficult additional dipping step, but without the intermediate nitrogen freezing.

A filled ice-cream application could comprise the following:


FoodJet MDS depositor for depositing liquid foodstuff
Mobile Depositor Small

Depositor head

FoodJet FJ28 depositing head

Supply system

FoodJet PUL pump unit large material supply system
Pump Unit Large


Screenshot of FoodJet Designer Studio sofware
Foodjet Designer Studio

You want to increase accuracy, improve line speed and
add an unique touch to your product? Let us help you!