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:

Platform

FoodJet MDS depositor for depositing liquid foodstuff
Mobile Depositor Small

Depositor head

FoodJet FJ28 depositing head
FJ28

Supply system

FoodJet PUL pump unit large material supply system
Pump Unit Large

Controller

Screenshot of FoodJet Designer Studio sofware
Foodjet Designer Studio

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