WILPAC Ice Cream and Frozen Dessert Packaging Lines: Extrusion, Cup Filling and Hardening
Frozen dessert producers compete on texture, shape and shelf presentation, and every one of those depends on how gently and how cold the product is handled. WILPAC supplies complete lines for ice cream sticks, cones, cups, tubs, sandwich wafers and frozen yogurt, serving dairies and dessert brands exporting to more than 50 countries.
Forming is the heart of the process. Our servo extruders portion aerated ice cream at controlled overrun for stick bars and logs, with wire or hot-blade cutting and stick insertion synchronized to the second. Rotary volumetric fillers handle cups and tubs from 80 ml to 5 L, with optional variegate and sauce injectors for ripple, caramel and fruit swirl patterns.
Downstream, product moves through lid placing, dry ingredient and nut topping, chocolate dipping and coating, and wafer sandwiching before entering the hardening tunnel. WILPAC hardening tunnels are sized to the line output and target core temperature with controlled air velocity, so crystals stay small and texture stays smooth all the way to the retail freezer.
The cold chain ends with cartoning, shrink bundling and case packing built for frost and condensation: stainless frames, wash-down motors and food-contact plastics rated for minus 30 degrees. Every line is delivered with layout, commissioning and operator training. Contact WILPAC engineers for a free line design and quotation.
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