Advantage of rotary lines

Ice cream production equipment is mainly divided into ice cream extrusion line, stick ice cream machine and ice cream filling machines. Stick ice cream machine is further divided into linear type stick ice cream machine and rotary type ice cream machine or we call it Rollo machine. Linear machine is easy to understand, as they operate in a straight line from front to back, while rotary machine has all moulds mounted on a large disk, with the rotation of the disk to drive the movement of the moulds. Compared to linear type stick ice cream machine, rotary lines have the following advantages:

1. Energy-saving: In rotary line, 80-90% of the moulds are immersed in brine water. After demolding, the moulds quickly re-enter the brine water, resulting in less energy wastage on the molds.

2. Saving ice cream material: Linear type stick ice cream machine typically lose 1-3 grams of ice cream material during demolding, which will be washed away. In Rollo machine, the melted material remains in the molds and can be directly refilled, reducing material waste.

3. Saving brine water: In linear ice cream line, at least three drops of saltwater are on each mold surface during demolding, leading to saltwater wastage. In rotary lines, hot saltwater is used for demolding after the molds exit the saltwater, requiring less adding of calcium chloride even over one month.

4. Small footprint: The footprint of a linear ice cream machine is equivalent to that of two rotary lines.

5. Clean and hygienic: After demolding in rotary lines, the molds will quickly re-enter the saltwater, reducing the time exposed at room temperature, resulting in fewer product microbes and reduced contamination.