TecnoSorvetes, International Technology Trade Fair for the Professional Ice Cream Parlor Industry, handles the requirements of the industry, by means of an event focused upon the purchase and sale of ice cream equipment and product resources. There are more than 8,000 m² of exhibition, gathering together companies from the segments of equipment, packaging, cooling, storage and logistics.
Continuous
Freezing of the mixture through pumping of the fluid (alcohol), transforming it into Popsicle. The production capacity of the Picopolos 8000 is 8000 Popsicles an hour, in the following conditions: sugar solution input temperature 4°C, shapes of up to 70 ml.
Equipment intended for manufacturing Popsicles.
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Doser station I:
• Indicated for manufacturing smooth Popsicles without manual contact, giving product speed and quality.
• Independent sugar solution dosage by gravity (mug to mug)
• Electropneumatic control
• Digital window with indication and control of dosage quantity
Doser station II:
• Indicated for manufacturing Popsicles filled with two flavors.
• Independent sugar solution dosage by gravity (mug to mug)
• Electropneumatic control, sugar solution retention valve
• Digital window with indication and control of dosage quantity
Doser station III:
• Indicated for manufacturing Popsicles of three flavors (NEAPOLITAN).
• Independent sugar solution dosage by gravity (mug to mug)
• Electropneumatic control
• Digital window with indication and control of dosage quantity
Ejector:
• Suction of core with return to tub and independent (mug to mug)
• Electropneumatic control
