Extrusion Equipment

Extrusion Equipment
THINK WHAT YOU COULD DO...
Extruded Ice Cream
You can produce top quality ice cream with extrusion
equipment and lines from WCB Ice Cream.
Extruded ice cream is usually more viscous, meaning it is stiffer
and colder than ice cream for filling equipment or molding
machines, but at the same time extruded ice cream has a
creamier consistency.
From freshly extruded ice cream you can produce a variety
of items with a wide range of appealing tastes, designs and
textures, from sandwiches and cones, to coated slices and
many more.
We offer a superior line of extrusion and hardening systems,
each backed by advanced and innovative engineering.
Glacier history at a glance
1972 Glacier 600: Ice cream extrusion machine introduced.
Since then the Glacier name has become synonymous
with extruded novelty systems. The original machines
were equipped to produce sticked ice cream products
and ball top cones. Soon stickless production was
added to the product line and the Glacier 600, along
with ancillary equipment, became an all-purpose
machine that could produce a broad range of products.
1976
Glacier 600E: Even though it had the same basic design
as the 600, the 600E offered increased production rates
due to a larger plate size and refrigeration system.
Glacier 1500: Intended primarily for high production of
1983 stickless slices.
1988
Omni 3000: Larger plates made this the first machine
capable of dual lane stick production. Other firsts
include stainless steel table construction for additional
sanitation and PLC controls as standard equipment.
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1996 Glacier Excel: An all-new design featured total
sanitary, stainless steel construction, lubrication-free
chain with multiple drives, PLC control and electric
component drives. The 3 models—600EU, 1200EU
and 1800EU—offer production rates from 9,000 to
27,000 sticked products per hour and were capable of
producing a wide range of extruded products.
2002 Thirty years have passed since the first Glacier Line
was installed and WCB Ice Cream has now surpassed
200 Glacier Lines worldwide.
2012 The development of a new Multi-Lane Product
Handler is finished. WCB Ice Cream now has one of the
most advanced product handler within the ice cream
industry.
More than 40 years after the first Glacier line was
2013 installed, WCB Ice Cream has installed more than 240
Glacier Line all around the world. And as we did 40
years ago, we are still working on new ways to improve
and optimize the world’s leading ice cream extrusion
equipment – the Glacier Line.
The Glacier Line
Flexibility and efficiency
The Glacier Line provides maximum product flexibility in a
advanced engineered and highly efficient production system
for extruding frozen products and specialty desserts. Because
the Glacier Line is modular in design, it has a large number of
components that are identical on all models, thus ensuring
high quality, fast delivery and competitive prices. It is available
in three product plate sizes to fit from low to high-capacity
systems.
The Glacier Line consists of
three sections
1 Worktable and Hardening Tunnel
Forms, freezes and hardening of sticked and stickless ice
cream products such as cones, sandwiches, logs, candy
bars, decorated slices, ball tops, boats and miniature
pieces.
2
Multi-Lane Product Handling System:
Provides automatic product handling and enrobing for
sticked slices, cones and sandwiches prior to transferring
them into the wrapper. An option for enrobing, coating
and hardening for enrobed products is available.
3
Multi- or Single-Lane Wrapping System:
For flow wrapping of products. The wrapping system
can almost wrap any kind of product.
3
Sections of the Glacier Line
The WCB Ice Cream Glacier Line can be designed and
modified to fit your needs and demands.
The worktable and hardening tunnel is the very heart of the
Glacier Line. This is where the production of ice cream products
takes place.
Your Glacier Line will be designed so that it matches your
needs completely. This means that we will guide you through
the steps involving the design of your Glacier Line.
Because the Glacier Line is built in modular sections, it is easy
to customize it to any specific need. This way we can easily
accommodate your production specifications.
Thus based on well-proven standard solutions, WCB Ice
Cream introduces new developments and a high degree of
customization.
The Hardening tunnel
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The Glacier Line worktable
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Open construction, stainless steel
design with easy accessibility.
Electrical cabinets.
All stainless steel design - including
product plates.
Modular design for more flexibility.
Flexible mounting of equipment.
Equipment to produce any kind of
ice cream product.
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Top or side mounted evaporator.
Lubrication free main conveyor chain.
Open construction stainless steel design.
Highly efficient air flow for fast freezing.
Construction options for insulated tunnel
enclosure.
Pneumatic chain tensioner for long chain life
Built-in air flow guides.
Multi drives.
Wide 5’’ sprockets .
Chain take-up ensures uniform tension of
chain during production.
Multi-Lane Product Handling
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Handling and enrobing of sticks,
sandwiches and ball top cones.
Fast and easy product change-over.
Complete servo control.
Stainless steel frame.
Easy to clean.
Low noise level.
Capacities more than 34,000 products
per hour.
Modular design for future extension.
Multi dip option.
Handling of up to 4 different ice cream
types.
Wrapping
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Flow wrapping of products.
Combines high capacity with gentle
handling of products.
Produces “pillow-style” packs.
Uses either cold or heat seal
wrapping materials.
Multi positioning of paper stack.
Coding system available.
No product - no wrap system.
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Equipment for Extruded products
From freshly extruded ice cream you can produce a variety
of items with appealing design, taste and texture, from
sticked and sliced products to sandwiches, cones, coated
slices, tartufos and many more, they excite the senses and
generate sales.
Recognizing this, WCB Ice Cream offers a superior range of
additional equipment for producing extruded ice cream. These
types of equipment are either stand-alone units or additions to
the Glacier System.
The Glacier Line, WCB Ice Cream’s main line of extrusion
systems, has a well-respected history with hundreds of systems
in operation worldwide. In fact, many machines produced
in the 1970s are still in use, having been upgraded to current
standards.
WCB Ice Cream has delivered Glacier Systems all around the
globe and our sales and engineering teams are always ready to
assist our customers to ensure absolute top quality.
LIFE & LIFE 3D Units
The LIFE and LIFE-3D units have added new dimensions to
extruded products. The addition of large inclusions into
extruded ice cream products – stick or stickless – is now
possible with 3D stamping with LIFE-3D.
With the LIFE unit ice cream producers can now meet the
demand for extruded ice cream products with exciting new
combinations and design. Any large inclusion, even whole
biscuits that can be fed through an Ingredient Feeder, can be
added to extruded products. The inclusion integrity is kept
intact and the inclusions of the finished product will almost
have the same size as when they were fed into the Ingredient
Feeder.
The LIFE unit is based on the patented Cryo-ZAT™ (Zero
Adhesion Technology) when forming, cutting and stamping
(only for the LIFE 3D) the extruded ice cream.
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Sandwich Equipment
Sandwich systems capable of producing round, square
and rectangular ice cream sandwiches.
The Sandwich Systems from WCB Ice Cream feature stainless
steel, sanitary construction, ensuring equipment durability
and product integrity.
Short change-over time between product types provides
maximum flexibility. Capacities up to 9,000 units per hour can
be achieved, depending on product characteristics.
A mechanically-driven, dual-wire extraction system ensures
product consistency.
A “no biscuit - no ice cream” control system prevents product
waste. Wrapping material options include hot seal, cold seal,
paper, poly films and Picture-in-Place.
Log Line Extrusion Equipment
For horizontally extruded ice cream products. The WCB
Ice Cream Log Line is custom-built precisely for your
particular product for an infinite selection of product
shapes.
Layered and round products can be extruded and decorated
with both ice cream and dry ingredients according to your
requirements.
The Log Line can be designed for fully automatic draw down
of plastic or carton trays so sides can be folded up around the
product.
All primary movements are mechanical to guarantee a uniform,
smooth transport of the continuously extruded products. A
combination of cam and pneumatic control ensures perfect
cutting of the ice cream stream completely synchronized with
the product trays.
The WCB Ice Cream Log Line is equipped with PLC controlled
pneumatic automation to guarantee production flexibility
and avoid unnecessary time and labor requirements. The
open construction ensures full access to simplify cleaning
operations. Add-on options include a chocolate enrober, dry
ingredient feeder and special attachments for multi-layer
products.
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THINK WHAT YOU COULD DO...
When you choose WCB Ice Cream you choose more than 100
years of knowledge and knowhow in the ice cream industry. At
WCB Ice Cream we have always understood the importance of
quality combined with innovative thinking.
WCB Ice Cream USA
267 Livingston Street
Northvale, NJ 07647
USA
Tel.: +1 201 784 1101
Fax: +1 201 784 1116
wcbice@wcbicecream.com
© 2013 WCB Ice Cream - All content in
this brochure, such as text, graphics,
logos, button icons and images is the
property of WCB Ice Cream.
WCB Ice Cream Denmark
Graham Bells Vej 6
DK-8200 Aarhus N
Denmark
Tel: +45 8741 2000
Fax: +45 8741 2001
wcbice@wcbicecream.dk
WCB Ice Cream Italy
Via Jenner 13
26837 Mulazzano Lo
Italy
Tel.: +39 02 98875074
Fax: +39 02 98875066
sranieri@gowcb.it
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