Ice Cream Processing Plant Solutions
Ice Cream needs to meet the high standards of food safety, especially from bacteriological standards. It has to be produced and processed in Ice Cream plants that are designed, built and operated to make high-quality Ice Cream. Also, retain the high food safety quality right from the raw material mixing, mix processing till its freezing, packing and storage.
Neologic Engineers ice cream processing lines are uniquely tailored to meet your plant requirements with solutions that include:
- Mix Batch Preparation
- Mix Processing
- Ageing Section
- Flavor Mixing
- Sauce Preparation and transfer
- Spiral Hardening Tunnel
- Cleaning in Place for Mix Section and Freezers
- Central Automated PLC SCADA system
- From 1000 l/h to 10,000 l/h capacity lines
Ice Cream Production Line Manufacturers
Neologic Engineers is a process equipment manufacturing company delivering turnkey projects for dairy, food, fruits and vegetables, beverage, cosmetics, and allied industries. We hold a rich experience of creative and innovative engineering solutions and expertise that offers cost-effective solutions that satisfy all your processing needs.
We offer customized engineering solutions for ice cream plants as a part of our turnkey solutions for dairy ice cream processing. We have successfully delivered our ice cream lines to number of customers to set up green field plants and modernize the existing manual plant to a fully automated plant. We now manufacture the Ice Cream hardening tunnel ourselves which was once imported.
Ice Cream Processing Equipment Manufacturers
Ice Cream products, whether they are the traditional kulfis or the modern cones, cups, sticks or bulks, has to meet the industry standards and consumer requirements. From food safety point of view, it has to be of high quality so that it is safe for human consumption. It is the basic Ice Cream Mix which is converted into the delicious Ice Cream.
Neologic Engineers customizes and delivers the right ice cream machine, having the flexibility of producing all varieties of Ice Cream Mixes. Whether you are making regular Ice Cream using dairy cream, or Frozen desserts, traditional Indian Kulfi’s, the Italian Gelato’ or varieties of Water Ices, our lines include:
- SMP & Sugar mixing, through Venturi cum Shear Mixer
- Milk & Cream transfer, using Flow meter or Load cells
- Liquid Glucose handling & transfer
- Veg Oil blocks melting & transfer
- Vary up to 45 % TS
- Have high mix viscosity of up to 2000 cP
- Use highly efficient PHEs from Alfa Laval
High viscous mixes and the wrong PHE model/design can result in:
- Low run time
- PHE choking
- Drop in Pasteurization Temperature
- Low Regeneration & Increase in steam consumption
- Solids build-up/fouling over time, inadequate CIP
- Using a mix of Flow Plates, Actuated Valves
- Ageing Tanks connected, SCADA selected and Queued
- High Mix recovery, low product loss during mix changeover
- Efficient cleaning of Mix inlet header line from Central CIP
- Independent central CIP of Mix Header, Mix Ageing Tanks
- Flavor Mixing Tanks to Freezers connection done locally through Flow Plates
- Dedicated grouping of FMT’s to Freezers to Production Line
- Central CIP of FMT’s, Mix Lines up to Freezers, all Flow Plate ports covered in CIP
- Central CIP of Continuous Freezers
- CIP route selection feedback to Central Automation for monitoring & CIP Reports, resulting in high level of plant hygiene.
- SMP & Sugar mixing, through Venturi cum Shear Mixer
- Milk & Cream transfer, using Flow meter or Load cells
- Liquid Glucose handling & transfer
- Veg Oil blocks melting & transfer
- Vary up to 45 % TS
- Have high mix viscosity of up to 2000 cP
- Use highly efficient PHEs from Alfa Laval
High viscous mixes and the wrong PHE model/design can result in:
- Low run time
- PHE choking
- Drop in Pasteurization Temperature
- Low Regeneration & Increase in steam consumption
- Solids build-up/fouling over time, inadequate CIP
- Using a mix of Flow Plates, Actuated Valves
- Ageing Tanks connected, SCADA selected and Queued
- High Mix recovery, low product loss during mix changeover
- Efficient cleaning of Mix inlet header line from Central CIP
- Independent central CIP of Mix Header, Mix Ageing Tanks
- Flavor Mixing Tanks to Freezers connection done locally through Flow Plates
- Dedicated grouping of FMT’s to Freezers to Production Line
- Central CIP of FMT’s, Mix Lines up to Freezers, all Flow Plate ports covered in CIP
- Central CIP of Continuous Freezers
- CIP route selection feedback to Central Automation for monitoring & CIP Reports, resulting in high level of plant hygiene.
Spiral Hardening Tunnel
from Neologic Engineers
The hardening of ice cream on an industrial level must be done in a continuous hardening tunnel. Ice cream products like traditional kulfis, modern cups, cones, sticks, and bulks freeze at ~-5°C and require hardening at -20°C to retain its shape, condition, and quality.
- Customized designed for all your products sizes, overruns, and temperatures
- Spiral single or double drum based, from 1000 l/h to 4,000 l/h capacity
- From Small cups-cones to 4 L Bulks
- Customized belt size and type for optimum loading of your products
- Design and Validation from FENCO, Italy
- Fully Stainless-steel Hygienic Construction
- Belt, free from breakages and fully cleanable
- Direct Drives with self-adjusting belt pre-tensioner
- Convenient incoming and outgoing belts integrated into the Spiral belt of the Tunnel
- Option of Single or Double Drums to suit your layout and investment
- Fully automatic operation for production and cleaning cycles
- PLC controlled with recipe-based HMI for connectivity and remote support
- Patented Continuous Air Filtering system to keep recycled air free from moisture; thereby reducing ice accumulation
- Custom designs of fins and evaporators for longer production cycles between defrosts
- Capacity and Performance Guarantees
Why Choose Us?
Our dedication toward providing high-quality equipment and utmost client satisfaction makes us the top choice of Ice Cream processors. Neologic Engineers ice cream mix processing solution offers advantages like:
- Milk, Cream, Butter / VO, LG - Handling, Melting, Storage and Transfer
- SMP & Sugar & Ingredients Mixing
- Batch Mix Preparation with Batching Control
- Continuous Mix Pasteurization, Mix Ageing and Transfer to Flavor Tanks
- Flavor Mixing and Transfer to Continuous Freezers
- Central CIP System
- Rinse Collection, Rework, Ripple Section
- Connected Piping for Product & CIP
- Process Automation & Control
Using Load Cells:
- More sensitive and hence more accurate
- Final Batch weight check and hence correction possible
- Sequential transfer of ingredients, adding to batch preparation time
Using Flow Meters:
- Simultaneous transfers are possible, saving batch preparation time
- Batch Re-circulation won’t affect accuracy
- Ingredient Reception, Storage / Plant Inventory Report
- Batch Mixing Tank Report
- Ice Cream Pasteurizer
- Mix Ageing Tanks' Report
- Flavoring Tank Report
- Product Transfer Report – Line wise
- CIP Report - A & B Circuits
- Maintenance Report – Valves
- Maintenance Report – Motors
FAQ
Ageing allows the ice cream mix to stabilize after pasteurization and homogenization. During this stage, fat crystallizes and proteins and stabilizers fully hydrate, improving texture, body, creaminess, and melting resistance. It also enhances the mix’s ability to incorporate air during freezing.
Our spiral hardening tunnel rapidly freezes packaged ice cream at low temperatures (-18°C or lower), helping achieve the desired hardness and texture. It minimizes ice crystal growth, preserves product quality, and increases production efficiency through continuous and space-efficient operation.
Neologic Engineers’ ice cream mix processing lines are generally available in capacities ranging from 1,000 l/h up to 10,000 l/h. It can be selected based on production requirements, product portfolio, and future expansion plans.
Yes, our ice cream processing systems can be customized to produce various products, including cups, cones, family packs, and specialty formulations. Our equipment supports processing dairy ice cream mix, frozen desserts, traditional Indian Kulfi’s, the Italian Gelato’ and varieties of Water Ices.
Pasteurization process of the ice cream mixes is essential because it destroys the pathogenic bacteria, making it safe for human consumption. This process helps to blend the ingredients of the ice cream mix and also helps in achieving a more uniform consistency product.