The Dohmeyer Fat Glaze Crystallization Unit is specifically developed for the ice cream industry. It is designed to be integrated in-line with the production equipment to improve fat glaze distribution and rapidly solidify it between the ice cream and the sugar cone. As a nitrogen based technology, it ensures a smoother and more protective chocolate layer in a very short time.
Wide range of sizes available
In premium ice cream manufacturing, preserving the structural integrity of a sugar cone is a critical challenge. The Dohmeyer Fat Glaze Crystallization Unit offers a highly efficient solution to this problem by utilizing pure nitrogen (N₂)vapor and precise dosing technology to rapidly solidify the fat glaze.
As a nitrogen-based technology, this fast thermal exchange creates a smoother, highly protective chocolate layer between the ice cream and the sugar cone in a very short time. Furthermore, the system utilizes a cold gas mist that actively protects the product's cone and ring from absorbing ice. By optimizing the freezing process with pure N₂ vapor, processors achieve improved operational efficiency and a consistently superior final product.
Maximizing output without compromising quality is essential for high-volume ice cream producers. The Dohmeyer Fat Glaze Crystallization Unit dramatically boosts productivity by improving fat glaze distribution and securely locking the protective layer in place. This robust protection effectively extends product viability, lengthening the product's shelf life even by a year.
To accommodate varying production scales, the equipment is available in a versatile range of sizes, from a very compact pilot scale, to the high-capacity production scale. These systems can handle between 4 and 12 production rows simultaneously, with machine widths spanning from 1125 mm to 1925 mm, ensuring your facility can scale operations effortlessly to meet market demands.
Operator and process safety are paramount in any cryogenic application. The Fat Glaze Crystallization Unit provides increased safety by utilizing a totally enclosed injection environment.
To safely manage cryogenic vapors, the unit features an integrated bottom exhaust system that actively draws out cold gas, avoiding the formation of contaminated condensate. The equipment guarantees precise dosing, offering configurable options for either one or two pure N₂ shots per cone, ensuring safe and controlled operations. Together, these robust features protect your workforce while ensuring the process runs securely on the factory floor.
Meeting the most stringent sanitation standards is a fundamental requirement in dairy and ice cream processing. Dohmeyer's equipment boasts a maximum protection rating of IP69K, allowing it to safely withstand rigorous daily washdowns utilizing both high temperatures and high pressures. The unit's internal architecture utilizes hygienic gaskets, ensuring there are absolutely no contamination traps.
A standout hygienic feature is the integrated heated drip plate, which completely prevents the accumulation of water ice and stops it from falling directly into the open ice cream products below. By combining these advanced sanitary design elements, Dohmeyer ensures that your production environment remains pristine while significantly reducing the downtime required for cleaning.
The modern ice cream market demands adaptable processing equipment. The Dohmeyer Fat Glaze Crystallization Unit is a highly multipurpose solution designed to fit seamlessly in-line with your production equipment. It is customized to the ice cream filler and is suitable for installation on absolutely any filling line brand.
Additionally, the unit can be adapted to all sizes and types of cones, ensuring you can diversify your product portfolio without needing separate machines. Dohmeyer also provides custom nozzles for every product, alongside a wide range of configurations and available flows. This exceptional flexibility allows manufacturers to rapidly adjust to changing market trends while maintaining premium product quality.
Let’s turn your process challenge into a technical solution.
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