Technical Data   Erection and Electrification  Baking Process   Cleaning and Lubrication   FAQ

 

The GE-500 Machine is used for manufacture of ICE CREAM CONES, CUPS and DEEP HOLLOW WAFERS, GE-500 can also be use for Moulded Sugar Cones. GE-500 is simple, very solid and reliable and can be easily operated by unskilled worers, with very basic training. The machine consists of only one mould with the machine which can produce only one type of cone, However the machine is designed for quick change over of mould to produce a different size of cone. The machine require 3 phase power for heating.

Depending on the model and diameter of the product lower section of mould consists of three to six rows. Cones are automatically ejected into a container to be positioned below the machine.

Features

• The Machine consists one die unit which can bake and produce only one type of cone/cup/ball/stick at one time.
  

• The construction of the machine is well designed to quick changeover of the moulds from one size to another. It will take maximum 2 to 3 hours to the change the mould from one size to another and start production.
  

• The machine can be operated by unskilled operator by performing few simple tasks.

Accessories

The Machine will be supplied with the following accessories

• Batter Container

• Feeding Device

• Scrapping Knife

Operation

GE - 500 can be operated by any unskilled worker by performing just a few simple tasks. The machine consists of upper and bottom portion of moulds, which are easily, opens and close by levers. The both upper and bottom portion of mould will consist of electrical heaters for baking. The cones will automatically eject into a container at the end by opening lower portion of mould.

The Mould consists of upper and bottom portion, which will play like male and female.

Depending on the Top diameter of the cone the mould consists of four to six rows.

Technical Data

Output Details

Electrification


The machine GE - 500 requires 3 phase electrical power, and the machine has a connected load of 10-15 kw. The heating is controlled by control panel (energy regulator).


Earthing is absolutely essential for the machine.

Erection   

The machine requires a special concrete foundation on which the machine can be screwed down.
Proper levelling is required for the foundation. 

Baking process

The baking moulds and surface of the moulds should be greased well with wax or vegetable oil. This practice is necessary before starting the regular baking operation. Proper greasing to the baking moulds will help in easy ejection of the cones without sticking to the moulds.

The initial heating will take about 15 - 20 minutes. The moulds of the machine should be in closed condition during the initial heating.

The dough prepared by the mixing machine should put into the Batter container (supplied with machine). Now the feeder (supplied with the machine) should dip into the dough, each small cup of the feeder contains the same quantity of the dough for each cone.

The feeder cups filled with the dough should be kept on the four halts of the batter container for a while, so that excess of the dough will fall into the batter container and the feeder will have exactly the same quantity of the dough required for each cone. The feeder so filled with the dough should keep on the surface of the lower portion of the mould, and pull the lever should be pulled to the front. The dough is now poured into the mould. Please remove the feeder from the surface of the mould and dip into the batter container to fill with the dough again for next cycle.

Now close the upper portion of the mould. It is necessary before closing the upper portion of the mould completely to dip the brass cones into the lower portion of the mould and life the cones by 1 and dip again and then close completely. This practice is recommended for the uniform distribution of the dough in the cavity of the cone.

Immediately after closing the upper portion of the mould completely a little excess material will come out the of the mould with sound in order to obtain water vaporization as well as perfect finish of the product in the mould.

Baking time varies from 1 - 2 minutes depending on the size of the cone, heating degree and quantity of the dough. After baking time (1 - 2 minutes) gently open the upper portion of the mould without opening the lower portion of the mould. The excess formed on the surface of the lower portion of the mould should be shaved off with the help of scrapping knife (supplied with the machine)

After shaving off the excess, please open the lower portion of the mould with little force, the cones backed will automatically fall into the container placed below.

Now close the lower portion of the mould for the second cycle.

Cleaning and Lubrication

The Batter which is ready made will go bad and stale within 2 to 3 hours.  Hence frequent cleaning is required for Batter Container and Feeder.

Fill the Batter Container with water and dip the Feeder into the batter container and allow it to soak for at least 20 minutes.  Then after rinse the Feeder and Batter Container with clear water properly and allow it to dry for some time.

Over a period of some time carbon may form on the surface of the moulds and on the cavity of the cones, with which slight change may come in the finishing of the finished products, hence proper cleaning of the carbon is required in regular intervals with the help of a BRASS BRUSH.

To avoid the unnecessary wear and tear proper lubrication is required for the machinery.  This also helps in smoothly operation of the machine.  This practice should be followed strictly in regular intervals.

FAQ