| » Baking Machinery for Wafer Biscuits, Ice Cream Cones, Rolled Sugar Cones etc |
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Rolled Sugar Cone Machinery |
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| Automatic Rolled Sugar Cone Machine (K.I. RS-Series) |
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| K.I. - Rolled Sugar Cone Machine (K.I. RS) |
Krishna International supply automatic machines for a best quality and precised rolled Sugar Cones. The K.I.RS-Series of machines are designed with latest technical standards for an economical results.
These machines are clearly laid out and easily accessible. The bearings and lubricants used are of long life and the links between the baking plate are also maintenance free. |
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| PROCEDURE |
The prepared batter mix is put into a holding tank. A measured volume of batter mix is pumped through dosing pipes, which deposit it onto each of the baking plates, these plates move continuously through the oven. The lower baking plates have a grid-patterned surface that imprints its pattern on the outside of the cones. The hinged top baking plates have a limiting ring for giving a thick ring on the top of the cone.
As the top plates close down onto the bottom ones, the limiting ring enters the groove to form a barrier as the batter mix spreads over the plate- this boundary forms the top rim of the cones. The lower plates are heated from underneath by a gas burner. As the baking plates return on the underside, a lower gas strip burner heats the other baking plate.
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| Batter Dosing |
Wafer thickness is determined by the distance between the closed baking plates, and is fixed during machine manufacturing. Batter dosing determines the final wafer size and shape. The deposit is normally directed into the centre of the baking plate, but then has to be adjusted for the wafer length. |
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| Rolling Device |
The wafer is taken off the lower plate and handed over to the horizontally formatted rolling device. The rolling which results from this principle is the requirement for a wafer with a distinct squared pattern and an even thickness of the wafer which allows a slow and careful turning of the rolling core. |
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| Conveyor |
| Baked cup and cone is transferred to a conveyor & ready for packing. |
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| Control Panel |
Control panel allows an easy observation and the open access of all important areas of the machine. |
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| Technical Data |
No.of Baking Plates(Tongs) |
Size of Plate
(apprx)
<mm’mm> |
Type of heating
[all types of gas;
propane, butane,
natural gas] |
Number
of tongs/
multiple
usage |
Gas
consumption
per hour
(apprx) |
Electrical
load in
KW |
Production
capacity
<pcs/h> |
Possible
products |
120 Sec Cycle Time |
RS 24 |
250*250 |
all types of gas |
24 |
5 - 7 |
5 |
700-.750 |
rolled sugar
cones, waffle
cones, waffle
bowls, waffle
sheets. |
RS 36 |
250*250 |
all types of gas |
36 |
7-10 |
5 |
1080-1100 |
RS 48 |
250*250 |
all types of gas |
48 |
10-14 |
5 |
1440-1500 |
RS 60 |
250*250 |
all types of gas |
60 |
15-18 |
5 |
1800-1900 |
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K.I. RS With Cup making Attachment (K.I. - RS-Series) |
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| Punching Station |
The wafer is taken off the lower plate & handed over to the vertically formatted punching station. The punched product which results from this principle is the requirement for a wafer with a distinct squared pattern and an even thickness of the wafer which allows a slow and careful punching of the core.
The resultant cup is transferred on conveyor and than packed. |
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| Control Panel |
| Control panel allows an easy observation and the open access of all important areas of the machine. |
| |
| Technical Data |
No.of Baking Plates(Tongs) |
Size of Plate
(apprx)
<mm’mm> |
Type of heating
[all types of gas;
propane, butane,
natural gas] |
Number
of tongs/
multiple
usage |
Gas
consumption
per hour
(apprx) |
Electrical
load in
KW |
Production
capacity
<pcs/h> |
Possible
products |
120 S cycle time* |
KI RS 36 |
250*250 |
all types of gas |
36 |
7-10 |
5 |
1080-1100 |
rolled sugar
cones, waffle
cones, waffle
bowls, waffle
sheets. |
KI RS 48 |
250*250 |
all types of gas |
48 |
10-14 |
5 |
1440-1500 |
KI RS 60 |
250*250 |
all types of gas |
60 |
15-18 |
5 |
1800-1900 |
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| Technical specifications |
Rolled sugar cone is probably the most sought after item in the Ice cream business today. Whether its Vanilla or Chocolate with Ice Cream, Yogurt or soft serve, waffle cone increases frozen desserts sales 25% to 50%. To maximize the sales of Ice cream/Sundaes one needs both a great taste in the cone itself plus good aroma to attract people to buy this fresh baked Ice Cream Cone.
You'll probably sell twice as many certainly more, when you have the Action and Aroma. The aroma of freshly baked waffle attracts the customers attention immediately. That's the key.
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| Seven reasons for baking fresh waffle cones on your premises: |
No.7. They can be made in various sizes and shapes
No.6.They help to create a special image for your Shop.
No.5. They have a taste that is... Wow!
No.4. Nobody can resist their fresh baked Aroma
No.3. Unlike pre-made cone they are fresh good.
No.2. They make your customer feel good because they know you care enough to take extra effort to bake fresh cones.
No.1. Profit! Profit! Profit! |
| They not only build traffic, but also your profit margin as compared to your regular sales. |
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