Parallel line for stick ice cream making:
1. No demoulding losses
2. No extra water required for mould washing
3. No extra refrigeration requirement due to mould warming and its recooling.
4. Longer residence time of molds in cold Brine. Hence better frozen candy.
5. Easier to operate due to linear operation
6. Faster mould change. Max 15 minutes.
7. Moulds are less expensive.
8. Lesser space requirement.
More information http://hiicecream.com/detail/cid/28/id/188.html
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