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Friends, we will show you how to fill the Ice Cream Cone Ball inside the Factory.
In a conveyor, the waffle cone moves vertically, the tip of an automatic machine spraying a reasonable amount of chocolate cream inside the cone. The tip of another automatic machine injects a moderate amount of ice cream butter. The ice cream cones are then dipped in chocolate cream with the help of automatic machine arms and transferred to a frozen conveyor. The ice cream cones are circulated in a frozen room at a temperature of -25 to -50 degrees Celsius. This will help the ice cream to harden faster, stabilize the ice crystals and maintain the quality of the product. After all, the ice creams are packed and stored at temperatures of -30 to -40 degrees Celsius. Now, this delicious ice cream cone ball is ready for you.