Full automatic ice cream marshmallow production line

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SINOFUDE is excited to introduce the TMHT600/900/1200 full automatic marshmallow production line to you. This advanced factory designed the continuous production lines of a diverse array of marshmallow in multiple colors and shapes. Featuring both depositor and extruder capabilities, this adaptable line can manufacture center-filled marshmallow, twist-type marshmallow, and ice cream-shaped multi-color marshmallow, all within a single system.
Full Automatic Marshmallow Production Line product
The three types types of products the machine can produce:

Specifications

Model TMHT 600 TMHT 900 TMHT 1200
Capacity (kg/h) 20-120 40-200 300-500
Cutting length (mm) 10-800 Extrude and Cut Type)
Depositing Speed (n/min ) 15-45 (Deposited Type)
Steam consumption (kg/h)
Steam pressure( kg/h )		 150
0.2-0.6 		250
0.2-0.6 		350
0.2-0.6
Electric power needed 35kW/380V 45kW/380V 55kW/380V
Compressed air needed
Compressed air pressure		 0.8 m³/min
0.6-0.8MPa		 1 m³/min
0.6-0.8MPa		 1.5 m³/min
0.6-0.8MPa
Gross weight(kg) 6000 8000 10000
Total length of the line (m) 30 35 40

Cooking system

The three-layer jacket cooker is designed for the efficient melting of syrup, utilizing its multi-layer construction to ensure precise temperature control and prevent burning. After melting, the syrup is transferred to the cooling tank, where it is mixed with gelatin while being cooled to achieve the desired consistency. For continuous production, the mixture is then stored in the storage tank, maintaining a stable temperature until needed. All equipment—cookers, cooling, and storage tanks—are interconnected through jacketed pipes that maintain temperature during transfer, and rotor pumps that ensure smooth, controlled flow throughout the process.

Air inflator

The marshmallow inflator is a specialized device designed to whip syrup into a soft, fluffy marshmallow. Its operation is grounded in both physical and chemical principles, making it an essential tool in marshmallow production. The process begins when the syrup is vigorously stirred, causing air to be incorporated into the mixture. As this happens, the proteins within the syrup start to form bubble films around the trapped air, creating tiny air pockets. With continued agitation, these bubble films become stronger and more stable, while the surface tension of the syrup is reduced. This transformation, known as whipping, gradually converts the thin syrup into a light, airy, and fluffy marshmallow mixture.

Color and flavor mixing system

This four-color flavor and pigment mixing station is designed to precisely blend different flavors and pigments into the syrup. It features a metering pump that accurately controls the exact amounts of flavor and pigment added to the syrup, ensuring consistent and repeatable results. Once the ingredients are added, they are thoroughly and evenly mixed with the syrup, resulting in a uniform distribution of both flavor and color throughout the mixture. This meticulous process enhances the quality and consistency of the final product, making it ideal for producing a wide variety of flavored and colored syrups.

Forming machine

The ice cream marshmallow depositing system is a comprehensive setup designed for efficient production, consisting of four key components. First, the cone placing device accurately positions the cones for filling. Next, the depositing device precisely deposits marshmallow into each cone, ensuring consistent filling. Following this, the sugar sprinkling device evenly distributes a layer of sugar over the marshmallow, enhancing flavor and texture. Finally, the sugar recycling device collects any excess sugar, reducing waste and allowing it to be reused in the production process. Together, these components create a streamlined system for producing perfectly filled and sugared ice cream cones.

SINOFUDE’s marshmallow depositing and forming machines typically offer the following features:

Automatic Operation: These machines can automatically handle the depositing and forming of marshmallows, minimizing manual intervention and enhancing production efficiency.

Precise Control: The equipment is equipped with precise temperature and timing controls, ensuring consistent quality and optimal taste in the marshmallows.

Versatility: The machines allow for adjustments in shape, size, and weight, catering to the diverse needs of different customers.

Health and Safety: Constructed from food-grade materials, the equipment is easy to clean and maintain, fully compliant with hygiene standards.

Energy Efficiency: Designed with energy-saving features, these machines help reduce overall energy consumption. 

Depositing heads

Drying system

SINOFUDE marshmallow drying system is designed to efficiently remove moisture from marshmallows, ensuring they achieve the desired texture and shelf life. Here are the key functions and advantages:

Functions:

Moisture Removal: The system effectively reduces the moisture content in marshmallows, ensuring they reach the correct consistency for packaging and consumption.

Temperature Control: The drying process is managed through precise temperature regulation, which prevents overheating and ensures uniform drying across all marshmallows.

Air Circulation: Advanced air circulation mechanisms promote even drying, preventing any part of the marshmallow from becoming too dry or retaining excess moisture.

Automated Operation: The system is fully automated, reducing the need for manual intervention and allowing for continuous, uninterrupted production.