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Ice Cream Cone Making Machine

Ice Cream Cone Making Machine
Ice Cream Cone Making Machine
Product Code : A.E.-50
Product Description

We are the leading manufacturer and exporter in the market for superior quality range of Ice Cream Cone Making Machine. The offered machines are designed by utilizing premium quality components with the aid of advance tools and techniques as per current market standards. These machines are mainly used for preparing several shapes and designs of ice cream cones. Prior to delivery, these machines are properly tested on pre defined parameters by our quality controllers. Our Ice Cream Cone Making Machine is available in multiple shapes and dimensions at effective price range.


  • Heat resistance
  • Excellent working performance
  • Durable finish



Semi - Automatic Series: A.E
This is a High Capacity Machine for the manufacture of Ice-Cream Cones or Cups. The machine is equipped with four rows in Model A.E-50 and five rows in Model A.E-55 of baking moulds or in the case of larger cone diameter, with four rows. The cast alloys baking moulds are mounted on heavy steel frame. The upper half ( the main part of mould ) which slides up and down between two steel columns is balanced by counter weights and operated by a hand lever.
The batter is infused by means of a very exact, adjustable and batter deposition device. The moulds are equipped with automatic ejectors. A single movement will open the moulds and eject the cones which fall into a box, placed underneath the baking moulds. The operation or handling of the machine is very simple and done by any unskilled worker.

Cone Baking Process

Baking process starts with greasing of baking moulds with wax or vegetable oil. This process is necessary before starting every day of operation. Proper greasing will helps in ejection of cones without sticking to the moulds. Pre-Heating will take about 15-20minutes. The moulds of the machine should be in closed position in Pre-Heating time. The Dough (Batter) prepared by the mixer machine is put in the batter tub (supplied with machine). Now fill the feeder device (supplied with machine) by dipping it into the batter containing tub, each small cup of the feeder contains equal quantity of dough for each cone. The feeder device is kept on the four halts of the container tub, so that excess of the dough will fall into the container.
Now put the feeder device on the mould in such a position that the dough fall into the each cavity by pull the lever to front side. This exercise will repeat every single operation. Now remove the feeder device from the surface of the mould and again dip into the batter containing tub for next cycle. Now close the upper (Male) part the mould completely dip into the lower (Female) part of the mould and life the cones by 1 and dip again and then close completely , this exercise is recommended for the uniform distribution of the dough in the cavity of the cone.
Leave the upper part of the mould is in closed position to obtain water vaporization as well as perfect finish of the product in the mould. Baking time varies from 1-2 minutes depending upon the size of the cones, heating temp and quantity of the dough. After baking time now open the upper part gently without opening the lower part of the mould.
The excess formed on the surface of the lower portion of the mould should be shaved off by the scraping knife. After this exercise , now open the lower part of the mould by the hand lever with little force, the cones baked will fall automatically fall into the box placed below. Now close the mould for next cycle.

Technical Specifications:


A.E. - 50

A.E. -55

Production in Case Top Diameter upto

Production/ Hr.

Production / Hr.

25 mm



30 mm



35 mm



40 mm



45 mm



50 mm



55 mm



Power Consumption

Connected Load

10-15 Kilowatt

10-15 Kilowatt

Power Consumption/ Hr.

7-12 Kilowatt

8-12.5 Kilowatt



1000 mm (3 ft.3") approx.

1000 mm (3 ft.3") approx.


850 mm (2 ft. 10")

850 mm (2 ft. 10") approx.


1820 mm (6 ft.) approx.

1820 mm (6 ft. ( approx.


Weight approx in Kg's

480 kg approx.

520 kg approx.

Gross Weight after packing

580 kg approx.

620 kg approx

Raw Material Required: Maida, Water, Liquid Soya Lecithin, Vegetable Oil and Food Color.

Area Required

200 Sq. Feet.

Workers Required

2 Unskilled

Plot No. 139, Industrial Area, Phase-2, Chandigarh - 160002, India
Mr. Jasmohan Singh Bajwa (PROPRIETOR )
Mr. Amrit Preet Singh
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