Case study · frozen
A gelato maker's stick-bar production tooling.
Multi-cavity production tooling for a gelato stick-bar range, sized to the brine tunnel with a defined stick channel and matched fleet.
Customer
A UK gelato maker
A UK gelato maker scaling their stick-bar range from artisan bench work to national supply asked for production tooling. They had grown to the point where hand-scooped, hand-stick-inserted bars were the bottleneck. They wanted matched tooling that would run through their new brine tunnel with the stick landing central on every bar.
The challenge
What we had to solve.
The brine tunnel was a used piece of kit with a specific tray footprint they had to work within. Brine chemistry attacked silicone grades they'd previously trialled. And they wanted a fleet of matched tooling delivered together so the ramp-up wouldn't hit tray-to-tray inconsistency.
The approach
What we did.
We spec'd a brine-tolerant food-contact silicone specifically for the brine chemistry they were using. Cavity spacing was set to the tunnel footprint. Stick channel was integrated into the cavity form so a single-stroke stick insertion was reliable. Fleet was delivered together as matched tooling.
Outcome
How it works now.
Production ramped cleanly. The brand now supplies retail nationally. Tooling is reordered on wear; the drawing and grade sit on file for replacement continuity.
Details
The specifics on this build.
Product
Stick-bar gelato range, multi-cavity production tooling.
Route
Hand-poured food-contact silicone in matched fleet.
Grade
Brine-tolerant food-contact platinum-cure silicone.
Cleandown
Brine tunnel and commercial dishwasher between production runs.
Related services
How this fits our capability.
Silicone moulds for ice-cream, gelato and lollies
Scaling from bench pour to production tooling
Multi-cavity food tooling for higher yield per pour
At a glance
The idea in a picture.
Where food-grade silicone is used
Swipe to see the whole diagram
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