The most innovative ice pop equipment in the world, now with the latest version!
This equipment is produced in the United States and Brazil
Product certified for the United States and Canada under UL (electrical safety) and NSF (sanitation) standards
Machine designed to be seen by your customers
With bold design, it allows you to produce ice pops in front of your customers.
Can be supplied in various colors to meet the visual identities of franchise chains or specific stores.
Tempered glass lid for viewing the inside of the machine during operation. Conventional machines have plastic or metal lids, which easily scratch and make it difficult to see.
Large variety of ice pops, with high production
It produces a large variety of ice pops with different shapes and sizes, including creamy or solid fillings.
Aerated ice pops are also done efficiently, resulting in a pleasant creamy texture and increasing the profitability of the final product.
The only equipment capable of producing more than 350 (Start model) or 900 (Ultra model) ice pops per hour in continuous mode and for an indefinite period, occupying less than 21 sq ft / 2 m² of space.
Production of ice pops at extra low temperatures
To avoid melting ice pops subjected to hot chocolate coatings or syrup fillings it may require freezing up to -22 F/-30°C.
Aerated ice pops also need an extra low temperature to avoid air bubbles from rising to the top. The same happens with ice pops that have solid particles in their composition, that tend to decant if the freezing is not done quickly.
In order to reach these temperatures a special fluid is used for both freezing and detaching ice pops from their molds.
The most common fluids used by conventional ice pop machines work efficiently up to -4F/-20°C maximum.
This special fluid used in Robopop can work at very low temperatures with higher performance than conventional fluids.
The result is a much faster, cleaner and more efficient ice pop production.
Three tanks: freezing, unmolding and fluid reserve
Filled with the same thermal fluid, the freezing tank is heavily cooled and the unmold tank is slightly heated so that the ice pops are released from the mold. The reserve tank serves to automatically control the fluid level.
All three tanks are interconnected so there is no fluid loss nor drops on the floor of the establishment, which commonly occurs with unmolding tanks separated from the machine.
The space for unmolding is ample and provided with mechanisms for extraction of ice pops and draining of the mold after its removal from the hot bath.
The feeding of the mold with new mixture is also done in this space, eliminating the use of auxiliary tables for these operations, commonly needed in conventional machines.
In the freezing tank several jets of coolant are directed under each mold enabling all molds to be ready at the same time, with uniform freezing of the ice pops within each mold. This is especially important for ice pops with fillings.
Movable tray for displacement of molds over tanks
A movable sliding tray moves the mold from the unmold tank towards the freezing tank after feeding it with a new mixture, passing over the other molds. This prevents the fed mold having to pass outside the machine to enter the freezing tank, which would wet the establishment's floor with drops of thermal fluid in a short time.
The sliding tray prevents these drops of fluid from falling on the other molds already filled with mixture in the freezing tank. In this way, the entire process of producing ice pops is made within Robopop, as a complete work station, without any need to take molds to unmold tanks nor to tables to feed the mixture, eliminating the amount of space needed in your establishment.
Conventional machines use unmold tanks placed away from the machine and it is necessary to use an auxiliary table to feed the molds. This production setup wastes the thermal fluid with frequent drippings, in addition to leaving the floor dangerously slippery.
100% immersion of ice pop molds in the freezing fluid
When removing an ice pop mold from the freezing tank to be immersed into the unmold tank, the level of the freezing fluid is automatically raised so that the remaining molds always remain 100% immersed, avoiding slow and irregular freezing of the product which is common when using conventional machines.
It is possible to use only one or two molds, depending on the quantity of ice pops to be produced, and the level of the fluid rises or descends automatically, without any need of manual addition or drainage.
Fluid replacement does not have to be done all the time as in conventional machines, since the reserve tank functions as a "lung" of that fluid and level sensors warn you when it needs to be filled.
An easy-to-disassemble and clean filter is positioned in one of the tanks to ensure the fluid is always free of impurities.
Production 100% compliant with safety and sanitary standards
Assembly and components are approved for electrical safety, fire, malfunction, use beyond limits and all situations that may cause damage to the operator and the environment.
Tanks and other parts of the equipment with rounded corners, avoiding food residues from being trapped in corners or edges.
Stainless steel and food grade plastics are used in all food zone areas. Complete tank drainage system with accessible valves.
100% washable with water jet.
Touch screen panel buttons with production and maintenance warnings
Tempered glass front panel with graphic display and touch buttons that operate a modern electronic control system for easy configuration and visualization of:
- Freezing and unmolding temperatures.
- Duration of ice pop production cycle and cumulative equipment working time.
- Periodic maintenance alerts: fluids, filters, refrigeration, electric.
- Alerts of occurrences: low levels of fluids, insufficient refrigeration, operating systems.
Special fiberglass cabinet
Molded in one piece, without any connecting parts, eliminates residue accumulation points and provides harmonious curves with visually attractive details that are impossible to obtain on conventional machines made with folded sheets only.
Fiberglass also increases the machine's ability to conserve temperatures, saving up to 10% of the energy consumed by conventional machines made only with stainless steel.
The mechanical strength of the fiberglass frame also increases substantially when compared to conventional machines, made with various screwed parts.
Fiberglass is also chemically resistant to detergents, solvents and ultraviolet (sun) rays, as well as being non-toxic in contact with food.
The lower part of the equipment is composed of stainless steel structure that supports humid environments and allows free passage of air for cooling.
Stainless steel panels without folds and screws
Absolutely new, the stainless steel panels that close the fiberglass cabinet do not have folds or points of residue accumulation and are fixed to the machine by a magnetic system, without the use of any screws, making it extremely easy to disassemble and clean.
They are housed in the cabinet on rubber profiles, which eliminate vibrations and serve to seal the assembly even against water jets.
Tropicalized and economical refrigeration
Machine ready to work also in high temperatures and humidity, like stores without air conditioning near the beach, for example.
Conventional ice pop machines can hardly withstand operating in environments with no air conditioning.
The aerodynamic fairing of the assembly reduces losses in the airflow that passes underneath the machine, where heat exchangers of high energy efficiency are located that provide up to 20% of energy savings compared to conventional machines.
Gas and cooling components are 100% environmentally friendly.
* Equipment with air condensation can reduce production by 10% to 50%, due to ambient temperatures above 28ºC.
* The production capacity strongly depends on the climate conditions (temperature and humidity) and adequate instalation of the machine.
* Lower voltage power (208V) reduces the hourly production by 10% or more. Higher voltages (240V) increase it.
* Operating at 50Hz the hourly production is reduced by 20% or more.
* The greater the ice pop volume and weight, the smaller the production speed. Mexican Paletas of 130 ml take the longest to freeze.
* At operating temperatures around -22F/-30°C the hourly production may drop by more than 50%.
* The special fluid recommended for Robopop is approved by NSF (National Science Foundation) for incidental food contact only.
The best investment/return rate in the food production industry.
It allows to start anywhere because it works with single-phase or three-phase electric power.
Does not require prior knowledge about ice pops. Basic and fast courses are available at Finamac USA.
Easy to operate, install and transport.
Simple maintenance can be provided by a regular household refrigerator technician.
Small space occupied, only 40% of the area normally occupied by equivalent conventional equipment.
The best production/time rate among equivalent equipment.
Lower energy cost per ice pop produced due to the low thermal loss of the tank, the efficiency of the refrigeration system and distribution of the freezing fluid under the molds.
Resale value guaranteed because it is a compact machine of high production and equipped with state-of-the-art technology with all control systems included. It is a module of production of ice pops of high efficiency and low cost when compared to conventional equipment.
The latest technology in ice pop production. There is no equipment on the market with Robopop's innovations.
|Electrical Installation||Start: 220 V, Monophase , 50 Hz or 60 Hz. Ultra: 220 V, Threephase, 50 Hz or 60 Hz.|
|Consumption of electricity||Start: 6 KW. Ultra: 10 kW.|
|Crate dimensions||Length x Height x Width (mm). Start: 1350 x 1200 x 1270. Ultra: 1880 x 1200 x 1270.|
|Equipment Dimensions||Length x Height x Width (mm). Start: 1165 x 1015 x 975. Ultra: 1780 x 1015 x 975.|
|Gross Weight with crate||Start: 261 kg. Ultra: 325 kg.|
|Net Weight||Start: 170 kg (without fluid and molds) - 243 kg (with fluid and molds). Ultra: 230 kg (without fluid and molds) - 401 kg (with fluid and molds).|
|Production Capacity||Start*: 250 to 350 ice pops per hour** or 130 to 200 paletas per hour***. Ultra*: 700 to 800 ice pops per hour** or 350 to 450 paletas per hour***.|
|Condensation||Start: Air. Ultra: Water or air.|
* The production disclosed depends on the recipe used, the shape of the mold (standard: Brida mold, 63ml), the secondary fluid and the frequency of the machine. Air cooled machines production depends on the climatic conditions of the location where the machine is installed. 50 Hz machines may produce up to 20% less than reported.
** Considering molds with 28 cavities of 63ml and input 60Hz.
*** Considering molds with 26 cavities of 123ml and input 60Hz.
For small/medium-sized entrepreneurs just starting out or growing in this industry, or professionals who want to increase their production in a modular way, having the ability to add one or more pieces of equipment into the production line depending on demand.
To obtain the high-quality ice pop industrial standard, even in small quantities, through controlled production cycles.
Ice cream/Ice pop parlors, small ice pop industries, small outlets and various types of food stores can easily put these equipment in its establishment, with simple operation training.
Due to its innovative design and its advanced technical characteristics, the high quality ice pop produced by Robopop and its visual presentation meet even the most demanding market consumers in high standard sites.
5 Robopop Start side by side machines + Turbo doser + Aligner. Connected at the same time they can produce up to 1500 popsicles per hour. In low sale season, only one or two equipment are activated.
1 Robopop Ultra + 1 Mixer 15 + 1 PP60. Production up to 900 popsicles per hour.
For the production of aerated ice pops (ice cream bar): 1 Robopop Ultra + 1 Ice Clean ou Super C + 1 Unmold Machine for chocolate bath.
2 Robopop Ultra machines side by side + Turbo Doser + Aligner. Connected at the same time they can produce up to 1800 popsicles per hour. In low season, only one piece of equipment can be activated.