Bottom-Up Filler for molded stick ice cream, enabling extrusion-like texture, large inclusions, and precise filling.
Bottom-up filling creates extrusion-like ice cream with improved texture.
Servo-controlled filling with full line integration and CIP cleaning.
Even distribution of large inclusions with low filling deviation.
Ice cream innovation increasingly depends on texture, mouthfeel, and visible structure. As consumers look for creamier bites, larger inclusions, and multi-colour patterns, producers need filling methods that support them without compromising consistency.
Bottom-Up Filler is designed to meet this need at the molding stage. Filling highly viscous ice cream directly from the bottom of the mold, it supports smaller ice crystals, smoother structure, and even inclusion distribution - key factors for improved mouthfeel.
Precise volumetric control and servo-driven movements keep weight variation low, while flexible patterns allow new product designs without major changes. Bottom-Up Filler turns filling into a tool for product differentiation, while keeping production controlled and repeatable.
BUF (Bottom-Up Filler) is designed to increase the value and capability of molded stick ice cream lines by filling the mold from the bottom with high-viscosity ice cream. This approach creates an extrusion-like structure with smaller ice crystals, resulting in improved creaminess and better mouthfeel.
The bottom-up filling principle allows the mold to be filled in one single stroke, increasing freezing efficiency and supporting higher production output on stick machines. With ice cream temperatures down to approximately -6 °C before molding, BUF enables higher overrun and improved inclusion distribution while maintaining a low filling deviation.
BUF handles a wide range of inclusions evenly, thanks to the high viscosity of the ice cream. Large fruit pieces, chocolate chunks, nougat, flakes, and jams are distributed uniformly, and the stick can penetrate inclusions without displacement. The system supports vertical and horizontal multi-color patterns, concentric splits, ripple integration, and combinations of sorbet and ice cream.
All movements are servo-controlled for precise dosing and repeatable filling. BUF is fully integrated into novelty stick-line control systems, features recipe-based operation via touchscreen, and is CIP-cleanable with quick connections and easy access for hygiene and maintenance.
Bottom-Up Filler
High-viscosity filling creates smaller ice crystals, resulting in better cream structure, mouthfeel, and shelf life.
Supports large inclusions, multi-color patterns, ripple effects, and sorbet-ice cream combinations on existing stick lines.
One-stroke filling and lower product temperature improve freezing efficiency and increase output potential.
Servo-controlled dosing, rubber nozzles, and precise flow control deliver low deviation and cleaner operation.
Data-driven solutions that secure your line efficiency and significantly boost your production potential.
Significant waste reductions thanks to automated line adjustments and advanced monitoring technology.
More than 1,600 data points are constantly analyzing and evaluating your line performance, providing proactive maintenance and implementing optimal settings across your line.
![[digital project] image of factory automation](https://cdn.prod.website-files.com/68c26de631e9f20b6cfadf2d/68e61748b3ad8ca812a8d38d_academy.webp)
Interactive learning academy with +25 hours of training content to empower your operators.
Deep technical insights into operating practice of ice cream producers for optimized performance and efficient production.
Created with our in-house experts, the Gram Equipment Academy offers practical and continuously updated content, accessible anywhere.
We keep you ahead with our articles on latest trends, technology, and case stories. Read also about the people behind the machines.
.jpg)
.jpg)
