Abstract: An ice cream extrusion system comprising a manifold unit and a nozzle unit, the manifold unit comprising two manifolds having a respective inlet that branches into a respective set of flow paths, and a manifold interface to which all flow paths lead, the manifold interface comprising outlets for all the flow paths, where each flow path has an individual outlet in the manifold interface, the nozzle unit comprising a nozzle interface having inlets that are aligned with the outlets of the manifold interface, and a set of nozzle flow paths leading from the inlets of the nozzle interface, wherein all nozzle flow paths converge into a single and common nozzle flow path that forms an extrusion nozzle.

Abstract: A method is disclosed for optimization of a production of frozen ice cream products, such as extruded edible ice cream products, from a freezing system comprising a freezing apparatus, comprising recording one or more properties of the production, such as one or more measured values related to the freezing system during the production process, and using the one or more recorded properties for controlling one or more operational parameters of the freezing system. The method also involves conveying pre-products to be frozen into the freezing apparatus, cooling the pre-products to form frozen products inside the freezing apparatus, conveying the frozen products out of the freezing apparatus measuring one or more surface temperatures of frozen products leaving the freezing apparatus, and using the one or more measured surface temperatures for controlling one or more operational parameters of the freezing apparatus.

Abstract: A method is disclosed for optimization of a production of frozen ice cream products, such as extruded edible ice cream products, from a freezing system comprising a freezing apparatus, comprising recording one or more properties of the production, such as one or more measured values related to the freezing system during the production process, and using the one or more recorded properties for controlling one or more operational parameters of the freezing system. The method also involves conveying pre-products to be frozen into the freezing apparatus, cooling the pre-products to form frozen products inside the freezing apparatus, conveying the frozen products out of the freezing apparatus measuring one or more surface temperatures of frozen products leaving the freezing apparatus, and using the one or more measured surface temperatures for controlling one or more operational parameters of the freezing apparatus.