Ice Cream Plant

Goma Engineering is a leading organization that helps you in setting-up complete manufacturing plant for hassle-free ice-cream processing.

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Ice Cream Plant

Turnkey Ice Cream Manufacturing Solutions by GOMA Engineering

GOMA Engineering offers fully integrated solutions for setting up modern, hygienic, and efficient ice cream processing plants. Our systems are designed to support batch and continuous production for a wide variety of products including cups, cones, candy bars, and extrusion based items. With decades of experience and inhouse manufacturing capabilities, we deliver scalable plants tailored to your specific business model and market requirements.

From Concept to Cold Chain, We've Got You Covered?

We understand that ice cream production requires precision at every stage—from raw ingredient handling to final hardening and packaging. That’s why GOMA’s turnkey solutions are engineered to maintain product quality, maximize output, and reduce energy and labor costs. Whether you're launching a new brand or upgrading existing facilities, our end-to-end systems bring speed, consistency, and profitability to your production floor.

Equipments

Mixing Tank / Pasteurizer / HTST Unit

Used to blend and pasteurize milk, cream, sugar, stabilizers, and emulsifiers. The pasteurization process removes harmful microbes while standardizing the mix for downstream processing. HTST (High Temperature Short Time) units are ideal for continuous high-capacity production, while batch pasteurizers are better suited for artisanal setups.

Homogenizer

Applies high pressure to reduce fat globule size in the mix, ensuring a uniform, smooth texture and preventing separation. Homogenization improves mix stability, enhances mouthfeel, and supports consistent overrun control during freezing.

Chilling System

Rapidly cools the pasteurized mix to 4°C or below, preserving product quality and preventing microbial growth. Chilling is essential before aging, and GOMA's systems use plate or tubular heat exchangers to maintain process efficiency.

Aging Tank

The cooled mix is held for 4 to 12 hours to allow fat crystallization and full activation of stabilizers and emulsifiers. Proper aging results in improved whipping ability, body, and smoothness of the finished product.

Batch / Continuous Freezer

Freezes the aged mix while incorporating air (overrun). Batch freezers are ideal for small-batch or specialty flavours, while continuous freezers support large-volume production with consistent freezing performance and overrun control.

Cup and Cone Filling Machine

Accurately dispenses ice cream into cups, cones, or novelty shapes. Available in rotary and linear formats, these machines support multi-flavour fills, dry toppings, and integrated lidding and coding for retail-ready packaging.