Surface filling on ice cream with a FoodJet depositor

Surface filling adds a controlled layer of material on top of each ice cream product—creating a consistent finish without a traditional dipping step. With FoodJet, you can deposit materials such as chocolate, caramel or marmalade inline, and integrate the depositor before or after hardening depending on your process. If you want to add visual variety, patterns can be created using FoodJet Design Studio.

FoodJet enables inline surface filling on ice cream by depositing a controlled layer of material—such as chocolate, caramel, or marmalade—directly onto each product. The depositor can be positioned before or after hardening, depending on your process. Optional patterns can be created with Design Studio, and vision guidance can be added when product position varies.

What is surface filling on ice cream (and why it replaces dipping)

Surface filling applies a defined layer of material on top of the ice cream product to achieve a consistent look and controlled coverage. Compared with dipping, surface filling can reduce mess around the line and helps you apply material only where it adds value. Because the deposit is controlled per product, you can repeat the same finish across batches and product sizes—while keeping the process inline. The exact result depends on your product geometry, line speed and material characteristics, so the setup is typically tuned to your application.

Materials you can deposit for surface filling

FoodJet can deposit a wide range of surface-filling materials. The best fit depends on viscosity, temperature management, and the finish you want to achieve. Below are common examples.

Materials

• Chocolate / compound coatings
• Caramel
• Marmalade / fruit preparations
• Sauces and similar confectionery or bakery-style toppings (application dependent)

Viscosity note

• Material compatibility depends on viscosity and process conditions. If you share your material and target finish, we can advise on the most suitable setup.

Where to place the depositor in your line (before/after hardening)

Surface filling can be integrated at different points in your production line. Placing the depositor before hardening can support a smoother integration when the product position is stable and when the material benefits from interacting with the product surface before freezing. Placing it after hardening can be preferred when you want the ice cream structure to be fully set first or when you need a specific visual definition of the deposited layer. The right choice depends on line layout, product handling, and the material’s behavior at temperature. We typically determine placement based on a short process review and test results.

Patterns and decoration (FoodJet Design Studio)

If you want more than a uniform surface layer, FoodJet Design Studio can be used to create patterns and repeatable decoration effects. This can help differentiate product variants without changing your base product. Patterns are configured digitally and applied consistently across products, depending on your line handling and the required accuracy. For many applications, patterns are a value-adding option on top of surface filling—not a prerequisite.

Optional: positional accuracy (sensor vs vision)

For stable, well-aligned products, a sensor-based approach is often sufficient to trigger depositing at the right moment. If products can shift, vary in spacing, or rotate, vision guidance can detect each product’s position and orientation and adjust depositing accordingly. This helps maintain consistent placement without relying on perfect alignment upstream. The most suitable option depends on your product presentation, conveyor behavior, and required accuracy.

Discuss your surface filling application

Share your product, material and line layout. We’ll advise on the best placement in your process, the suitable depositing setup and whether sensor or vision guidance is recommended.