Setting up an Ice Cream Cone Machine—whether it is a waffle cone maker, sugar cone machine, wafer cone baking machine, or a fully automatic ice cream cone production line—is one of the most important steps before starting cone manufacturing. A properly installed machine ensures stable baking temperature, uniform cone color, high efficiency, and long service life.

Many buyers purchase the equipment but do not know the correct installation procedure. This often leads to uneven baking, machine errors, or inconsistent cone quality. This guide will walk you through every step of installation, from workshop preparation to calibration and test production.

1. Why Proper Installation Is Crucial

A high-quality Ice Cream Cone Machine can operate 24 hours continuously, but only when it is installed correctly.

Proper setup ensures:

Stable heat distribution
Optimal cone texture and crispiness
Lower gas or electricity consumption
Smoother production flow
Reduced maintenance cost
Less downtime
Consistent product quality

Incorrect installation may lead to:

Burnt or undercooked cones
Uneven cone color
Batter leakage
Excessive fuel use
Broken or cracked cones
Production interruptions

Therefore, understanding the correct setup process is essential for any manufacturer starting a cone production business.

2. Preparing the Workshop Before Installation

Before placing the industrial cone maker, prepare the workshop according to machine requirements.

2.1 Space Requirements

A standard rotary ice cream cone oven or wafer cone baking machine needs:

Clear space around the machine: 1–1.5 meters for maintenance
A flat, level ground
Smooth workflow space for operators
Room for batter mixer, conveyor, and packing station

For fully automatic production:

Additional space for cooling conveyor
Cone counting system
Packaging section

2.2 Environmental Requirements

Ice cream cone production requires a controlled environment:

Temperature: 10–35°C
Humidity: <75%
Dust-free and dry
Good air circulation
No direct sunlight on the baking section

High humidity may soften the cones or cause storage issues.

2.3 Energy Supply Preparation

Depending on the machine type:

Gas Heating Ice Cream Cone Machines

LPG or natural gas line
Gas pressure regulator
Explosion-proof gas valve
Steel or certified rubber pipes
Proper ventilation

Electric Heating Ice Cream Cone Machines

380V three-phase
Stable voltage (±5%)
Proper grounding
Voltage stabilizer (recommended for Africa, Latin America, South Asia)

3. Checking the Ice Cream Cone Machine Before Installation

When you receive the equipment, inspect the following components:

Baking molds / plates
Gas burners or heating tubes
Electrical cabinet
Transmission chain
Cone rolling molds
Batter pump
HMI/PLC control panel
Cooling conveyor
Spare parts (springs, belts, sensors, fuses)

Check for transportation damage or loose fasteners.

4. Step-by-Step: How to Set Up an Ice Cream Cone Machine

Below is the complete setup process for both semi-automatic cone makers and automatic industrial cone production lines.

Step 1: Position the Machine Correctly

Place the waffle cone maker machine or rotary wafer cone baking oven on a flat surface.

Requirements:

Keep 1 meter space around
Use a level ruler to ensure stability
Avoid humid or uneven floors
Leave space for batter feeding and cooling system

Correct placement prevents vibration and ensures even baking.

Step 2: Connect the Gas System (If Applicable)

Gas-fired sugar cone machines require stable pressure.

2.1 Pipeline Connection

Use:

Independent gas pipeline
High-pressure regulator
Steel pipes
Teflon sealing tape

2.2 Gas Pressure Requirements

LPG: 30–50 mbar
Natural gas: 15–25 mbar

2.3 Safety Inspection

Apply soap water to joints to check leakage
Ensure exhaust fan is working
Install emergency gas shutoff

Never start burners until leak testing is completed.

Step 3: Connect the Electrical System

Even for gas heating machines, the controls require electricity.

Check the following:

Grounding wire
Main power switch
Control cabinet wiring
Relay connections
Emergency stop function
PLC/HMI boots successfully

Electrical Requirements

Three-phase 380V
Stabilized voltage
Secure grounding (<4Ω)

Step 4: Install the Batter Mixing & Feeding System

Your ice cream cone processing machinery needs a consistent batter feeding system.

4.1 Batter Mixing Machine

Prepare batter with:

Flour
Sugar
Water
Oil
Flavoring

Mix for 10–20 minutes for consistency.

4.2 Connect Batter Pump

Use food-grade hoses
Check for leaks
Ensure smooth suction and output

4.3 Adjust Filling Amount (Dosing)

Dosing determines cone thickness:

Small cones: 8–15g
Medium cones: 12–25g
Large cones: 20–40g

Adjust through PLC or mechanical valve depending on model.

Step 5: Dry Run (No Batter)

Before adding batter, run the industrial cone maker empty.

Check:

Transmission chain motion
Plate rotation
Gas flame condition
Electric heating response
Motor noise
Temperature increase

Preheating usually takes 8–12 minutes.

Step 6: Add Batter and Start Test Production

Once preheated, begin the first test batch.

Start the dosing system
Let batter enter molds
Observe baking quality
Check cone color uniformity
Adjust thickness if needed

6.1 Temperature Control

Typical settings:

Cone Type	Temperature
Wafer cones	160–180°C
Sugar cones	180–200°C
Waffle cones	190–220°C

6.2 Baking Time

Depends on model:

45–90 seconds per cycle

Step 7: Adjust the Cone Rolling System

The cone must be perfectly shaped.

Check:

Tip closure
Wall thickness
Shape accuracy
No cracks

Adjust:

Rolling pressure
Mold alignment
Cone mandrel temperature

Step 8: Cooling and Moisture Stabilization

Fresh cones are still soft.

Cooling is done via:

Air cooling tunnel
Conveyor belt
Cooling tray

Cooling time: 2–6 minutes.

Proper cooling prevents deformation.

Step 9: Final Quality Testing

Inspect:

Cone color
Crispiness
Shape and angle
Length
Smoothness
No bubbles or holes

Only after stable quality appears should the production start officially.

5. Common Issues and Solutions During Setup

Problem 1: Uneven cone color

Uneven gas flame → clean burners
Wrong temp → adjust heating
Uneven dosing → calibrate pump

Problem 2: Batter leakage

Plates not closed tightly → adjust hinge
Too much batter → reduce dosage

Problem 3: Cones breaking easily

Pressure too high → adjust forming mold
Too little moisture → adjust recipe

Problem 4: Cones sticking to plates

Dirty molds → clean & oil
Overheated plates → stabilize temperature

6. Safety Requirements

Gas Heating Safety

Check leakage daily
Install gas cutoff valve
Maintain ventilation
Keep fire extinguisher nearby

Electrical Safety

No water near control cabinet
Avoid overloading
Tighten connections regularly

Operator Safety

Use heat-resistant gloves
Do not bypass safety sensors
Keep clothing away from moving parts

7. Training Requirements for Operators

Every operator should learn:

Batter mixing ratios
Temperature and time control
Proper dough feeding
Mold adjustment
Troubleshooting
Daily cleaning procedures

Good training greatly reduces waste and improves efficiency.

8. Daily Operation Checklist

Before starting the machine:

Preheat for 10 minutes
Check gas or electricity
Confirm dosing volume
Clean molds
Ensure chain lubrication
Test cone quality every hour

9. Maintenance Guide

Daily

Clean plates
Remove residue
Wipe cone molds

Weekly

Lubricate bearings
Check chain tension
Inspect burners

Monthly

Full machine inspection
Safety test
Check PLC and sensors

With proper maintenance, your Ice Cream Cone Machine will last 8–12 years or more.

Set up Ice Cream Cone Machine

Setting up an Ice Cream Cone Machine, whether it’s a waffle cone maker, sugar cone production machine, industrial wafer cone baking equipment, or automatic cone making line, is the key to ensuring stable production and high-quality cones.

By preparing the workshop correctly, connecting gas and electricity safely, calibrating dosing, adjusting molds, testing baking results, and training operators, your factory will achieve:

Consistent cone color
High efficiency
Stable 24-hour operation
Lower operating cost
Faster ROI