Unloading Ice Cream with a Multi-Wedge-Belt Powered Roller Conveyor

Scenario and Requirements

Starting from the rear of a 7.6-meter truck, the ice cream needs to be conveyed through the unloading point into the cold storage room. Maintaining a low-temperature environment and preserving product integrity are essential. The site requires a smoothly transitioning passage connecting the truck body and the cold room threshold to reduce the impact of repeated handling and stacking disturbances on cold-chain goods.

How the Solution Connects

The multi-rib belt powered roller conveyor is arranged between the rear of the truck and the cold storage room, using its telescopic and elevating functions to precisely connect to the unloading point. The roller end aligns with the truck step, while the cold-room end connects to the floor surface, ensuring the ice cream is conveyed without jolts. The equipment supports forward and reverse operation as well as stepless speed regulation, allowing operators to adjust the pace according to passage height and adapt to different floor conditions to ensure stable cargo movement.

This conveyor has a robust structure and can bear the weight of several adult men, ensuring stable long-term operation.

Operating Process and Manual Coordination

Operators first manually adjust the conveyor position and secure the support legs, so that the roller end sits tightly against the rear of the truck while the other end is level with the cold room floor. After starting the equipment, workers push the ice cream cartons onto the conveyor in parallel, and personnel at the cold-room end arrange the received goods in layers. If emergency stopping is needed, the control button can be pressed at any time. The entire process forms a closed loop between equipment and labor: manual loading at the front end and sorting and stacking at the receiving end, avoiding frequent pauses of the goods in the middle.

The video below shows the on-site operation process:

Changes After Use

Roller conveying makes truck unloading more continuous and reduces the risk of ice cream tipping during handling. Receiving efficiency at the cold-room end is improved, allowing handlers to focus on checking product categories and stacking, while the overall unloading process remains low-temperature and orderly.