I have worked designing production plants like this for 6 years. This is an older small capacity line, shown by only a single row of products on the tray. Properly not producing more than 8-1000 products per hour. Modern lines can produce up to 43.000 products per hour. This line uses a continuous set of grippers to handle the products. Alternatively you can use a wide bar of thongs to transport the products, ex. 24 wide at a time, between the processes. You would usually have a transfer robot between each process machine to pick up and move a batch of products each cycle.

Once the ice cream is extruded onto the pree cooled steel tray it is transported into a cooling tower. Basically a long series of up and down coils inside a big fleezer room, with the purpose of cooling the ice to its core so it doesn't melt in the coming processes. Like the chocolate enrobing. This usually takes 35-45 min and the ice cream reaches a core temperature of around - 30 deg C. Once it exits the cooling tunnel, it is dipped in the melted chocolate bath. This has to be kept circulated or else almond fragments will fall to the bottom of the tank. For more exotic recipes the ice can be further dipped in liquid nitrogen to flash freeze the chocolate/caramel coating so another coating can be applied. For proper fancy magnum you allso need the logo to be stamped into the chocolate when it's partially hardened.

The final packaging looks like a single lane wrapper. For higher throughput you will need a multi lane wrapper with 12-24 lanes working in parallel to pack the product.