High Efficiency Mochi Ice Cream Encrusting Machine for Frozen Factories

This article focuses on the High Efficiency Mochi Ice Cream Encrusting Machine for Frozen Factories, a fully automatic 5-in-1 production line composed of YC-170 Automatic Encrusting Machine, YC-23 Imitate Handmade Flour Coating Machine, YC-150 Automatic Tray Aligning Machine, YC-136 150L Rice Flour Mixing and Evaporating Steamer, and YC-135 Steamer Generator with water softener. It finishes dough steaming, forming, flour coating and tray arranging automatically, supports auto plastic tray feeding without manual picking, runs at 10-90pcs/min, and helps frozen factories cut labor cost and improve production efficiency greatly.

In the fast-growing global frozen dessert market, mochi ice cream has emerged as a beloved treat, blending the chewy texture of traditional mochi with the creamy goodness of ice cream. For industrial manufacturers looking to scale production efficiently, our full automatic mochi ice cream production line offers a seamless, high-performance solution. Composed of 5 specialized machines—YC-170 Automatic Encrusting Machine, YC-23 Imitate Handmade Flour Coating Machine, YC-150 Automatic Tray Aligning Machine, YC-136 Rice Flour Mixing and Evaporating Steamer (150L), and YC-135 Steam Generator (with Water Softener)—this line streamlines every step of production, from mochi dough preparation to final tray packaging, eliminating manual labor and ensuring consistent quality.

Machine Working Videos

1. Detailed Introduction & Specifications

Each machine in our production line is engineered to perform a specific, critical role in the mochi ice cream manufacturing process. Below is a breakdown of their functions, along with detailed technical specifications to help you evaluate their fit for your industrial needs.

1.1 YC-170 Automatic Encrusting Machine (Core Mochi Ice Cream Forming Machine)

The YC-170 is the heart of the production line, responsible for the core task of encrusting ice cream fillings with mochi dough. It automates the process of wrapping creamy ice cream centers with chewy mochi, ensuring uniform thickness, consistent shape, and no leakage. What sets it apart is its ability to directly place the formed mochi ice cream into small plastic trays—eliminating the need for manual picking and handling, which saves labor and reduces contamination risks. The plastic trays are automatically supplied by the machine, and their size can be customized to hold 2, 4, 6, 8, or 10 pieces of mochi ice cream, depending on your market needs.

1.2 YC-23 Imitate Handmade Flour Coating Machine

After the mochi ice cream is formed, the YC-23 applies a thin, even layer of flour to the surface. This step is essential to prevent the sticky mochi from adhering to trays, equipment, or other pieces during subsequent processing. The machine mimics the precision of manual flour coating—ensuring no excess flour (which would affect taste and appearance) and no missed spots. It also features a dust absorption system to reduce flour dust in the production environment, maintaining a clean and safe workspace.

1.3 YC-150 Automatic Tray Aligning Machine

Following flour coating, the YC-150 takes over to automatically align and arrange the mochi ice cream-filled trays. It ensures that each tray is properly positioned for subsequent processes—such as quick freezing or vacuum packaging—eliminating manual tray alignment and reducing errors. The machine’s high capacity (matching the output of the YC-170) ensures a smooth, continuous flow of production, with no bottlenecks.

1.4 YC-136 Mochi Dough Steaming & Mixing Machine (150L)

The foundation of great mochi ice cream is high-quality mochi dough—and the YC-136 is designed to produce just that. This machine combines mixing and steaming in one unit: it first mixes rice flour (and other ingredients) into a smooth batter, then steams it to achieve the chewy, elastic texture that defines mochi. With a 150L capacity, it can produce large batches of dough to keep up with high-volume industrial production, and its adjustable rotation speed allows for customization of dough texture.

1.5 YC-135 Steam Generator (with Water Softener)

To ensure consistent, high-quality steaming for the mochi dough, the YC-135 Steam Generator provides a steady supply of clean, dry steam. It is paired with a water softener to remove impurities (such as calcium and magnesium) from the water, preventing scale buildup in the generator and the YC-136 steamer. This not only extends the lifespan of the equipment but also ensures that the steam does not affect the taste or texture of the mochi dough. The generator features fully automatic control, making it easy to operate and maintain.

YC-135 Steam Generator Specifications

Water Softener (Paired with YC-135 Steam Generator)

2. Production Line Working Process

Our full automatic mochi ice cream production line is designed for seamless integration, with each machine working in tandem to ensure efficient, consistent production. The entire process is automated, requiring minimal manual intervention—reducing labor costs and human error. Below is the step-by-step working flow:

1. Mochi Dough Preparation (YC-135 + YC-136): First, the YC-135 Steam Generator (with water softener) produces clean, stable steam. This steam is supplied to the YC-136 Mochi Dough Steaming & Mixing Machine, where rice flour and other ingredients are mixed into a smooth batter. The YC-136 then steams the batter at a controlled temperature and pressure, turning it into elastic, chewy mochi dough. The 150L capacity of the YC-136 ensures that large batches of dough are produced to keep up with the production line’s output.
2. Mochi Ice Cream Forming & Tray Placement (YC-170): The prepared mochi dough is fed into the YC-170 Automatic Encrusting Machine, along with pre-chilled ice cream fillings (e.g., vanilla, matcha, chocolate). The YC-170 automatically wraps the ice cream with mochi dough, forming uniform, leak-proof mochi ice cream pieces. Simultaneously, the machine supplies small plastic trays automatically and places each formed mochi ice cream into the trays—eliminating the need for manual picking. Tray sizes can be customized to hold 2-10 pieces, depending on your needs.
3. Flour Coating (YC-23): The tray-filled mochi ice cream pieces are conveyed to the YC-23 Imitate Handmade Flour Coating Machine. This machine applies a thin, even layer of flour to the surface of the mochi, preventing sticking during subsequent processing. The built-in dust absorption system keeps the workspace clean and reduces flour waste.
4. Tray Aligning (YC-150): After flour coating, the trays are sent to the YC-150 Automatic Tray Aligning Machine. The machine aligns the trays precisely, ensuring they are positioned correctly for the next steps—such as quick freezing or vacuum packaging. This step ensures a smooth, continuous flow of production, with no bottlenecks.
5. Post-Processing (Optional): Once aligned, the trays can be directly sent to a quick-freezing machine to lock in freshness, or to a vacuum packaging machine for long-term storage. The entire process from dough preparation to tray alignment takes place automatically, with a production speed of 10-90 pieces per minute—adjustable to match your production needs.

3. Detailed Introduction to Mochi Ice Cream

3.1 Origin of Mochi Ice Cream

Mochi ice cream traces its roots to Japan, where mochi (a traditional glutinous rice cake) has been a staple food for centuries. The fusion of mochi and ice cream emerged in the 1980s, credited to Japanese-American entrepreneur Frances Hashimoto, who sought to create a portable, delicious treat that combined the chewy texture of mochi with the creaminess of ice cream. Originally popular in Japanese communities in the United States, mochi ice cream quickly gained global popularity, becoming a beloved frozen dessert in countries across Asia, Europe, North America, and beyond.

3.2 Market Classification of Mochi Ice Cream

Mochi ice cream is primarily classified by two key factors: flavor and packaging format, both of which cater to different consumer preferences and market segments:

• By Flavor:
• Traditional Flavors: Matcha, red bean, vanilla, and strawberry—rooted in Japanese and Asian tastes, these are the most popular global flavors.
• Premium/Artisanal Flavors: Dark chocolate, salted caramel, mango, taro, and even savory options (e.g., matcha with sesame) cater to consumers seeking unique, high-end treats.
• Dietary-Specific Flavors: Vegan (dairy-free ice cream), gluten-free, and low-sugar options target health-conscious consumers and those with dietary restrictions.
• By Packaging Format:
• Individual Packs: Single-piece packaging, ideal for convenience stores, vending machines, and on-the-go consumption.
• Multi-Piece Trays: Trays holding 2-10 pieces (the format supported by our production line), popular for family consumption, supermarkets, and foodservice.
• Bulk Packaging: Large quantities for foodservice providers (e.g., restaurants, cafes, and ice cream shops) who serve mochi ice cream as a dessert option.

3.3 Market Trends of Mochi Ice Cream

The global mochi ice cream market is experiencing steady growth, driven by several key trends that make it a lucrative opportunity for industrial manufacturers:

• Growing Demand for Premium & Artisanal Frozen Desserts: Consumers are increasingly seeking unique, high-quality treats that offer a sensory experience. Mochi ice cream’s combination of chewy texture and creamy filling aligns with this trend, with premium flavors and organic ingredients commanding higher price points.
• Health-Conscious Consumption: As consumers prioritize health, there is a rising demand for dairy-free, gluten-free, low-sugar, and organic mochi ice cream. Manufacturers who offer these options are gaining a competitive edge in the market.
• Convenience & Portability: Mochi ice cream’s small, portable size makes it ideal for on-the-go consumption—perfect for busy lifestyles. The pre-packaged tray format (supported by our production line) further enhances convenience, as it requires no additional preparation.
• Globalization of Asian Flavors: Asian flavors (e.g., matcha, red bean, taro) are gaining popularity worldwide, driving demand for mochi ice cream as a representative of Asian cuisine. This trend is particularly strong in North America, Europe, and Southeast Asia.
• Industrial Automation: As demand grows, manufacturers are shifting from manual or semi-automatic production to fully automatic lines (like ours) to scale production, reduce labor costs, and ensure consistent quality. This is especially critical for meeting the needs of large retailers and foodservice providers.

3.4 Regional Names & Similar Products

While “mochi ice cream” is the most widely recognized name, the treat is known by different names in various regions, reflecting local cultural adaptations. Additionally, there are several similar products that share similarities in texture or preparation:

Regional Names

• Japan:Mochi Aisu (もちアイス) – the original name, directly translating to “mochi ice cream.”
• Korea: Chapssal Ice Cream (찹쌀 아이스크림) – “chapssal” refers to glutinous rice, the main ingredient in mochi.
• Taiwan:Mochi Bing (麻薯冰) – “bing” means ice, reflecting the local term for frozen treats.
• Southeast Asia: Often referred to as “mochi ice cream,” with local variations (e.g., pandan-flavored in Thailand, coconut-flavored in Malaysia).
• North America & Europe: “Mochi ice cream” is the standard name, sometimes with regional spellings (e.g., “mochi ice cream” in the U.S., “mochi glacé” in France).

Similar Products

• Dango Ice Cream (Japan): Similar to mochi ice cream, but made with dango (a round, chewy rice dumpling) instead of flat mochi. Often served on a stick.
• Glutinous Rice Ice Cream Balls (China): Round balls of glutinous rice dough wrapped around ice cream, similar to mochi ice cream but with a more spherical shape.
• Ice Cream Mochi Donuts: A hybrid treat that combines mochi dough with donut shapes, filled with ice cream—popular in trendy cafes.
• Daifuku Ice Cream (Japan): Traditional daifuku (mochi filled with red bean paste) adapted to include ice cream, often smaller than standard mochi ice cream.

Unlike these similar products, our full automatic mochi ice cream production line is specifically designed to produce the classic, uniform mochi ice cream pieces in customizable trays—ideal for industrial-scale production and meeting the growing global demand for this beloved treat.

FAQ about High Efficiency Mochi Ice Cream Encrusting Machine for Frozen Factories

Q: What machines are included in this High Efficiency Mochi Ice Cream Encrusting Machine production line?

The full automatic mochi ice cream line includes 5 machines: YC-170 Automatic Encrusting Machine, YC-23 Imitate Handmade Flour Coating Machine, YC-150 Automatic Tray Aligning Machine, YC-136 150L Rice Flour Mixing and Evaporating Steamer, and YC-135 Steamer Generator with water softener. The first 3 machines are responsible for mochi ice cream forming, flour coating and tray arranging, while the last 2 are used for steaming mochi dough.

Q: What is the production capacity of this mochi ice cream production line?

The production speed of this line is adjustable from 10 to 90 pieces per minute, you can adjust the speed according to your actual order demands, it fits both small batch trial production and large scale mass production for frozen food factories.

Q: Does this mochi ice cream production line support automatic plastic tray feeding?

Yes, it is equipped with automatic plastic tray feeding system, there is no need for workers to pick and place trays manually, the finished mochi ice cream will be placed into the plastic trays directly, and the trays with products can be sent to freezing or plastic sealing process directly later, which saves a lot of labor cost.

Q: Can I customize the size of the plastic trays for this mochi ice cream machine line?

Of course, we support customizing plastic tray sizes according to your actual needs, the regular tray specifications can hold 2/4/6/8/10 pieces of mochi ice cream, we can adjust the tray structure to match your existing packaging standards.

Q: What is the function of YC-170 Automatic Encrusting Machine in the whole line?

YC-170 Automatic Encrusting Machine is the core part of the line, it can wrap ice cream filling into mochi skin accurately, the weight error of each finished mochi ice cream is controlled within 1g, all products are in uniform size and shape.

Q: What is the use of YC-23 Imitate Handmade Flour Coating Machine?

YC-23 Imitate Handmade Flour Coating Machine can coat cooked glutinous rice flour on the surface of the wrapped mochi ice cream evenly, just like the effect of manual coating, it prevents finished products from sticking together, and keeps the same taste as handmade mochi ice cream.

Q: What work does YC-150 Automatic Tray Aligning Machine do?

YC-150 Automatic Tray Aligning Machine arranges empty plastic trays automatically first, then places the flour-coated mochi ice cream into the corresponding position of the trays accurately, no manual arranging is needed, which avoids product pollution caused by manual contact.

Q: What is the function of YC-136 Rice Flour Mixing and Evaporating Steamer?
YC-136 Rice Flour Mixing and Evaporating Steamer has a 150L large capacity, it is responsible for mixing glutinous rice flour raw materials and steaming mochi dough, the steamed dough has good elasticity and soft taste, which guarantees the final product quality.

Q: Why is YC-135 Steamer Generator equipped with a water softener?
The water softener equipped on YC-135 Steamer Generator can soften the water before it enters the generator, it prevents scale from blocking the pipeline, extends the service life of the equipment, reduces later maintenance cost, and ensures stable steam output during production.

Q: Is this mochi ice cream production line suitable for small frozen food factories?
Yes, it is very friendly to small and medium-sized frozen food factories, since its production speed is adjustable from 10pcs/min to 90pcs/min, you can run it at low speed for small order production, and increase speed when you have large orders, its floor area is also small, no need for large workshop space.

Q: How many workers are needed to operate this full automatic mochi ice cream production line?
You only need 1 to 2 workers to finish raw material feeding and equipment operation monitoring, it saves more than 70% of labor cost compared with manual production, and you don’t need to worry about labor shortage during peak production seasons.

Q: Can this line produce other stuffed mochi products except mochi ice cream?
Sure, you only need to replace the filling to produce other types of stuffed mochi, such as red bean paste mochi, taro paste mochi, fruit filling mochi, and also snow skin mooncakes, it is a multi-functional production line that can meet your diversified product production demands.

Q: How long does it take to install and debug this mochi ice cream production line after delivery?
We will arrange professional engineers to your factory for installation and debugging service, it usually takes 3 to 5 days to finish all debugging work, and our engineers will also provide operation training for your workers until they can operate the line skillfully.

Q: What is the warranty policy for this High Efficiency Mochi Ice Cream Encrusting Machine?
We provide 1 year warranty for the whole machine, and 2 years warranty for core parts, we also provide lifelong maintenance service and spare parts supply, our after-sales team is online 24 hours a day, you can contact us anytime when you meet problems.

Q: Is it easy to clean this mochi ice cream production line after use?
All parts that contact food are made of food grade 304 stainless steel, they are detachable, you can disassemble them and wash directly with water, it meets the food production hygiene standards of most countries and regions.

Q: Can this mochi ice cream line connect with my existing freezing and packaging equipment?
Yes, the outlet of the tray aligning machine can be connected with your existing conveyor belt, the trays with mochi ice cream can be sent to your freezing room or plastic sealing machine directly, it is compatible with most common freezing and packaging equipment of frozen factories, no extra transformation is needed.

Q: What certifications does this mochi ice cream production line have?
This production line has CE and FDA certifications, it meets the import standards of food machinery in most countries around the world, you don’t need to worry about customs clearance problems when you import it.

Q: How long is the delivery time for this full automatic mochi ice cream line?
For regular standard configuration, we can arrange delivery within 30 days after payment, if you need customized configuration, the delivery time is about 45 days, we will confirm the exact delivery time with you before you place order.

Q: What is the power consumption of this mochi ice cream production line per hour?
When it runs at full load, the power consumption is about 18 to 22 kWh per hour, it is about 15% more energy saving than other similar mochi ice cream production lines on the market, which can reduce your daily operation cost.

Q: What are the advantages of this automatic mochi ice cream line compared with handmade production?
Its production efficiency is 8 to 10 times of manual production, the product weight error is less than 1g, there is no manual contact during the whole production process which is more hygienic, it can save a lot of labor cost for you in the long run, and the investment payback period is very short.