Stable Filling System Mochi Ice Cream Encrusting Machine for Premium Quality

Looking for a reliable, efficient way to produce premium mochi ice cream at scale? Our Stable Filling System Mochi Ice Cream Encrusting Machine for Premium Quality is a complete 5-machine line, including YC-170 Automatic Encrusting Machine, YC-23 Imitate Handmade Flour Coating Machine, YC-150 Automatic Tray Aligning Machine, YC-136 Dough Steaming & Mixing Machine, and YC-135 Steam Generator with water softener. It delivers 10-90 pieces/min, features automatic plastic tray feeding, and ensures consistent, high-quality output with minimal manual work—perfect for commercial food producers.

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 Stable Filling System Mochi Ice Cream Encrusting Machine for Premium Quality

Q: What machines are included in the full Stable Filling System Mochi Ice Cream Encrusting production line?
A: This all-in-one production line consists of 5 core machines: YC-170 Automatic Encrusting Machine (the core stable filling unit), YC-23 Imitate Handmade Flour Coating Machine, YC-150 Automatic Tray Aligning Machine, YC-136 150L Mochi Dough Steaming & Mixing Machine, and YC-135 Steam Generator with integrated water softener. Together, they cover every step from mochi dough preparation to finished product tray alignment.

Q: What is the production speed range of this mochi ice cream line?
A: The line offers adjustable production speed from 10 to 90 pieces per minute. All machines are synchronized to ensure smooth, consistent output, so you can easily adjust the speed to match your daily production demand.

Q: Can the plastic trays used in the YC-150 Automatic Tray Aligning Machine be customized?
A: Yes, the plastic trays are fully customizable. We offer standard options holding 2, 4, 6, 8, or 10 mochi ice cream pieces, and can also create custom sizes based on your specific packaging or market needs. The machine automatically feeds and aligns these trays, eliminating manual handling.

Q: What are the key specifications of the water softener in the line?
A: The built-in water softener has a treatment flow rate of 500L/H, outlet water hardness ≤0.03mmol/L, and runs on 220V/50HZ with 0.02KW power. Its dimensions are Dia 340mm x H1250mm, paired with a salt tank of 300x300x600mm, ensuring clean, soft water to protect the steam generator and maintain dough quality.

Q: What is the steam output and temperature of the YC-135 Steam Generator?
A: The YC-135 Steam Generator has a heating power of 24KW, produces up to 34kg/h of steam at 171°C temperature, with a steam pressure of 0.7Mpa. It delivers 20640kcal/h heat output, runs on 380V/50HZ, and weighs 200KG with dimensions 750x430x1250mm.

Q: How large is the capacity of the YC-136 Mochi Dough Steaming & Mixing Machine?
A: The YC-136 has a 150L large capacity, which supports high-volume dough production to match the line’s maximum output. Its rotation speed is adjustable from 15 to 45 RPM to ensure thorough mixing and even steaming of mochi dough, powered by 380V/4KW and weighing 680KG.

Q: What is the weight range of mochi ice cream the YC-170 Encrusting Machine can produce?
A: As the core of our stable filling system, the YC-170 Automatic Encrusting Machine can produce mochi ice cream pieces weighing from 10 to 100g. Its precise filling mechanism ensures consistent filling amount in each piece, maintaining the premium quality of your products.

Q: Does the YC-23 Flour Coating Machine create a handmade-like texture?
A: Yes, the YC-23 Imitate Handmade Flour Coating Machine is designed to replicate the natural, even flour coating of handmade mochi. It handles 10-100g pieces at 10-90pcs/min, runs on 220V/50-60HZ with 1.1KW power, and prevents flour clumping for a smooth, authentic texture.

Q: What power supply does the entire production line require?
A: Different machines have varying power needs: the water softener, YC-170, YC-23, and YC-150 use 220V/50-60HZ (0.02KW, 2KW, 1.1KW, 1.5KW respectively), while the YC-135 Steam Generator and YC-136 Dough Machine require 380V/50HZ (24KW and 4KW). We can provide a detailed power layout for your facility.

Q: Can this production line make other mochi products besides ice cream?
A: Absolutely! While optimized for mochi ice cream, the stable filling system of the YC-170 Encrusting Machine can handle other fillings like red bean paste, matcha cream, or fruit fillings. The dough steaming and coating machines are adaptable to different mochi dough recipes for various mochi products.

Q: What are the dimensions of the YC-136 Mochi Dough Steaming & Mixing Machine?
A: The YC-136 has dimensions of 1550x1200x1600mm and weighs 680KG. Its compact yet large-capacity design makes it suitable for most commercial food production facilities.

Q: How does the automatic tray alignment feature work in the YC-150 machine?
A: The YC-150 Automatic Tray Aligning Machine automatically feeds pre-customized plastic trays, positions each finished mochi ice cream piece into tray slots accurately, and transfers filled trays to the next station (like freezing or packaging). This eliminates manual tray handling, reduces product damage, and boosts efficiency.

Q: What steam pressure does the YC-136 Mochi Dough Machine need?
A: The YC-136 requires a steam pressure of 0.6Mpa, which is perfectly matched by the YC-135 Steam Generator that produces steam at 0.7Mpa. This ensures efficient, consistent dough steaming for every batch.

Q: How often do I need to maintain the water softener?
A: The salt tank of the water softener needs refilling every 1-2 months depending on your water usage. We recommend checking the outlet water hardness quarterly to ensure it stays ≤0.03mmol/L, and replacing the resin every 2-3 years for optimal performance.

Q: What is the weight of the YC-135 Steam Generator?
A: The YC-135 Steam Generator weighs 200KG, with dimensions 750x430x1250mm. Its sturdy construction ensures stable operation and easy installation in your production area.

Q: Can the line be adjusted for small-batch production?
A: Yes, all machines have adjustable settings. You can lower the production speed to 10 pieces per minute, and the YC-136 Dough Machine can handle smaller batches within its 150L capacity by adjusting the dough amount. This flexibility suits both small and large-scale producers.

Q: Does the production line come with installation and training support?
A: Yes, we provide professional on-site installation service for the entire line, along with comprehensive operator training. Our team will teach you how to operate each machine, perform basic maintenance, and troubleshoot common issues to ensure smooth production.

Q: What is the heat output of the YC-135 Steam Generator?
A: The YC-135 Steam Generator delivers a heat output of 20640kcal/h, which translates to 34kg/h steam production at 171°C. This is sufficient to meet the 150L capacity needs of the YC-136 Mochi Dough Steaming & Mixing Machine.

Q: Can the line be used for gluten-free mochi dough recipes?
A: Yes, the YC-136 Dough Steaming & Mixing Machine is adaptable to different dough recipes, including gluten-free mochi dough made from rice flour or other gluten-free ingredients. The YC-170 Encrusting Machine’s stable filling system can handle these specialized doughs without compromising shape or filling consistency.

Q: Can I purchase individual machines instead of the full production line?
A: Yes, we offer each machine as a standalone product. Whether you need just the YC-170 Stable Filling Encrusting Machine to upgrade your existing line, or the YC-135 Steam Generator for dough production, we provide individual units with the same quality and technical support as the full line.