What are the operating instructions for Automatic Mochi Ice Cream Machines?

1. Introduction

The fully automatic Mochi Ice Cream production line consists of five core 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 Steamer Generator (With water softener). It supports custom plastic trays, with automatic tray feeding and 4/6/8/10/12 pieces per tray. The line can connect to automatic freezers or modified atmosphere packaging machines, realizing full automation. This article outlines key operating instructions and FAQs to ensure smooth production.

2. Detailed Introduction of Each Machine

2.1 YC-170 Automatic Encrusting Machine

As the core molding equipment, it precisely wraps ice cream fillings with mochi dough, ensuring uniform skin-to-filling ratio and stable production.

2.2 YC-23 Imitate Handmade Flour Coating Machine

Adopts double-row powder atomization technology to evenly coat mochi surfaces, preventing adhesion and ensuring product appearance consistency.

2.3 YC-150 Automatic Tray Aligning Machine

Equipped with HIWIN guide rails and SICK photoelectric sensors, it automatically arranges mochi into custom trays, supporting multiple arrangement modes.

2.4 YC-136 Rice Flour Mixing and Evaporating Steamer (150L)

Integrates mixing and steam heating, producing smooth and elastic mochi dough that retains traditional texture.

2.5 YC-135 Steamer Generator (With water softener)

Provides stable steam for the YC-136 steamer, with a built-in water softener to prevent scaling and extend equipment lifespan.

3. Mochi Ice Cream Production Process

1. Mochi Dough Preparation: The YC-135 Steamer Generator provides stable steam (34kg/h, 171°C), while the YC-136 Rice Flour Mixing and Evaporating Steamer mixes and heats rice flour at 15-45r/min, producing elastic dough.

2. Molding: The YC-170 Automatic Encrusting Machine wraps ice cream fillings with mochi dough, adjusting weight (10-100g) and ensuring uniform skin-to-filling ratio.

3. Flour Coating: The YC-23 Imitate Handmade Flour Coating Machine uses double-row atomization to evenly dust the mochi surface, with adjustable speed to avoid adhesion.

4. Automatic Tray Aligning: Custom plastic trays are automatically fed one by one. The YC-150 arranges mochi into trays (4/6/8/10/12 pieces per tray) in straight, dot, or interlaced modes.

5. Post-Processing: The tray-filled mochi is directly transferred to an automatic freezer for quick freezing or connected to a modified atmosphere packaging machine for sealing, completing the fully automated production.

4. Introduction to Mochi Ice Cream

Mochi Ice Cream is a popular frozen dessert combining soft, chewy mochi dough with creamy ice cream fillings. Its unique texture—chewy outer layer and smooth inner filling—has gained global popularity among consumers of all ages. Available in various flavors (vanilla, strawberry, matcha, red bean, etc.), it is suitable for retail in supermarkets, convenience stores, and dessert shops, as well as bulk sales for catering and events. The automatic production line ensures consistent quality, uniform shape, and hygienic processing, meeting the high standards of commercial frozen dessert production.

5. Six Types of Mochi Ice Cream Machines

Type 1: Best-Selling Mochi Production Line

• Composition: 3 machines (YC-170 Automatic Encrusting Machine, YC-23 Imitate Handmade Flour Coating Machine, YC-150 Automatic Tray Aligning Machine)

• Capacity: 10-90pcs/min

• Applications: Mochi Ice Cream, regular mochi, cookies, pastries, pineapple cakes

• Key Feature: Mochi is automatically placed into small plastic trays without manual handling, enabling direct freezing or vacuum packaging afterward.

Type 2: Multi-Functional Production Line

• Composition: 3 machines (YC-170 Automatic Encrusting Machine, YC-23 Imitate Handmade Flour Coating Machine, YC-165 Automatic Tray Aligning Machine)

• Capacity: 10-90pcs/min

• Applications: Mochi Ice Cream, regular mochi, cookies, pastries, pineapple cakes

• Key Feature: Versatile production with adjustable tray sizes (max 600*800mm), suitable for diverse market demands.

Type 3: Fully Automatic Mochi Production Line

• Composition: 1 machine (YC-166 Automatic Encrusting & Flour Dusting & Tray Aligning Machine)

• Capacity: 10-90pcs/min

• Applications: Specialized in Mochi Ice Cream (single product type)

• Key Feature: Integrates molding, double flour dusting, and tray aligning. Automatically drops mochi into trays and can connect to freezers or packaging machines. Layout and dimensions are customized based on factory space.

Type 4: Fruit-Filled Mochi Ice Cream Line

• Composition: 4 machines (YC-400 Solid Feeder Automatic Encrusting Machine, YC-23 Imitate Handmade Flour Coating Machine, YC-165 Automatic Tray Aligning Machine)

• Capacity: 30pcs/min

• Applications: Fruit-filled Mochi Ice Cream, Japanese daifuku

• Key Feature: Equipped with a solid feeder to handle fruit pieces and particle fillings, maintaining product shape and texture.

Type 5: Room-Temperature Mochi Production Line

• Composition: 2 machines (YC-170 Automatic Encrusting Machine, YC-52 Turntable Flour Coating Machine)

• Applications: Sesame mochi, coconut mochi, red bean mochi (room-temperature storage)

• Key Feature: The turntable flour coating machine can connect to 3 encrusting machines, easily scaling up production for peak seasons.

Type 6: Special Mochi Production Line

• Composition: 1 machine (YC-66 Automatic Encrusting & Packaging Machine)

• Applications: Qingtuan, Mugwort Rice Cake, special mochi

• Key Feature: Specialized in glutinous rice desserts. After molding, products are automatically wrapped in plastic film, saving 99% of labor costs with a capacity of 60-70pcs/min.

5. FAQs About Mochi Ice Cream Machine Selection for New Factories

Q: What preparations are needed before starting the production line?

A: Check if all machines are properly connected to power and air supply; ensure the YC-135’s water softener is filled with water; clean the YC-170’s hoppers and YC-23’s flour coating system; confirm tray specifications match the YC-150’s settings; and verify that the YC-136’s steam pressure is within 0.04-0.05Mpa.

Q: How to set the product weight on the YC-170 Automatic Encrusting Machine?

A: Operate via the touchscreen: select "Product Weight" in the menu, adjust the value between 10-100g, and save the formula. Test 2-3 pieces to confirm consistency before formal production.

Q: Can the tray size be adjusted on the YC-150 Automatic Tray Aligning Machine?

A: Yes. Enter the tray dimensions (max 600*800mm) in the touchscreen, select the arrangement mode (4/6/8/10/12 pieces per tray), and the machine will automatically calculate spacing. Restart the machine for settings to take effect.

Q: How to avoid uneven flour coating on the YC-23 Imitate Handmade Flour Coating Machine?

A: Adjust the flour dusting speed and shaking frequency via independent knobs; ensure the powder suction device is turned on to reduce dust accumulation; and check the flour level regularly to maintain stable coating thickness.

Q: What is the correct steam pressure for the YC-136 Rice Flour Mixing and Evaporating Steamer?

A: The optimal steam pressure is 0.04-0.05Mpa. Monitor the pressure gauge on the YC-135 Steamer Generator and adjust the control valve if it deviates, ensuring uniform dough steaming.

Q: How to clean the production line after use?

A: Turn off power and steam supply first. Disassemble detachable parts (YC-170’s hoppers, YC-23’s flour tray) for water cleaning; wipe machine surfaces with food-grade cleaning agents; and ensure no residue in the YC-136’s mixing paddles to prevent bacterial growth.

Q: What should I do if the YC-170 has filling leakage during operation?

A: Check if the hopper’s sealing ring is intact; adjust the inner filling tube’s position to prevent eccentricity; and ensure the cutting knife is sharp to avoid incomplete wrapping. Replace worn parts if necessary.

Q: How to connect the line to an automatic freezer or packaging machine?

A: Align the YC-150’s conveyor with the subsequent equipment’s inlet; adjust the conveyor speed to match the freezer/packaging machine’s capacity; and test the connection with 10-20 trays to ensure smooth product transfer.

Q: Is professional training required to operate the line?

A: Basic operation only requires simple training. The manufacturer provides on-site guidance covering parameter setting, daily maintenance, and troubleshooting. Operators can master core functions within 1-2 days.

Q: How to adjust the production capacity of the line?

A: Modify the YC-170’s production speed (10-90pcs/min) via the touchscreen; synchronize the YC-23 and YC-150’s speeds to avoid bottlenecks; and ensure the YC-136’s stirring speed (15-45r/min) matches the dough demand.

Q: What safety precautions should be followed during operation?

A: Do not touch moving parts (YC-170’s cutting knife, YC-23’s conveyor) during operation; keep the YC-135’s steam outlet away from personnel; and press the emergency stop button immediately if abnormal noise or leakage occurs.

Q: How to maintain the YC-135’s water softener?

A: Add regenerant salt monthly; clean the resin tank every 6 months; and check the water hardness regularly (should be ≤0.03mmol/L) to prevent scaling in the steam generator.

Q: Can the line switch between different product types quickly?

A: Yes. The YC-170 and YC-150 support storing 99 formulas. Select the desired product type on the touchscreen, and the machine will automatically adjust parameters, taking only 15-20 minutes for switching.

Q: What if the YC-136’s dough is too dry or sticky?

A: If dry, increase the YC-135’s steam supply appropriately; if sticky, adjust the YC-136’s stirring speed to 30-35r/min and add a small amount of glutinous rice flour as needed, ensuring the dough’s elasticity.

Q: How to check if the YC-150’s photoelectric sensors are working properly?

A: Place a tray under the sensor; if the machine detects it and starts arranging products, the sensor is normal. Clean the sensor lens with a dry cloth if it fails to detect, avoiding dust interference.

Q: What is the service life of key components (e.g., YC-23’s bearings)?

A: Key components like bearings and belts have a service life of 1-2 years under normal use. Conduct weekly inspections and replace worn parts promptly to avoid affecting production.

Q: Can the line operate continuously for a long time?

A: Yes, it can run continuously for 8+ hours. Check the YC-135’s water level and YC-23’s flour supply every 2 hours; and let the machines rest for 30 minutes after 12 hours of continuous operation to extend service life.

Q: How to troubleshoot if the YC-170 fails to start?

A: Check if the power switch is turned on and the circuit breaker is not tripped; verify the emergency stop button is reset; and inspect the PLC connection for loose wires. Contact technical support if the issue persists.

Q: What is the correct way to store the production line when not in use for a long time?

A: Clean all machines thoroughly, dry detachable parts before reassembly; turn off the YC-135’s water supply and drain residual water; cover machines with dust-proof cloths; and run each machine for 10 minutes monthly to prevent component rust.

Q: Does the manufacturer provide after-sales technical support for operation issues?

A: Yes. Contact the support team via Email (john-yang@aliyun.com) or Whatsapp (+86 170 1196 6965) for 24/7 remote assistance. On-site technical support is available for complex problems at an additional cost.