Professional Mochi Ice Cream Equipment Supplier in China

As a professional mochi ice cream equipment supplier in China, we offer a complete automatic production line with 5 core machines: YC-170 Encrusting Machine, YC-23 Flour Coating Machine, YC-150 Tray Aligning Machine, YC-136 Rice Flour Steamer, and YC-135 Steamer Generator. This line automates dough making, shaping, coating, and tray loading—no manual tray handling needed. Customizable trays (2-10 mochis) and 10-90 pcs/min speed meet diverse business needs.

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 Professional Mochi Ice Cream Equipment Supplier in China

Q: What’s included in your full mochi ice cream production line?
A: Our complete line has 5 core machines: YC-170 Automatic Encrusting Machine (shapes mochi with ice cream filling), YC-23 Imitate Handmade Flour Coating Machine (adds even flour coating), YC-150 Automatic Tray Aligning Machine (loads mochis into trays), YC-136 Rice Flour Mixing & Evaporating Steamer (150L, makes smooth mochi dough), and YC-135 Steamer Generator (with water softener for dough steaming). All work together for end-to-end production.

Q: How fast can your mochi ice cream line produce?
A: The speed is adjustable from 10 to 90 pieces per minute, matching small-batch testing or high-volume commercial needs. This flexibility suits both startups and large factories.

Q: Can the plastic trays be customized?
A: Yes! We offer fully customizable tray sizes (common: 2/4/6/8/10 mochis per tray). Just share your product/packaging requirements, and our team will design the ideal tray.

Q: Does your line eliminate manual tray handling?
A: Absolutely! The YC-150 automatically supplies trays and loads mochis—no worker needs to pick up trays manually. Trays go directly to freezing/sealing, saving labor and reducing contamination.

Q: What’s the function of YC-136 Rice Flour Mixing and Evaporating Steamer?
A: The 150L YC-136 mixes rice flour with ingredients and steams to make elastic mochi dough. Its evaporating function ensures even heating for consistent dough quality.

Q: Does YC-135 Steamer Generator have a water softener?
A: Yes! It comes with a built-in water softener to prevent scale buildup, extend machine lifespan, and ensure clean steam for consistent dough steaming.

Q: How does YC-23 Imitate Handmade Flour Coating Machine work?
A: It imitates manual coating: evenly applies thin flour to mochis for a natural handmade look, preventing sticking. Coating thickness is adjustable for desired texture.

Q: Can the line adjust for different mochi sizes?
A: Yes! The YC-170 Encrusting Machine calibrates to various sizes (bite-sized to larger). Just adjust settings for your product dimensions.

Q: Do you provide operation training?
A: Definitely! Our technicians offer on-site or remote training (video call) covering setup, operation, maintenance, and troubleshooting.

Q: What material are the plastic trays made of?
A: Food-grade PP (polypropylene), safe for food contact, durable, and cold-resistant (suitable for freezing). Meets FDA/CE standards.

Q: Can the line integrate with existing packaging equipment?
A: Yes! Standard interfaces let it connect to your freezing/sealing/labeling machines. We provide technical support for smooth integration.

Q: What’s the power requirement for the full line?
A: Total power is ~15-20 kW (varies by config). We share a detailed spec sheet for your factory’s electrical planning.

Q: How long is the warranty?
A: 12-month warranty for all machines. Free replacement parts for manufacturing defects + technical support during this period.

Q: Do you offer after-sales service outside China?
A: Yes! Global support via email/video call, plus local partners in some regions for quick response to international customers.

Q: Can the line produce different mochi flavors?
A: Yes! The YC-170 handles various fillings (vanilla, fruit, etc.) and dough colors (matcha, cocoa). Just adjust ingredients as needed.

Q: What’s the MOQ for the production line?
A: MOQ is 1 set of the full line. It’s suitable for both small and large-scale commercial production.

Q: How long does installation take?
A: 3-7 days (depends on factory setup). Our technicians install, test the line, and train your team before handover.

Q: Are all machines food-grade?
A: Yes! Food-contact parts use food-grade stainless steel/PP, meeting strict hygiene standards.

Q: Can speed be adjusted during operation?
A: Yes! Adjust via the control panel during production—slow for quality checks or speed up for peak hours.

Q: What’s the advantage over manual production?
A: Saves 80%+ labor, reduces human error, ensures consistent quality, and speeds up production (up to 90 pcs/min). Eliminates manual tray handling for better efficiency.