Turnkey Mochi Ice Cream Equipment Solution for Industrial Use

This Turnkey Mochi Ice Cream Equipment Solution for Industrial Use is a fully automated production line built with 5 professional YC-series machines, including 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 and YC-135 Steam Generator with matched water softener. It covers full mochi ice cream production流程 from dough steaming, encrusting, coating to tray arranging, features automatic plastic tray feeding without manual handling, supports custom tray sizes and runs at 10-90pcs/min capacity, helping industrial food factories boost production efficiency and cut labor costs.

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 Turnkey Mochi Ice Cream Equipment Solution for Industrial Use

Q1: What machines are included in this turnkey mochi ice cream production solution?
A: This complete solution includes 5 core machines plus a matched water softener: YC-170 Automatic Encrusting Machine, YC-23 Imitate Handmade Flour Coating Machine, YC-150 Automatic Tray Aligning Machine, YC-136 Mochi Dough Steaming & Mixing Machine, YC-135 Steam Generator and the supporting water softener. As a professional food processing equipment manufacturer, we provide one-stop matching so you do not need to purchase separate parts individually.

Q2: What is the total production capacity of this production line?
A: The whole production line runs at 10-90 pieces per minute, which matches the capacity range of each connected machine. You can adjust the speed of each single device to fit your actual production demand.

Q3: Can I customize the size of the plastic trays for this production line?
A: Yes, we support custom tray sizes. The standard trays are designed for 2/4/6/8/10 mochi ice cream pieces, and we can make trays of other specifications according to your actual packaging needs. The machine can automatically feed trays to the production line without manual picking.

Q4: What power supply do these machines require?
A: Different machines have different power requirements: YC-170, YC-23, YC-150 and the water softener use 220V 50/60Hz single-phase power; YC-135 Steam Generator and YC-136 Dough Steaming Machine use 380V 50Hz three-phase power. We can also adjust the power configuration according to your local power supply standards.

Q5: How does the automatic tray feeding system work?
A: The YC-150 Tray Aligning Machine is equipped with an automatic tray feeding device, which will transport empty plastic trays to the working station automatically. After the mochi ice cream is produced and coated, it will directly fall into the pre-placed trays, so you do not need workers to manually put trays or collect finished products. The finished trays can be directly sent to quick-freezing or sealing packaging equipment afterward.

Q6: What is the main function of YC-135 Steam Generator?
A: YC-135 Steam Generator is the core steam supply device of this line. Its heating power is 24KW, with a steam capacity of 34kg/h, steam temperature up to 171°C and pressure of 0.7Mpa. It provides stable steam for the YC-136 dough steaming machine, and the matched water softener can reduce water hardness to protect the steam generator from scale buildup.

Q7: What does the YC-136 Mochi Dough Steaming & Mixing Machine do?
A: This machine has a 150L capacity tank, with adjustable rotation speed of 15-45 RPM. It can uniformly mix and steam mochi dough at the same time, with a working steam pressure of 0.6Mpa, power of 4KW, which is suitable for large-batch dough preparation for industrial production.

Q8: What is the role of YC-170 Automatic Encrusting Machine?
A: YC-170 is responsible for encrusting ice cream fillings into mochi dough. It can produce products of 10-100g weight, with a capacity of 10-100pcs/min, power of 2KW, and dimensions of 1670x920x1750mm, weighing 310KG.

Q9: What does YC-23 Imitate Handmade Flour Coating Machine do?
A: This machine applies food-grade coating (usually rice flour) to the encrusted mochi ice cream, which can prevent products from sticking together and improve the texture. Its capacity is 10-90pcs/min, power of 1.1KW, dimensions of 1300x700x1300mm, weighing 200KG. It imitates handmade coating effect to make products look more natural.

Q10: What is the function of YC-150 Tray Aligning Machine?
A: This machine arranges the finished mochi ice cream in trays neatly, ensuring consistent placement for subsequent packaging. Its capacity is 10-100pcs/min, power of 1.5KW, dimensions of 1680x1650x920mm, weighing 280KG.

Q11: Can this production line handle different weights of mochi ice cream products?
A: Yes, YC-170 Encrusting Machine supports 10-100g products, and YC-23 and YC-150 can handle products of 10-1000g, so you can produce various sizes of mochi ice cream according to your market demands.

Q12: What are the parameters of the matched water softener?
A: The water softener has a treatment flow rate of 500L/H, outlet water hardness ≤0.03mmol/L, power of 0.02KW, dimensions of Dia 340mmx H1250mm, and the matched salt tank size is 300x300x600mm. It can effectively reduce water scale to protect the steam generator and other steam-using equipment.

Q13: How much workshop space does this production line need?
A: The total floor area required is about 10-15 square meters, which depends on the specific layout plan. We can provide professional layout suggestions according to your actual workshop size and production needs.

Q14: Do you provide installation and operator training services?
A: Yes, we have a professional after-sales team. We can provide overseas installation guidance, free operator training, and help you debug the whole production line to ensure it runs smoothly. We can also provide remote technical support if you need it.

Q15: What after-sales support do you offer for this production line?
A: We provide 1-year free warranty for all machines, lifelong technical consultation and spare parts supply at favorable prices. We will follow up with you regularly to solve any problems you encounter during use.

Q16: Can this production line be connected to subsequent freezing and packaging equipment?
A: Absolutely. Since the finished mochi ice cream is already packed in plastic trays, you can directly transfer the trays to quick-freezing equipment or sealing packaging machines without extra handling, which greatly improves the overall production efficiency.

Q17: How to adjust the rotation speed of YC-136 Dough Steaming & Mixing Machine?
A: The rotation speed of YC-136 can be adjusted between 15-45 RPM via the control panel. You can set the appropriate speed according to the dough mixing and steaming requirements to get the best dough texture.

Q18: Can YC-23 Coating Machine use different coating materials?
A: Yes, it can work with various food-grade coating materials, such as rice flour, potato starch, cassava flour, etc., according to your product formula and market demands.

Q19: How to adjust the overall production speed of the whole line?
A: Each machine in this line has an independent speed adjustment function. You can set the speed of each device to match the overall production rhythm, and the total speed can be controlled between 10-90pcs/min to ensure smooth and stable production.

Q20: What is the total weight of this turnkey production solution?
A: The total weight of all machines is about 1640KG: YC-170 (310KG), YC-23 (200KG), YC-150 (280KG), YC-136 (680KG), YC-135 (200KG), water softener (about 50KG) and salt tank (about 30KG). We can provide professional loading and transportation suggestions to help you deliver the equipment smoothly.