What Is the Capacity of a Commercial Mochi Ice Cream Line?

This article introduces our full-automatic commercial mochi ice cream production line, which is composed of 5 YC series 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 softer). The first three machines complete the forming, coating and tray arranging process, while the last two are responsible for steaming mochi dough. With a speed of 10-90 pieces per minute, this line can automatically supply custom-sized plastic trays (2/4/6/8/10 mochi per tray) without manual sorting, ready for quick freezing or sealing directly after production.

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 What Is the Capacity of a Commercial Mochi Ice Cream Line?

What is the standard production capacity range of your commercial mochi ice cream line?
Our full-automatic mochi ice cream production line has an adjustable production speed of 10 to 90 pieces per minute. You can adjust the speed according to your factory's actual production scale, from small-batch boutique snack production to large-scale commercial mass production.

What machines make up the complete commercial mochi ice cream production line?
This full line includes 5 core machines: YC-170 Automatic Encrusting Machine for forming mochi ice cream, YC-23 Imitate Handmade Flour Coating Machine for even coating, YC-150 Automatic Tray Aligning Machine for neat tray arrangement, YC-136 Rice Flour Mixing and Evaporating Steamer (150L) for dough processing, and YC-135 Steamer Generator with water softener to provide stable steam for production.

What are the functions of the first three machines in the production line?
The YC-170 encrusting machine fills ice cream into mochi dough and completes initial forming. The YC-23 coating machine imitates manual hand-coating to create a uniform rice flour layer on the surface of mochi ice cream. The YC-150 tray aligning machine automatically arranges finished mochi ice cream into plastic trays without manual sorting.

What do the last two machines in the line do?
The YC-136 150L rice flour mixing and evaporating steamer mixes rice flour and cooks the mochi dough evenly, while the YC-135 steamer generator with water softener provides clean, stable steam to ensure the quality of the steamed mochi dough, avoiding scale buildup in the equipment.

Can the production line automatically supply plastic trays?
Yes, our commercial mochi ice cream line comes with an automatic tray feeding system. It can directly supply custom plastic trays without manual picking, which saves labor costs and improves production efficiency.

What sizes of plastic trays are available for this production line?
We offer customizable tray sizes according to your actual needs. The most common specifications are trays holding 2, 4, 6, 8 or 10 pieces of mochi ice cream, and we can also develop special tray sizes for your brand.

Can the finished mochi ice cream go directly to quick freezing or packaging after production?
Absolutely. After being arranged into trays by the YC-150 machine, the finished mochi ice cream can be directly transferred to the quick freezing workshop or sent to the sealing packaging machine without extra manual handling.

Is the production speed adjustable?
Yes, the production speed of the whole line can be adjusted within the range of 10-90 pieces per minute. You can set the appropriate speed according to your production plan, worker arrangement and order quantity.

Is this production line suitable for small food factories?
Yes, this line has a flexible production range. For small factories, you can run it at a low speed of 10-30 pieces per minute, which matches small-batch production needs while ensuring stable product quality.

Is this production line suitable for large-scale food processing plants?
Of course. When running at the maximum speed of 90 pieces per minute, it can meet the mass production needs of large factories, with stable and consistent product quality that manual production cannot match.

What after-sales services do you provide for this mochi ice cream production line?
We provide one-year free warranty service, lifelong technical support, on-site installation and debugging training for overseas customers, and regular follow-up visits to solve equipment problems in time.

Can we customize the production line according to our special production needs?
Yes, we offer customized services. We can adjust the machine configuration, tray size, production speed and other parameters according to your raw material types, factory space and product specifications.

What raw materials are suitable for this mochi ice cream production line?
This line is suitable for conventional mochi raw materials such as glutinous rice flour, ice cream fillings, and various flavor coatings. We can also provide matching solutions for special raw material formulas.

How to maintain the commercial mochi ice cream production line?
We will provide a detailed operation and maintenance manual during delivery. Regular maintenance includes cleaning the dough mixing parts, checking the steam pipeline, lubricating the transmission parts and calibrating the encrusting accuracy every 3-6 months according to the usage frequency.

Does this production line meet international food safety certifications?
Our equipment has passed CE, FDA and other international food safety certifications. All parts that contact food are made of food-grade stainless steel, which meets global food production safety standards.

How long does it take to deliver the production line after placing an order?
The standard delivery time is 30-45 days after receiving the deposit. For customized production lines, the delivery time will be adjusted according to the complexity of the customization, and we will inform you of the specific schedule in the contract.

Can your company provide on-site installation and training services?
Yes, we can send engineers to your factory for on-site installation, commissioning and operator training. The training includes equipment operation, daily maintenance and common fault handling, which helps your team master the use of the production line quickly.

What is the difference between this automatic line and manual mochi ice cream production?
Compared with manual production, our automatic line has higher production efficiency, more consistent product shape and coating thickness, lower labor costs, and can realize continuous mass production. It also reduces the risk of manual contamination and improves food safety.

Can this production line produce other types of mochi products besides mochi ice cream?
With appropriate adjustments to the encrusting and coating parameters, this line can also produce other traditional mochi products such as red bean mochi, peanut mochi and other filled mochi snacks, which greatly improves the utilization rate of the equipment.

What is the power consumption of this commercial mochi ice cream production line?
The total power consumption of the whole line is about 35-45 KW, which varies according to the production speed and working hours. We can provide a detailed power consumption list according to your specific configuration.

How to choose the appropriate production line capacity for my factory?
You can choose according to your daily order quantity, factory space and labor resources. For small orders, we recommend the low-speed mode of 10-30 pieces per minute; for medium-scale production, 40-60 pieces per minute is suitable; for large mass production, you can use the maximum speed of 90 pieces per minute. Our sales team can also provide professional matching suggestions according to your actual situation.