Expand Your Frozen Dessert Business with Industrial Mochi Ice Cream Equipment

If you are looking to expand your frozen dessert business, this industrial mochi ice cream equipment is your perfect choice to boost production capacity and profit. The full automatic mochi ice cream production line consists of 5 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, and YC-135 Steamer Generator with water softener. It supports automatic plastic tray feeding, no manual picking required, production speed 10-90pcs/min, customizable tray sizes, help you lower labor cost significantly.

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 Expand Your Frozen Dessert Business with Industrial Mochi Ice Cream Equipment

Q: What machines are included in this industrial mochi ice cream equipment line?
A: The full automatic mochi ice cream production line is made of 5 machines totally: 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.

Q: What are the functions of different parts of the mochi ice cream production line?
A: The first three machines (YC-170, YC-23, YC-150) are responsible for mochi ice cream forming, flour coating and tray aligning. The last two machines (YC-135, YC-136) are used for steaming mochi dough for the production.

Q: What is the biggest advantage of this industrial mochi ice cream equipment compared with other lines?
A: The most prominent feature of this production line is that it can put finished mochi ice cream directly into small plastic tray automatically, no need for workers to pick and place mochi manually. You can directly send the trays with mochi to freezing or plastic sealing process next step, which saves a lot of labor cost.

Q: Can I customize the size of plastic trays for the mochi ice cream line?
A: Yes, the plastic tray sizes can be customized fully according to your actual production needs. Usually we can make trays that hold 2/4/6/8/10 pieces of mochi ice cream for you.

Q: What is the production speed range of this full automatic mochi ice cream production line?
A: The production speed of the whole line is between 10 to 90 pieces per minute, you can adjust the speed based on your actual order and production schedule.

Q: What are the specifications of the water softener matched with YC-135 Steamer Generator?
A: The water softener has treatment flow rate of 500L per hour, outlet water hardness ≤0.03mmol/L, power supply 220V/50HZ 0.02KW. The dimension of water softener is Dia 340mm x H1250mm, and the salt tank dimension is 300x300x600mm.

Q: What are the parameters of YC-135 Steam Generator in the mochi ice cream equipment?
A: The YC-135 Steam Generator has heating power of 24KW, capacity of 34kg per hour, steam temperature 171°C, power supply 380V/50HZ, heat output 20640kcal per hour, steam pressure 0.7Mpa, dimension 750x430x1250mm, weight 200KG.

Q: What are the specifications of YC-136 Mochi Dough Steaming & Mixing Machine?
A: The YC-136 Mochi Dough Steamer has capacity of 150L, rotation speed between 15-45 RPM, power 380V, 4kw, weight 680KG, dimension 1550x1200x1600mm, steam pressure 0.6Mpa.

Q: What are the parameters of YC-170 Automatic Encrusting Machine in the production line?
A: The YC-170 Automatic Encrusting Machine has capacity range of 10-100pcs per minute, can produce mochi ice cream with weight between 10-100g, power 2KW, electricity 220V, 50/60Hz, 1Phase, dimension 1670x920x1750mm, weight 310KG.

Q: What are the specifications of YC-23 Hand Imitate Flour Coating Machine?
A: The YC-23 Imitate Handmade Flour Coating Machine has capacity of 10-90pcs per minute, suitable for product weight 10-100g, power 1.1KW, electricity 220V 50/60Hz 1P, dimension 1300x700x1300mm, weight 200KG.

Q: What are the parameters of YC-150 Automatic Tray Aligning Machine?
A: The YC-150 Automatic Tray Aligning Machine has capacity of 10-100pcs per minute, suitable for product weight between 15-1000g, power 1.5KW, electricity 220V 50/60Hz, dimension 1680x1650x920mm, weight 280KG.

Q: What power supply do I need to prepare for this industrial mochi ice cream equipment?
A: Different machines need different power supply: the water softener, YC-170 encrusting machine, YC-23 coating machine and YC-150 tray aligning machine use 220V power, while YC-135 steam generator and YC-136 mochi dough steamer use 380V power. We can also adjust the voltage based on your local power standard if you need.

Q: How many workers do I need to operate this full automatic mochi ice cream production line?
A: You only need 1-2 workers to operate the whole line, mainly for adding raw materials and checking the operation status of machines, no need for extra workers to do manual placing or picking work, which can greatly reduce your labor cost.

Q: Can this mochi ice cream production line make mochi ice cream of different weights?
A: Yes, the line can produce mochi ice cream with weight from 10g to 100g, you can adjust the weight of filling and mochi skin easily on the control panel of YC-170 encrusting machine based on your product requirements.

Q: Do you provide installation and training service for this industrial mochi ice cream equipment?
A: Yes, we can send our technician to your factory to install the machines and train your workers how to operate and maintain the machines properly, you only need to bear the travel and accommodation cost for our technician.

Q: What is the warranty period of this mochi ice cream production line?
A: We provide 1 year warranty for all the machines in the line, if any spare parts damaged due to quality problem within warranty period, we will send you new replacement parts for free, we also provide lifelong after-sales service and technical support for you after warranty ends.

Q: How long is the delivery time for this full automatic mochi ice cream equipment?
A: The usual delivery time for the whole production line is 30-45 working days after we receive your deposit, if you have urgent order, we can also arrange production for you in advance to shorten the delivery time as much as possible.

Q: Can this production line make other products besides mochi ice cream?
A: Yes, besides mochi ice cream, you can also use this line to make other stuffed mochi products, like red bean mochi, matcha mochi, mochi with fruit filling and so on, you just need to change the raw materials you use.

Q: How much space do I need to place this whole mochi ice cream production line?
A: The total space you need to place all 5 machines is about 15 square meters, you can also adjust the placement layout based on your factory size, we can also provide you free layout design service if you need.

Q: Why should I choose this industrial mochi ice cream equipment to expand my frozen dessert business?
A: This full automatic mochi ice cream equipment has high production efficiency, low labor cost, stable product quality, and can meet different customization needs of different customers. It can help you increase your production capacity quickly, meet more market demands, and bring more profit for your frozen dessert business.