Commercial Use Mochi Ice Cream Line with CE Certification

Looking for a reliable commercial mochi ice cream production line? Our CE-certified full-automatic line integrates 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 (150L), and YC-135 Steamer Generator with water softer. It auto-supplies custom-sized trays without manual handling, with speed ranging 10-90pcs/min to meet various production demands.

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 Commercial Use Mochi Ice Cream Line with CE Certification

Q: What is the Commercial Use Mochi Ice Cream Line with CE Certification composed of?
A: This full-automatic production line consists of 5 core machines. The first three units: YC-170 Automatic Encrusting Machine, YC-23 Imitate Handmade Flour Coating Machine and YC-150 Automatic Tray Aligning Machine are responsible for mochi ice cream shaping, flour coating and tray arranging. The last two machines: YC-136 Rice Flour Mixing and Evaporating Steamer (150L) and YC-135 Steamer Generator with water softer take charge of mochi dough steaming and steam supply.

Q: Does this mochi ice cream production line have CE certification?
A: Yes, our commercial mochi ice cream line has passed EU CE certification, which means it meets the safety, health and environmental protection standards of the European market, allowing you to sell your products in EU countries smoothly. We also can provide other international certification services according to your target market needs.

Q: What is the production speed of this line?
A: The production speed of this line can be adjusted freely between 10 to 90 pieces per minute. You can set the speed according to your actual production scale, whether it is small-batch trial production or large-scale mass production, this line can meet your demands perfectly.

Q: Can the plastic trays used in this line be customized?
A: Absolutely. The automatic tray supply system supports custom sizes according to your actual needs. Common specifications include trays holding 2, 4, 6, 8 or 10 mochi ice cream pieces, and we can also make trays of other sizes as per your special requirements.

Q: Do I need to manually place the plastic trays during production?
A: No, this line is equipped with an automatic tray supplying system. The trays will be automatically sent to the production position without manual picking and placing, which saves a lot of labor costs and greatly improves production efficiency.

Q: What are the main advantages of this mochi ice cream production line?
A: The core advantages include full-automatic operation to reduce manual labor, CE certification for global market access, adjustable production speed, custom tray sizes, integrated 5 machines to cover the whole production process from dough steaming to final tray arranging, and the finished products can be directly sent for quick freezing or plastic sealing packaging without extra handling.

Q: What kind of power supply does this production line need?
A: The specific power supply requirements vary slightly according to the configuration, but most models support 380V 3-phase 50Hz power supply, which is suitable for most commercial factory environments. You can consult our sales team for detailed parameters of the model you need.

Q: How much floor space does this production line occupy?
A: The total floor space is about 15-20 square meters, depending on the specific layout of your factory. We can also provide customized layout plans according to your workshop space to make the most of your production area.

Q: Is it easy to operate this mochi ice cream production line?
A: Yes, we have designed this line with user-friendly human-machine interfaces. Our technicians will provide detailed operation training when installing the machine, and we also have complete operation manuals in multiple languages to help your workers master the operation skills quickly.

Q: What kind of maintenance does this production line need?
A: Regular maintenance includes daily cleaning of the dough contact parts, monthly inspection of the transmission components and electrical systems, and annual professional maintenance by our engineers. We also provide remote technical support and spare parts supply services to reduce your maintenance costs and downtime.

Q: Can this line produce other types of mochi products besides mochi ice cream?
A: Yes, with appropriate adjustments to the process parameters, this line can also produce traditional Japanese mochi, stuffed mochi and other similar rice products, which helps you expand your product categories and increase business revenue.

Q: What is the warranty period of this production line?
A: We provide a 12-month free warranty for the whole production line from the date of installation and commissioning. During the warranty period, we will provide free replacement parts for quality problems caused by non-human factors.

Q: Can you provide installation and commissioning services for this line?
A: Of course. Our professional after-sales team can go to your factory to install and commission the production line, and provide on-site training for your operators. For overseas customers, we can also provide remote guidance services if on-site service is not convenient.

Q: What raw materials are suitable for this mochi ice cream production line?
A: The main raw materials include glutinous rice flour, water, sugar for the mochi dough, and various flavors of ice cream fillings. We can provide recommended raw material formulas and process parameters to help you produce high-quality mochi ice cream products with stable taste and appearance.

Q: Can this production line be connected to the subsequent packaging equipment?
A: Yes, the YC-150 Automatic Tray Aligning Machine can neatly arrange the finished mochi ice cream trays, which can be directly connected to quick freezing equipment, plastic sealing packaging machines or other post-production equipment to form a fully automated production line and improve overall production efficiency.

Q: Do you provide customized solutions for this mochi ice cream production line?
A: Yes, we can customize the production line according to your specific needs, such as adjusting the production speed, changing the tray size, adding special functions, etc. Please tell us your production scale and product requirements, and we will tailor a suitable solution for you.

Q: How long is the delivery time of this production line?
A: The standard delivery time is about 30-45 working days after receiving the deposit. For customized models, the delivery time will be appropriately extended, usually 45-60 working days. You can consult our sales team for the specific delivery time of your order.

Q: What after-sales services do you provide for this production line?
A: We provide 24/7 online technical support, regular follow-up visits to understand the operation status of the equipment, free spare parts supply within the warranty period, and paid maintenance services beyond the warranty period. We also have a professional spare parts warehouse to ensure fast supply of spare parts.

Q: Is the YC-135 Steamer Generator with water softer necessary for this production line?
A: Yes, the YC-135 Steamer Generator with water softer provides stable and clean steam for the YC-136 Rice Flour Mixing and Evaporating Steamer. The water softener can reduce scale formation in the steam generator, prolong the service life of the equipment and ensure the quality of the steamed mochi dough.

Q: Can I test the production effect of this mochi ice cream line before placing an order?
A: Yes, we have a professional test workshop in our factory. You can send your raw materials to us, and we will run the production line on-site to produce finished mochi ice cream products for you to check the quality and effect. You can also come to our factory to observe the test production in person to confirm whether it meets your expectations.