The fully automatic Mochi Ice Cream production line consists of five 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 softener). It supports custom plastic trays and connects to freezers or modified atmosphere packaging machines. Operator training duration varies by factors like prior experience and training depth, typically ranging from 1 to 3 days. This article answers key questions about training to help factories train operators efficiently.
Product details
How long does it take to train operators on the operation of an Automatic Mochi Ice Cream Machine?
1. Introduction
The fully automatic Mochi Ice Cream production line consists of five 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 softener). It supports custom plastic trays and connects to freezers or modified atmosphere packaging machines. Operator training duration varies by factors like prior experience and training depth, typically ranging from 1 to 3 days. This article answers key questions about training to help factories train operators efficiently.
2. Detailed Introduction of Each Machine
2.1 YC-170 Automatic Encrusting Machine
As the core molding equipment, it precisely wraps ice cream fillings with mochi dough, ensuring uniform skin-to-filling ratio and stable production.
| Parameter | Specification |
|---|---|
| Capacity | 10-100pcs/min |
| Product Weight | 10-100g |
| Power | 2KW |
| Electricity | 220V, 50/60Hz, 1Phase |
| Dimension | 1670x920x1750mm |
| Weight | 330KG |
2.2 YC-23 Imitate Handmade Flour Coating Machine
Adopts double-row powder atomization technology to evenly coat mochi surfaces, preventing adhesion and ensuring product appearance consistency.
| Parameter | Specification |
|---|---|
| Capacity | 10-90pcs/min |
| Product Weight | 10-100g |
| Power | 1.1KW |
| Electricity | 220V, 50/60Hz, 1Phase |
| Dimension | 1300x700x1300mm |
| Weight | 200KG |
2.3 YC-150 Automatic Tray Aligning Machine
Equipped with HIWIN guide rails and SICK photoelectric sensors, it automatically arranges mochi into custom trays, supporting multiple arrangement modes.
| Parameter | Specification |
|---|---|
| Capacity | 10-100pcs/min |
| Product Weight | 15-1000g |
| Power | 1.5KW |
| Electricity | 220V, 50/60Hz, 1Phase |
| Dimension | 1680x1550x920mm |
| Weight | 280KG |
2.4 YC-136 Rice Flour Mixing and Evaporating Steamer (150L)
Integrates mixing and steam heating, producing smooth and elastic mochi dough that retains traditional texture.
| Parameter | Specification |
|---|---|
| Capacity | 150L |
| Rotation Speed | 15-45r/min |
| Power | 4KW |
| Electricity | 380V, 50Hz, 3Phase |
| Dimension | 1550x1200x1600mm |
| Weight | 680KG |
| Steam Pressure | 0.04-0.05Mpa |
2.5 YC-135 Steamer Generator (With water softener)
Provides stable steam for the YC-136 steamer, with a built-in water softener to prevent scaling and extend equipment lifespan.
| Parameter | Specification |
|---|---|
| Rated Heating Power | 24KW |
| Rated Steam Output | 34kg/h |
| Saturated Steam Temperature | 171°C |
| Electricity | 380V, 50Hz, 3Phase |
| Rated Steam Pressure | 0.7Mpa |
| Dimension | 750x430x1250mm |
| Water Softener Rated Treatment Flow Rate | 500L/H |
3. Mochi Ice Cream Production Process
Mochi Dough Preparation: The YC-135 Steamer Generator provides stable steam (34kg/h, 171°C), while the YC-136 Rice Flour Mixing and Evaporating Steamer mixes and heats rice flour at 15-45r/min, producing elastic dough.
Molding: The YC-170 Automatic Encrusting Machine wraps ice cream fillings with mochi dough, adjusting weight (10-100g) and ensuring uniform skin-to-filling ratio.
Flour Coating: The YC-23 Imitate Handmade Flour Coating Machine uses double-row atomization to evenly dust the mochi surface, with adjustable speed to avoid adhesion.
Automatic Tray Aligning: Custom plastic trays are automatically fed one by one. The YC-150 arranges mochi into trays (4/6/8/10/12 pieces per tray) in straight, dot, or interlaced modes.
Post-Processing: The tray-filled mochi is directly transferred to an automatic freezer for quick freezing or connected to a modified atmosphere packaging machine for sealing, completing the fully automated production.
4. Introduction to Mochi Ice Cream
Mochi Ice Cream is a popular frozen dessert combining soft, chewy mochi dough with creamy ice cream fillings. Its unique texture—chewy outer layer and smooth inner filling—has gained global popularity among consumers of all ages. Available in various flavors (vanilla, strawberry, matcha, red bean, etc.), it is suitable for retail in supermarkets, convenience stores, and dessert shops, as well as bulk sales for catering and events. The automatic production line ensures consistent quality, uniform shape, and hygienic processing, meeting the high standards of commercial frozen dessert production.
5. Six Types of Mochi Ice Cream Machines
Type 1: Best-Selling Mochi Production Line
Composition: 3 machines (YC-170 Automatic Encrusting Machine, YC-23 Imitate Handmade Flour Coating Machine, YC-150 Automatic Tray Aligning Machine)
Capacity: 10-90pcs/min
Applications: Mochi Ice Cream, regular mochi, cookies, pastries, pineapple cakes
Key Feature: Mochi is automatically placed into small plastic trays without manual handling, enabling direct freezing or vacuum packaging afterward.
Type 2: Multi-Functional Production Line
Composition: 3 machines (YC-170 Automatic Encrusting Machine, YC-23 Imitate Handmade Flour Coating Machine, YC-165 Automatic Tray Aligning Machine)
Capacity: 10-90pcs/min
Applications: Mochi Ice Cream, regular mochi, cookies, pastries, pineapple cakes
Key Feature: Versatile production with adjustable tray sizes (max 600*800mm), suitable for diverse market demands.
Type 3: Fully Automatic Mochi Production Line
Composition: 1 machine (YC-166 Automatic Encrusting & Flour Dusting & Tray Aligning Machine)
Capacity: 10-90pcs/min
Applications: Specialized in Mochi Ice Cream (single product type)
Key Feature: Integrates molding, double flour dusting, and tray aligning. Automatically drops mochi into trays and can connect to freezers or packaging machines. Layout and dimensions are customized based on factory space.
Type 4: Fruit-Filled Mochi Ice Cream Line
Composition: 4 machines (YC-400 Solid Feeder Automatic Encrusting Machine, YC-23 Imitate Handmade Flour Coating Machine, YC-165 Automatic Tray Aligning Machine)
Capacity: 30pcs/min
Applications: Fruit-filled Mochi Ice Cream, Japanese daifuku
Key Feature: Equipped with a solid feeder to handle fruit pieces and particle fillings, maintaining product shape and texture.
Type 5: Room-Temperature Mochi Production Line
Composition: 2 machines (YC-170 Automatic Encrusting Machine, YC-52 Turntable Flour Coating Machine)
Applications: Sesame mochi, coconut mochi, red bean mochi (room-temperature storage)
Key Feature: The turntable flour coating machine can connect to 3 encrusting machines, easily scaling up production for peak seasons.
Type 6: Special Mochi Production Line
Composition: 1 machine (YC-66 Automatic Encrusting & Packaging Machine)
Applications: Qingtuan, Mugwort Rice Cake, special mochi
5. FAQs About Automatic Mochi Ice Cream Machine
A: For operators with no food machinery experience, the full training takes 2-3 days (8 hours/day). Those with relevant experience can master core operations in 1 day.
Q: What does the operator training include?
A: Training covers three parts: theoretical knowledge (machine structure, safety rules, parameter principles), practical operation (startup, parameter setting, tray customization, equipment connection), and maintenance (daily cleaning, troubleshooting common issues).
Q: Is the training focused on practical operation or theoretical knowledge?
A: Practical operation accounts for 70% of the training. Operators practice hands-on with real materials, including molding adjustment, flour coating control, and tray alignment, while theoretical knowledge is supplemented to help understand operational logic.
Q: Do operators need professional technical backgrounds to attend the training?
A: No. The training is designed for beginners, with simple explanations and step-by-step guidance. Basic literacy and operational skills are sufficient.
Q: How long does it take to master the parameter setting of the YC-170 Automatic Encrusting Machine?
A: Parameter setting (product weight, production speed) is a core training content, usually mastered in 4-6 hours of practical operation with trainer guidance.
Q: Does the training include operation of tray customization and automatic feeding?
A: Yes. The training covers setting tray specifications (4/6/8/10/12 pieces per tray), adjusting the YC-150’s automatic tray feeder, and testing tray compatibility, which takes about 3 hours.
Q: Is training provided for connecting the line to freezers or packaging machines?
A: Absolutely. The training includes steps for connecting to automatic freezers and modified atmosphere packaging machines, speed synchronization, and troubleshooting connection issues, taking 2-3 hours.
Q: What safety training is included?
A: Safety training covers emergency stop operation, avoiding moving parts (e.g., YC-170’s cutting knife), steam protection (YC-135), and electrical safety, which is completed in the first 1 hour of training.
Q: Do operators need to learn maintenance during training?
A: Yes. Basic maintenance training (daily cleaning of hoppers, checking loose parts, replacing belts) is included, taking about 2 hours. In-depth maintenance is covered in optional advanced training.
Q: Is there an assessment after training?
A: Yes. The assessment includes practical operation (producing qualified products within a specified time) and theoretical tests (safety rules, troubleshooting). Those who pass can operate independently.
Q: What if an operator fails the assessment?
A: Supplementary training (1-2 hours) is provided for unqualified operators, focusing on weak areas, followed by a re-assessment until they meet the requirements.
Q: Does the manufacturer provide training materials?
A: Yes. Each operator receives a detailed manual (with operation steps, parameter tables, and troubleshooting guides) and video tutorials for post-training review.
Q: Can the training be conducted on-site at the factory?
A: Yes. The manufacturer provides on-site training, allowing operators to practice with their own production line and adapt to the actual working environment.
Q: Is the training available in multiple languages for overseas operators?
A: Yes. Training materials and verbal guidance are available in English, Spanish, and other languages. Trainers can communicate in the operator’s native language if requested.
Q: How long does it take to troubleshoot common issues after training?
A: Common issues (e.g., uneven flour coating, tray jamming) are covered in training. Operators can resolve them independently within 5-10 minutes after 1 day of practice.
Q: Is there follow-up training for new functions or equipment upgrades?
A: Yes. If the line is upgraded (e.g., new tray sizes, function additions), the manufacturer provides free online follow-up training (30-60 minutes per session).
Q: How many operators are needed for the production line, and do they require separate training?
A: The line requires 1-2 operators. Training covers all machine operations, so no separate training is needed—each operator can handle the entire line independently.
Q: Does the training include energy-saving operation tips?
A: Yes. Trainers teach energy-saving methods (e.g., adjusting YC-135’s steam pressure, turning off idle machines) to reduce operational costs, taking about 30 minutes.
Q: Can the training duration be adjusted based on the factory’s production schedule?
A: Yes. The manufacturer offers flexible training schedules (e.g., half-day sessions) to avoid disrupting production, with the total training duration unchanged.
Q: Is the training free of charge?
