Meat Bun Machine
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Meat bun machine is an ideal food machine for making the steamed stuled buns with meativepetables and other material inside the bun which ivery tasty and nutrient. You can make steamed bread with hsh stufings, steamed bread with beefstufings and so on. The whole stufed bunmaking processing is Dough Kneading-Sheeting-Filling&Rolling-Forming.
Typical Products Made by Meat Bun Machine
This machine is suitable to make Meat Bun, Vegetables Bun, Red Bean Bun, Small Steamed Bun, Rabbit Bun, Rice Cake with Bean Paste, Cutted Bun, French Bread, Filling Inserted Bread, Silk Bun, etc.
Bun Machine Highlights
1. The product of various shapes.
You can change different molds to make various shapes products. The rolling and forming can keep the natural texture of the dough so that the finished products are the same as hand-made with more delicate appearance.
2. Advanced Design and Sanitary
Chinese bun making machine is easy to assemble, clean and maintain. All parts contacting with food are made of food standard stainless steel.
3. Easy to Operate & Labor Saving
Equipped with PLC control system, this machine can be operated easily. The thickness of dough wrapper, stuffing quantity and finished product size can all be set.
Meat Bun Machine Features
Meatbun making machine adopts the pressure-reducing system which would transport large capacity flour.
Improved turbo type transporting system makes the delivering process more smooth and easy.
Inflow point adopts double frequency control with High precision and efficiency. You can adjust the size of stuffing and dough automatically.
The machine is highly automated, microcomputer control, fully human control panel with quicker response speed and higher steady precision.
Meatbun making machine is made of high-quality stainless steel material, so the machine is durable and sanitary.
Meatbun making machine can make 2400-3000 steamed stuffed buns per hour. You can adjust the size of the buns freely.
Quantization is precise, and the operation is convenient. Only one person or two can finish the whole work.
The meat bun can be adjusted from 15-150g.
The size of the product is of high uniformity with a smooth surface.
Unifying Continuous B2B Production Line Strategies
Because forming 3600 center-filled raw meat buns per hour creates a terrifyingly dense logistical bottleneck, this 350kg unit must be methodically positioned within your physical factory flow. The core density of the meat filling is absolutely critical—runny, watery fillings will explode. Therefore, operators must prepare a highly emulsified, gelled meat matrix upstream utilizing a heavy-duty commercial bowl cutter. Once the flawless buns are violently discharged from the machine, they are typically routed directly into expansive proofing cabinets before violently entering a massive automated steam tunnel. After complete thermal cooking, these buns are aggressively diverted into a deep frozen food production line, finalizing a spectacularly lucrative, high-volume turnkey supply chain for global supermarket distribution.
Intense Washdown Tolerances for Raw Meat Handling
Any commercial mechanism handling immense quantities of raw animal proteins and wet carbohydrates simultaneously faces devastating scrutiny during rigorous food safety audits. We proactively engineered the entire 1600mm chassis using heavily polished, rust-proof SUS304 stainless steel framing. Recognizing that nocturnal cleaning crews cannot waste hours unbolting heavy hardware, the massive dual filling hoppers and the internal twin augers feature highly accessible quick-release locking joints. A single master operator can completely dismantle the contaminated wet-zones of the machine in under twelve minutes, dragging the steel components to the deep sink to be aggressively blasted with high-temperature sanitizing foams.
Are wildly disparate manual scaling weights destroying your dough margins and infuriating your B2B grocery buyers? Confront our international Turnkey engineering division today to secure a heavily detailed technical blueprint of this high-speed pleating system.
Frequently Asked Questions
Can this specific piece of commercial equipment effortlessly handle highly liquid, watery vegetable fillings
Absolutely not. The physical laws governing vertical extrusion demand strict filling viscosity. If you force highly watery cabbage or loose, dripping sauces into the meat hopper, the liquid will aggressively pool, violently burst through the thin outer dough walls before the cutting plates can seal, and completely jam the machinery. The filling must be chilled, emulsified, and relatively dense to guarantee perfect encapsulation.
Is the physical number of decorative pleats precisely adjustable via the central digital touchscreen
No, the decorative folds are created by hard, physical mechanical geometry, not software code. The beautiful swirling top knot is shaped exactly by the physical multi-plate PE cutting head. If you require a smooth, completely un-pleated top (common in smooth mantou or sweet bean buns), the operator must physically unbolt the entire pleated cutting head and install a dedicated "smooth-cut" die matrix array.
How does the machine react if a massive bone shard or dense frozen chunk is accidentally dumped into the meat hopper
The high-torque secondary filling motor is strictly guarded by an ultra-sensitive digital overload relay housed deeply within the central electrical cabinet. If a heavy bone violently locks the internal injection auger, the intelligent PLC definitively detects the lethal amperage spike within milliseconds, instantaneously severing all three-phase electrical power and engaging an emergency mechanical brake to prevent the gearbox from physically tearing itself apart.
Do I realistically need a highly specialized technician to properly calibrate the complicated triple VFD interface
The Triple VFD (Variable Frequency Drive) nomenclature sounds immensely complex, but our software engineering team mapped the entire interface into a brilliantly simple touchscreen GUI. An ordinary floor operator only needs to input the desired numerical speed values for [Dough], [Filling], and [Cutting]. The internal PLC seamlessly translates those simple numbers into the exact hertz frequencies required to universally perfectly drive the three heavy 2.75KW motors.
If my facility solely utilizes incredibly tight, low-hydration noodle dough instead of yeast-risen fluffy dough, will this machine correctly function
No, this explicitly specialized system leverages soft, pliable geometries. The internal dual dough augers and the sheer physical friction of the extrusion pipe are specifically architected to gently urge highly hydrated, heavily yeast-fermented, and immensely airy doughs forward. If you dump a rock-hard, 30% hydration dumpling or noodle matrix into the hopper, it will catastrophically stall the primary 2.75KW motor within minutes and snap the internal compression augers.
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