Tabletop Steamed Bun Machine | Small Commercial Fully Automatic Imitation Handmade Steamed Bun Equip

I. Core Selling Points (Product Advantages)
1. Compact and Space-Saving, Flexible Tabletop Design
The machine is compact (approx. 940×685×1220mm) and lightweight (approx. 105kg), requiring no fixed installation. It can be placed on a regular tabletop and is plug-and-play with 220V household voltage. It is particularly suitable for breakfast shops, small family-run businesses, canteen kitchens, small processing workshops, and other space-constrained environments. It is easy to move and store.
2. Food-Grade Stainless Steel, Hygienic and Easy to Clean
The hoppers, augers, forming trays, and conveyor belts that come into contact with dough and fillings are all made of SUS304 food-grade stainless steel. It is corrosion-resistant, rust-free, and non-stick, meeting food hygiene standards. The smooth surface has no dead corners; daily cleaning only requires rinsing and wiping with water, reducing bacterial residue and making maintenance easy.
3. Hand-rolled dough simulation + 12-pleat shaping, superior taste and appearance.
Utilizing a double-auger hand-rolling technology, the dough is kneaded at low temperatures, resulting in a delicate texture without damaging the gluten. The buns have a soft yet chewy skin, comparable to handmade buns. Equipped with a 12-pleat shaping plate, the embossing is clear, the filling is sealed tightly, and the finished product is plump, round, and neat, enhancing the store's image.
4. Adjustable dough-to-filling ratio, versatile machine for various sizes.
The bun weight is infinitely adjustable from 15-150 grams per bun, allowing independent control of dough thickness and filling amount, minimizing errors and ensuring consistent output. It can make meat buns, vegetable buns, red bean buns, xiaolongbao (soup dumplings), shengjianbao (pan-fried buns), etc. By changing the mold, it can also make steamed buns and twisted rolls. A versatile machine with high cost-effectiveness.
5. Highly Efficient and Automated: 1 Person Equals 10, Saving Labor Costs
The entire process—from dough mixing to feeding, filling, shaping, and discharging—is fully automated, eliminating the need for manual kneading and wrapping. Production capacity is adjustable from 100 to 2000 pieces per hour, enabling rapid service during peak hours, significantly reducing labor costs and addressing pain points such as difficulty in recruiting and low efficiency.
6. Intelligent Control + Safety Protection: Beginners Can Learn in 5 Minutes
The control panel features simple buttons and intuitive parameters, supporting variable frequency speed control, allowing for adjustable feeding and shaping speeds. Equipped with an emergency stop button, a fully enclosed protective cover, and power-off protection when the cover is opened, it prevents hand pinching and jamming, ensuring safe and reliable operation; even employees with no prior experience can master the operation with simple training.
7. Pure Copper Motor + Modular Structure: Stable, Durable, and Easy to Maintain
The built-in high-strength pure copper motor provides ample power, low noise, and smooth, long-term operation. The machine features a modular design, allowing for quick disassembly of the auger, forming disc, and conveyor belt for easy cleaning and maintenance. With fewer vulnerable parts and simple replacement, it boasts low maintenance costs and peace of mind for commercial use.
II. Store Selling Points (Manufacturer Services)
1. Direct Supply from the Source Manufacturer, Strict Quality Control: Focusing on food machinery R&D and production, our standardized workshops and multiple quality inspections (no-load test run, material-filled test packaging, safety testing) ensure that every piece of equipment is tested before leaving the factory, rejecting defects and guaranteeing reliable quality and a good market reputation.
2. Free One-on-One Selection + Trial Run: Based on daily output, bun size, filling type, and site dimensions, we provide free professional selection solutions; we support material-filled trial runs, allowing you to observe the forming effect and taste on-site before placing an order.
3. Full Technical Guidance, Guaranteed Learning: After equipment delivery, we provide free remote video training (installation, debugging, dough/filling ratio, cleaning and maintenance); we provide bun recipe references, allowing you to learn in 5 minutes, even with zero experience.
4. Comprehensive After-Sales Service and Rapid Response: Full machine warranty, with key components (motor, auger, forming disc) receiving priority warranty; 24-hour after-sales hotline, remote and rapid fault diagnosis, on-site repair when necessary to minimize downtime losses; lifetime supply of original factory parts at affordable prices.
5. Customization and Production Line Integration Support: Customizable with extended conveyor belts, special pattern molds, and larger hoppers; can be combined with dough mixers, proofing boxes, and steamers to form a small-scale steamed bun production line; free workshop layout suggestions provided.
III. Common Faults and Solutions
1. Uneven Bun Size, Filling Leaks, and Incomplete Formation
Causes: Improper dough-to-filling ratio, loose forming disc, excessive auger gap, filling too thin/too dry.
Solutions:
· Adjust dough-to-filling flow rate to ensure proper ratio;
· Tighten the forming disc fixing screws and correct its position;
· Fine-tune the gap between the auger and sleeve;
· Adjust filling moisture: add dry powder if too thin, add water if too dry.

2. Dietary Issues: Dough is too dry/too wet, auger is worn, temperature is too high, or the dough is not cleaned promptly.
Solutions:
· Adjust the dough consistency (flour moisture content should be controlled between 50% and 55%);
· Clean the auger and hopper to remove any remaining dry dough;
· Reduce the operating speed to avoid overheating due to friction;
· Replace the auger if it is severely worn.

3. Excessive Noise and Vibration During Equipment Operation

Causes: Machine body is not level, feet are suspended, fixing screws are loose, or bearings are worn.

Solutions:
· Adjust the bottom anti-slip feet to ensure the machine body is level;
· Tighten all fixing screws on the machine body, motor, and forming plate;
· Replace worn bearings promptly to reduce abnormal noise.

4. Filling Feeding Jams and Difficulty in Filling Extrusion
Causes: Filling contains large particles, hopper is clogged, filling pipe is stuck, or the pump is not properly lubricated.
Solutions:

·Finely chop the filling and remove any hard lumps to prevent pump jamming;

·Disconnect the power and clean any remaining filling from the hopper and filling tube;

·Add food-grade lubricant to the filling pump bearings.

5. Purchase Dilemma: Tabletop vs. Floor Standing

·Tabletop: Small footprint, 220V voltage, 100–2000 pieces/hour, suitable for small shops, stalls, and daily production <5000 pieces;

·Floor Standing: Capacity over 3000 pieces/hour, 380V voltage, more stable machine, suitable for canteens, processing plants, and mass production.