Industrial Steam Bread Machine
Forms and steams mantou and steamed rolls on multi-tier cabinets — 1,000–5,000 pieces/h typical, white and fluffy by gentle steam heat.
Feature
- Forms and steams in one line — mantou, rolls, flower rolls.
- Typical 1,000–5,000 pcs/h across three capacities.
- Multi-tier steaming keeps crumb white and fluffy.
- Piece weight 30–150 g adjustable.
- Vacuum-assisted forming — smooth, wrinkle-free surface.
- Boiler or built-in steam generator.
Sample
7 * 24 Support 
Remote Support 
Global CoverageParameters
The SBM series forms and steams mantou and steamed bread rolls — 1,000–5,000 pieces per hour typical, on multi-tier steaming that keeps the crumb white and fluffy.
Forming and Steaming
The portioner divides the dough into equal pieces and the forming head shapes them into smooth mantou or rolls. Pieces travel on trays through the multi-tier steaming cabinet, where atmospheric steam cooks them 15–25 minutes depending on size. Gentle steam heat is what keeps steamed bread white and soft-crumbled — no crust forms, so texture is everything.
Three Capacities
| Model | Output | Piece weight | Steam source | Tiers |
|---|---|---|---|---|
| SBM-101 | 1,000–2,500 pcs/h | 30–150 g | Boiler or generator | 3–4 |
| SBM-001 | 2,500–4,000 pcs/h | 30–150 g | Boiler or generator | 5–6 |
| SBM-201 | 4,000–5,000 pcs/h | 30–150 g | Boiler or generator | 6 + auto tray |
Typical values — tier count and steaming time are configured to your piece weight.
Product Range
Mantou, steamed rolls, flower rolls, and — with the filling attachment — stuffed baozi. Piece weight is adjustable 30–150 g at the former. For complete filled-baozi lines with integrated proofing see the SUM steamed bun machine.
Steam Source
The line runs on an external steam boiler or the built-in electric steam generator; the utility schedule with the quotation states the steam demand per model.
Dough Room
Feed it from the DKM spiral kneader and DDR divider rounder. The flour-food family is on the pasta processing hub.
FAQ
Mantou, steamed rolls, flower rolls, and stuffed baozi with the optional filling attachment.
Typically 15–25 minutes depending on piece size — tier speed is recipe-controlled.
An external steam boiler or the built-in electric steam generator; the quotation states steam demand per model.
30–150 g adjustable at the former, consistent at stable dough.
Vacuum-assisted forming and gentle tier transfer — no wrinkles, no crush marks.
Yes — the optional filling attachment handles meat and vegetable fillings.
One operator for dough top-up and tray handling; the SBM-201 runs auto tray loading.
Spare tray sets and tier belts are orderable any time from Esper Foodtech Engineering.
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