Industrial Steamed Bun Machine
Forms, fills, proofs, and steams baozi and mantou in one unit — typical rate 3,000–12,000 pieces/h with integrated proofing and steaming.
Feature
- Baozi (filled) and mantou (plain) on the same machine.
- Auto filling, forming, proofing, steaming — one complete unit.
- Typical rate 3,000–12,000 pcs/h across three frame sizes.
- Piece weight 30–150 g adjustable at the former.
- Vacuum-assisted forming — smooth, wrinkle-free skins.
- Integrated proofing chamber and steaming tunnel on SUM-001/201.
Sample
7 * 24 Support 
Remote Support 
Global CoverageParameters
The SUM series forms, fills, proofs, and steams baozi and mantou in one unit — typical rate 3,000–12,000 pieces per hour. Filling, forming, proofing chamber, and steaming tunnel sized as one system.
From Dough to Steamed Bun
Portioned dough balls are filled and closed by the forming head — vacuum assistance keeps the skin smooth and wrinkle-free. Pieces pass through the proofing chamber on trays, then the steaming tunnel cooks them at atmospheric steam for 12–20 minutes depending on size. Piece weight is 30–150 g, adjustable at the former.
Three Frame Sizes
| Model | Output | Power | Proofing | Steaming |
|---|---|---|---|---|
| SUM-101 | 3,000–6,000 pcs/h | ~6 kW | External cabinet | External steamer |
| SUM-001 | 6,000–9,000 pcs/h | ~9 kW | Integrated chamber | Integrated tunnel |
| SUM-201 | 9,000–12,000 pcs/h | ~12 kW | Integrated chamber | Tunnel + auto tray load |
Typical values — proofing time and tunnel length are configured to your bun size and recipe.
Fillings
The filling pump handles pork, beef, chicken, vegetable, red bean, and custard fillings. The filled-baozi head and plain-mantou head are both included; swap takes under 30 minutes.
Steam Source
The line runs on an external steam boiler or the built-in electric steam generator. Boiler sizing depends on frame size — the utility schedule in the quotation states the steam demand per model.
Related Machines
Feed the line from the DKM dough kneader and DDR divider rounder; for mantou-focused plants see the SBM steam bread machine. The full flour-food family is on the pasta processing hub.
FAQ
Both. Baozi are filled buns, mantou are plain; the filling head and plain head are both included and swap in under 30 minutes.
Pork, beef, chicken, vegetable, red bean, and custard — any pumpable filling. Chunky fillings use the wide-gap pump option.
30–150 g per piece, adjustable at the former, with weight consistency set during commissioning on your dough.
The SUM-001 and SUM-201 have an integrated proofing chamber; the SUM-101 proofs in your existing cabinet.
Typically 12–20 minutes depending on bun size — tunnel speed and steam pressure are recipe-controlled.
Either an external steam boiler or the built-in electric steam generator. The quotation includes the steam demand per model.
Two operators typical — one on dough and filling top-up, one on packing — plus a supervisor on larger frames.
Flower rolls and steamed bread rolls run with the roll-forming attachment — ask Esper Foodtech Engineering for the tooling list.
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