Industrial Rice Ball Machine
Forms, fills, and wraps onigiri rice balls — 3,000–9,000 pcs/h typical with auto nori wrap on larger frames.
Feature
- Portions, fills, and shapes onigiri in one line.
- Typical 3,000–9,000 pcs/h across three capacities.
- Triangle, round, and barrel molds.
- Filling injection standard on RBM-001/201.
- Auto nori wrap with print option.
- Holds rice at 60–70°C for crack-free forming.
Sample
7 * 24 Support 
Remote Support 
Global CoverageParameters
The RBM series forms onigiri rice balls — shape, fill, and wrap — at 3,000–9,000 pieces per hour typical, for convenience-store suppliers, sushi chains, and frozen rice plants.
Forming Onigiri
Cooked rice at 60–70°C portions into the mold, the filling injector centers salmon, tuna, pickled plum, or kombu, and the mold closes into triangle, round, or barrel shapes. The nori wrapper station applies and cuts seaweed to the wrap pattern on the larger frames. Colder rice cracks — the line holds temperature for you.
Three Capacities
| Model | Output | Shapes | Nori wrap | Filling |
|---|---|---|---|---|
| RBM-101 | 3,000–5,000 pcs/h | Triangle / round | Manual | Optional |
| RBM-001 | 5,000–7,000 pcs/h | Triangle / round / barrel | Auto | Standard |
| RBM-201 | 7,000–9,000 pcs/h | Triangle / round / barrel | Auto + print | Standard |
Typical values — mold sets and wrap patterns are configured to your product range.
Fillings
Any firm filling portions cleanly: salmon, tuna, pickled plum, kombu. Soft fillings run chilled to hold the centering accuracy.
Rice Handling
The line pairs with your rice cooking and seasoning stage; rice temperature and seasoning moisture are the two variables that decide forming quality. Piece weight runs 80–200 g.
Where It Fits
Pack into film or trays for chilled distribution, or into IQF lines for frozen rice balls. The flour-food family overview is on the pasta processing hub.
FAQ
Triangle, round, and barrel on changeable molds.
Any firm filling — salmon, tuna, pickled plum, kombu; soft fillings run chilled.
Auto-wrap on the RBM-001 and RBM-201; the RBM-101 wraps manually after forming.
Keep rice at 60–70°C for forming — colder rice cracks in the mold.
80–200 g per piece, set at the portioner.
Daily wash-down; weekly former mold clean.
Yes — seasoning moisture is tuned to the forming recipe during commissioning.
Mold sets are reorderable any time from Esper Foodtech Engineering.
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