A new machine from the manufacturer comes with full factory technical service and the latest models; a used machine requires less upfront investment, but you have to vet its condition and parts yourself; a Taiwanese-made machine offers the convenience of proximity and easy communication. Choose based on your product, output, budget, and after-sales needs. There is no absolute answer.
RHEON's website lists a Taiwan branch in Neihu District, Taipei, designated as a service office; new-machine inquiries are handled by the RHEON ASIA contact.
A steamed bun machine co-extrudes fermented dough and filling into a rope, then cuts and seals it into balls, with pleats formed by the sealing mechanism or a pleating unit. Dough temperature, dusting flour, and filling firmness determine yield, and the capacity of proofers and steamers is often the bottleneck of the whole line.
Plain mantou can be made by dividing and rounding or by rolling a log and cutting it into sections, while two-color and filled mantou require an encrusting and forming machine. Flower rolls are made by oiling, rolling, and twisting; the challenge with silver thread rolls is keeping the fine strands from clumping together; and the key to gua bao is the amount of oil at the fold.
The soup in xiaolongbao comes from aspic mixed into the meat filling, and aspic is solid only when cold; as soon as the filling warms up, it leaks. The wrapper must be thin yet have gluten strength, and the seal must be secure. The number of pleats is determined by the sealing or pleating mechanism; 18 pleats is a standard from hand-making.
Filled tangyuan have exactly the structure encrusting machines are built for; the difficulty is that glutinous rice dough is sticky, soft, and hardens over time, which is handled with anti-stick dusting flour, cooked dough, and recipe control. Unfilled small tangyuan are mostly divided and then rounded, while rolled yuanxiao-style tangyuan have a different texture.
Taro balls and sweet potato balls are made by extruding a rope and cutting it into sections on a dividing machine, so every piece is the same size and cooking time is easy to control. What comes out are cut segments; for round balls, they must be rounded afterward. The water content of the taro paste and the proportion of tapioca starch determine whether the dough extrudes smoothly and whether the cuts stick to the blade.
Sweet potato balls are made by cutting uniform pieces on a dividing machine, then rolling them by hand or with rounding equipment into balls, so they puff evenly when fried. Made-to-order frying does not require freezing, while frozen semi-finished products for wholesale are dusted and blast frozen, and do not need thawing before frying.
Cantonese mooncakes are filling wrapped in dough and then pressed in a mold, and the first half of that process is exactly the job of an encrusting machine; whole salted egg yolks require a solid-ingredient feeder. The flaky crusts of egg yolk pastries and mung bean pastries are temperature-sensitive and their layers are easily crushed, while the fillings can be portioned first on a dividing machine.
The stickiness of mochi comes from glutinous rice starch, and on a machine it is controlled with anti-stick dusting flour, temperature, and the sugar in the recipe. Strawberry daifuku requires wrapping whole fruit, which needs a solid-ingredient feeder; the key to mochi ice cream is ice cream that is firm enough and a wrapper that stays soft after freezing.
Pineapple cakes are pineapple filling wrapped in a buttery shortcrust, formed into balls, pressed flat into square molds, and baked in the molds; sun cakes, Dajia pastries, and taro pastries use flaky crusts around the filling. Whichever type, dividing the filling is the easiest step to hand over to a machine first.
Croquettes, cheese-filled fried balls, and meat-filled fried foods all have an outer layer around a filling, which is then coated and fried. The encrusting at the front end can be handled by an encrusting machine, and the back end is a chain of flour dusters, batter applicators, and breaders; freezing comes in two forms, raw-frozen and par-fried then frozen.
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