steamed bun forming ball rolling bread dough making machine Bun Making Machine

1-4 Sets
>=5 Sets
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Company Information

Shandong Yinying Cooking Machinery Co., Ltd.

CN Manufacturer, Trading Company
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Quick Details

Condition: New
Warranty: 1 year
After-sales Service Provided: Video technical support
Place of Origin: Shandong China
Brand Name: Yin Ying
Voltage: 110V/220V/380/450V or Customized
Certification: SGS CE
Weight: 200kg
Type: Dough
Production Capacity: 30pieces/min
Dimension(L*W*H): 580*660*978
Power(W): 1500
Applicable Industries: Hotels,Manufacturing Plant,Food &amp; Beverage Factory,Farms,Restaurant,Home Use,Retail,Food Shop,Construction works&nbsp;
Texture of material: 304 Stainless steel
Packaging Detail: Standard Export Packing
Product Description

 MP30II steamed bun machinery is developed based on the original MP30 steamed bun machinery. It is a new product that can produce well-shaped steamed bun with accurate measurement. This machinery can produce steamed bun from the dough mixed with wheat flour, additive and water. The column-shaped steamed bun with globe-roof is produced after extrusion,transportation, cutting and rolling circle. This machinery can be widely used in government-sponsored institution, factories and mines, school canteen and factories that processing steamed buns.


NameCapacityPowerSizeWeightSize after PackingWeight after Packing
MP-30II30pieces/min1.5kw 110V 60Hz, 220V 60Hz or Customized





Product details

Main structure:MP30II steamed bun machinery consists of gearbox, pedestal, flour carrying component and forming component. The carrying flour component contains upper case, chain, chain wheel, spout, cosine curve, cosine curve body, front panel, adjustment outlet of flour, flour box, etc. The forming component contains material inlet, forming pan, plane pan, gel pan, picking pan, etc.


After the motor starts, the dough is put into the spout equably and carried to the flour outlet with the help of double-cosine curve while extruded. Passing through adjustment outlet of flour, the dough is extruded equably and it jacks up hanger sheave. The cutter rotates while moving downward, and cut the dough in shape of column evenly, and then the dough drops into the material inlet. The dough is kneaded and rolled to form a column-shaped steamed bun blank with smooth surface. The size of steamed buns blank can be controlled by adjusting the adjustable shelf to change the distance between hanger sheave and front panel.


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