High Quality Semi Automatic Siomai Forming/Shumai Machine for Restaurant

Choose a suitable sumai machine based on your production scale and automation needs. The fully automatic model suits large-scale factories, delivering 5,500 pieces hourly with full one-stop automatic production to save labor. The semi-automatic one fits small and medium businesses, with 1,200 or 1,800 pieces hourly, requiring minor manual work and offering cost-effective, flexible operation.

The recommended dough recipe ratio for the dough required by the siomai machine is 28%. This ratio ensures the dough has appropriate viscosity and elasticity, which matches the machine's processing requirements (whether for the fully automatic model's integrated dough processing or the semi-automatic model's wrapper production) and helps achieve the desired chewy texture of the finished shumai.

We provide custom molds in three specifications to meet diverse size demands, with precise parameters for wrapper diameter, wrapper weight, filling weight and finished product weight. Compatible with both fully and semi-automatic shumai machines, these molds enable standardized, consistent production. Customers shall specify the required mold model when placing orders.

Operate the siomai machine properly for consistent production. Power on the device, adjust cutter gaps if needed, and load adequate dough. Calibrate dough output speed and wrapper thickness, then fill and evenly adjust filling volume. Activate dual supplies and fine-tune parameters to control product size and height. Parameter values directly affect production speed and finished product specifications.

Proper maintenance ensures the shumai machine's safe, stable and long-lasting performance. Daily upkeep includes thorough post-shift residue cleaning and pre-shift lubrication for blades and transmission parts. Weekly care requires gentle disassembly and proper cleaning and placement of key components. Additionally, bearings need semi-annual cleaning, and the geared motor shall be maintained routinely per official guidelines to avoid faults and stabilize production.