Mega Former

MegaFormer

A High-Speed Encrusting Machine can produce up to 24,000/HR.

This equipment has been developed especially for all types of meat
and fish products. Different types of Dumplings and Knodels can also be produced.
* Stainless Steel is used where food products come into contact so it is very hygienic and easy to clean using high-pressured water.
* Since there are only a few parts for this compact machine, disassembly is very easy and can be washed using high-pressure water because the motor is waterproof.
* Other options such as Hoppers, Dough Lifters, Conveyors and Panners can also be attached to this equipment.
Please feel free to contact us anytime.


 

Features

  • High Speed Encrusting and Dividing.
  • Maximum production is 24,000 per hour (for two rows) (same maximum production for both encrusting and dividing.)
  • Maximum output is 3,000kg/hour.
  • Weight range of the product is approximately 10-250g per piece.(This may vary slightly depending on the dough and filling.)
  • The temperature for the dough and filling can range from partially frozen to 70℃.

 

[How to] Making business of Siomai

Requirement machine

  1. Siomai machine(Tosei TOW-120 or SS-21)
  2. Mixer(Kanto Mixer, SK Mixer, Aicohsha, etc.)
  3. Steamer(Arahata, Shinagawa, etc.)
  4. Cooling machine(Fukushima, Hoshizaki, Shinagawa, Miura, Toa-daiichi, etc.)
  5. Blast or Shock Freezer(Fukushima, Hoshizaki, HItachi, Mitsubishi, Toa-daiichi, etc.)
  6. Deaerator  sealer(Fuji-impulse, etc.)
  7. Metal detector

 

TOSEI SS-21

TOSEI SS-21

Shinagawa-FCG seriessiomai

 

 

 

 

 

 

 

Steam and cool line

Steam and cool line

Steamer without  boiler

Steamer without boiler

Steamer without boiler

Steamer without boiler

 

 

 

 

 

 

Boiler

Boiler

metal detector

Metal detector

metal detector2

Metal detecotr

Blast freezer

Blast freezer

 

 

 

Patisserie & Bakery Japan 2015

P&G

Date Jun,16(Tue.)-18(Thu.) 2015
Time 10:00am to 5:00pm
Venue Tokyo Big Sight East Hall 1
Organized by Patisserie & Bakery JAPAN Organizing Committee
Managed by EJK Japan, Ltd
Concurrent show Tokyo Cafe Show & Conference 2015
Expected number of visitors 28,000
Supported by
(tentative)
The Federation of Japan Confectionery Associations
All Japan Federation of Bakers Associations

Siomai Skin

[Recipe] Siomai Skin

Siomai Skin

Ingredient

All Purpose Flour 200g
Salt 3g
Boiled water 120g(120cc)

Process

  1. Put flour and salt to bawl. And the mix.
  2. Put boiled water to 1 bit by bit. And then mix using by chop stick.
  3. When its not so hot of 2, knead this by hand.
  4. When this dough is smooth, please rest this cover by wet towel 15-30 minutes.
  5. Divide it into ten
  6. Put corn starch to table. And then flat this dough almost 1 mm.
Siopao

[Recipe] Japanese SIOPAO

Japanese SIOPAO

Ingredient

Dough
All Purpose Flour 200g
Dry Yeast 5g
Baking Powder 5g
Sugar 30g
Vegetable Oil 6g
Salt 1 pitch
Warm Water 100g
Filing
Ground Pork 200g
Onion 1/2
Bread crumb 15g
Chicken Cube 8g
Say Sauce 15g
Sesame Oil 5g
Sugar 5g
Corn Starch 5g

 

Process

  1. Put all of ingredient(without water) for dough to big bawl
  2. Put warm water to big bawl bit by bit and then mix
  3. When smooth dough, cover of this bawl
  4. Crosswise slice of onion
  5. Put 4 and bread crumb to bawl and mix
  6. Put other ingredients also to this bawl and then mix well
  7. Divide dough equally among eight and then flat
  8. Wrap filling by this dough
  9. Leave 30 minutes
  10. Put in steamer almost 30 minutes, not so hot
  11. Cool down

 

Start Mobac show in JAPAN

24th MACHINERY, MATERIALS, MARKETING OF BAKERY AND CONFECTIONERY SHOW
MOBAC SHOW 2015, the only specialized general exhibition in Japan for the bakery and confectionery industries, is going to be held. The show was held 23 times in the past, being highly rated in Japan and abroad as a business show, in which machinery, equipment, tools, raw materials, and sub-materials necessary for bakery and confectionery industries are exhibited together.
■Dates Feb.18(Wed.)-21(Sat.), 2015 for 4 days
■Opening
time
10:00 – 17:00
■Site MAKUHARI MESSE
International Exhibition Hall. 4-8

WEB Page

NS-21 Semi Automatic Gyoza Forming Machine

TOSEI NS-21

TOSEI NS-21

TOSEI NS-21

  • Placing each dough sheet enables the machine to work consecutively.
  • The operation is easy and user-friendly.
  • Any size can be changed by replacing optional parts.
  • The portions that touch the surface of a dough sheet are always kept clean, because they are easy to be dismantled and washable.
  • The minimum adjustment of ingredients is easy and simple.
  • The maintenance and inspection needs no special work because of its compact body configuration.

Specification:
Capacity:1,200pcs/h
Power supply:Single Phase 100V,80W
Product Weight:15-35g

Dimension:

L(Total Length) 705(mm)
W(Total Width) 395(mm)
H(Total Height:) 790(mm)
Machine Weight: 60kg
Handling

Handling

Dimension

Dimension

TOW-120 Automatic Siomai Machine

TOSEI TOW-120

TOSEI TOW-120

TOSEI TOW-120

  • EASY OPERATION : Only put filling to filler hopper & put mixing dough to upper hopper.
  • TOPPING: Auto put on the top of each Siomai
  • OPTION: Connect to tray filling machine or line up machine.
  • OPTION: Connect to tray filling machine or line up machine.

Specification:
Capacity: 5,000-6,000pcs/hour
Power supply: 3-phase 200V, 1.35kw
Weight: 550g

Dimension:

L(Total Length) 1,350(mm)
W(Total Width) 915(mm)
H(Total Height) 1,835(mm)
Machine Weight 550kg