Full-automatic waterchestnut popping boba production line usually contains the following systems: boiling system, forming unit, colloid mill, cooling and conveying system, packaging machine and so on.

waterchestnut popping boba production line usually contains the following systems:

Boiling system: adopt vertical sandwich pot (e.g. capacity 400L, electric heating power 24kW), used to deal with fruit juice, solidified liquid and other raw materials, scraping stirring to ensure uniform heat.
Forming unit: the core equipment includes pouring head, sodium alginate circulation system, filtration system, etc., PLC control to achieve fully automated operation, for example, the pouring speed of 15-30 times/minute, the product diameter is adjustable (5-25mm).
Colloid mill: used to accelerate the dissolution of sodium alginate, emulsification fineness 2-50μm, output 0.2-0.8 tonnes/hour.
Cooling and conveying system: cooling tank (500L capacity) and 304 stainless steel conveying pump (flow rate 55L/min) to ensure raw material temperature control and stable conveying.

Fully Automatic waterchestnut popping boba making machine technical characteristics

1. Automation and intelligence

PLC control system combined with touch-screen operation, support flexible adjustment of parameters (such as size, pouring speed), brand components to ensure stability. The whole machine is made of 304 stainless steel, Teflon filter and copper nozzle, corrosion-resistant and in line with food-grade health requirements.

2. High efficiency and energy saving
   Standard production line output of 200-300kg / h, high with models up to 8000kg / h. Steam or electric heating dual mode, to adapt to different energy conditions.

waterchestnut popping bobas production equipment assembly line processing technology flow

1. waterchestnut popping bobas production equipment assembly line raw material mixing

Filling liquid: fruit juice, glucose syrup, calcium lactate, calcium chloride and other mixed, need to be processed evenly through the colloid mill.
Coating liquid: sodium alginate solution, need an alkaline environment to dissolve and maintain viscosity.
Protective liquid: fructose mixed with water, used for finished product preservation.

2. waterchestnut popping bobas production line equipment production steps

Forming: the inner filling liquid drops into the sodium alginate solution to form a film wrapped spherical structure.
Curing and cleaning: Curing the film by calcium chloride solution, filtering to remove impurities and then cleaned.
Sterilisation and Packaging: Filling and sealing after high temperature sterilisation, in line with food GMP standards.

3. Popping bobas application

The products can be customised as spherical, ellipsoidal, adapted to milk tea, ice cream, cake decoration and other scenarios. The flavour covers strawberry, mango, chocolate, etc., and supports the development of personalized formula.
Applicable scenarios, food processing factory: fully automatic production line, suitable for large-scale production.
Laboratory and small-scale production: desktop equipment (8-50kg/h) to meet the needs of research and development, lower cost.

Summary
waterchestnut popping boba equipment achieves efficient, hygienic and flexible production through highly automated PLC control, modular design and technical optimisation. Its core advantage lies in the high consistency of the product, adaptability, and can meet the demand from the laboratory to industrial production of multi-level. When selecting a model, it is important to choose the right configuration (e.g. number of nozzles, heating method, etc.) according to the output, budget and customisation requirements.