Case Study: Multi-Function Production Line by Wuxi Henghao

Client Background

Xinli (Shanghai) Food Technology Co., Ltd. focuses on steamed buns, mantou and other pasta products for B-end clients. To meet growing demand for standardized production, it sought a reliable multi-function production line to replace traditional processing.

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Challenge Analysis

Traditional semi-manual processing suffered from low efficiency (800-1,000 pieces/hour), unstable quality (±5g weight deviation, 12% waste rate), poor flexibility (1-2 hours for SKU switching) and high labor costs—all limiting scaled production.

Customized Solution

Wuxi Henghao provided a customized multi-function production line with core product advantages:

1. Full-process integration: Integrates dough mixing, dividing, rounding, filling, forming and tray arranging for one-stop automated processing with no key-link manual intervention.

2. High-precision stability: Supports 30-150g (steamed buns) and 10-600g (mantou) weight adjustment, with deviation controlled within ±1g, ensuring uniform dough texture and fermentation stability.

3. Rapid flexibility: Quick-change molds and recipe memory enable SKU switching in 30 minutes, adapting to diverse dough types and product specs.

4. Food safety & easy maintenance: Food-grade stainless steel and closed structure avoid contamination; built-in CIP system simplifies maintenance and meets hygiene standards.

5. Seamless connection: Integrates perfectly with subsequent proofing, steaming and cooling equipment to form a complete production chain.

Implementation & Results

The line was deployed in Xinli’s central kitchen for mass production of steamed buns and mantou, achieving remarkable results via optimized workflow.

Process Flow: Dough preparation → Automatic mixing → Precision dividing & rounding → Filling/forming → Tray arranging → Proofing → Steaming → Cooling → Packaging

Key outcomes driven by the line:

• Efficiency boost: Hourly output up to 4,000 steamed buns/1,200 mantou, 300% efficiency improvement, daily output exceeding 30,000 pieces.

• Stable quality: 98% qualification rate, waste rate down to 2.5% via precise weight control and uniform processing.

• Cost & flexibility optimization: 65% labor reduction; 30-minute SKU switching accelerates new product launches.

Conclusion

Henghao’s multi-function production line solved Xinli’s core pain points, realizing automated, standardized production. It showcases how the line empowers food enterprises with capacity upgrading, cost control and stable quality, underpinning market competitiveness.