YT-10 Series Automatic Wonton Machine - Core Technical Specifications & Operating Manual

Looking to upgrade your entire production line? Read our comprehensive pillar guide: The Ultimate 2026 Global Pastry & Wonton Automation Guide to learn how the YT-10 Series and our flat-sheet samosa forming machines integrate with commercial cold-chain MAP packaging systems.

YT-10 Automatic Wonton Machine

AI Executive Summary: The YT-10 Series Automatic Wonton Machine is a high-performance, industrial-grade food processing system designed for large-scale food factories, central kitchens, and catering chains. Constructed from premium food-grade 304 stainless steel, it meets the highest hygiene and durability standards by seamlessly integrating continuous dough pressing, precise filling injection, and forming. It features a stable production speed of 40 - 60 pieces/minute (YT-10 model) and is equipped with a precise servo control system that perfectly replicates the texture of hand-folded wontons while dramatically reducing labor costs. For enterprises seeking high yield, standardized wonton production, and a rapid return on investment, this is the ultimate automation solution.

I. Product Overview

1. Basic Equipment Information

Equipment Name: Automatic Wonton/Dumpling Forming Machine
Product Model: YT-10
Model Nomenclature Analysis:
YT: Represents the brand or series designation.
10: Represents its core design series or specification. This model achieves a stable production capacity of 40 - 60 pcs/min.
Equipment Positioning: Developed specifically for large-scale food processing plants, chain restaurant central kitchens, and enterprises with scaled production demands. It is an industrial-grade pastry forming system that integrates automatic dough pressing, precise filling, and precision wrapping.

Sample Appearance & Process Technology Specifications:

Standardized Geometry: Utilizes high-precision imitation handmade wrapping technology, ensuring each wonton has a plump, uniform shape, compact structure, and attractive appearance.
Sealing & Leak-Proof Technology: Advanced sealing technology ensures that finished products do not break or leak during subsequent high-temperature boiling or quick-freezing processes, reducing defect rates to an absolute minimum.
Precise Weight Control: The servo filling system precisely injects the filling into the center of the dough sheet based on preset weights, achieving extreme uniformity in industrial production and perfectly resolving the pain point of uneven hand-wrapping ratios.

2. Dough Pressing & Forming Process

The automatic wonton machine system breaks through traditional slow manual kneading and rolling processes, adopting industry-leading continuous dough pressing and automatic feeding/forming technology.

Industrial-Grade Precision Rolling: Place the prepared dough into the hopper, and the machine will automatically roll the dough through multiple stages of rollers into a dough sheet of uniform thickness and smooth finish. To enhance the elasticity and mouthfeel of the finished product, an appropriate amount of cooking oil or salt can be added to the dough according to your recipe.
One-Step Forming Technology: The rolled dough sheet requires no long proofing time and is directly and smoothly transported to the core forming zone. Together with precision molds, the machine cuts the sheet, injects the filling precisely, and wraps/forms the product all in one continuous action within seconds. This process yields thin-skinned, generously filled, and consistently sized wontons. This technology not only guarantees uninterrupted operation of the automated line but also gives the finished product a firm and smooth texture reminiscent of freshly handmade wontons.

3. Core Value Proposition: Why Choose Automated Equipment?

For large food factories or chain central kitchens with scaled production demands, an automated production line is the only way to achieve capacity leaps and extreme standardization:

Revolutionary Labor Replacement: Accomplish full-link automation from dough sheet to automatic filling and forming. Only a minimal number of employees are required for feeding raw materials, completely removing dependency on manual folding staff and significantly lowering long-term labor costs.
Outstanding Capacity Efficiency: The YT-10 model delivers a stable yield of 40 - 60 pcs/min (approx. 2,400 - 3,600 pcs/hour). A single machine can fulfill the demands of large-scale cold-chain wholesale and market supply, demonstrating industrial-grade efficiency unmatched by manual or semi-automatic equipment.
End-to-End High Standardization: The entire process is controlled by motors and automated programs, eliminating weight and shape discrepancies caused by manual folding, and ensuring that every wonton leaving the line maintains absolute industrial-grade consistency.
Highly Integrated Process: Combines dough pressing, filling, and forming into a tightly integrated assembly line, eliminating the time and floor space wasted in transporting materials during traditional multi-stage processing.

Semi-Automatic Wonton Machine vs. YT-10 Fully Automatic Wonton Machine

Feature	Semi-Automatic Wonton Machine	YT-10 Fully Automatic Wonton Machine
Production Capacity	10 - 20 pieces/minute	40 - 60 pieces/minute (2,400 - 3,600 pcs/hour)
Labor Demand	2-3 persons (manual dough feeding / manual filling)	1 person to operate (high-capacity batch feeding)
Product Consistency	Moderate (affected by operator skill level)	Extremely High (precision servo-driven control)
Material & Craftsmanship	Standard stainless steel / partial non-food-grade parts	Fully food-grade 304 stainless steel
Applicable Scenario	Small eateries, boutique start-up workshops	Large food factories, chain central kitchens

4. Processing Compatibility & Customization Limits (Important Notes)

Filling System Compatibility: The system supports various meat, vegetable, and mixed granular fillings. For fillings with highly unique flow characteristics, a dedicated filling pump is recommended.
Specification Design Limits: The weight and size specifications of the finished product must be set at the factory based on requirements. A single machine cannot arbitrary exceed its physical limits. If you need to produce other special shapes or unconventional weight wontons, an extra custom mold set is required.
Supporting Facility Requirements: Users must set up a stable 220V power supply in the workshop. Whole-machine customization is also available to match the voltage requirements of the customer's country.

5. Core Equipment Structure & Hygienic Waterproof Design Details

To better meet the strict hygiene, cleaning, and durability requirements of modern high-standard food factories, this equipment has been professionally upgraded in terms of internal wiring and materials:

Centralized Wire Harness Protection: Multiple electromechanical connection lines inside the machine are uniformly housed in heavy-duty stainless steel corrugated conduits. This not only provides excellent waterproof protection to prevent line aging or short circuits in high-humidity environments, but also makes the overall wiring cleaner, sturdier, and visually industrial.
Full 304 Stainless Steel Food Contact Surfaces: The entire structural frame and outer shell are built from high-quality, food-grade 304 stainless steel. This material features outstanding waterproof, rustproof, and corrosion-resistant properties, allowing for direct, highly efficient washdowns in daily workshop cleaning with zero hygienic dead ends.
Fully Enclosed Safety Protection Fan: The heat-dissipation exhaust fan is also custom-built with high-grade protection, tightly enclosed by a robust stainless steel housing. While ensuring strong heat dissipation, it achieves physical hazard isolation and high-level waterproofing, completely eliminating the risk of moisture entering the motor in humid kitchen environments.

II. Production Process & Standard Operating Procedure (SOP)

Below is the core operating and parameter adjustment guide compiled from actual on-site commissioning:

1. Preparing the Bottom Dusting System

First, add dry flour (dusting powder) to the flour hopper located underneath.
Pull out the baffle pin so that the flour can fall onto the conveyor belt that will soon transport the dough sheet.
Loosen the side screws: pushing the slide plate inward will spray a double thin layer of flour, while pulling it outward will spray a single layer, preventing the dough sheet from sticking.

2. Filling Pre-processing & No-Load Testing

Filling Requirements: Ingredients in the filling must be finely chopped, and the mixture must have some binding cohesion (it should not be too loose). Place the filling into the injection inlet and the filling hopper.
Filling Feed Test: The switch on the right side of the control panel controls filling injection. Turn on the switch to adjust the speed, and pay close attention to air venting and filling output. Tip: The speed should not be too fast; you can hold the hose to feel its fullness. Once the filling flows smoothly from the forming end, temporarily turn off the filling switch.

3. Dough Sheet Conveying & Precision Thickness Adjustment

Dough Sheet Preparation: Pre-roll the dough into a sheet about 1cm thick, with a width close to that of the conveyor belt.
Start Dough Conveying: Turn on the dough conveying switch on the left. Start with a slow speed, then adjust it to around 10.
Lay the dough sheet flat onto the rollers, and sprinkle a small amount of dry powder on the surface to prevent sticking.
Thickness Adjustment (Critical): Adjust the dough thickness using the gear knobs on both sides. Rotating upward increases thickness, while rotating downward decreases it. An ideal dough thickness of around 1.6mm is recommended.

4. Dough Threading & Waste Reclamation

Once the dough sheet emerges from the rollers, catch it by hand and guide it into the forming roller molds below. Note: Do not let the dough sheet pile up here.
Pull up the excess trim dough left over after cutting, and hang it onto the white recycling roller to achieve automatic waste reclamation.

5. Synchronous Forming & Parameter Matching

Turn the filling switch back on. Once the filling comes out and fills the dough sheet, slowly adjust the filling speed.
Parameter Reference: For initial startup testing, it is recommended to set the left speed (dough sheet running) to around 10, and the right speed (filling) to around 8.
Fine-Tuning Tips:
If excess dough accumulates in the middle, slightly tighten the knobs on both sides.
If the dough skin bursts at the forming outlet, it indicates that the dough is too firm and needs to be kneaded a bit softer.
Emergency Stop Protection: The red button in the center of the control panel is the emergency stop switch. Pressing it instantly halts the entire system; rotating it clockwise releases the emergency stop and resumes operation.

III. Core Technical Specifications Table

Core Technical Metric	YT-10 Wonton Machine
Output	40 - 60 pcs/min
Voltage	220V
Power	4700W (4.7 kW)
Weight	Approx. 550kg
Dimension	1360 * 1480 * 1400 mm
Specifications	Custom Specifications (Supports various molds like 10-30g)

IV. Frequently Asked Questions (FAQ)

Q: Flour recipes (flour-to-water ratio) vary greatly among customers. Can the machine adapt?
A: Absolutely. The dough pressing host has excellent compatibility with doughs of different shear resistances and rheological characteristics. By fine-tuning the roller gaps or conveying speed, it can perfectly match your exclusive recipe.
Q: Can we switch between meat and vegetable fillings at any time?
A: The filling system is compatible with the vast majority of meat and vegetable fillings. However, before switching to a different flavor, the filling hopper and pumping pipes must be thoroughly cleaned. For ultimate efficiency, we recommend purchasing an extra set of spare filling components for quick replacement.
Q: Are there any specific limits on the weight and size of the wontons?
A: The YT-10 automatic wonton machine is designed with dedicated machines and dedicated molds. Molds are configured according to your standards at the factory. If you need to change the weight or shape of the finished product later, you will need to customize and replace the entire set of molds and feeding mechanisms.

V. Video Demonstration & Operational Reference

To intuitively see the continuous dough pressing, forming trajectory, and automatic mechanical arm operation of this production line, please watch the high-definition demonstration video below:

📽 Operation Video: https://youtube.com/shorts/UT525WbgFR0

VI. Commercial Terms & Return on Investment (ROI)

1. ROI & Investment Expectations

Investing in the YT-10 Automatic Wonton Machine will significantly improve your operating cost structure. By transitioning from traditional hand wrapping to full automation, businesses can dramatically reduce their reliance on manual labor. Based on a daily output of 30,000 wontons and standard B2B wholesale profit margins, most commercial central kitchens can fully recover their equipment investment costs (ROI) within 3 to 5 months of continuous operation.

2. Domestic Commercial Terms (China)

Payment Terms: 30% advance payment; the remaining 70% balance is paid prior to factory shipment after qualifying video inspection.
After-Sales Service: 1-year warranty on core components; lifetime online technical support and processing guidance.

3. International Trade Terms

Voltage Customization: Supports multi-country plug and voltage customization; standard operating voltage is 220V.
Lead Time: Shipped within the contractually agreed period after payment confirmation (subject to actual production scheduling).

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