Full Automatic Tamarind Ball Making Machine – CE Certified & Durable
Full Automatic Tamarind Ball Making Machine – CE Certified & Durable
As a professional China supplier of food processing equipment, we’ve tailored the fully automatic Tamarind Ball production line to tackle the unique challenges of Tamarind Ball manufacturing—specifically the soft, sticky nature of tamarind raw materials and the need for even sugar coating. Composed of two core machines from our proven product range—YC-170 Automatic Encrusting Machine and YC-52 Automatic Flour Coating Machine (Turntable Type)—this line balances efficiency, space-saving design, and product quality, with all technical details backed by our verified equipment specifications.
Machine Detailed Specifications
Each machine in the line is engineered to perform a critical function, with parameters optimized for Tamarind Ball production while supporting versatility for other food types.
YC-170 Automatic Encrusting Machine
The YC-170 is the heart of the production line, responsible for transforming soft, sticky tamarind pulp (mixed with sugar or other ingredients) into uniformly shaped, intact balls. Its design addresses the key pain point of Tamarind Ball manufacturing—preventing material adhesion and deformation—through sealed components, precision cutting, and durable food-grade parts.
Specifications
| Parameter | Detailed Details | Relevance to Tamarind Ball Production |
|---|---|---|
| Capacity | 10-100 pieces per minute (adjustable via touchscreen) | Aligns with the line’s 10-70 pcs/min output; operators can fine-tune speed to match tamarind pulp viscosity |
| Product Weight Range | 10-100g (customizable for 10-120g via mold adjustment) | Covers all common Tamarind Ball sizes, from small 10g casual snacks to 120g festive treats |
| Power | 1.5KW | Efficient energy use for continuous operation, ideal for small-to-medium production volumes |
| Electricity | 220V, 50/60Hz, 1Phase | Compatible with global power grids, no extra voltage converters needed for most markets |
| Dimension | 1670 × 920 × 1650 mm | Compact footprint to fit tight factory layouts; discharge port height aligns with YC-52 for seamless transfer |
| Weight | 300KG | Sturdy build for stable operation, but light enough for flexible placement (equipped with optional casters) |
| Control System | - Touchscreen: Taiwan Delta brand, 7-inch color display - PLC: Taiwan Delta, supports program storage - Language Support: English + custom local languages (e.g., Spanish, Arabic, Hindi) | Intuitive operation for workers; 99+ recipe storage allows quick switching between Tamarind Ball and other products |
| Key Mechanical Features | - Sealed Hopper: Teflon-coated inner wall + rubber sealing ring to prevent sticky tamarind pulp from adhering or leaking - Variable-Pitch Screw: 25mm diameter stainless steel screw (SUS304) with variable pitch design, ensuring even material feeding without crushing - 8-Point Precision Cutter: 8 adjustable cutting points (vs. 1-point in cheaper models) for uniform ball sizing; blades made of mold steel (1-year warranty) - Dual Anti-Eccentric Design: Splitter + mold base anti-eccentric structures to keep Tamarind Balls centered, avoiding lopsided shapes | Solves Tamarind Ball’s stickiness issue; ensures consistent shape/weight; reduces maintenance costs (durable blades) |
| Electrical Components | - Motors: Shanghai OTT brand (400W ×5, 120W ×1, 25W ×1) – tested for 5,000+ hours of continuous use - Inverters: Taiwan Shihlin brand (6 units) for smooth speed control - Relays/Contactors: Chint brand (industry-standard for reliability) - Bearings: HRB, Renben, Shanglong brands (rust-resistant for food environments) | Ensures long-term stability; reduces downtime (critical for continuous Tamarind Ball production) |
| Applicable Products | Tamarind Ball, Maamoul, Nastar, Kubba, Kibbeh, Mochi Ice Cream, Energy Ball, Protein Ball, Fish Ball, Meat Ball, Mooncake, etc. | Versatility to expand product lines beyond Tamarind Balls, maximizing ROI |
YC-52 Automatic Flour Coating Machine (Turntable Type)
Tamarind Balls require a uniform sugar coating to balance their natural tartness and prevent sticking—but their soft texture means rough coating processes can crush them. The YC-52’s turntable design solves this by using gentle, 360° rotation to wrap sugar around each ball, while its mesh belt and compact size optimize efficiency and space.
Specifications
| Parameter | Detailed Details | Relevance to Tamarind Ball Production |
|---|---|---|
| Capacity | 10-200 pieces per minute (independent speed control) | Easily matches the YC-170’s 10-70 pcs/min output; no bottlenecks or ball 堆积 |
| Turntable Details | - Diameter: 900mm - Material: SUS304 stainless steel (food-grade, easy to clean) - Rotation Speed: 15-45 RPM (adjustable via inverter) | 360° coverage ensures every Tamarind Ball gets even sugar coating; slow speeds protect soft texture |
| Power | 0.4KW | Low energy consumption, even during 8-hour shifts |
| Electricity | 220V, 50/60Hz | Consistent with YC-170’s power requirements; simplifies wiring |
| Dimension | 1500 × 1000 × 900 mm | Short height (900mm) aligns with YC-170’s discharge port; narrow width (1000mm) saves floor space |
| Weight | 180KG | Light enough to position directly under YC-170; stable enough to avoid vibration during turntable rotation |
| Conveyor Belt | - Type: Mesh belt (304 stainless steel) - Function: Excess sugar falls through gaps for recycling - Speed: 0.5-2 m/min (adjustable) | Reduces sugar waste; prevents sugar buildup that could stick to Tamarind Balls |
| Control System | - Inverter: Zhongchen brand (0.75KW) for turntable/conveyor speed control - Language Support: English + custom local languages (matches YC-170 for operational consistency) | Easy to sync with YC-170; workers only need to learn one control system |
| Key Features | - Direct Feeding Design: Input hopper positioned to receive Tamarind Balls directly from YC-170 (no extra conveyor needed) - Adjustable Sugar Feeder: Manual or automatic sugar dosing (optional upgrade) to control coating thickness - Removable Components: Turntable and mesh belt can be disassembled for deep cleaning (critical for food safety) | Saves space; reduces manual sugar handling; meets global food hygiene standards (e.g., FDA, CE) |
| Applicable Products | Tamarind Ball (sugar coating), Dateball, Pineapple Cake, Sesame Ball, Maamoul (nut coating), etc. | Supports coating with sugar, sesame, or 椰蓉 —ideal for expanding Tamarind Ball product variants |
Tamarind Ball Production Line Workflow
The line’s workflow is designed for seamless integration, minimal labor, and zero Tamarind Ball damage—with every step optimized for the product’s soft, sticky properties.
Step 1: Preparatory Setup
Machine Calibration: Operators use the YC-170’s touchscreen to select the "Tamarind Ball" recipe (stored in PLC) or input custom parameters: weight (10-120g), speed (10-70 pcs/min), and cutter position. For the YC-52, set turntable speed (20-30 RPM, ideal for soft Tamarind Balls) and conveyor speed to match the YC-170.
Material Preparation: Load mixed tamarind pulp (tamarind + sugar + optional spices) into the YC-170’s sealed hopper (15L capacity—enough for 1 hour of production). Fill the YC-52’s sugar feeder with granulated sugar (fine or coarse, per customer preference).
Step 2: Tamarind Ball Forming (YC-170)
The YC-170’s sealed hopper feeds tamarind pulp into the variable-pitch screw, which gently pushes the material forward without crushing it (critical for maintaining Tamarind Ball’s soft texture).
The pulp moves through the dual anti-eccentric mold base, ensuring it stays centered as it exits the forming port.
The 8-point cutter trims the pulp into uniform balls, with each cut synchronized to the material flow—no jagged edges or uneven sizes.
Step 3: Transfer to Coating Machine
The YC-170’s discharge port is positioned 15-20cm above the YC-52’s input hopper (customizable based on factory layout). Formed Tamarind Balls fall directly into the YC-52’s turntable—no extra conveyors, which reduces the risk of balls sticking to belts or deforming during transfer.
Step 4: Even Sugar Coating
The YC-52’s turntable rotates 360°, tumbling Tamarind Balls gently through the sugar feeder. The adjustable sugar dosing ensures each ball gets a thin, even layer (no clumps).
Excess sugar falls through the mesh belt into a collection tray below, where it can be recycled back into the feeder—reducing waste by up to 15%.
Coated Tamarind Balls exit the YC-52 via the mesh conveyor, ready for packaging (e.g., manual weighing or automatic packaging machines, which can be added later for full automation).
Step 5: Post-Production Cleaning
Both machines feature removable, food-grade parts: the YC-170’s hopper and mold base can be disassembled, and the YC-170’s Teflon coating ensures easy wiping. The YC-52’s turntable and mesh belt can be rinsed with warm water—no harsh chemicals needed, which protects the machines’ stainless steel surfaces.
Tamarind Ball Introduction
Origin & Traditional Production
Tamarind Ball’s roots lie in tropical regions where tamarind (Tamarindus indica) is abundant—primarily Southeast Asia (Indonesia, Malaysia, Thailand), India, and East Africa (Kenya, Tanzania). Historically, it was a homemade snack: families would boil tamarind pulp to soften it, mix in sugar to balance its natural tartness, hand-roll the mixture into small balls (10-15g), and coat them in sugar to prevent sticking.
In India, Tamarind Balls (known locally as "Imli Goli") have been part of street food culture for centuries, often sold by vendors in small paper bags. In Southeast Asia, they’re a staple at festivals—eaten as a sweet-sour treat to refresh during hot weather. Today, commercial production has scaled this tradition, with machines like our YC-170 and YC-52 replacing manual rolling and coating to meet global demand.
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Market Classification
By Flavor Profile
Classic Sweet-Sour: The most common variant, made with tamarind pulp + white/brown sugar. Dominates markets in Southeast Asia and India, where it’s sold as a casual snack.
Spiced Tamarind Balls: Infused with chili powder, cinnamon, cardamom, or cloves. Popular in South Asia (e.g., India’s "Masala Imli Goli") and the Middle East, where spicy-sweet flavors are favored.
Premium Variants: Added with nuts (cashews, peanuts), chocolate, or dried fruit (dates, mango). Target Western markets (US, EU, Australia) as "artisanal snacks," with higher price points ($4-6 per 100g).
By Use Case
Casual Snacks: Small, individual-sized balls (10-20g) packed in resealable pouches. Sold in convenience stores, supermarkets, and online (e.g., Amazon, local e-commerce platforms).
Festive Treats: Larger balls (50-120g) packed in gift boxes. Popular during holidays like Diwali (India), Hari Raya (Malaysia), and Christmas (South Africa), where they’re given as gifts.
Industrial Ingredients: Crushed Tamarind Balls used as a topping for yogurt, ice cream, or baked goods. Sold in bulk to bakeries and food manufacturers.
Global Market Trend (2024-2030)
Tamarind Ball demand is growing at a 7-9% annual rate globally, driven by three key factors:
Health-Conscious Snacking: Tamarind is rich in antioxidants (e.g., polyphenols), fiber, and vitamins (B1, B2), making Tamarind Balls a "better-for-you" alternative to candy or chocolate. Consumers in the US and EU are increasingly seeking ethnic snacks with natural ingredients, and Tamarind Balls fit this trend.
Ethnic Food Mainstreaming: The rise of global cuisine—fueled by social media (TikTok, Instagram) and international travel—has introduced Tamarind Balls to mainstream markets. For example, major US retailers like Walmart and Whole Foods now stock Tamarind Balls in their "international snack" aisles.
Cost-Effective Production: With machines like our automatic line, manufacturers can produce Tamarind Balls at scale for lower costs than manual production. This has made Tamarind Balls accessible to price-sensitive markets (e.g., Southeast Asia, Africa) while maintaining quality.
Regional Names & Cultural Significance
Tamarind Ball’s name varies by region, reflecting local languages and culinary traditions:
India:
Hindi: "Imli Goli"
Tamil: "Puli Urundai"
Used in Diwali celebrations as a symbol of "sweet-sour joy"—shared with family and friends.
Southeast Asia:
Indonesia: "Onde-Onde Asam"
Malaysia: "Bola Asam"
Sold at street food stalls and night markets, often paired with tea or coffee.
East Africa:
Kenya: "Tamarind Balls" (English, due to colonial influence)
Tanzania: "Mchele wa Tamarind"
Eaten as a midday snack by farmers and workers, thanks to its energy-boosting sugar content.
Western Markets:
Typically labeled "Tamarind Balls" (no local translation), with packaging highlighting their "exotic" origin (e.g., "Made with Thai Tamarind" or "Indian-Style").
Similar Products
Tamarind Ball belongs to a broader category of "ball-shaped, fruit- or pulp-based snacks"—but it stands out for its unique sweet-sour flavor and soft texture. Here’s how it compares to similar products (all of which can be produced with our YC-170 machine):
| Similar Product | Origin | Key Differences from Tamarind Ball |
|---|---|---|
| Dateball | Middle East/North Africa | Made with date pulp (sweet, no tartness) + nuts; denser texture; often coated in coconut or sesame. |
| Maamoul | Middle East | Semolina-based dough filled with dates or nuts; crumbly texture (vs. Tamarind Ball’s chewy texture); popular during Ramadan. |
| Energy Ball | Western Markets | Mixed with oats, nuts, dried fruit, and honey; marketed as a "healthy snack" (high protein/fiber); no tartness. |
| Mochi Ice Cream | Japan | Glutinous rice dough wrapped around ice cream; cold, chewy texture; sweet (no tartness); often flavored with matcha or strawberry. |
| Kubba/Kibbeh | Middle East/North Africa | Savory (not sweet); made with ground meat + bulgur wheat; fried or baked; used as an appetizer, not a snack. |
FAQs About Tamarind Ball Machine
Q: What is the output capacity of the full automatic tamarind ball making machine?
A: The YC-170 encrusting machine produces 10–70 balls per minute, and the YC-52 turntable coater keeps the same pace, giving you a real-world throughput of up to 4,200 pieces per hour.
Q: How sticky can the tamarind paste be before the machine struggles?
A: The YC-170’s sealed hopper and variable-pitch auger handle up to 35 % moisture and high invert-sugar recipes without sticking or leaking.
Q: Does the sugar-coating drum break soft tamarind balls?
A: No. The YC-52 uses a gentle 360° rotating turntable and adjustable belt speed; the balls roll, they don’t drop, so shape and surface stay intact.
Q: Can I run the line with only one operator?
A: Yes. One worker refills hoppers and collects trays; the rest is PLC-controlled.
Q: What certifications do these machines carry?
A: Both units are CE-marked, and YC-170 is built under ISO 9001. Electrical components meet UL/CSA standards on request.
Q: How much floor space does the complete line need?
A: The YC-170 plus YC-52 tandem occupies roughly 3 m × 2 m. We supply a CAD layout that fits your exact room dimensions.
Q: What is the power requirement?
A: YC-170 consumes 2 kW, YC-52 0.4 kW, both single-phase 220 V 50/60 Hz—no three-phase converter needed.
Q: Can the machine make other ethnic sweets?
A: Absolutely. Swap forming dies and you can produce Maamoul, Kleija, Arancini, Croquette, pineapple cake, chocolate cookies, date bars, kubba, and falafel.
Q: How fast is product changeover to date balls?
A: Tool-free die change takes 5–7 minutes; the HMI stores 99 recipes, so settings recall instantly.
Q: Is the coating sugar adjustable for thickness?
A: Yes. A variable-speed vibrator and turntable speed control layer sugar from a light dusting to 2 mm crust.
Q: What languages are available on the touch screen?
A: English is standard; we preload any local language (Spanish, Arabic, French, Russian, etc.) before shipping.
Q: What is the warranty and after-sales policy?
A: 12-month warranty on non-wear parts, lifetime technical support, and 24-hour video troubleshooting. Spare parts ship within 48 hours worldwide.
Q: Can I expand to a fully automatic packing line later?
A: Yes. The YC-165 tray aligner and YC-150 aligning machine bolt on without civil works; we provide turnkey layouts.
Q: How do I clean the sugar residue?
A: Both machines use food-grade 304 stainless steel, quick-release belts, and tool-less covers. Full sanitation takes under 15 minutes.
Q: Is the equipment suitable for halal or kosher production?
A: All contact parts are stainless steel or FDA-approved polymers; we supply material certificates for religious compliance audits.
Q: What is the minimum order quantity?
A: One set (YC-170 + YC-52) is acceptable; lead time is 20–25 days.
Q: Do you offer on-site installation?
A: Yes. Our engineers provide free remote commissioning and optional on-site setup worldwide.
Q: Can I see the machine running before purchase?
A: We invite you to our Shanghai showroom or share live Zoom demos; sample tamarind balls can be couriered to you.
Q: What payment terms do you accept?
A: T/T 30 % deposit, 70 % before shipment; L/C at sight and Alibaba Trade Assurance are also welcome.
Q: Who should I contact for a detailed quotation?
A: Email
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