Operation & Maintenance

With standardized daily cleaning and regular lubrication maintenance, the overall service life of the machine can reach 8–12 years. Wearing parts such as silicone scrapers, rubber rings and conveyor belts need periodic replacement, while core structures like frames, main rollers and forming molds can work stably for over a decade. If the equipment runs 24 hours continuously without timely maintenance, its service life will be shortened significantly. Our after-sales team provides long-term spare parts supply to support long-term use of your equipment.

It will only happen if you fail to clean the machine daily. As long as you fully disassemble, clean and dry all hoppers, molds and feeding components after each day’s production, there will be no residual stuffing or flour left to breed bacteria. If residues are left uncleaned overnight or for several days, mold and bacteria will grow easily, affecting food safety. We provide standardized daily cleaning steps to help you avoid this risk.

Completely disassemble and clean all parts that contact dough and fillings, wipe dry thoroughly to avoid mold and rust. Coat transmission bearings, chains and roller shafts with anti-rust lubricating oil. Cover the whole machine with dustproof cloth, keep the workshop dry and ventilated to prevent moisture erosion on electrical components. Cut off the main power supply; check the machine once every two weeks if idle for over one month, and reapply lubricant as needed. Before restarting production after long storage, clean all oiled parts and test run without raw materials first.

Immediately cut off the power supply first to avoid accidental injury and motor burnout. Remove leftover dough and fillings inside the feeding channel, hopper and molds by hand. Check for oversized vegetable chunks or hard impurities causing jamming. After all blockages are fully cleared, manually rotate the machine to confirm smooth operation before restarting power. If jamming frequently occurs, adjust filling consistency, reduce feeding speed or recheck mold clearance. If the problem persists, our after-sales team can provide remote video guidance.

The replacement cycle depends on daily production volume. Silicone filling scraper, conveyor belt and small sealing rubber rings: replace every 3–6 months under 8-hour daily continuous operation. Forming molds and feeding rollers: normally usable for 1–2 years with regular cleaning and maintenance. Transmission chains and bearings: add lubricating oil weekly, replace every 1.5–2 years if worn out. We provide a full set of spare parts list and can supply wearing parts at factory cost anytime.

First cut off the power supply，The hopper and filling injection assembly can be disassembled and washed with water. For forming molds, use warm water together with a soft brush to clear flour and stuffing residues.Avoid high-pressure water flushing the motor and electrical control box. After cleaning, dry all components thoroughly before reassembly to prevent rust and bacterial growth. We will supply detailed cleaning operation

Uneven dumplings are mainly caused by inconsistent dough thickness, unstable filling delivery, mismatched mold gaps and uncalibrated running speed. Unmixed dough or lumpy stuffing also leads to irregular shapes. Adjust dough formula, filling consistency, mold clearance and machine speed to get uniform finished dumplings.

Dough pressing part 1️⃣3 or 4 sets of frames and belts: It can be cleaned by wet rag or kitchen cleaner. After cleaning, blow out the water with an air gun and keep it dry, avoid to become mildewed. 2️⃣3 or 4 sets of pressing roller: It can be cleaned by wet rag or kitchen cleaner. After cleaning, blow out the water with an air gun and keep it dry, avoid to become mildewed. 3️⃣Surface of dough pressing part:Using air gun to blow out redundant dust, and using wet rag or kitchen cleaner; After cleaning, blow out the water with an air gun and keep it dry. 4️⃣Take-up dish: Taking off and clean it by water directly;After cleaning, blow out the water with an air gun and keep it dry. 5️⃣Dusting powder hooper: Taking off and clean it by water or blow out the dust; and using toothpick or slender objects clean the holes at the bottom of the hooper. 6️⃣Brush : blow out the dust with an air gun and keep it dry.

Forming part 1️⃣Stuff filling part: It need to disassemble whole part and hooper, and cleaning it by water, directly. 2️⃣Mold part: It need to clean the mold by wet rag or kitchen cleaner, or take off and using non-high pressure water to wash it; Then blow out the water with an air gun and keep it dry. 3️⃣Hollow rotating table: It can be cleaned by wet rag or kitchen cleaner to clean it; keep it dry. 4️⃣Wrapper cutter part: Using air gun to blow out redundant dust; and disassemble to clean it regularly, and keep it dry 5️⃣Frame and belt: Take off it and can be cleaned by high pressure water to wash the belt, or using wet rag or kitchen cleaner. After cleaning, blow out the water with an air gun and keep it dry, avoid to become mildewed. 6️⃣Frame of feeding dough sheet: It can be cleaned by wet rag or kitchen cleaner; After cleaning, blow out the water with an air gun and keep it dry, avoid to become mildewed. 7️⃣Robot Arms(If has): the bottom of arms need to clean it by wet rag or kitchen cleaner, and keep it dry

Structure: it consist of dough pressing part and forming part; Dumpling forming part and dough pressing part are separated, which can realize the independent movement and replacement of it by 1-2 people; it connect by signal wire, if there is no signal, whole machine will be stopped.

The machine is equipped with heat-resistant structure and heat dissipation system. It works steadily below 40℃, and motors have overheat protection. For long-term high-temperature use, improve ventilation and avoid direct sunlight. High heat will age rubber parts and wires, so please inspect the machine more often. We also offer related operation tips.

Wrapper breakage mainly results from improper thickness settings, weak dough, watery fillings, high running speed or worn molds. Thin, dry wrappers and overmoist fillings will easily cause damage. You can fix the issue by adjusting parameters, improving dough recipes, reducing filling moisture and replacing worn molds.