SINOFUDE Launches Fully-Automatic Popping Boba Line

October 24, 2025

Higher consistency, lower losses—purpose-built for modern beverage and topping markets.

Shanghai | SINOFUDE — A turnkey process spanning Cooking → Servo Depositing → Collection & Rinsing → Multihead Weighing & Filling → Terminal Sterilization.

Production line display

Four Core Modules

1) Cooking System

· Dedicated kettles for sodium alginate shell solution and juice-based core

· Steam-jacketed with scraper agitation (vacuum/atmospheric), inline temperature/°Brix; optional CIP and buffer/holding tanks

2) Forming System (Servo Depositing)

· Method: servo metering + multi-nozzle to dispense core into calcium bath (e.g., calcium lactate/chloride) for rapid alginate crosslinking

· Performance: fill-weight accuracy ≤ ±1.5%; diameter consistency ±0.3 mm (typical 8–10 mm); low tailing and rework

· Advantage: compensation for viscosity/temperature variation to stabilize shell thickness and geometry

PLC Control System

Depositing system

Process flow chart display

3) Collection & Packaging

· Flow: food-grade conveyors → rinse/separation → dewatering → multihead weigher for precise dosing

· Packs: pail/bag-in-box (e.g., 5–25 kg); optional syrup/preservation liquid to optimize texture and shelf life

4) Terminal Sterilization

· Retort (batch/loop) with pasteurization range (~85–95 °C) or high-temp cycles (up to 121 °C) as per recipe

Validated microbiological safety while protecting flavor and bite; aligned with HACCP/CE/GMP

Product Display

Key Specs & Materials

· Throughput: 150–600 kg/h (recipe/diameter dependent; customization available)

· Hygienic design: SUS316 product-contact, SU S304 elsewhere; sanitary quick-clamps and radiused transitions

· Controls: PLC + HMI (Siemens/Omron), one-touch recipe recall and batch traceability

· Options: inline Brix/viscosity, auto calcium make-up, chilled syrup loop, metal/weight check, remote service & dashboards

Use Cases

Milk tea chains, OEM co-packers, dairy/dessert toppings, and cross-category fruit-filled spheres.

Quote: “We put consistency and maintainability on equal footing. With advances in servo metering, bath circulation, and CIP, customers achieve round, clean-burst pearls while keeping downtime and loss under control.” — SINOFUDE Product Manager

About SINOFUDE

SINOFUDE delivers end-to-end solutions for confectionery, bakery, chocolate, and popping boba equipment—from lab-scale trials to full production lines.

Email: info@sinofude.com | Shanghai, China

Basic Information

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