Automatic Khinkali Forming Machine
A dedicated full-servo Khinkali system integrating three-stage wrapper sheeting, accurate filling and a product-specific pleated forming station.
Coordinate sheeting, filling and forming
Product quality depends on the complete relationship between dough condition, sheet reduction, filling rheology, mold geometry and discharge handling.
Designed for repeatable industrial forming
Coordinated motion stabilizes dough transport, filling timing and mold position.
PLC or industrial-computer control supports product changeover and repeat settings.
Stainless-steel construction and removable contact parts support sanitation.
Finished shape and seal profile are engineered around approved product samples.
Technical specifications
| Model | Capacity | Product weight | Air pressure | Power | Weight | Dimensions |
|---|---|---|---|---|---|---|
| JZ-2 Khinkali | 80–100 pcs/min | 55–70 g | 360 mm | 11.1 kW | 1600 kg | 2900 × 2700 × 2400 mm |
The Khinkali version shares the JZ-2 drive platform with other filled-food machines, but its forming tooling and product validation are dedicated to Khinkali.
Control wrapper strength, filling and pleated closure together
Khinkali requires a wrapper strong enough to carry a moist, relatively heavy filling and flexible enough to gather into a defined top closure without splitting. The JZ-2 Khinkali configuration uses three-stage dough rolling, synchronized filling and dedicated pleating tooling on a full-servo platform. Its precision hollow rotary table holds the relationship between the incoming sheet, filling position and closing action.
The published capacity is 80–100 pieces per minute for 55–70 g products, with a 20–25 g wrapper portion and 360 mm sheet. These are equipment-envelope figures. Pleat definition, top height, filling ratio and leakage resistance must be confirmed with actual materials under production conditions.
Hydration, flour protein, mixing, resting and temperature determine whether the sheet stretches cleanly or springs back. Trials check adhesion, thickness and neck closure.
Free liquid, fat temperature, ingredient cut and fibers influence pumping and dosing. Correct centering keeps filling away from the gathered sealing area.
Pleat count, body diameter, top knot and release surfaces are established around an approved physical sample or dimensioned reference.
Transfer spacing and belt geometry must protect the pleated top as products move to inspection, trays, cooking or freezing.
Define the product before tooling
A complete brief includes total and wrapper weight, diameter, height, filling ratio, desired pleat appearance and cooking method. Photos help, but samples normally give a better basis for evaluating closure and release.
Plan the full line
Mixing, dough resting and filling preparation must supply consistent material at the published rate. Downstream conveyors and freezers must accept the same mass flow without product contact or deformation.
Automatic Khinkali machine FAQ
Is it identical to the wonton machine?
It shares the JZ-2 drive platform, but Khinkali needs dedicated pleating and closing tooling plus separate product validation.
Can it handle liquid-rich meat filling?
Potentially, but viscosity, free liquid, particles and temperature must be tested with the real recipe before performance is confirmed.
What controls final speed?
Dough continuity, filling behavior, approved geometry, closure quality and downstream handling determine the sustainable rate within the published range.
What should be supplied for mold design?
Provide physical samples where possible, plus weight, dimensions, closure requirements, formulas and cooking method.
Machine configuration and forming area
Information required for accurate selection
Specify Automatic Khinkali Forming Machine from the finished product backwards
A reliable quotation starts with the product and process target rather than a catalogue capacity alone. Provide piece shape, target weight, wrapper thickness, filling particle size, dough-to-filling ratio and downstream cooking or freezing. Samples, drawings and representative raw materials allow the supplier to identify the working configuration and any limits that should appear in the signed specification.
Published capacity is a reference condition, not an unconditional guarantee for every recipe. Sustainable performance must be measured as accepted product after normal rejects and interruptions. The acceptance plan should record piece-weight variation, seal integrity, wrapper damage, filling giveaway, reject rate and accepted pieces per hour. Agree the run duration, staffing, utility conditions and sampling frequency before the factory acceptance test so both parties evaluate the same result.
Confirm voltage and frequency, connected load, compressed air, water, drainage, exhaust or refrigeration where applicable. Check loading height, discharge direction, service clearance, floor loading and the real interface with upstream and downstream equipment.
Review dough and filling contact parts, mould access, residue recovery, allergen changeover and sanitation verification. The sanitation method must suit the machine’s electrical protection and the factory’s documented food-safety program.
Use the intended material and product format. Record start-up loss, stable output, quality variation, alarms, downtime, cleaning time and changeover time. Repeat critical checks after installation with actual site utilities and trained operators.
Send product photos or samples, formula where relevant, target hourly output, shift pattern, pack or downstream format, factory layout and utility schedule. Mark mandatory requirements separately from optional future expansion.
Related decision path
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Configure the machine around your product
Send product samples or drawings, dough and filling formulas, target output and available floor space.
Ready to discuss your project?
Use our single online inquiry form to send your product, capacity, utility and layout requirements.
Go to contact formApplication fit
Applications for Automatic Khinkali Forming Machine
Best suited to formed dumplings, gyoza, wonton, shumai or khinkali when the tooling, wrapper condition and filling properties are validated for the required product. Final suitability should be confirmed with representative product trials and the agreed acceptance criteria.