Commercial Bun Making Machine Buying Guide: CHINENG Models by Pieces per Hour

Brand: CHINENG — Guangdong Jiushang Electronic Technology Co., Ltd., founded 2014
Last updated: August 28, 2026
Source of specs: Commercial bun making machine · Automatic bun making machine · Dough roll type bun and steamed bun machine

In This Guide

• 1. Quick Answer — which CHINENG bun machine?
• 2. Who these machines are built for
• 3. Size by pieces per hour (not seat count)
• 4. CHINENG bun machine types
• 5. Dough, filling, and piece weight
• 6. Power, footprint, and stainless grade
• 7. Buns vs dumplings vs steamed buns (mantou)
• 8. Decision tree
• 9. Application examples
• 10. Frequently asked questions
• 11. Get a factory quote + checklist

1. Quick Answer: Which CHINENG Bun Machine Do You Need?

If hand-shaping cannot keep up with breakfast rush or wholesale orders, do not buy by dining-room seats. Match peak pieces per hour, target gram weight, and whether you need filled buns only or also steamed buns (mantou) on the same dough-roll line.

Direct answer:

• Compact shop / test kitchen (~1,500 pcs/h, 15–150 g) → tabletop-style CN-BZJ-XG-PS on the commercial bun making machine line
• Single-hopper automatic (~1,800 pcs/h, 25–100 g) → CN-XZ-BZ-30-1.2 on the automatic bun making machine page
• Restaurant / canteen prep (~2,600–3,000 pcs/h, 18–180 g) → CN-BZJ-ZGW-X or CN-BZJ-GSZ-X (commercial line)
• High-volume automatic (~3,600 pcs/h, 20–150 g) → CN-XZ-85A-AJ (button) or CN-XZ-87-CP (touchscreen)
• One line for filled buns and mantou (2,000–7,200 steamed pcs/h) → CN-XZ-290IIA-1.8 on the dough roll type bun and steamed bun machine page

CHINENG is factory-direct from Dongguan, China. Listed starting prices (machine only; exclude shipping, on-site service, and tax): about $1,262 commercial bun line, $1,962 dough-roll bun/mantou line, $3,483 automatic bun line. Confirm the live quote before ordering.

Get a CHINENG bun machine quote — send peak pieces/hour, target weight (g), filling type, voltage, and photos of the prep room.

2. Who These Machines Are Built For

CHINENG bun equipment suits:

• Chinese breakfast shops, baozi counters, and chain outlets that portion every morning
• Canteens, hotel kitchens, and central kitchens batching for steamers
• Frozen bun / ready-meal producers exporting or supplying retail
• Buyers who need published pcs/hour, adjustable piece weight, and stainless construction from one factory

You are in the right place if you want model ladders from ~1,500 to 3,600+ pcs/h on 220V (some lines offer 380V). Skip a forming machine if you only steam bought-in frozen buns. Skip a 3,600 pcs/h automatic if one operator hand-folds 400 pieces for a small café.

3. Size by Pieces per Hour (Not Seat Count)

Undersized formers fail at peak wrap time, not on average daily sales. Use four steps:

1. Count peak-hour bun demand (dine-in + takeaway + freezer refill in the busiest hour)
2. Add buffer for rework, dough breaks, and filling changes (+20–30%)
3. Match published pieces/hour on the model sheet
4. Confirm the gram range covers your SKU (e.g. 15–150 g vs 70–140 g)

3.1 Peak Volume vs Machine Class

If peak looks like…	Est. pcs/h (with buffer)	Start with this CHINENG class
Stall / test kitchen / tight counter	~1,000–1,800	CN-BZJ-XG-PS (~1,500) or CN-XZ-BZ-30 (~1,800)
Independent restaurant / daily fresh wrap	~2,500–3,500	CN-BZJ-ZGW-X (~2,600) or CN-BZJ-GSZ-X (~3,000)
High-throughput shop / multi-outlet prep	~3,500–4,500	CN-XZ-85A / CN-BZJ-GSXS-X (~3,600) or CN-YMT-8027 (~4,000)
Buns + mantou on one dough-roll line	2,000–7,200 steamed pcs/h	CN-XZ-290IIA-1.8 (variable output)

Worked example: A baozi shop sells ~2,200 buns in the busiest breakfast hour and bags 300 for the freezer → 2,500 raw → ×1.25 buffer ≈ 3,125 pcs/h → a CN-BZJ-GSZ-X (3,000 pcs/h) is close; step up to CN-BZJ-GSXS-X (3,600 pcs/h) if you expect growth. A 1,500 pcs/h tabletop would bottleneck.

4. CHINENG Bun Machine Types

4.1 Type Comparison at a Glance

Type	From (ex-ship/tax)	Typical pcs/h	Best for
Compact commercial (CN-BZJ-XG-PS)	(within commercial line)	~1,500	Tight rooms, low volume
Commercial stainless line (CN-BZJ)	~$1,262+	2,000–3,600	Restaurants, canteens, central kitchens
Automatic touchscreen/button (CN-XZ-BZ)	~$3,483+	1,800–3,600	Higher automation, wider SKU band
Dough-roll bun + mantou (CN-XZ-290IIA)	~$1,962+	0–3,600 buns; 2,000–7,200 mantou	Sheet-roll forming, dual product

4.2 Commercial Bun Making Line (CN-BZJ)

The commercial bun making machine page groups stainless models from compact PS variants through 3,600 pcs/h frames. Most run on 220V at 0.7–2.4 kW.

Model	Size (mm)	Power	pcs/h	Piece weight
CN-BZJ-XG-PS / XG-PS304	910×710×1160	220V / 0.7 kW	1,500	15–150 g
CN-BZJ-GSX-PS / GSX-PS304	1260×620×1530	220V / 1.1 kW	2,000	15–150 g
CN-BZJ-ZGW-X / ZGW-X304	720×920×1100	220V / 1.2 kW	2,600	18–180 g
CN-BZJ-GSZ-X / GSZ-X304	850/1450×710×1700	220V / 1.2 kW	3,000	20–180 g
CN-BZJ-GSXS-X / GSXS-X304	1500×710×1620	220V / 2.4 kW	3,600	18–200 g

Choose this if you need a proven stainless line with 304 suffix options on food-contact builds. Skip it if you also need plain mantou on the same dough-roll process — see the 290IIA line below.

4.3 Automatic Bun Making Line (CN-XZ-BZ)

The automatic bun making machine page adds single-hopper and fully automatic models with button or touchscreen control:

Model	Dimensions (mm)	Power	Capacity	Weight/piece
CN-XZ-BZ-30-1.2 (single hopper)	1440×680×1470	1.2 kW, 220/380V	1,800 pcs/h	25–100 g
CN-XZ-85A-AJ/1.55 (button)	1600×720×1600	1.55 kW, 220/380V	3,600 pcs/h	20–150 g
CN-XZ-87-CP/1.55 (touchscreen)	1600×720×1600	1.5 kW, 220/380V	3,600 pcs/h	20–150 g
CN-YMT-8027-65/2	1390×450×910	0.7 kW, 220/380V	4,000 pcs/h	70–140 g

Choose this if you want touchscreen or button HMI on a 3,600 pcs/h frame, or a smaller single-hopper automatic for ~1,800 pcs/h. Skip it if floor space is under ~1.4 m length and daily demand stays under ~1,200 pcs/h.

4.4 Dough-Roll Bun and Steamed Bun Line (CN-XZ-290IIA)

The dough roll type bun and steamed bun machine forms products by rolling dough sheets — suited when the menu mixes filled buns (baozi) and plain steamed buns (mantou):

Model	Dimensions (mm)	Power	Capacity	Weight/piece
CN-XZ-290IIA-1.8	2680×1500×1420 (incl. conveyor)	1.8 kW, 220/380V	Buns 0–3,600 pcs/h; mantou 2,000–7,200 pcs/h	Buns 15–150 g; mantou 10–200 g
CN-XZ-MP800A-0.6	3300×610×1330 (incl. conveyor)	1.4 kW, 220/380V	2,000–7,200 pcs/h	15–150 g

Choose this if you run a breakfast line with both filled buns and mantou from sheeted dough. Skip it if you only need small filled buns under ~1.5 m floor length — a CN-BZJ-XG-PS footprint is far smaller.

5. Dough, Filling, and Piece Weight

• Weight window: Compact PS models publish 15–150 g; commercial ZGW/GSZ lines open to 18–200 g; automatic CN-XZ-85A lists 20–150 g; dough-roll 290IIA covers buns 15–150 g and mantou 10–200 g. Match the SKU before you order dies/settings.
• Filling: Very wet or chunky fillings may need drain time or smaller dice. Send CHINENG a filling photo and viscosity note when you quote.
• Dough consistency: Sheet-roll lines (290IIA) need dough that sheets cleanly; closed-forming lines (CN-BZJ / CN-XZ-BZ) tolerate slightly softer dough — confirm with a test batch on the target model.
• Prep upstream: For vegetable fillings, pair with a Commercial Vegetable Cutter Buying Guide so dicing keeps pace with forming.

6. Power, Footprint, and Stainless Grade

• Voltage: Most CN-BZJ models are 220V; CN-XZ-BZ and CN-XZ-290IIA offer 220V or 380V — state your site supply on the quote form.
• Power draw: Compact PS ~0.7 kW; mid commercial ~1.0–1.2 kW; high-output GSXS/LS ~2.4 kW; 290IIA ~1.4–1.8 kW.
• Footprint: Tabletop PS ~910×710 mm; mid commercial ~720–950 mm wide × ~1.1–1.7 m long; 290IIA ~2.7–3.3 m with conveyor — plan exit tray space.
• Material: Many models list 304 stainless suffixes (e.g. ZGW-X304, GSZ-X304). Standard suffix models list stainless steel — ask for the grade on the order sheet if food-contact 304 is required.
• Air supply: CN-BYJ-X and CN-BPY-X on the automatic page note requires air compressor — budget compressor capacity separately.
• Price note: catalog prices exclude shipping, on-site service, and tax.

7. Buns vs Dumplings vs Steamed Buns (Mantou)

Product	CHINENG forming line	Notes
Filled buns (baozi)	CN-BZJ / CN-XZ-BZ	Closed pleat forming; steam after forming
Plain steamed buns (mantou)	CN-XZ-290IIA dough-roll line	Sheet roll process; up to 7,200 mantou/h on 290IIA-1.8
Dumplings (jiaozi)	Separate dumpling formers	See Commercial Dumpling Machine Buying Guide — bun machines do not replace dumpling molds
Buns + mantou same morning line	CN-XZ-290IIA	One dough-roll platform; longer floor (~2.7 m+)

8. Decision Tree

• ~1,500 pcs/h, 15–150 g, minimal floor → CN-BZJ-XG-PS
• ~1,800 pcs/h, 25–100 g, single-hopper automatic → CN-XZ-BZ-30-1.2
• ~2,600 pcs/h, 18–180 g, standard restaurant → CN-BZJ-ZGW-X (304: ZGW-X304)
• ~3,000 pcs/h, 20–180 g → CN-BZJ-GSZ-X
• ~3,600 pcs/h, touchscreen HMI → CN-XZ-87-CP or commercial CN-BZJ-GSXS-X
• ~4,000 pcs/h, 70–140 g portable frame → CN-YMT-8027-65/2
• Buns + mantou from sheeted dough → CN-XZ-290IIA-1.8
• Menu is dumplings, not buns → dumpling former (not this guide)

9. Application Examples

• Neighborhood breakfast shop: CN-BZJ-ZGW-X for 2,600 pcs/h morning baozi + steamer; outcome: one operator replaces a hand-fold team at peak.
• Canteen with buns and mantou: CN-XZ-290IIA-1.8 for dual SKU from one dough batch; outcome: fewer changeovers than running two separate formers.
• Central kitchen for three outlets: CN-XZ-85A at 3,600 pcs/h for bagged raw buns; outcome: shared prep, store-level steam only.

For full kitchen layouts beyond bun forming, see CHINENG commercial kitchen solutions and the food machinery category.

10. Frequently Asked Questions

Can one bun machine make dumplings too?
No. Dumpling formers use different molds and folding mechanics. If dumplings are on the menu, read the Commercial Dumpling Machine Buying Guide and quote a jiaozi line separately.

Does a bun former also steam the product?
No. These machines form only. You still need steamers or a production kitchen steamer line after forming.

What is the difference between CN-BZJ and CN-XZ-BZ?
Both are filled-bun formers. CN-BZJ is the commercial stainless ladder (~1,500–3,600 pcs/h, mostly 220V). CN-XZ-BZ adds automatic HMI models (single-hopper 1,800 pcs/h and flagship 3,600 pcs/h with 220/380V options).

When do I need the dough-roll 290IIA instead of CN-BZJ?
When you also produce mantou or want sheet-roll forming with variable output (up to 7,200 mantou/h). If you only sell filled baozi, a CN-BZJ or CN-XZ-BZ frame is usually simpler and shorter.

Do I need 304 stainless?
Many models offer a -304 suffix for 304-grade bodies. If your HACCP or buyer spec requires 304 on food-contact surfaces, specify the suffix on the order — do not assume the base model is 304.

What should I send for a factory quote?
Peak pieces/hour, target gram weight, filling type (meat/veg/mixed), voltage available, floor space (L×W), and photos of the prep area. CHINENG will confirm mold compatibility and lead time.

11. Get a Factory Quote + Checklist

Before you order, confirm:

• Peak-hour piece count (with +20–30% buffer)
• Target piece weight (g) and whether mantou is on the menu
• 220V only vs 220/380V site supply
• Floor length (especially for 290IIA ~2.7 m+ with conveyor)
• 304 stainless requirement (suffix model)
• Air compressor need (CN-BYJ-X / CN-BPY-X variants)
• Shipping port, installation plan, and steamer capacity downstream

Commercial bun making machine models · Automatic bun making machine models · Dough roll bun and steamed bun machine · Contact CHINENG

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