The American ball-shaped caramel popcorn machine is a high-end popcorn machine designed specifically for producing popcorn with a rounded shape, a crispy texture, and an even coating of caramel. It is widely used in cinemas, shopping malls, food processing plants, and snack manufacturers. The American ball-shaped caramel popcorn machine produces crispy, caramelized popcorn with an even coating of caramel, making it a standard feature in cinemas and boutique popcorn shops.
How to make sweet popcorn in a popcorn machine? Below, I’ll provide you with a professional, detailed, and easy-to-understand operating guide.
Getting to Know Your Machine: American Ball-Shaped Caramel Popcorn Machine
This machine, also known as a “retro popcorn machine” or “butterfly popcorn machine,” has the following main components:
1. Heating Kettle: Made of stainless steel, with a built-in electric or gas heating element for high-temperature popping of the kernels.
2. Stirring Motor and Drive: Provides power to rotate the kettle.
3. Temperature Control System: Includes a thermostat and thermocouple for precise control of the heating temperature.
4. Discharge port and discharge motor: Once the popcorn is popped, this is used to tilt the pot and pour out the finished product.
5. Caramel coating pot (customizable): Used to mix the caramel syrup and popcorn, ensuring each popcorn is evenly coated with caramel.
Gondor Machinery can customize a fully automatic American ball-shaped caramel popcorn machine upon request.
How does a caramel popcorn machine work?
The popcorn machine uses the constant rotation of the pot and uniform heating of the bottom and sides to create a continuous “cascade” of corn kernels, sugar, and oil within the pot. This motion ensures even heating of the kernels, a high popping rate, and a uniform shape.
The syrup is evenly coated on each popcorn kernel, preventing clumping or burning. The finished popcorn is then poured out and laid out to cool. Once the caramel shell has hardened, it is ready to be enjoyed.
What do you need to make sweet popcorn?
| Ingredient | Recommended Amount | Description |
|---|---|---|
| Popcorn kernels | 1 kg | Use high-expansion spherical popcorn type |
| Vegetable oil | 100–150 g | Coconut or corn oil preferred |
| White sugar | 300–400 g | Used for caramel syrup |
| Water | 50–100 ml | Helps dissolve sugar |
| Butter or cream | 50 g (optional) | Adds aroma and shine |
| Flavoring | Appropriate amount | Caramel, butter, chocolate, etc. |
How to make sweet popcorn in a popcorn machine? Process Guide
Detailed Production Process:
Step 1: Machine Inspection and Cleaning
Make sure the machine is turned off. Check the inside and outside of the pot to ensure it is clean and dry, especially the stirring blades and pot walls. There should be no residue, as this will affect the flavor and may cause burning. Check that the dispensing port is securely closed.
Step 2: Preheat the Machine
Turn on the power and set the temperature to around 180°C. Start the stirring system and allow the pot and stirring blades to heat evenly. Preheat for approximately 3–5 minutes to ensure the pot temperature stabilizes.
Step 3: Add Ingredients and Melt the Sugar
Pour cooking oil, sugar, water, salt, and stabilizer into the rotating pot through the inlet.
Key Point: Do not add the corn kernels at this point. Allow the sugar, oil, and water to mix and gradually melt in the rotating hot pot. You should see the sugar transform from granules into a clear syrup and begin to bubble. This process takes approximately 2–3 minutes.
Step 4: Add Oil and Corn Kernels
Add the prepared vegetable oil to the pot. When the oil reaches approximately 160°C, add the corn kernels. Cover with a transparent protective cover (if included) to prevent the popped corn from flying out. Stir continuously to ensure even cooking.
Step 5: Popping Process
After approximately 1-2 minutes, you will hear the first popping sound. Once the popping begins, lower the heat to around 190°C to prevent the outer shell from quickly charring while the inner shell remains fully popped.
Watch through the viewing window as the pot gradually fills with crisp white popcorn. The popping takes approximately 3-5 minutes, and the kernels are evenly coated in the golden syrup as they rotate. When the popping sound subsides, turn off the heat immediately to prevent charring.
Step 6: Finished Popping and Flavoring
When the popping sounds become less frequent, with intervals of more than 2-3 seconds, the popcorn is almost done and you can immediately turn off the heat.
If you need to add liquid flavorings like butter essence, quickly drip a few drops into the rotating popcorn stream to incorporate it with the remaining heat.
Step 7: Discharging
Place a large silicone mat, baking sheet, or clean, food-grade stainless steel countertop under the discharging port. Activate the unloading/discharging switch. The pot will automatically tilt to release the prepared caramel popcorn.
Use a food-grade silicone spatula to clean the popcorn from the pot.
Step 8: Cool Completely
Let the popcorn cool naturally at room temperature for at least 15-20 minutes. During this time, the caramel shell will transform from a soft, gooey state to a completely crispy state. Stir occasionally as it cools to ensure the center is completely cooled.
Common Problems and Solutions When Using a Popcorn Machine
| Problem | Cause | Solution |
|---|---|---|
| Popcorn not round | Temperature too low or not enough oil | Adjust to 180–200°C, add oil properly |
| Syrup crystallizes | Stirring too late | Mix immediately after heating |
| Popcorn burns | Overheating or slow stirring | Check stirring speed, lower temperature |
| Popcorn not crispy | Too much moisture | Extend coating time, cool thoroughly |
